Seafood pasta w/citrus chardonnay sauce experiment

Ok, this is going to be another recipe without exact measurements... it was an experiement that tasted great, but next time I think I would serve the asparagus on the side or just forgo it all together, but you can do what you want.  Also, if you don't like certain meats/seafoods that a dish calls for, but the sauce sounds good, feel free to sub in your favorite and see what happens, could be amazing!  Any-who, here's the dealy-o:

Seafood pasta w/citrus chardonnay sauce

Shopping list:
4 tbs butter (butter makes everything better)
asparagus (just one bunch will do, you're only going to use about half.  Also, cut about an inch off the bottom, because that part is very tough)
1/2 package fettucine
1 lemon  (sometimes if you buy a whole bag, it's more cost efficient than buying 1 or 2 and they last a long time in the fridge)
garlic (I buy the precut in the big jar, it's quicker when making your meal and it also lasts a loooong time in the fridge, but you do usually need to use twice as much as fresh garlic cloves)
1/2 lb medium shrimp
12 mussels
1 can artichoke hearts (packed in water, not oil, still tastes good and less fat)
1 cup Chardonnay
1/4 cup of either heavy cream, whole milk or half and half (I say this because when something calls for cream I pretty much use whatever's in the fridge.)
1/4 cup fresh parsley (I had leftover from the stew)
2 tbs fresh basil (I use Gourment Garden in the tube, it's in the produce section, real, fresh herbs, ready in the tube for your cooking convenience.  It's awesome, you get your moneys worth and will usually last a couple months.  Check the pull date.)
salt
pepper

OK, I'm going to be honest, this recipe took a little while for me to make, but it was an experiement and now that I've done it once, I think I can give you the short version.  I think.

1. Cook fettucine according to directions, drain, then put back in the pan tossed with a little olive oil, put the lid on and set aside so it stays warm.
2. While pasta is cooking, you can melt your butter in a large pan on low to medium heat with the garlic.  Add the juice of your lemon, chopped parsley, basil and the cup of chardonnay and heat over medium-high for about 5-10 minutes at a gentle boil.
3. Whisk or stir in the cream/milk until well blended.  Turn heat down to low or warm, add asparagus and 1/2 can of artichoke hearts(quartered) and sprinkle with about 1/4 tsp(guesstimate) of salt and the same for pepper(add more pepper if you like a bit more kick, or sub with cracked red pepper, just remember a little goes a long way with that stuff).  Only let this cook for about 3 minutes or the asparagus will get mushy.  Or just forgo the asparagus and keep it on warm, the artichokes will be fine.
4. If you have the right equipment to steam the shrimp and mussels, do it for about 2 minutes.  I just used a large pan, boiled some water and put a metal rack I use to cool off baked goods and put that on top of the pan and put the mussles and shrimp on top of that and then covered it with a large lid from another pan (I know, I'm fancy).  The shrimp will be pink and firm when they're done and the mussels will have opened
5.  Put the shrimp and mussels in with the sauce and toss around.  Put fettucine on a plate or bowl and serve the seafood mix on top, be sure to put a few spoonfuls of sauce on top too!  Like most pasta dishes, this would be great with some good bread and a side salad.

Side note:  Buy an extra can of artichoke hearts and you can use the leftover 1/2 can of this recipe along with a new can, put it in a sauce pan with a few tbs of butter, parmeasan cheese and a sprinkling of your fresh parsley, heat on medium until artichokes are warmed and cheese is a little melty and BAM!  Instant side dish.  Probably would go best with any kind of grilled meat or fish.