Fettuccine Alfredo With Asparagus Recipes

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FETTUCCINE ALFREDO WITH SHRIMP, ASPARAGUS AND MUSHROOMS

Make and share this Fettuccine Alfredo With Shrimp, Asparagus and Mushrooms recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 30m

Yield 1 pot, 12 serving(s)

Number Of Ingredients 12



Fettuccine Alfredo With Shrimp, Asparagus and Mushrooms image

Steps:

  • Cook fettuccine according to package directions, making the addition of the asparagus during the last 2 minutes of cooking. Drain.
  • In a large skillet, melt butter over medium heat. Saute mushrooms until tender, about 2 to 3 minutes.
  • Combine cream, half-n-half, and lemon juice in another large, deep skillet or Dutch oven. Cook over medium heat about 3 minutes. Add pasta and asparagus and stir to coat. Add cheese, then season with nutmeg, salt and pepper to taste, continuing to stir until sauce thickens slightly, about 1 minute. Remove from heat; add shrimp and mushrooms. Serve warm.

Nutrition Facts : Calories 616.9, Fat 29, SaturatedFat 16.6, Cholesterol 223.9, Sodium 497.1, Carbohydrate 61.7, Fiber 3.6, Sugar 3, Protein 28.7

2 lbs fettuccine
1 lb asparagus, cut into 1 inch pieces
1 tablespoon butter
8 ounces mushrooms, sliced
2 cups heavy cream
2 cups half-and-half cream
1 cup fresh lemon juice
2 cups parmesan cheese, grated
1/2 teaspoon nutmeg, ground
1/2 teaspoon salt
fresh coarse ground black pepper
1 lb shrimp, cooked and peeled

SHRIMP ASPARAGUS ALFREDO PASTA

This is a creamy, garlicky and buttery dish that is easy to prepare. Your entire kitchen will smell amazing while preparing this dish. This is one your mouth will definitely enjoy. This recipe is not for those who are looking for low calories or fat. Go easy on the salt because Parmesan is naturally a salty cheese. I hope you enjoy making it as much as I did.

Provided by AshleyNeicole

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Shrimp Asparagus Alfredo Pasta image

Steps:

  • All items are prepared simultaneously.
  • Cook past according to package directions.
  • In large skillet, add the oil and 1/4 cup butter. Once melted add 2 tablespoons of garlic and saute for 1-2 minutes. Add the asparagus and shrimp, with light salt and pepper to taste. Simmer on low.
  • In second large skillet, melt remaining 1/2 cup butter. Add cream, garlic, light salt and pepper to taste. Bring to a slow boil and slowly whisk in Parmesan cheese. Keep stirring to prevent sticking for about 2-3 minutes. Remove from heat.
  • Drain pasta and combine with sauce and shrimp/asparagus mixture. Sprinkle with Parmesan cheese when served.

Nutrition Facts : Calories 1358.6, Fat 96.5, SaturatedFat 56.7, Cholesterol 526.7, Sodium 2012.6, Carbohydrate 76.2, Fiber 10.7, Sugar 1.8, Protein 51.7

3 cups uncooked penne pasta
2 cups heavy cream
1 lb cooked frozen shrimp, thawed and tail off
3/4 cup salted butter
2 cups asparagus, chopped
1 1/2 cups parmesan cheese
5 tablespoons minced garlic
1 tablespoon olive oil
salt, to taste
pepper, to taste

PASTA ALFREDO WITH LEMON AND ASPARAGUS

This simple one-pot pasta features fresh asparagus and is as lovely to look at as it is delicious to eat. Serve smaller portions of this creamy pasta as a first course, or make it a luxurious main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 7



Pasta Alfredo with Lemon and Asparagus image

Steps:

  • In a bowl, whisk together egg yolks, cream, cheese, lemon zest, 1/2 teaspoon salt, and 1/8 teaspoon pepper to combine.
  • In a large pot of boiling salted water, cook pasta 2 minutes less than per package instructions. Add asparagus; cook until bright green and tender, about 2 minutes more. Reserve 1/2 cup pasta water; drain.
  • Return pasta and asparagus to pot along with egg mixture. Toss until well combined, adding a few tablespoons of pasta water at a time until sauce coats pasta. Add lemon juice; season to taste. Serve immediately, with more cheese, pepper, and lemon zest.

3 large egg yolks
1 cup heavy cream
2 ounces Parmigiano-Reggiano, finely grated (1 1/4 cups), plus more for serving
1 teaspoon finely grated lemon zest, plus more for serving (optional), and 1 tablespoon fresh juice
Kosher salt and freshly ground pepper
12 ounces linguine
1 pound asparagus, trimmed and cut on the diagonal into 1-inch pieces (about 2 cups)

FETTUCCINE ALFREDO WITH ASPARAGUS

From Food and Wine...Ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick and delicious, but it dirties only one pot.

Provided by Thea

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Fettuccine Alfredo With Asparagus image

Steps:

  • Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
  • Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
  • VARIATIONS.
  • Fettuccine Alfredo: Eliminate the asparagus.
  • Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
  • Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
  • Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
  • Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.

