Creamy Lemon Pasta Recipe
A quick and creamy lemon pasta made with spaghetti, parmesan, and fresh lemon. Ready in 20 minutes—perfect for weeknights.
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Servings: 4 servings
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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