Ingredients
Scale
- 12 oz (340 g) linguine pasta
- 4 tbsp (56 g) unsalted butter
- 2–3 cloves garlic, minced
- 1 1/2 cups (360 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Optional: 1 cup broccoli florets, steamed or blanched
- Optional: 1 cup frozen peas, thawed
- Optional: 2 cups cooked chicken, sliced (or 12–16 shrimp, peeled and cooked)
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Melt the butter in a large skillet over medium heat.
- Sauté the minced garlic in the melted butter for 30–60 seconds until fragrant, stirring so it doesn’t brown.
- Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2–3 minutes to slightly thicken, stirring often.
- Reduce the heat to low and stir in the grated Parmesan until melted and smooth.
- Season the sauce with salt and several grinds of black pepper. Taste and adjust seasoning.
- Add the drained linguine to the skillet and toss to coat. If the sauce seems too thick, add a splash of reserved pasta water until the sauce reaches a silky consistency.
- Stir in optional vegetables or cooked chicken/shrimp to warm through. Cook 1–2 minutes more.
- Serve immediately with extra Parmesan and a crack of black pepper on top.
Notes
Use freshly grated Parmesan for best flavor. Reserve pasta water to help the sauce cling to the pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian