Need a bright and creamy pasta recipe for busy weeknights?👇👇 Keep scrolling for the full recipe! 👇👇
Recipe Overview
This lemon cream pasta is light, luscious, and comes together in just 20 minutes. Perfect for spring and summer, it’s a simple one-pot meal that feels a little fancy—without any fuss.
Next up – Recipe Ingredients 👇👇 Keep scrolling 👇👇
Recipe Ingredients
- 1 lb spaghetti
- 2 Tbsp salted butter
- 1 small shallot (about ⅓ cup) – diced
- 2 tsp freshly grated garlic
- 2 Tbsp all-purpose flour
- ¼ cup white wine
- 1 cup heavy cream
- ⅓ cup shredded Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes
- ⅛ tsp ground nutmeg
- Zest + juice of 1 lemon
- Chopped parsley – for garnish
How to Make Creamy Lemon Pasta (Step-by-Step)
Step 1: Boil The Pasta
Cook 1 lb spaghetti according to package directions. Reserve a bit of pasta water before draining.
Step 2: Sauté Shallot
In a large skillet over medium heat, melt 2 Tbsp butter and add ⅓ cup diced shallot. Cook 2–3 minutes, until translucent.
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
Step 3: Add Garlic + Flour
Stir in 2 tsp grated garlic and cook for 30 seconds. Add 2 Tbsp flour and stir for 1–2 minutes to cook off the raw flour taste.
Step 4: Deglaze with Wine
Remove pan from heat and stir in ¼ cup white wine.
Step 5: Build the Sauce
Return to heat and add 1 cup heavy cream, ⅓ cup parmesan, 1 tsp salt, ½ tsp pepper, ¼ tsp red pepper flakes, ⅛ tsp nutmeg, zest and juice of 1 lemon. Stir until thick and creamy.
Step 6: Toss + Serve
Add the cooked pasta directly into the sauce using tongs. Toss to coat, thinning with reserved pasta water if needed. Garnish with chopped parsley and serve warm.
Recipe Tips
- Boil pasta while making the sauce – it all comes together faster.
- Skip oil in pasta water – it makes sauce slide off.
- Cook the flour for 1–2 mins – this removes the raw taste.
- Use tongs instead of draining – helps transfer some pasta water naturally.
- Thin sauce with pasta water – add 1 ladle at a time if needed.
Next up – Variations & Swaps: 👇👇 Keep Scrolling 👇👇
Variations & Swaps
- Add chicken – grilled or rotisserie for a heartier dish.
- Serve with shrimp or salmon – pairs perfectly with lemon.
- Add ricotta – a few dollops on top add creaminess.
- Go meatless with protein – sub heavy cream with blended cottage cheese for a vegetarian boost.
Craving more easy pasta recipes? Try my Salmon Pasta, Tuscan Chicken Pasta, or Shrimp Asparagus Pasta for protein-packed meals.
How To Store Leftovers
- Fridge: Store leftovers in an airtight container up to 3 days.
- Freeze: Cool completely, then freeze pasta in a flat, labeled freezer bag for up to 4 months.
- Reheat: Thaw in the fridge overnight, then reheat gently on the stovetop with a splash of cream or water.
Serving Suggestions
- Serve with crusty bread to soak up the extra sauce, and add a simple green salad or roasted vegetables on the side.
- For protein, try Roasted Bone-In Chicken Breasts, Brown Sugar Garlic Chicken, or even grilled shrimp or salmon.
- Fresh sides like Strawberry Spinach Salad, Quinoa Salad, or Steak Salad also pair beautifully..
More pasta recipes: Garlic Parmesan Pasta, Creamy Parmesan Mushroom Pasta, or One Pot Taco Pasta—all family favorites.
Can I Make This Gluten Free?
Yes! Use your favorite gluten-free spaghetti and swap the all-purpose flour with a 1:1 gluten-free flour blend to keep the sauce smooth and thick.
If dinner feels like a daily panic—read this.
Stop letting 5 PM run your life.
If you’re tired of standing in front of the fridge at 5 PM wondering what the heck to make—you’re not doing anything wrong.
You’re just stuck in a broken system that puts all the pressure on you… with zero support.
That’s why I’m creating Dinner Rescue Club—a new membership to help busy moms simplify dinner with flexible plans, repeatable rhythms, and real-life shortcuts that actually work.
We’re opening soon with a small beta group (just 20 spots!). If you’ve ever felt like:
- “I’m too tired to figure it out”
- “I want dinner to feel easier, but I don’t even know where to start”
- “Why does this feel so hard when I’m trying so hard?”
…then this is for you!!
Join the waitlist here to get:
- Early access before we open to the public
- Behind-the-scenes sneak peeks
- A locked-in beta price that won’t be offered again
Creamy Lemon Pasta Recipe
Ingredients
- 1 lb spaghetti
- 2 Tbsp salted butter
- 1 small shallot - diced (about ⅓ cup)
- 2 tsp freshly grated garlic
- 2 Tbsp all-purpose flour
- ¼ cup white wine
- 1 cup heavy cream
- ⅓ cup shredded parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes
- ⅛ tsp nutmeg
- Zest and juice of 1 lemon
- Chopped parsley - for garnish
Instructions
- Boil the pasta: In a large pot, cook 1 lb spaghetti according to package instructions. Reserve some pasta water before draining.
- Sauté shallot: In a large skillet over medium heat, melt 2 Tbsp butter and add ⅓ cup diced shallot. Cook for 2–3 minutes, until soft and translucent.
- Add garlic + flour: Stir in 2 tsp grated garlic and cook for 30 seconds. Add 2 Tbsp flour and stir constantly for 1–2 minutes to remove the raw taste.
- Deglaze with wine: Remove skillet from heat and stir in ¼ cup white wine.
- Build the sauce: Return to heat and stir in 1 cup heavy cream, ⅓ cup parmesan, 1 tsp salt, ½ tsp black pepper, ¼ tsp red pepper flakes, ⅛ tsp nutmeg, and the zest and juice of 1 lemon. Simmer until the sauce thickens and coats the back of a spoon.
- Combine: Add cooked pasta directly to the sauce using tongs. Toss until well coated, thinning with reserved pasta water as needed.
- Garnish and serve: Top with chopped parsley and serve warm.
Recipe Notes:
- Don’t skip the flour step – it helps thicken the sauce properly.
- Use tongs to transfer pasta – it brings some starchy water with it to help the sauce cling.
- Add pasta water as needed – to thin the sauce to your liking.
- Grate garlic and lemon fresh – for the best flavor.
- Serve immediately – the sauce is best hot and creamy.
The nutritional information provided is an estimate and is per serving.
Leave a Reply