Description
This Creamy Lemon Garlic Pasta is pure comfort food magic! Silky cream sauce infused with bright lemon and aromatic garlic coats every strand of perfectly cooked pasta. Ready in just 20 minutes with simple ingredients, this restaurant-quality dish is perfect for busy weeknights or impressive dinner parties.
Ingredients
Scale
- 1 lb linguine or fettuccine pasta
- 3 tablespoons unsalted butter
- 5-6 large garlic cloves, minced
- 1½ cups heavy cream
- Zest of 2 lemons
- Juice of 2 lemons (about ¼ cup)
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 1 teaspoon salt, plus more for pasta water
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ½ cup reserved pasta water
- ¼ cup fresh parsley or basil, chopped (optional)
- Extra lemon slices for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil (it should taste like the sea—about 1-2 tablespoons of salt). Add the pasta and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside.
- Start the Sauce: While the pasta cooks, melt the butter in a large skillet over medium heat. Once the butter is melted and foamy, add the minced garlic. Sauté for 1-2 minutes until fragrant and just beginning to turn golden—watch carefully to prevent burning.
- Add the Cream: Pour in the heavy cream, stirring to combine with the garlic butter. Bring to a gentle simmer, then reduce heat to medium-low. Let it simmer gently for 2-3 minutes, stirring occasionally, until it thickens slightly.
- Add Lemon: Stir in the lemon zest and lemon juice. The sauce may look slightly separated at first—this is normal. Continue stirring for another minute until it comes together. The acid from the lemon will thicken the cream slightly.
- Add Cheese and Seasoning: Remove the skillet from heat. Stir in the freshly grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). The residual heat will melt the cheese into a smooth, creamy sauce.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce. Toss everything together using tongs, adding reserved pasta water a little at a time (start with ¼ cup) until the sauce reaches your desired consistency. The sauce should coat the pasta beautifully without pooling at the bottom.
- Final Touches: Return the skillet to low heat for 1 minute, tossing constantly, to help the sauce fully coat and cling to the pasta. This final step creates that glossy, emulsified finish.
- Serve: Divide the pasta among serving plates or bowls. Garnish with additional Parmesan, fresh chopped parsley or basil, lemon slices, and an extra crack of black pepper. Serve immediately while hot and creamy.
Notes
- Pasta Water is Key: Don’t skip reserving pasta water—the starch helps emulsify the sauce and adjust consistency perfectly.
- Room Temperature Cream: For the smoothest sauce, let your cream sit at room temperature for 15-20 minutes before cooking.
- Fresh Lemon Only: Bottled lemon juice lacks the bright, fresh flavor that makes this dish special.
- Don’t Overcook: The pasta continues to absorb sauce after plating, so serve immediately for best results.
- Adjust Lemon: Start with the juice of 1½ lemons and add more to taste—some prefer more tang, others less.
- Cheese Quality Matters: Pre-grated Parmesan contains anti-caking agents that prevent smooth melting.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: ¼ of recipe (approximately 2 cups)
- Calories: 645
- Sugar: 4g
- Sodium: 485mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 95