Corrected recipe adjusts ingredients' measures

The following recipe, which appeared in a Cooking Class column about Nick & Tony's restaurant on Feb. 1, had incorrect measures of ingredients and preparation directions. This recipe, adapted to the home kitchen, was tested by The Trib's Food staff. If desired, 8 ounces of cleaned, cooked crabmeat can substitute for the shrimp and lobster. Add the crabmeat after sauteing the asparagus.

Lobster and Shrimp Penne with Alfredo Sauce

• 10 to 12 ounces penne pasta, uncooked
• 1 medium-size ripe tomato, cut in half
• 1 small red onion, cut in half
• 1/2 cup thickly sliced fresh button mushrooms, more if desired
• 4 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk or half-and-half
• 2 1/2 cups freshly grated Parmesan cheese, divided
• 1/2 cup sliced fresh asparagus (1-inch pieces)
• 12 shrimp (21 to 25 pieces), peeled and deveined
• 1/4 cup diced lobster meat
• 4 tablespoons ( 1/2 stick) unsalted butter, cut in small pieces
• Salt and black pepper, freshly ground, to taste

Heat the oven to 350 degrees.

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

Place the tomato, onion and mushroom slices on a baking sheet and drizzle with 1 tablespoon olive oil. Gently toss to coat. Place in the heated oven and bake for 15 to 20 minutes; let cool. Remove the skin from the tomato and dice it. Dice the onion. Set both aside in a bowl 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. (Take care not to brown the garlic or overheat the pan, because it will change the flavor of the sauce. If cooked at too high a temperature, garlic can burn and take on a bitter flavor.) Add the heavy cream and whole milk, bring to a simmer over medium heat and cook gently for about 10 minutes. Add 2 cups of the Parmesan cheese and cook, stirring occasionally, until the cheese has melted. Remove from the heat and set aside.

Set a large cooking pot over medium-high heat. Add 2 tablespoons olive oil and let it get hot but not smoking. Add the asparagus and shrimp; stir-fry until the shrimp are pink, for several minutes. Add the lobster, tomato, onion and mushrooms.

To the pot, add the Alfredo sauce, remaining 1/2 cup Parmesan cheese and the butter pieces. Fold in, letting the cheese and butter melt completely. Lower the heat and let simmer for about 2 minutes. Add the cooled pasta and toss until well mixed and the pasta is warmed and coated with the sauce.

Makes 4 to 6 generous servings.