creamy lemon pasta

Creamy Lemon Pasta with Lobster is the ultimate date-night-in meal. It starts by poaching lobster tails in white wine &amp;amp; thyme, and ends with a simple, creamy lemon infused sauce. For a creamy pasta dish, it&#x27;s rich, as to be expected, but still light enough in flavor to be perfect for summer! Especially with a crisp glass of white wine or rosé!

Creamy Lemon Pasta with Lobster

dry white wine (like a Chardonnay)

thyme

(5 ounce) lobster tails

fettuccine (about 2/3 of a box)

olive oil

medium shallot, finely chopped (about 1/4 cup)

garlic,

heavy cream

salted butter

parmesan cheese

salt, plus more to taste

black pepper,

pasta water

juice of 1/2 a lemon

basil leaves,

lemon wedges,

Begin by poaching the lobster tails. Add the wine and thyme to a medium saucepan. Bring to a boil. Once boiling, add lobster tails and reduce heat to medium. Cover and simmer for 5-6 minutes, or until they turn red and curl up into almost a ball. Remove from saucepan and let cool. Using kitchen shears or scissors, carefully cut down the belly of the lobster tail to remove the meat and chop into chunks. Set aside.

Bring a large pot of water to a boil for the pasta, and season with a couple big pinches of salt. Cook pasta until al dente. (Don&#x27;t forget to scoop out your pasta water before you drain it! I like to keep a mug or heat-safe measuring cup next to the stove so that I don&#x27;t forget.)

Meanwhile, start the cream sauce. Heat the olive oil in a large, nonstick skillet over medium heat. Add the shallot and garlic and season with a pinch of salt and a few turns of freshly cracked black pepper. Sauté for 1-2 minutes, stirring frequently, until fragrant and until you&#x27;re just starting to see some caramelization. Add the cream, raise heat slightly and bring to a slow simmer. (Be sure to not heat the cream too high or bring it to a boil, or else the cream can separate!)

Once cream is just bubbling, reduce heat and add the butter, lemon zest, parmesan, and salt. Stir until butter and parm are melted, and mixture is smooth and creamy. Start by adding 1/4 cup of the reserved pasta water and lemon juice and stir to combine. Add the chopped lobster into the sauce to heat through, for about 1 minute, stirring constantly. Season to taste with additional salt and pepper, if needed. Add the pasta and toss with tongs until the sauce coats the pasta. If the sauce seems like it&#x27;s too thick and needs a little loosening up, add another splash of pasta water until the sauce coats the pasta to your liking.

Portion into bowls and garnish with fresh basil leaves, lemon zest, freshly cracked black pepper, and lemon wedges. Serve immediately.

This creamy lemon pasta recipe is simple and fast to make with everyday ingredients! The zesty lemon brightens the decadent parmesan sauce.

Creamy Lemon Pasta

rigatoni

butter

flour

garlic (minced)

chicken broth/veg broth

lemon juice lemon

heavy/whipping cream

Salt & pepper (to taste)

parsley & extra parm (optional)

Boil a salted pot of water for the pasta and cook it al dente according to package directions.

When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for 1-2 minutes, stirring fairly often.

Add in the garlic, followed by the broth (or wine) and lemon juice + zest. Let it bubble for 1 minute.

Whisk in the cream and cook it for a few minutes until the sauce has thickened up to your liking.

Stir in the parmesan cheese and take the skillet off the heat. Season with salt &amp; pepper as needed (I am generous with both).

Add the drained pasta to the skillet and toss until coated (I like to add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it&#039;s become a tad too thick). Garnish with more parmesan and a bit of chopped parsley if desired. Serve immediately.

Creamy Lemon Pasta is made with fresh lemon, garlic, cream, butter, parmesan cheese, and spices and all tossed with your favorite type of pasta. A light and creamy sauce that highlights fresh lemons!

Pasta of choice*

Tablespoons Butter

Garlic Cloves ((minced))

Heavy Cream

Lemon Zest**

Tablespoons Lemon

Red Pepper Flakes ((plus more for garnish))

Salt

Freshly Ground Black Pepper

Pasta Water

Parmesan Cheese

In a large pot, heat water over high heat. Generously salt the water as this infuses flavor into the pasta as it cooks.

While the pasta is cooking, carefully scoop out 1 cup of pasta water and set it aside to add to the sauce later.

Heat a large skillet over medium heat. Add butter and let it begin to melt. Add in garlic and saute for ONLY 1 minute. Add heavy cream and stir. Add lemon zest, lemon juice, red pepper flakes, salt, and pepper. I suggest using a whisk to continually stir to make it extra creamy. Cook until the sauce begins to thicken -about 5 minutes.

Add in parmesan cheese, only 1 Tablespoon at a time, to avoid clumping. Stir well with whisk after each addition.

Stir in 3/4 cup of pasta water into the sauce. Let it thicken for about 3-4 minutes. Taste the sauce and add more salt and pepper and lemon zest, if needed.

Toss the drained cooked pasta with the lemon cream sauce. Garnish with red pepper flakes, lemon zest, grated parmesan cheese.

A delicious pasta dish with a garlicky lemon white bean sauce served alongside roasted asparagus. It comes together easily - perfect for a weeknight dinner. Dairy free and vegan!

Creamy Vegan White Sauce Pasta

asparagus

salt/pepper (to taste)

ziti (or pasta noodles

olive oil (or 2 tablespoons vegetable broth)

yellow onion (diced)

garlic

(15 oz) cannellini beans

low-sodium vegetable broth (plus extra to thin, if needed)

lemon

salt (or

black pepper (optional)

parsley (to garnish)

lemon (to garnish)

Preheat your oven to 425°F and bring a big pot of water to a boil.

Trim off the woody bottoms of the asparagus. Toss the asparagus with oil, salt and pepper.

Spread the asparagus out on a rimmed baking sheet in one even layer. Roast for 15 to 20 minutes until tender and starting to brown.

Meanwhile, cook the ziti (or pasta of choice) according to package directions in well salted water.

While the pasta is cooking and the asparagus is roasting, make the sauce.

In a small skillet, heat 2 teaspoons of oil (or 2 tablespoons of vegetable broth) over medium-high heat. Sauté the diced onion for 4 to 5 minutes until soft and translucent. Add the minced garlic and sauté another 1 to 2 minutes.

Combine the beans, onion/garlic mixture, vegetable broth, lemon juice, and salt in a high speed blender and purée until smooth. Add a little more broth (or some of the pasta water) to thin if needed.

To serve, combine the ziti and sauce and serve the asparagus either on the side or mixed in with the noodles.

Garnish with extra lemon zest, parsley, and an extra squeeze of fresh lemon, if desired.

Top 4 creamy lemon pasta recipes from across the web

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Creamy Lemon Pasta with Lobster

Creamy Lemon Pasta

Creamy Lemon Pasta

Creamy Vegan White Sauce Pasta

Top 4 creamy lemon pasta recipes from across the web

The most viewed creamy lemon pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Lemon Pasta with Lobster

Creamy Lemon Pasta

Creamy Lemon Pasta

Creamy Vegan White Sauce Pasta

The most viewed creamy lemon pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine