Creamy Lemon Pasta
User Reviews
5
Creamy Lemon Pasta
Description
Creamy Lemon Pasta is prepared by cooking pasta in salted water until al dente, then reserving pasta water before draining. Butter and minced garlic are sautéed briefly to create a base, then heavy cream is added along with fresh lemon zest and juice, imparting a citrus brightness. Red pepper flakes add subtle heat, balanced by salt and freshly ground black pepper. Parmesan cheese is incorporated gradually to prevent clumping, enriching the sauce with umami and creaminess.
The sauce thickens with gentle cooking before pasta water is stirred in to loosen it, achieving a silky, clinging texture that evenly coats the pasta. The dish combines the richness of butter and cream with fresh lemon's acidity and a touch of spice for complexity. Garnishing with extra red pepper flakes, lemon zest, and Parmesan adds fresh aroma and texture contrast.
This pasta pairs well with various pasta shapes such as spaghetti, linguine, or tortellini and can be adjusted to taste by altering lemon zest or seasoning levels. It serves as a standalone dish or a lighter complement to protein mains.
Practical advice includes salting pasta water generously for flavor infusion and reserving extra pasta water to adjust sauce consistency. Start with less lemon zest and add more gradually to suit your preference. The recipe benefits from careful whisking and gradual cheese addition for a smooth, creamy sauce.
Ingredients
- 12 ounces pasta of choice
- 6 Tablespoons butter
- 2 garlic minced, cloves
- 1 cup heavy cream
- 1 to 2 Tablespoons lemon fresh zest
- 2 Tablespoons lemon juice fresh
- 1/4 teaspoon red pepper flakes (plus more for garnish)
- salt
- black pepper freshly ground
- 3/4 cup pasta water
- 1/2 cup Parmesan Cheese
Instructions
- In a large pot, heat water over high heat. Generously salt the water as this infuses flavor into the pasta as it cooks.
- While the pasta is cooking, carefully scoop out 1 cup of pasta water and set it aside to add to the sauce later.
- Heat a large skillet over medium heat. Add butter and let it begin to melt. Add in garlic and saute for ONLY 1 minute. Add heavy cream and stir. Add lemon zest, lemon juice, red pepper flakes, salt, and pepper. I suggest using a whisk to continually stir to make it extra creamy. Cook until the sauce begins to thicken -about 5 minutes.
- Add in parmesan cheese, only 1 Tablespoon at a time, to avoid clumping. Stir well with whisk after each addition.
- Stir in 3/4 cup of pasta water into the sauce. Let it thicken for about 3-4 minutes. Taste the sauce and add more salt and pepper and lemon zest, if needed.
- Toss the drained cooked pasta with the lemon cream sauce. Garnish with red pepper flakes, lemon zest, grated parmesan cheese.
Notes
- Use a variety of pasta shapes such as spaghetti, linguine, angel hair, tortellini, farfalle, ravioli, or pappardelle.
- Begin with 1 tablespoon of fresh lemon zest and add more to taste to balance acidity.
- Salt pasta water generously before cooking to infuse flavor.
- Reserve extra pasta water to adjust sauce thickness as needed.
User Reviews
Overall Rating
5
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