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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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You can make this recipe with leftover noodles or freshly cooked. You can add broiled or grilled shrimp, scallops or chicken. I cut this out of a magazine, but can't tell which one it was from. Ingredients:
1/4 teaspoon garlic, minced (add to more to your liking) |
2 tablespoons butter |
1/2 cup half-and-half cream |
1 1/2 teaspoons fresh parsley, minced & divided |
1 teaspoon cornstarch |
1 teaspoon cold water |
1/4 cup parmesan cheese, grated |
2 cups linguine, cooked |
salt and pepper |
Directions:
1. In 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.
2. Remove from the heat; stir in parmesan cheese until melted. Toss with linguine; sprinkle with salt, pepper and remaining parsley.
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