Linguine Alfredo Recipes

LINGUINE ALFREDO

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.

LINGUINE ALFREDO RECIPE BY TASTY

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!

LINGUINI ALFREDO

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.

ALFREDO LINGUINE

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

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

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.

TO DIE FOR FETTUCCINE ALFREDO

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.

SHRIMP LINGUINE ALFREDO

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

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.

SHRIMP LINGUINE ALFREDO

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.