Sensiblelinguinealfredo Recipes

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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

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.

SENSIBLE LINGUINE ALFREDO



Sensible Linguine Alfredo image

Don't hesitate to serve this creamy, low-fat pasta dish often.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 25m

Yield 4

Number Of Ingredients 10

1 ¾ cups water
¼ cup all-purpose flour
2 cloves garlic, finely chopped
1 ½ teaspoons MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
¼ teaspoon ground black pepper
1 dash Dash ground nutmeg
6 tablespoons BUITONI® Refrigerated Freshly Shredded Parmesan Cheese or Freshly Shredded Romano Cheese
⅓ cup plain lowfat yogurt
1 (9 ounce) package BUITONI® Refrigerated Linguine
1 tablespoon chopped fresh parsley

Steps:

  • Combine water, flour, garlic, bouillon, pepper and nutmeg in large, nonstick skillet; stir until smooth. Cook over medium heat, stirring constantly, for 8 to 10 minutes or until mixture boils and thickens. Remove from heat; stir in cheese and yogurt.
  • Prepare pasta according to package directions. Add pasta to skillet; toss to coat. Sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 260.7 calories, Carbohydrate 43.4 g, Cholesterol 54.7 mg, Fat 4.2 g, Fiber 2.8 g, Protein 12.2 g, SaturatedFat 0.5 g, Sodium 368.6 mg, Sugar 1.6 g

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

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