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Linguine Alfredo

Serve this simple, creamy pasta as a simple side dish, or add grilled chicken or blackened shrimp to make it a meal.

From the Kitchen of Kimme Hargrove

1 pound linguine noodles

1 stick butter

3 cloves garlic, minced

6 ounces cream cheese

1 ½ cups milk

2 green onions, finely chopped

½ cup Parmesan cheese, shredded

Salt and pepper, to taste

Fresh parsley for garnish

Cook pasta according to package directions. When draining, set aside ½ cup pasta water to add to the sauce in case it becomes too thick.

In a large pan, melt butter on medium heat. Add garlic, and saute for one minute taking care not to burn.

Whisk in cream cheese (mixture will be lumpy). Add milk, and whisk until smooth. Reduce heat to low, add Parmesan cheese, and whisk until smooth again.

Add cooked pasta and green onions to the sauce in the pan. Using tongs, swirl to mix everything together. If the sauce is too thick, add pasta water 1 tablespoon at a time until the consistency is to your liking.

Season with salt and pepper to taste, and garnish with chopped parsley.

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