Fish

Scallop and asparagus alfredo is for Dinner.

Scallop and asparagus alfredo takes 5 minutes to prepare.

Scallop and asparagus alfredo takes 25 minutes to cook.

Scallop and asparagus alfredo makes 2 servings.

The ingredients for Scallop and asparagus alfredo are:

2 cup Whole Wheat Spaghetti, cooked (pasta)
15 spear, medium (5-1/4" to 7" lo Asparagus, fresh
1 tbsp Butter, salted
2 clove Garlic
5 fl oz Milk, canned, evaporated, nonfat
.25 package (3 oz) Neufchatel Cheese
2 tbsp Parmesan Cheese, shredded
.5 lemon yields Lemon Juice
0.25 tsp Mrs. Dash (R) Lemon Pepper Seasoning Blend
2 tbsp Parsley

Here is how you make Scallop and asparagus alfredo:

1. Rinse scallops; pat dry with paper towels. Set aside. Cook pasta according to package directions adding asparagus for the last 3 minutes of cooking time. Drain and keep warm.2. In a large skillet melt butter over medium-high heat. Add scallops and garlic. Cook for 4 - 5 minutes or until scallops a re golden brown, turning once. Remove scallops from skillet cover and keep warm.3. Whisk evaporated milk into the drippings in the skillet. Reduce heat to medium-low. Add cream cheese, Parmesan cheese lemon juice and lemon pepper seasoning. Cook and stir until heated through and cheeses are melted. 4. Add cooked pasta and asparagus to the skillet: toss to coat Divide pasta mixture between two dinner plates. Top with the cooked scallops. garniah with parsleyServing Size: 1/2 batchNumber of Servings: 2Recipe submitted by SparkPeople user JOANNAGAIL.

The nutritional information for Scallop and asparagus alfredo is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 371.6

• Total Fat: 10.8 g
• Cholesterol: 30.4 mg
• Sodium: 269.2 mg
• Total Carbs: 54.4 g
• Dietary Fiber: 9.1 g
• Protein: 19.6 g