Linguine Alfredo Recipes

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LINGUINE ALFREDO



Linguine Alfredo image

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.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 429 calories, Fat 21g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 334mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

LINGUINE ALFREDO RECIPE BY TASTY



Linguine Alfredo Recipe by Tasty image

Creamy, dreamy linguine! This classic dish comes together in mere minutes. While the pasta boils, whip up a silky garlic, cream, and Parmesan sauce, then toss with the pasta until well coated.

Provided by Betsy Carter

Categories     Lunch

Time 20m

Yield 4 servings

Number Of Ingredients 8

½ teaspoon kosher salt, plus more to taste, divided
1 box dried linguine
½ stick unsalted butter
2 medium garlic cloves, minced
1 cup heavy cream
¼ teaspoon freshly ground black pepper
2 cups grated parmesan cheese
¼ cup fresh parsley, finely chopped

Steps:

  • Bring a large pot of salted water to a boil over high heat. Cook the linguine according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta in a colander.
  • Melt the butter in a large saucepan over medium-low heat. Add the garlic and cook, stirring often, until aromatic, about 30 seconds.
  • Add the heavy cream and simmer for 2 minutes. Add ½ teaspoon of salt, the pepper, and Parmesan and stir until the cheese has melted.
  • Add the drained pasta and 1 tablespoon of reserved pasta water to the alfredo sauce and use tongs to toss until well coated, about 1 minute. If the sauce is too thick, add more pasta water, 1 tablespoon at a time.
  • Remove the pan from the heat, top with parsley, and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 486 calories, Carbohydrate 21 grams, Fat 38 grams, Fiber 0 grams, Protein 22 grams, Sugar 3 grams

LINGUINI ALFREDO



Linguini Alfredo image

Make and share this Linguini Alfredo recipe from Food.com.

Provided by Tonkcats

Categories     European

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup butter
2 cups heavy cream
4 garlic cloves, minced
1 cup romano cheese, grated (or use parmesan or combination)
1 teaspoon dried parsley flakes
1 teaspoon dried basil
salt and pepper
1 lb linguine

Steps:

  • Cook linguini as directed on box.
  • While noodles cook heat butter and garlic in small saucepan over medium heat until butter is melted and garlic is browned.
  • Add cream and heat until bubbling.
  • Add cheese, parsley, basil, salt and pepper.
  • Return drained noodles to kettle. Pour sauce over noodles, stirring gently until all are well coated.

Nutrition Facts : Calories 664, Fat 48.8, SaturatedFat 30.3, Cholesterol 153.6, Sodium 357, Carbohydrate 45.2, Fiber 1.9, Sugar 1.7, Protein 12.4

ALFREDO LINGUINE



Alfredo Linguine image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 Tbsp. I Can't Believe It's Not Butter!® Spread
1/2 cup walnuts, chopped
1 large clove garlic, finely chopped
1 jar Bertolli® Creamy Alfredo Sauce
8 ounces linguine, cooked and drained

Steps:

  • Melt spread in 2-quart saucepan over medium heat and cook walnuts 3 minutes or until golden. Stir in garlic and cook 30 seconds. Stir in sauce. Reduce heat to low and simmer, stirring occasionally, 3 minutes or until heated through. To serve, toss sauce with hot linguine. Sprinkle with additional chopped walnuts and garnish, if desired, with chopped fresh parsley.

FETTUCCINE ALFREDO



Fettuccine Alfredo image

Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

SKINNY CHICKEN LINGUINE ALFREDO



Skinny Chicken Linguine Alfredo image

Alfredo is a classically high-fat and calorie dish. This lovely linguine, a great 30-minute rush hour dinner, has much less fat and calories than the traditional version.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 14

