Linguine Alfredo Recipe

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Use up leftover noodles by tossing them with this wonderful creamy garlic sauce from Loretta Ruda of Kennesaw, Georgia. "This is my version of several recipes I've tried through the years," she notes. "It is so simple to make." Tip: "Top this dish with broiled shrimp or scallops," she suggests.

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  • 2 Servings
  • Prep/Total Time: 20 min.

Ingredients

  • 1/4 teaspoon minced garlic
  • 2 tablespoons butter
  • 1/2 cup half-and-half cream
  • 1-1/2 teaspoons minced fresh parsley, divided
  • 1 teaspoon cornstarch
  • 1 teaspoon cold water
  • 1/4 cup grated Parmesan cheese
  • 2 cups cooked linguine
  • Salt and pepper to taste

Directions

  • In a large saucepan, saute garlic in butter. Stir in the cream and 1 teaspoon parsley. Combine cornstarch and water until smooth; stir into cream mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from the heat; stir in Parmesan cheese until melted. Toss with linguine; sprinkle with salt, pepper and remaining parsley. Yield: 2 servings.

Nutrition Facts: 1 serving (1 cup) equals 429 calories, 21 g fat (13 g saturated fat), 69 mg cholesterol, 334 mg sodium, 43 g carbohydrate, 2 g fiber, 13 g protein.

Linguine Alfredo published in Quick Cooking May/June 2005, p54

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Reviews for Linguine Alfredo (1)

Linguine Alfredo

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Reviewed on Dec. 28, 2008 by pjh139crosskeys

This tasted fantastic. I double the amounts and used it as a base for clams on top of linguine. I cooked the clams in a special lemon/pepper Phillips marinade then added to the top of the Alfredo sauce. Fantastic blend of flavors.

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