Lobster and asparagus fettuccines
15
10
4
No
Ingredients
- 1 package of 350 g of fettuccines pastas
- 16 to 20 asparagus sliced into chunks
- 2 diced tomatoes
- 180 ml (3/4 cup) of 15% cooking cream
- 1 can of 198 gr of thawed and drained lobster flesh
- 30 ml (2 tablespoons) of butter
- 45 ml (3 tablespoons) of dried chopped shallots
- 10 ml (2 teaspoons) of grated parmesan
- 80 ml (1/3 cup) of chopped garlic
- 60 ml (1/4 cup) of fresh chopped dill
Preparation
Side-by-side mode
- In a casserole filled with salted boiling water, cook pastas al dente. Three minute before the cooking ends, add asparagus. Drain.
- In the same casserole, heat butter at medium heat. Cook tomatoes, shallots and, if desired, garlic for 1 to 2 minutes.
- Add cream and, if desired, parmesan. Salt and pepper. Bring to a boil and add remaining ingredients. Cook 1 minute.
Our asparagus are on special!
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