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Fettuccine with Asparagus, Lemon and Prosciutto
This dish is quick and easy enough for a busy weeknight, yet rich and elegant enough to serve to weekend dinner guests. Shallots, cream, Parmesan, asparagus, lemon and prosciutto work together beautifully, each holding their own in this eight-ingredient recipe. To speed things along, we cook the asparagus with the pasta in the same pot of boiling water. To make sure the asparagus is tender-crisp at the same that the pasta reaches al dente, purchase spears that are slightly thicker than pencil-size.
4
Servings
Tip
Don’t allow the shallots to brown. Sauté them over moderate heat just until softened to keep their flavor delicate, without any notes of caramelization that would compete with the other flavors in the dish.
35 minutes
Ingredients
-
2
tablespoons salted butter
-
2
medium shallots, minced
Directions
-
01In a 12-inch skillet over medium, melt the butter. Add the shallots and cook, stirring occasionally, until softened and translucent, 3 to 5 minutes. Stir in the cream, lemon zest, half of the Parmesan and ½ teaspoon pepper; remove from the heat and set aside.
Pardon the interruption
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April 7, 2023
Yummy
Easy and delicious. I used dry fettucini because that's what I can get.
January 16, 2023
Minor modification
My family and I tend to prefer our asparagus sautéed in olive oil with a couple of minced garlic cloves added to the pan late (so as not to burn them). I made this minor modification to the recipe, along with the addition of coarsely chopped portobello mushrooms to the scallops. Everyone loved the result! The asparagus stayed tender-crisp and the mushrooms provided an earthy flavor. Thanks for the great, and super simple, weeknight recipe!
June 16, 2022
Tasty and easy
I followed the recipe exactly and it was perfect. Just the right amount of lemon, not too heavy. Great weeknight meal.
June 11, 2022
Quick, easy and delicious
Perfect spring weeknight meal
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I typically make a dinner for 4 for my wife & I, leaving 2 meals for tomorrow's lunch. Typically pastas with cream in them turn into oil on reheating. Has anyone tried to reheat this and how was it?