Ingredients
- 10 ounces uncooked fettuccine
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1 pound boneless skinless chicken breasts, cubed
- 1/2 teaspoon garlic salt
- 1 tablespoon olive oil
- 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1 cup heavy whipping cream
- 2 teaspoons grated lemon zest
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Reviews
Thanks to suefetzer (first reviewer) who pioneered the recipe, we both loved this dish. I already knew I was going to omit the chicken, but based on her observations I sautéed the shrimp with some minced garlic and about 2 teaspoons of seafood seasoning (Chef Paul Prudhomme’s Seafood Magic). Since I was cooking for two I used 1/2 pound of shrimp and halved the remaining ingredients. I also subbed half-and-half for the heavy cream. This will be a wonderful addition to our Lenten meal rotation — not that it we’ll be waiting until next March to enjoy it again!
Didn't seem to have enough flavor. Not sure how to improve it -- maybe some cheese. I only used shrimp -- added more shrimp.
It was ok, I think it should have either chicken or shrimp but not both. Maybe saute some garlic in it too. Mine lacked any pizzazz, I kept trying to add spices as I ate it