8 oz whole grain uncooked linguine
2 teaspoons butter
2 tablespoons finely chopped shallot
1 clove garlic, finely chopped
1 pint (2 cups) fat-free half-and-half
3 tablespoons all-purpose flour
1/2 cup reduced-fat sour cream
1/4 cup shredded fresh Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
1 lb chicken breast strips for stir-fry
1 jar (7 oz) roasted red bell peppers, drained, thinly sliced
1/3 cup shredded fresh Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • In 4-quart Dutch oven, cook linguine as directed on package. Drain; rinse with hot water. Return to Dutch oven to keep warm.
  • Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add shallot and garlic; cook and stir 1 minute. In medium bowl, beat half-and-half and flour with wire whisk; add to saucepan. Heat to boiling, stirring frequently. Beat in sour cream with wire whisk. Reduce heat to low; cook 1 to 2 minutes or until heated. Remove from heat; stir in 1/4 cup cheese, the salt and pepper.
  • Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook about 5 minutes, stirring frequently, until no longer pink in center.
  • Add chicken, bell peppers and sauce to linguine; stir to mix. Cook over low heat until thoroughly heated. Garnish each serving with cheese and parsley.

Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 70 mg, Fiber 3 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 8 g, TransFat 0 g

TO DIE FOR FETTUCCINE ALFREDO



To Die For Fettuccine Alfredo image

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Provided by ERINMARIE

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 7

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
  • Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g

SHRIMP LINGUINE ALFREDO



Shrimp Linguine Alfredo image

Make and share this Shrimp Linguine Alfredo recipe from Food.com.

Provided by Dancer

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 (12 ounce) package linguine
1/4 cup butter, melted
4 tablespoons diced onions
4 teaspoons minced garlic
40 small shrimp, peeled and deveined
1 cup half-and-half
2 teaspoons ground black pepper
6 tablespoons grated parmesan cheese
4 sprigs fresh parsley
4 slices lemons, for garnish

Steps:

  • Cook pasta in a large pot of boiling water until al dente; drain.
  • Meanwhile, melt butter in a large saucepan.
  • Saute onion and garlic over medium heat until tender.
  • Add shrimp; saute over high heat for 1 minute, stirring constantly.
  • Stir in half-and-half.
  • Cook, stirring constantly, until sauce thickens.
  • Place pasta in a serving dish, and cover with shrimp sauce.
  • Sprinkle with black pepper and parmesan cheese.
  • Garnish with parsley and lemon slices.

HERBED ALFREDO SAUCE OVER LINGUINE



Herbed Alfredo Sauce over Linguine image

Made in 30 minutes, this rich and creamy side dish can also be a meatless main.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 13

12 oz uncooked linguine or 2 packages (9 oz each) refrigerated linguine
2 teaspoons butter or margarine
1 teaspoon olive oil
3 large cloves garlic, minced
1/2 cup finely chopped red bell pepper (1 small)
1/3 cup sliced green onions (about 5 medium)
1/3 cup chopped fresh parsley or 3 teaspoons dried parsley flakes
1/4 cup all-purpose flour
2 cans (12 oz each) evaporated low-fat milk
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/3 cup grated Parmesan cheese

Steps:

  • In 4-quart Dutch oven, cook linguine as directed on package. Drain; return to Dutch oven and cover to keep warm.
  • Meanwhile, in 10-inch nonstick skillet, melt butter with oil over medium heat. Add garlic; cook and stir 1 minute. Add bell pepper, onions, parsley and flour; cook and stir 1 minute. Gradually stir in milk until well blended. Heat to boiling, stirring constantly. Cook 6 to 10 minutes, stirring frequently, until sauce is bubbly and thickened.
  • Remove skillet from heat. Stir in basil, oregano and salt. Pour sauce over linguine; toss gently to coat. Sprinkle with cheese.

Nutrition Facts : Calories 510, Carbohydrate 78 g, Cholesterol 35 mg, Fat 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 18 g, TransFat 0 g

SHRIMP LINGUINE ALFREDO



Shrimp Linguine Alfredo image

Elegant but simple, fast and very impressive!

Provided by Tina

Categories     Main Dish Recipes     Pasta     Shrimp

Time 35m

Yield 4

Number Of Ingredients 10

1 (12 ounce) package linguine pasta
¼ cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
40 small shrimp, peeled and deveined
1 cup half-and-half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish

Steps:

  • Cook pasta in a large pot of boiling water until al dente; drain.
  • Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.
  • Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

Nutrition Facts : Calories 590.3 calories, Carbohydrate 70.3 g, Cholesterol 135.5 mg, Fat 23.7 g, Fiber 4.9 g, Protein 27.5 g, SaturatedFat 13.5 g, Sodium 316.9 mg, Sugar 3.7 g

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