5 seafood and asparagus pasta Recipes

fresh asparagus, trimmed and cut into 1 inch pieces, olive oil , or more if needed, garlic, pressed, salt and pepper to taste, dry fettuccine pasta, olive oil, uncooked shrimp - peeled, deveined, and tails removed, seafood seasoning (such as old bay), or to taste, shredded parmesan cheese, or more if desired

mayonnaise or 1/2 cup salad dressing, sliced green onion, seafood cocktail sauce (or 1 full tsp chinese chili-puree w/garlic and 3 tb ketchup), worcestershire sauce, shrimp or 12 oz surimi, del monte asparagus (however i prefer a full lb of properly cooked fresh asparagus), uncooked pasta shells or 1 cup pasta elbows (i use bow-tie)

spaghetti (angle hair is a bit thin but ok, but thin works great), scallops (24-30 large sea ), salt, pepper, olive oil, butter, white asparagus (you can use green if that is all you can find, but white is perfect for this), olive oil, salt, pepper, artichoke hearts (birds eye, 1 1/2 boxes of frozen artichokes), onion, fine diced, champagne (1 split of , available at any liquor store), heavy cream, chicken broth, fresh parsley, fine chopped, fresh thyme, fine chopped, butter, parmesan cheese, grated, scallions, fine chopped

jumbo shrimp, peeled (tails left on ), sea scallops, patted dry, lemon , zest of, minced, salt & freshly ground black pepper, to taste, broccoli floret, asparagus tips, and stems chopped, onion, diced, yellow bell peppers or 1/2 cup orange bell pepper, diced, garlic, minced, red pepper flakes, dry tagliatelle pasta noodles or 3 oz linguine, pasta water, tangy goat cheese or 2 1/2 oz chevre cheese, crumbled, tomatoes, halved, frozen peas, chopped fresh parsley, salt & freshly ground black pepper, to taste, lemon wedge