Pappardelle & Asiago Cream Alfredo Recipe
Lobster tail, calamari, mussels, garlic, tomatoes, and cherry peppers in a spicy tomato broth over house – made spaghetti
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Seafood
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add lobster tail, calamari, and mussels to the skillet. Cook for about 5-7 minutes or until the mussels open and the lobster is cooked through.
- 3
Add Vegetables and Broth
Stir in the halved cherry tomatoes and sliced cherry peppers, cooking for another 3-4 minutes until the tomatoes begin to soften.
- 4
Make the Cream Sauce
Reduce the heat to low and add the heavy cream to the skillet. Stir well to combine. Gradually add the grated Asiago cheese, stirring until melted and the sauce is creamy. Season with salt and black pepper to taste.
- 5
Combine with Pasta
Add the cooked pappardelle to the skillet, tossing gently to coat the pasta in the creamy seafood sauce.
- 6
Serve
Garnish with chopped fresh parsley and additional Asiago cheese if desired. Serve immediately.
