Ingredients for Linguine Alfredo
- Olive Oil
- Garlic Cloves
- 1 cup chicken broth
- White Wine
- Heavy Cream
- Parmesan Cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Dried Basil
- Dried Oregano
- 1 pound linguine
- 1 pound shrimp, peeled and deveined
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How to Make Linguine Alfredo
- Cook linguine according to package directions. Reserve 1/2 cup pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat.
- Add minced garlic and cook for 1 minute, or until fragrant.
- Reduce heat to low and simmer for 2 minutes, or until garlic is tender.
- Add shrimp to the skillet and cook over medium-low heat for 2-3 minutes per side, or until opaque and pink.
- Remove shrimp from skillet and set aside, reserving any pan juices.
- Add chicken broth to the skillet and bring to a boil.
- Stir in white wine and cook for 3 minutes, stirring constantly, until slightly reduced.
- Reduce heat to low. Slowly whisk in heavy cream.
- Gradually add Parmesan cheese, whisking constantly until smooth and creamy.
- Stir in reserved shrimp and cook until heated through.
- Stir in lemon juice, parsley, basil, and oregano.
- Add a little pasta water to adjust the sauce consistency if needed.
- Add the cooked linguine to the sauce and toss gently to coat.
- Serve immediately, topped with additional grated Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
5g
Fat
61g
Carbs
10g
