Creamy Lemon Garlic Pasta
Creamy Lemon Garlic Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon kosher salt, for pasta water
For the Creamy Lemon Garlic Sauce
- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 lemon, zested and juiced
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 3
Pour in the heavy cream, lemon zest, and lemon juice. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min
- 4
Stir in the grated Parmesan cheese, chopped fresh parsley, black pepper, and kosher salt. Mix until the cheese is fully melted and incorporated into the sauce.
⏱️ 2 min
- 5
Add the drained linguine to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 6
Taste and adjust seasoning as needed. Serve immediately, garnished with extra grated Parmesan cheese and fresh parsley, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Garlic Pasta
For the Pasta
- 12 ounces linguine
- 1 tablespoon kosher salt, for pasta water
For the Creamy Lemon Garlic Sauce
- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 lemon, zested and juiced
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 3 min - 3
Pour in the heavy cream, lemon zest, and lemon juice. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min - 4
Stir in the grated Parmesan cheese, chopped fresh parsley, black pepper, and kosher salt. Mix until the cheese is fully melted and incorporated into the sauce.
⏱️ 2 min - 5
Add the drained linguine to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 6
Taste and adjust seasoning as needed. Serve immediately, garnished with extra grated Parmesan cheese and fresh parsley, if desired.
⏱️ 2 min