Lobster And Asparagus Penne Pasta

• 6 oz. lobster meat cut in 1/2" - 3/4" chunks
• 6 oz. medium shrimp (90-120 count), raw and peeled
• 1 lb. penne pasta, cooked
• 4 oz. asparagus, standard/medium and blanched (approximately 24 spears)
• 15 oz. DI GIORNO(R) Four-Cheese Alfredo Sauce
• 2 tbsp. Land O' Lakes Roasted Garlic Butter Spread
• Fresh grated Parmesan cheese

1. 1. t\tWash asparagus thoroughly and cut off tough woody ends.
2. 2. t\tCut asparagus into 1" pieces.
3. 3. t\tPlace asparagus into boiling salted water for two minutes.
4. 4. t\tDrain and chill in ice water to stop cooking and to help retain its color. Drain again.
5. 5. t\tCook penne pasta according to directions on the box.
6. 6. t\tDrain and chill in ice water to stop the cooking process. Drain again.
7. 7. t\tIn a hot saute pan, melt the two tbsp. of roasted garlic butter.
8. 8. t\tAdd lobster meat and shrimp, cooking until the shrimp is opaque.
9. 9. t\tAdd asparagus, pasta and Alfredo sauce, cooking until everything is heated through.
10. 10. t\tSplit between four bowls and garnish with fresh grated Parmesan cheese.

lobster, shrimp, penne pasta, garlic, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/lobster-and-asparagus-penne-pasta-1213603 (may not work)