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Fettuccine with Asparagus, Lemon and Prosciutto

4 Servings

35 minutes

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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.




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


  • 2

    tablespoons salted butter

  • 2

    medium shallots, minced


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Candice O.
April 7, 2023
Easy and delicious. I used dry fettucini because that's what I can get.
Mark G.
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!
Audrey W.
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.
Ron Y.
June 11, 2022
Quick, easy and delicious
Perfect spring weeknight meal
Alicia E.
March 27, 2024
Very easy and delicious. Served it with an Artichoke Quiche. Big hit.
Chris W.

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?

Mark V.

Tried this dish, super quick, and delicious. Added a little extra salt and pepper at the end, and I saw it more as an “entree for 2” quantity rather than 4 servings…but it’s as straightforward as it gets and a pretty cheap and easy dish (maybe $15-20 of ingredients total).

diane d.

any low-calorie substitute for the heavy cream?

Lynn C.

Hi Diane -

You can try to use half-and-half instead, but make sure to keep the heat low when tossing with the pasta or the half-and-half can separate (heavy cream will not).

The Milk Street Team

Liane R.

This was fast and lovely. I thought about crisping the prosciutto, but I'm glad I didn't. To use up some stray fridge items, I added frozen peas, torn mozzarella, and a little sliced mint. All worked.