Creamy Lemon Pasta
Creamy Lemon Pasta
Ingredients
For the Pasta
- 1 pound linguine, or pasta of choice
- as needed salt, for pasta water
- as needed pasta water, reserved from cooking pasta
For the Sauce
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 shallot, finely diced (or 1/2 white onion)
- 1 head garlic, minced, divided
- 1 tablespoon capers, optional
- 1/2 teaspoon chili flakes, or to taste
- 1 1/2 cups heavy cream
- 2 lemon zest, from 2 lemons
- as needed salt, to taste
- 1 cup Parmesan cheese, finely grated
- 1/4 cup parsley, chopped
- 1 teaspoon caper brine, or to taste
- 1 lemon juice, from 1 lemon
Instructions
- 1
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the butter and allow it to melt.
⏱️ 2 min
- 2
Add the finely diced shallot (or 1/2 white onion) to the pan and cook until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 3
While the shallot cooks, bring a large pot of water to a rolling boil. Season the water generously with salt.
⏱️ 5 min
- 4
Add the linguine (or pasta of choice) to the boiling salted water and cook according to package directions until al dente.
⏱️ 10 min
- 5
Once the shallot is cooked, add most of the minced garlic (reserving about 1 teaspoon for later) to the skillet. Add the capers (if using) and chili flakes. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 6
Before draining the pasta, reserve at least 1 1/2 cups of the starchy pasta water.
⏱️ 1 min
- 7
Pour the heavy cream into the skillet with the aromatics. Stir in the lemon zest from two lemons. Season with salt to your liking.
⏱️ 2 min
- 8
Stir in the finely grated Parmesan cheese and chopped parsley. Add the reserved 1 teaspoon of minced garlic and the caper brine. Mix well.
⏱️ 2 min
- 9
Allow the sauce to simmer gently for a few minutes, stirring occasionally, until it thickens slightly.
⏱️ 3 min
- 10
Drain the cooked pasta and add it directly to the sauce in the skillet. Toss thoroughly with tongs to coat the pasta evenly.
⏱️ 2 min
- 11
Add the juice of one lemon to the pasta and sauce. Toss again to combine.
⏱️ 1 min
- 12
Gradually add some of the reserved pasta water, 1/4 cup at a time, mixing continuously, until the sauce reaches your desired consistency and beautifully coats the pasta.
⏱️ 3 min
- 13
Taste the finished pasta and adjust seasoning if necessary. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Pasta
- 1 pound linguine, or pasta of choice
- as needed salt, for pasta water
- as needed pasta water, reserved from cooking pasta
For the Sauce
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 shallot, finely diced (or 1/2 white onion)
- 1 head garlic, minced, divided
- 1 tablespoon capers, optional
- 1/2 teaspoon chili flakes, or to taste
- 1 1/2 cups heavy cream
- 2 lemon zest, from 2 lemons
- as needed salt, to taste
- 1 cup Parmesan cheese, finely grated
- 1/4 cup parsley, chopped
- 1 teaspoon caper brine, or to taste
- 1 lemon juice, from 1 lemon
Instructions
- 1
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the butter and allow it to melt.
⏱️ 2 min - 2
Add the finely diced shallot (or 1/2 white onion) to the pan and cook until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 3
While the shallot cooks, bring a large pot of water to a rolling boil. Season the water generously with salt.
⏱️ 5 min - 4
Add the linguine (or pasta of choice) to the boiling salted water and cook according to package directions until al dente.
⏱️ 10 min - 5
Once the shallot is cooked, add most of the minced garlic (reserving about 1 teaspoon for later) to the skillet. Add the capers (if using) and chili flakes. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 6
Before draining the pasta, reserve at least 1 1/2 cups of the starchy pasta water.
⏱️ 1 min - 7
Pour the heavy cream into the skillet with the aromatics. Stir in the lemon zest from two lemons. Season with salt to your liking.
⏱️ 2 min - 8
Stir in the finely grated Parmesan cheese and chopped parsley. Add the reserved 1 teaspoon of minced garlic and the caper brine. Mix well.
⏱️ 2 min - 9
Allow the sauce to simmer gently for a few minutes, stirring occasionally, until it thickens slightly.
⏱️ 3 min - 10
Drain the cooked pasta and add it directly to the sauce in the skillet. Toss thoroughly with tongs to coat the pasta evenly.
⏱️ 2 min - 11
Add the juice of one lemon to the pasta and sauce. Toss again to combine.
⏱️ 1 min - 12
Gradually add some of the reserved pasta water, 1/4 cup at a time, mixing continuously, until the sauce reaches your desired consistency and beautifully coats the pasta.
⏱️ 3 min - 13
Taste the finished pasta and adjust seasoning if necessary. Serve immediately and enjoy!
⏱️ 1 min