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Lobster & Shrimp Penne w/ Alfredo Sauce




Source of Recipe


Internet


List of Ingredients




1 pound penne pasta, uncooked
1 medium-size ripe tomato, cut in half
1 medium-size red onion, cut in half
1/2 cup medium-size button mushrooms, sliced
4 tablespoons olive oil, separated
2 cloves garlic, chopped
1 quart heavy cream
1 quart whole milk
2 1/2 cups freshly grated Parmesan cheese, divided
12 shrimp (21 to 25), peeled and deveined
1/4 cup diced lobster meat
1/2 cup asparagus cut into 1-inch pieces
4 tablespoons (1/2 stick) butter

Recipe



Heat the oven to 350 degrees.

Cook the pasta according to package directions. Drain, cool and set aside.

Place the tomato, onion and mushrooms on a baking sheet and sprinkle with 1 tablespoon olive oil. Bake for 10 minutes; let cool. Dice the tomato and onion and set aside with the mushrooms.

To prepare the Alfredo sauce: Place 1 tablespoon olive oil in a medium saucepan over medium-low heat. Add the garlic and saute for about 1 minute. (Do not brown or overheat the pan, because it will change the flavor of the sauce.)

Add the heavy cream and whole milk and bring to a simmer over medium heat for about 10 minutes. Add 2 cups Parmesan cheese and cook until the cheese has melted, stirring occasionally. Set aside.

Add 2 tablespoons olive oil to a large saute pan over medium heat. Let the oil get hot but not smoking. Add the shrimp and cook until pink, then cook for another 30 seconds. Add the lobster, the tomato, onion, mushrooms and asparagus, and toss to mix.

Add the Alfredo sauce, the remaining 1/2 cup Parmesan cheese and the butter, and fold in. Turn the heat down and simmer for about a minute and a half. Add the pasta and toss until well mixed.

Makes 2 servings.