Jalapeno Rosemary Alfredo

Jalapeno Rosemary Alfredo

21 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
SaraLinh
Recipe by  SaraLinh

“A creamy spicy alfredo, great for a dipping sauce!”

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Ingredients

Adjust Servings

Original recipe yields 1 1/2 cup

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Directions

  1. Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and jalapeno pepper in the hot oil until fragrant, about 5 minutes; add the heavy cream and bring the mixture to a simmer. Reduce heat to low. Stir the Parmesan cheese and rosemary through the mixture; continue cooking until the cheese is completely melted, about 5 minutes more. Season with salt and pepper to serve.

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Reviews (21)

Rate This Recipe
sueb
12

sueb

I used almond milk instead of cream. This was wonderful on rice rotini! Because I really like hot peppers, next time, I might even try a habanero peppers instead of the jalapeno one! I loved seeing that bit of green in the sauce!

Cathy Myers
12

Cathy Myers

this recipe is a big 5 star hit! My husband said that he prefers this alfredo over a traditional one for the savory flavors. I, for once, followed the recipe exactly, and found it excellent in flavor and consistancy. I served it over mezzaluna pasta as a side dish to Italian sausages and peppers. Thank you MsDo, for a winning recipe! Double compliments as I'm of Italian heritage!

Christina
7

Christina

EXCELLENT! I loved how this was made with olive oil and no butter. Made exactly as written, but reduced the rosemary to 1/2 tsp. because I was using on 'Alfredo Lasagna Roll Ups' from here and I didn't want it to be too strong, which ended up being just right for us. Also, I had to use more cheese to get it to the consistancy that I wanted. This had excellent flavor! I will definately be using this recipe again~YUM! Thanks for sharing. :)

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 208 cal
  • 10%
  • Fat
  • 21.1 g
  • 33%
  • Carbs
  • 2 g
  • < 1%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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