Nutrition Facts : Calories 714.6, Fat 41.2, SaturatedFat 24.2, Cholesterol 194.9, Sodium 785, Carbohydrate 67.8, Fiber 5.1, Sugar 3.3, Protein 21

1 lb asparagus
3/4 lb fettuccine
4 tablespoons butter, cut into pieces
1 cup heavy cream
1 pinch grated nutmeg
3/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup grated parmesan cheese, plus more for serving

FETTUCCINE WITH ASPARAGUS

Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7



Fettuccine With Asparagus image

Steps:

  • Bring a large pot of salted water to boil.
  • Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
  • Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
  • Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
  • Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 350 milligrams, Sugar 1 gram, TransFat 0 grams

6 fresh asparagus spears, about 1/2 pound
10 ounces fresh fettuccine or 3/4 pound dried fettuccine
2 tablespoons butter
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely chopped fresh basil or parsley
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper and salt to taste

GOLDY'S LOW FAT FETTUCCINE ALFREDO WITH ASPARAGUS

Another great recipe from Diane Mott Davidson's "Killer Pancake." (Read her books...The Goldilock's Catering series is a realistic and suspenseful cozy collection.)

Provided by BigFatMomma

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Goldy's Low Fat Fettuccine Alfredo With Asparagus image

Steps:

  • Heat a medium-size nonstick saute pan.
  • Remove from heat, and spray with vegetable oil spray.
  • Add onion, and saute until limp--5-10 minutes.
  • Add asparagus and garlic, cover the pan, and turn off the heat (the steam from the onion will steam the asparagus).
  • In a large skillet, combine the dry milk and skim milk, and whisk until blended.
  • Add flour, stir, and cook over med-high heat until thickened.
  • In a small bowl, add 2 tablespoons of this sauce to the cream cheese, and stir until smooth.
  • Return this mixture to the hot sauce.
  • Add parmesan, and stir until melted.
  • Keep hot.
  • If the mixture gets too thick, thin it out with small amounts of skim milk.
  • Cook fettucine according to package directions.
  • Add hot pasta and garlic and vegetables to the sauce in the skillet.
  • Stir and cook over medium-low heat until heated through.
  • Serve garnished with chopped arugula.
  • **NOTE**.
  • To bake garlic, preheat oven to 350. Place a whole head of garlic in a small baking pan. Drizzle one tsp of olive oil over the head, add 1/4 cup of water to the pan.
  • Bake, loosely covered for 45-60 minutes or until soft.
  • The cloves will slide right out, and can ve mashed, chopped or served whole.

2 tablespoons finely chopped red onions
2 1/2 cups diagonally sliced asparagus, tough ends removed
1 teaspoon mashed and chopped baked garlic (see note)
1/3 cup nonfat dry milk powder
1 1/2 cups skim milk
1 1/2 tablespoons instant-blending Wondra Flour
2 tablespoons light cream cheese (neufchatel(not nonfat)
2/3 cup grated parmesan cheese
9 ounces cholesterol-free fettuccine pasta
1/2 cup chopped arugula

FETTUCCINE ALFREDO

A creamy pasta dish that is sure to satisfy everyone at the dinner table, this fettuccine Alfredo recipe is a winning dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 4



Fettuccine Alfredo image

Steps:

  • Using an electric mixer, beat butter and Parmesan until creamy. Season with a pinch of pepper.
  • Cook fettuccine in a large pot of boiling salted water, according to package instructions, until al dente, about 12 minutes. Reserve about 1 cup of cooking water; drain pasta.
  • Add fettuccine to mixer. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water as needed. Serve with additional cheese.

2 sticks butter, room temperature
1/2 pound grated Parmesan cheese, plus more for serving
Coarse salt and freshly ground black pepper
1 pound fettuccine

CHICKEN AND ASPARAGUS FETTUCCINE

This is so rich and filling that one serving goes a long way. Crusty bread and a salad is all this creamy dish needs to make a complete and hearty meal.

Provided by STEPHNDON

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 6

Number Of Ingredients 9



Chicken and Asparagus Fettuccine image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
  • In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
  • Pour sauce over pasta and asparagus, and toss to coat.

Nutrition Facts : Calories 567.1 calories, Carbohydrate 46.6 g, Cholesterol 113.7 mg, Fat 30.9 g, Fiber 2.9 g, Protein 27.6 g, SaturatedFat 18.3 g, Sodium 365 mg, Sugar 3 g

12 ounces dry fettuccini pasta
2 cups 1 inch pieces fresh asparagus
½ cup butter
2 cups half-and-half cream
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch cayenne pepper
¾ cup grated Parmesan cheese
½ pound cooked chicken breasts - cut into bite size pieces

CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS

Adapted from a Sara Moulton episode on foodnetwork.com. This very much reminds me of my favorite meal at a locally well known Italian restaurant. For the Alfredo sauce, I use recipe #64196. (Since trying this, I can't stand the store bought stuff!) I also serve with a side of recipe #251337 and garlic bread.

Provided by Beth A.

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12



Chicken Alfredo With Mushrooms and Asparagus image

Steps:

  • Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
  • Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
  • Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
  • Serve over hot fettuccini, with fresh grated parmesan on top.

Nutrition Facts : Calories 653.5, Fat 20.4, SaturatedFat 4.4, Cholesterol 158.6, Sodium 112.6, Carbohydrate 73.9, Fiber 2.5, Sugar 2.9, Protein 41.4

2 tablespoons extra virgin olive oil
8 ounces fresh mushrooms, sliced
1 cup onion, chopped
1 garlic clove, minced
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon fresh ground black pepper
1 lb chicken breast, cooked & chopped into bite size pieces
alfredo sauce
1/4 cup dry white wine
1 (9 ounce) package frozen asparagus cuts, do not thaw but do separate into individual pieces
16 ounces fettuccine pasta, cooked & drained according to package directions

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