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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 cup: 429 calories, 21g fat (13g saturated fat), 69mg cholesterol, 334mg sodium, 43g carbohydrate (4g sugars, 2g fiber), 13g protein.


  1. 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.
  2. Remove from the heat; stir in Parmesan cheese until melted. Toss with linguine; sprinkle with salt, pepper and remaining parsley. Yield: 2 servings.
Originally published as Linguine Alfredo in Quick Cooking May/June 2005, p54

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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katlaydee3 User ID: 3741999 59714
Reviewed Dec. 5, 2011

"This was delicious. My niece said it tasted just like Olive Garden."

pjh139crosskeys User ID: 3727437 60597
Reviewed Dec. 28, 2008

"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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