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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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March 27, 2024
Great!
Very easy and delicious. Served it with an Artichoke Quiche. Big hit.
March 18, 2024
Loved this recipe
Super easy and delicious. I may have used more lemon juice than called for, my call.
March 12, 2024
Delicious and elegant
Everyone in my house loved this dish! Thanks you!
December 24, 2023
Great quick lunch
This came together in 15 minutes and was delicious.
April 7, 2023
Yummy
Easy and delicious. I used dry fettucini because that's what I can get.
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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?