'gooped Up' Fettuccine, Alfredo-Style

My wife, Glenda, found the basic recipe for this attached to a bunch of asparagus, and everything kinda grew from there.

• Ready In: 30 mins
• Serves: 2-3
• Yields: 4-6 appetizer servings

Ingredients

• 12  ounces  uncooked dry fettuccine (or other 'long' pasta) or 12  ounces fresh fettuccine (or other 'long' pasta)
• 3  tablespoons extra virgin olive oil, divided
• 1  bunch asparagus, rinsed, trimmed, and cut in 1 inch pieces (about 1-1/2 lb, (or more)
• 1⁄4 lb  deli prosciutto, sliced 1/16 inch thick, cut in about 1/4 inch squares (we use Boar's Head , about)
• 1  lb  medium to large shrimp, cooked, peeled, deveined, and each cut in 2 to 3 pieces
• 3 -4  scallions, cut in 1/2 inch pieces (green onions)
• 2 -6  garlic cloves, thinly sliced, to taste
• 2 -3  ripe plum tomatoes, seeded and cut in 1/4 inch dice (Roma)
• 1  cup heavy cream, about
• 1⁄2 cup butter
• 6 -8  ounces  stravecchio cheese or 6-8 ounces good quality parmigiano-reggiano cheese, shredded or freshly grated, plus additional for passing
•  salt & freshly ground black pepper
•  green salad, as accompaniments
•  hot  ciabatta, as accompaniments
•  butter, as accompaniments

Directions

1. Bring 1-1/2 gallons of heavily salted water to a full rolling boil in a large pot, and add 1 Tbsp olive oil.
2. If using dry pasta, add pasta, and cook for 10-12 minutes, until almost al dente.
3. Add asparagus, and cook for about another 1-2 minutes, until pasta is al dente and asparagus is crisp-tender.
4. If using fresh pasta add asparagus to boiling water, allow to return to a boil, add fresh pasta, and cook for another 1-2 minutes, until pasta is al dente and asparagus is crisp-tender.
5. In either case, drain, drizzle with 1 Tbsp olive oil, toss, and set aside until needed.
6. In a large, deep skillet, heat remaining 1 Tbsp olive oil until shimmering.
7. Add scallions, garlic, and prosciutto, and cook until fragrant.
8. Add shrimp, and toss and stir until shrimp is heated.
9. Add cream and cheese, and toss and stir until cheese is melted.
10. Add pasta and asparagus, and toss until everything is combined and heated through.
11. Serve immediately with additional cheese on the side.
12. This goes great with a green salad and hot ciabatta bread with butter.