Shelly's Recipe

SEAFOOD AND ASPARAGUS PENNE PASTA

Category: Pasta - Seafood

6 oz lobster meat cut in Chunks
6 oz medium shrimp (90-120 count), raw and peeled
1 lb penne pasta, cooked
4 oz asparagus, cut into pieces and steamed crisp-tender (approximately 24 spears)
15 oz Four-Cheese Alfredo Sauce
2 tbsp butter
1 clove minced garlic
Fresh grated Parmesan cheese

Chill asparagus in ice water to stop cooking and to help retain its color. Drain again.

Drain and chill in ice water to stop the cooking process. Drain again.

In a hot saute pan, saute the garlic ing the butter. Add lobster meat and shrimp, cooking until the shrimp is opaque. Add asparagus, pasta and Alfredo sauce, cooking until everything is heated through.

Split between four bowls and garnish with fresh grated Parmesan cheese.