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
Here’s what goes on your nacho-loaded sheet pan:
- 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.
Have A Question?
- Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
- Got a question? Ask in the comments—I’m happy to help.
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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.
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