Creamy Lemon Garlic Pasta Recipe
Equipment
- 1 large pot
- whisk
- garlic press optional
- lemon juicer optional
- measuring cups/ spoons
Ingredients
- 10-12 oz pasta
- 3-4 cloves fresh garlic, minced
- juice of 1 lemon (3 tbsp)
- 4 tbsp butter (half a stick)
- 1-2 tbsp heavy cream
- 1 cup grated parmesan
- 1 tsp italian seasoning
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook 10-12 oz of pasta according to the package directions until al dente. Drain, reserving 1/2 cup of the starchy pasta water, and set aside.
- In the same pot or a large skillet, melt 1/2 stick of butter over medium heat. Add minced garlic and Italian seasoning, cooking for 1-2 minutes until fragrant.
- Stir in the juice of 1 lemon and 1-2 tablespoons of heavy cream. Whisk until the sauce thickens slightly. If the sauce is too thick, add a splash of the reserved pasta water.
- Add the cooked pasta to the sauce and toss to coat. Stir in 1 cup of freshly grated parmesan cheese and cook on low until the cheese melts.
- Garnish with extra parmesan, fresh parsley, or red pepper flakes, if desired. Serve immediately and enjoy!
Notes
Extra Tips
- Pasta Water Magic: Don’t forget that the starchy pasta water is your secret weapon. Adding a little of it at the end helps to create a silky smooth sauce that sticks to the pasta perfectly.
- Add-Ins: To make this dish heartier, you can add extras like grilled chicken, sautéed shrimp, or roasted vegetables like cherry tomatoes. These pair beautifully with the lemon garlic butter pasta.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, add a splash of water or extra cream to loosen the sauce as it may thicken when cooled.