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Prep Time: 7 Minutes Cook Time: 10 Minutes |
Ready In: 17 Minutes Servings: 2 |
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Sounds yummy to me. I think we will have this the night before Thanksgiving this year, throw some shrimp in maybe and a salad on the side..some good French bread with dipping sauce..hmm it might not make it that ling..maybe this weekend. I guess you could lighten it up a little, but WHY? The recipe also states that it will serve 2 as a main or 4 as a side; I can't figure out how to mark that in the serving spaces, so will list as 2 servings. Ingredients:
6 ounces linguine |
2 tablespoons butter |
3 garlic cloves, minced |
3/4 cup bourbon, divided |
1 cup whipping cream |
1 cup parmesan cheese, freshly grated |
1/2 cup pecan pieces, toasted |
2 tablespoons parsley, chopped |
Directions:
1. Cook linguine according to package directions, drain and keep warm. melt butter in skillet over medium high heat , add garlic, cook stirring constantly until tender.
2. Add 1/2 cup of the bourbon, cook 3-5 minutes stirring constantly.
3. Stir in cheese and whipping cream, cook over low heat, stirring until cheese melts.
4. Gradually stir in the remaining bourbon, pecans and parsley.
5. Pour over pasta, toss.
6. Serve immediately.
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