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Linguine Alfredo Recipe

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. YIELD: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


  • 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.

Nutritional 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.

Reviews for Linguine Alfredo

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Reviewed Dec. 5, 2011

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

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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Wine Pairings

Full-Bodied White Wine

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