Creamy Lemon Garlic Pasta Recipe

I’m excited to share my Lemon And Parmesan Pasta, an easy creamy lemon pasta made from ingredients you already have with a lemon parmesan garlic cream sauce that comes together quickly.

I can’t stop making my Creamy Lemon Garlic Pasta, it somehow tastes like a restaurant dish but comes together so fast. The lemon lifts every bite and that garlicky whisper keeps you coming back, you start guessing what secret I left out.

I usually serve it when I want something quick yet a little fancy, and it always gets a few surprised looks. Call it Light Creamy Pasta and people get curious, which is exactly the point.

Try it once and youll see why I keep making it, its dangerously easy to fall for.

Ingredients

• Spaghetti or linguine: carbs for energy, some fiber, filling but not very protein rich.
• Garlic: adds sharp savory flavor, boosts immune system, small antioxidants so healthy.
• Heavy cream: makes sauce rich and creamy, high in fat and calories, not super healthy.
• Parmesan cheese: salty umami, good protein and calcium, adds savory depth.
• Lemon zest and juice: bright tangy acidity, cuts richness and adds fresh flavor.
• Olive oil: healthy monounsaturated fats, light fruity flavor, heart friendly.
• Butter: adds richness and mouthfeel, mostly saturated fat so use sparingly.
• Shrimp or chicken: adds lean protein, raises satiety and makes it a meal.

Ingredient Quantities

• 12 ounces spaghetti or linguine
• 1 tablespoon kosher salt for the pasta water
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 3 large garlic cloves, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese plus extra for serving
• Zest of 1 lemon (about 1 teaspoon)
• Juice of 1 lemon (about 2 tablespoons)
• 1/2 cup reserved pasta cooking water
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley, for garnish
• Optional: 8 ounces cooked shrimp or sliced cooked chicken, if you want protein

How to Make this

1. Bring a large pot of water to a boil, stir in 1 tablespoon kosher salt and the 12 ounces spaghetti or linguine, cook until al dente (check package, usually 9 to 11 minutes); before draining scoop out and reserve 1/2 cup of the pasta cooking water.

2. While the pasta cooks, heat 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until the butter melts and foams.

3. Add the 3 minced garlic cloves and cook 30 to 45 seconds, stirring constantly, until fragrant but not browned, because burned garlic tastes bitter.

4. Pour in 1 cup heavy cream and bring to a gentle simmer, then stir in the zest of 1 lemon and the juice of 1 lemon; let simmer 1 to 2 minutes to meld the flavors.

5. Turn the heat to low or off and gradually whisk in 1 cup freshly grated Parmesan cheese, a little at a time, so it melts smooth and doesn’t clump; if it gets too thick add a splash of the reserved pasta water to loosen it.

6. Season the sauce with 1/2 teaspoon kosher salt (taste and adjust), 1/4 teaspoon freshly ground black pepper, and a pinch of red pepper flakes if you want a little heat.

7. Add the drained pasta to the skillet and toss to coat, adding the reserved pasta water a tablespoon or two as needed to create a glossy, creamy sauce that clings to the noodles.

8. If using protein, add the 8 ounces cooked shrimp or sliced cooked chicken now and warm through for a minute or two so nothing overcooks.

9. Finish with 2 tablespoons chopped fresh parsley, extra grated Parmesan for serving, taste and adjust lemon, salt or pepper as needed, then serve immediately.

Equipment Needed

1. Large pot (6 to 8 qt) with lid for boiling the pasta
2. Colander or fine mesh strainer to drain pasta and reserve 1/2 cup cooking water
3. Large skillet (10 to 12 inch), nonstick or stainless for the sauce
4. Tongs to toss pasta and warm protein, plus a wooden spoon or silicone spatula for stirring
5. Measuring cups and spoons (include a 1 cup measure) for cream, cheese and salt
6. Whisk to gradually blend in Parmesan so it doesn’t clump
7. Microplane zester or small grater for lemon zest and a box grater for fresh Parmesan
8. Cutting board and chef’s knife for the garlic lemon and parsley

FAQ

Creamy Lemon Garlic Pasta Recipe Substitutions and Variations

• Heavy cream: use 3/4 cup whole milk plus 1/4 cup melted butter to mimic the richness, or just 1 cup half and half if that’s easier. It’ll be a bit lighter but still creamy.
• Parmesan cheese: swap with Pecorino Romano or Grana Padano, both grate nicely and give that savory, salty kick. Pecorino is sharper so you might want a little less.
• Lemon zest and juice: bottled lemon juice works in a pinch, use about 1 1/2 tablespoons plus 1/2 teaspoon zest if you have it. No lemon at all? A tablespoon white wine vinegar will brighten the sauce.
• Spaghetti or linguine: use fettuccine, bucatini, penne or a gluten free pasta — just watch the cooking time and still reserve starchy pasta water for the sauce.

Pro Tips

1) Be generous with the pasta water salt, its the main chance to season the noodles so dont be shy. Taste a strand before draining, if it tastes bland add more salt next time.

2) Let the cream and Parmesan sit out 10 to 15 minutes so they warm up a bit. Cold cheese dumped in will clump and make the sauce grainy, so add it slowly off the heat and whisk, dont rush it.

3) Garlic cooks fast, so watch it every second. If it starts to brown stop cooking right away or the sauce will taste bitter, burnt garlic ruins the whole thing.

4) Always save extra pasta water and finish the noodles in the skillet so the sauce sticks. If you add shrimp or chicken, warm them only briefly at the end so they dont overcook, and for leftovers add a splash of water or milk when reheating to loosen the sauce.