Creamy Lemon Pasta
Creamy Lemon Pasta
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 shallot, finely diced
- 1 head garlic, minced, divided
- 1/4 cup capers
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1 pound linguine
- as needed salt, for pasta water and sauce
- 1 1/2 cups heavy cream
- 2 lemons, zest of 2, juice of 1
- 1 cup Parmesan cheese, finely grated
- 1/4 cup parsley, chopped
- 1 tablespoon caper brine
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pan or Dutch oven over medium heat. Add 4 tablespoons of butter and allow it to melt completely.
⏱️ 2 min
- 2
Add the finely diced shallot to the pan. Sauté until it softens and becomes translucent, about 3-5 minutes.
⏱️ 5 min
- 3
While the shallot is cooking, bring a large pot of aggressively salted water to a rolling boil. Add 1 pound of linguine and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212
- 4
Once the shallot is cooked, add most of the minced garlic to the pan, reserving a small amount (about 1 teaspoon) for later. Add the capers and 1/4 teaspoon of crushed red pepper flakes. Cook this mixture for about 1 minute, stirring occasionally, until fragrant.
⏱️ 1 min
- 5
Before draining the cooked pasta, reserve about 1 1/2 cups of the starchy pasta water.
⏱️ 1 min
- 6
To the pan with the aromatics, add 1 1/2 cups of heavy cream and the zest of 2 lemons. Season with salt to your liking. Bring to a gentle simmer, then reduce heat to low.
⏱️ 3 min
- 7
Stir in 1 cup of finely grated Parmesan cheese and 1/4 cup of chopped parsley until well combined and the cheese has melted.
⏱️ 2 min
- 8
Add the reserved minced garlic and 1 tablespoon of caper brine to the sauce. Stir everything together and allow the sauce to thicken slightly, about 1-2 minutes.
⏱️ 2 min
- 9
Taste the sauce and adjust seasonings if necessary, adding more salt or pepper as desired.
⏱️ 1 min
- 10
Add the cooked and drained pasta directly into the sauce in the pan. Toss with tongs to ensure the pasta is well coated.
⏱️ 2 min
- 11
Squeeze the juice of 1 lemon directly into the pasta. Gradually add the reserved pasta water, about 1/4 cup at a time, tossing continuously until the sauce reaches your desired consistency.
⏱️ 2 min
- 12
Toss the pasta one last time to fully incorporate all ingredients. Taste the finished pasta and make any final adjustments.
⏱️ 1 min
- 13
Serve immediately, directly from the pan or transferred to a serving bowl. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 shallot, finely diced
- 1 head garlic, minced, divided
- 1/4 cup capers
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1 pound linguine
- as needed salt, for pasta water and sauce
- 1 1/2 cups heavy cream
- 2 lemons, zest of 2, juice of 1
- 1 cup Parmesan cheese, finely grated
- 1/4 cup parsley, chopped
- 1 tablespoon caper brine
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pan or Dutch oven over medium heat. Add 4 tablespoons of butter and allow it to melt completely.
⏱️ 2 min - 2
Add the finely diced shallot to the pan. Sauté until it softens and becomes translucent, about 3-5 minutes.
⏱️ 5 min - 3
While the shallot is cooking, bring a large pot of aggressively salted water to a rolling boil. Add 1 pound of linguine and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212 - 4
Once the shallot is cooked, add most of the minced garlic to the pan, reserving a small amount (about 1 teaspoon) for later. Add the capers and 1/4 teaspoon of crushed red pepper flakes. Cook this mixture for about 1 minute, stirring occasionally, until fragrant.
⏱️ 1 min - 5
Before draining the cooked pasta, reserve about 1 1/2 cups of the starchy pasta water.
⏱️ 1 min - 6
To the pan with the aromatics, add 1 1/2 cups of heavy cream and the zest of 2 lemons. Season with salt to your liking. Bring to a gentle simmer, then reduce heat to low.
⏱️ 3 min - 7
Stir in 1 cup of finely grated Parmesan cheese and 1/4 cup of chopped parsley until well combined and the cheese has melted.
⏱️ 2 min - 8
Add the reserved minced garlic and 1 tablespoon of caper brine to the sauce. Stir everything together and allow the sauce to thicken slightly, about 1-2 minutes.
⏱️ 2 min - 9
Taste the sauce and adjust seasonings if necessary, adding more salt or pepper as desired.
⏱️ 1 min - 10
Add the cooked and drained pasta directly into the sauce in the pan. Toss with tongs to ensure the pasta is well coated.
⏱️ 2 min - 11
Squeeze the juice of 1 lemon directly into the pasta. Gradually add the reserved pasta water, about 1/4 cup at a time, tossing continuously until the sauce reaches your desired consistency.
⏱️ 2 min - 12
Toss the pasta one last time to fully incorporate all ingredients. Taste the finished pasta and make any final adjustments.
⏱️ 1 min - 13
Serve immediately, directly from the pan or transferred to a serving bowl. Enjoy!
⏱️ 1 min