Creamy Lemon Pasta
Creamy Lemon Pasta
Ingredients
For the Pasta
- 1 pound linguine, or pasta of choice
- as needed salt, for pasta water
For the Creamy Lemon Sauce
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 shallot, finely diced (or 1/2 white onion, finely diced)
- 1 head garlic, minced, divided
- 1 tablespoon capers, or to taste
- 1/4 teaspoon chili flakes, or to taste
- 1 1/2 cups heavy cream
- 2 lemon zest, from 2 lemons
- 1 cup Parmesan cheese, finely grated
- 1/4 cup parsley, chopped
- 1 teaspoon caper brine, or to taste
- 1 lemon juice, from 1 lemon
- as needed salt, to taste
- 1 1/2 cups pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of water to a rolling boil. Aggressively salt the water until it tastes like the ocean.
⏱️ 8 min
- 2
Add 1 pound of linguine (or your pasta of choice) to the boiling salted water. Cook according to package directions until al dente.
⏱️ 10 min
- 3
Before draining the pasta, reserve about 1 1/2 cups of the starchy pasta water. This will be crucial for the sauce's consistency.
⏱️ 1 min
- 4
While the pasta cooks, heat a large pan (a cast iron pan works well) over medium heat. Add 2 tablespoons of olive oil.
⏱️ 2 min
- 5
Once the olive oil is hot, add 4 tablespoons of butter to the pan and allow it to melt.
⏱️ 1 min
- 6
Add the finely diced shallot (or 1/2 white onion) to the pan and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 7
Add most of the minced garlic (from the entire head) to the pan, reserving a small amount (about 1 teaspoon) for later. Sauté for about 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 8
Stir in 1 tablespoon of capers and 1/4 teaspoon of chili flakes. Cook for another minute, allowing the flavors to meld.
⏱️ 1 min
- 9
Pour in 1 1/2 cups of heavy cream. Add the zest of 2 lemons and stir to combine. Season with salt to your liking.
⏱️ 2 min
- 10
Stir in 1 cup of finely grated Parmesan cheese until fully melted and incorporated into the sauce.
⏱️ 2 min
- 11
Add 1/4 cup of chopped parsley and the reserved small amount of minced garlic to the sauce. Stir well.
⏱️ 1 min
- 12
Add 1 teaspoon of caper brine to the sauce. Stir and allow the sauce to thicken slightly over medium-low heat, about 2-3 minutes.
⏱️ 3 min
- 13
Taste the sauce and adjust seasonings (salt, caper brine, or chili flakes) if necessary.
⏱️ 1 min
- 14
Drain the cooked pasta and immediately add it directly into the pan with the sauce. Toss the pasta with tongs to ensure it is fully coated in the creamy sauce.
⏱️ 2 min
- 15
Squeeze in the juice of 1 lemon. Add some of the reserved pasta water, starting with 1/2 cup, and add more as needed to achieve the desired creamy consistency. The sauce should coat the pasta beautifully.
⏱️ 2 min
- 16
Toss the pasta and sauce again until everything is well combined and heated through. Serve immediately, perhaps straight from the pan for an authentic experience!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Pasta
- 1 pound linguine, or pasta of choice
- as needed salt, for pasta water
For the Creamy Lemon Sauce
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 shallot, finely diced (or 1/2 white onion, finely diced)
- 1 head garlic, minced, divided
- 1 tablespoon capers, or to taste
- 1/4 teaspoon chili flakes, or to taste
- 1 1/2 cups heavy cream
- 2 lemon zest, from 2 lemons
- 1 cup Parmesan cheese, finely grated
- 1/4 cup parsley, chopped
- 1 teaspoon caper brine, or to taste
- 1 lemon juice, from 1 lemon
- as needed salt, to taste
- 1 1/2 cups pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of water to a rolling boil. Aggressively salt the water until it tastes like the ocean.
⏱️ 8 min - 2
Add 1 pound of linguine (or your pasta of choice) to the boiling salted water. Cook according to package directions until al dente.
⏱️ 10 min - 3
Before draining the pasta, reserve about 1 1/2 cups of the starchy pasta water. This will be crucial for the sauce's consistency.
⏱️ 1 min - 4
While the pasta cooks, heat a large pan (a cast iron pan works well) over medium heat. Add 2 tablespoons of olive oil.
⏱️ 2 min - 5
Once the olive oil is hot, add 4 tablespoons of butter to the pan and allow it to melt.
⏱️ 1 min - 6
Add the finely diced shallot (or 1/2 white onion) to the pan and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 7
Add most of the minced garlic (from the entire head) to the pan, reserving a small amount (about 1 teaspoon) for later. Sauté for about 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 8
Stir in 1 tablespoon of capers and 1/4 teaspoon of chili flakes. Cook for another minute, allowing the flavors to meld.
⏱️ 1 min - 9
Pour in 1 1/2 cups of heavy cream. Add the zest of 2 lemons and stir to combine. Season with salt to your liking.
⏱️ 2 min - 10
Stir in 1 cup of finely grated Parmesan cheese until fully melted and incorporated into the sauce.
⏱️ 2 min - 11
Add 1/4 cup of chopped parsley and the reserved small amount of minced garlic to the sauce. Stir well.
⏱️ 1 min - 12
Add 1 teaspoon of caper brine to the sauce. Stir and allow the sauce to thicken slightly over medium-low heat, about 2-3 minutes.
⏱️ 3 min - 13
Taste the sauce and adjust seasonings (salt, caper brine, or chili flakes) if necessary.
⏱️ 1 min - 14
Drain the cooked pasta and immediately add it directly into the pan with the sauce. Toss the pasta with tongs to ensure it is fully coated in the creamy sauce.
⏱️ 2 min - 15
Squeeze in the juice of 1 lemon. Add some of the reserved pasta water, starting with 1/2 cup, and add more as needed to achieve the desired creamy consistency. The sauce should coat the pasta beautifully.
⏱️ 2 min - 16
Toss the pasta and sauce again until everything is well combined and heated through. Serve immediately, perhaps straight from the pan for an authentic experience!
⏱️ 1 min