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.

This easy creamy lemon pasta sauce comes together in no time and is flavoured with garlic, fresh lemon juice and parmesan. It is creamy and cheesy with a fresh burst of lemon. Check out the short recipe video below.

The Easiest Creamy Lemon Pasta Sauce

cream

black pepper

salt

(finely grated)

lemon juice

Cook your pasta in a pot of heavily salted water. Reserve a cup of pasta water before draining, you might not need it but it's just good practice!

Heat the olive oil over medium heat in a fry pan large enough to hold all the pasta at the end.

Add the garlic and let it sizzle gently for a minute, don't allow the garlic to brown.

Turn the heat down slightly and add the cream, bring to a very gentle simmer for a minute or so.

Add the parmesan in a few lots, whisking in between so it melts evenly into the cream before adding the next lot. You only want a VERY gentle simmer the whole time.

Add the salt and pepper and let it gently bubble for a minute or two until it thickens slightly.

Add the lemon juice, mix in really quickly (a whisk is great for this) then add the cooked pasta straight in.

Let the pasta bubble away gently in the sauce for a minute and add a splash of pasta water if you need to loosen. Check to see if it needs any extra seasoning.

Serve and top with grated parmesan and the lemon zest. A good crack of black pepper never goes astray on top too!

My wife loves the creamy tomato sauce recipe on this site, so much so that she asks for it weekly. She wanted something with a lemon flavor for dinner on New Year’s Day, so I gave this recipe a try. Another 5 star pasta dish, don’t skip the pepper or the zest especially.

Accidentally bought about a dozen too many lemons and have been making this all week in an attempt to get through them… Still not sick of it!! Quick, easy, delicious.

Love love love this recipe! We make this once a week and can’t get enough of it!

This turned out perfect with my lobster ravioli. I will try it with salmon and asparagus next.

Great recipe, I added some fresh caught coral trout, the lemon goes well with the fish as well as cutting through the cream, making it easy to keep on eating! ( I added another half a tablespoon of lemon juice to account for the fish)

It was absolutely delicious and very easy to make. I will be making this again!

Another belter of a recipe! I made this with spaghetti and the whole family absolutely loved it - 3 and 5 year olds included. Thanks for always making your recipes so simple to follow and full of flavour x

Loved this so much thanks for such an easy staple recipe!!

Great recipe, easy, fresh, original, I tried it for the first time last Friday for guests and was a little anxious not to having done it before. Guess what? The result was simply delicious. I loved how the sauce thickens the instant you add lemon and cheese to become this perfectly creamy dream! Thanks a lot for the recipe!

We've got this one on repeat in our house. Love it

https://content.jwplatform.com/videos/FjdNNdkW.mp4

This easy creamy lemon pasta sauce comes together in no time and is the perfect dinner for busy weeknights when you need something quick but delicious. This pasta al limone style sauce has a creamy base with garlic, fresh lemon juice and lots of parmesan cheese. It's the perfect comfort food and insanely delicious.

Easy Creamy Lemon Pasta

This 20-minute creamy lemon pasta is a fresh, simple meal made with just a handful of ingredients. It's super easy to throw together and SO flavorful! Wide pappardelle noodles are coated in a creamy lemon garlic sauce made with simple ingredients including heavy cream, butter, and Parmesan cheese. The best part is you can make the sauce while the noodles are boiling!

Lemon Pasta

pappardelle pasta

Parmesan cheese (about 3 oz.)

lemons

Kosher salt

cracked pepper

parsley

Bring a large pot of water to a boil and add 2-4 tablespoons of Kosher salt just before adding the pasta. Cook 1 pound of pappardelle according to package directions just until al dente. Reserve 1/2 a cup of pasta water.

While the pasta is cooking, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium-low heat. Add 3 cloves of minced garlic and a couple pinches of salt and pepper. Cook for 1 minute, stirring frequently.

Whisk in 2 cups of heavy cream and bring to a gentle simmer over medium heat. Simmer gently over medium-low for a few minutes until the cream thickens slightly.

Remove from heat and stir in 1 cup of finely shredded Parmesan cheese, the zest and juice of 2 lemons. 

Continue stirring until the cheese melts. Season to taste with salt and pepper.

Stir in pasta along with a splash or two of pasta water. Cook over medium heat until warmed through. Season to taste with salt. Garnish with parsley and enjoy!

If you enjoyed this recipe, please leave a 5-star rating and review!

This is a simple but very delicious pasta side.  I love the lemon on it!

So yummy! We make this a couple times a month

Luxuriously rich and creamy pasta in lemon sauce is topped with grilled cajun spiced prawns. Perfect for busy weeknights!

Creamy Lemon Pasta with Grilled Cajun Shrimp

shrimp

tbsp cajun seasoning

paprika

bamboo skewers (soaked

spaghetti

Water (to cook spaghetti)

tbsp butter

garlic (finely chopped)

heavy cream (thickened cream)

basil leaves

parmesan

Salt and pepper (to taste)

Basil leaves (to garnish)

Grated parmesan (to garnish)

Place shrimp in a bowl. Add cajun seasoning and paprika. Toss to coat. Marinate for 15 minutes. Thread shrimp onto bamboo skewers.Preheat grill tray on high. Place skewers on the grill. Cook for 1-2 minutes per side or until just cooked. Transfer to a serving plate.

Grilled cajun shrimp:

Remove grill pan from the hot plate. Insert deep pot. Preheat to high. Add water to cook pasta. Season with salt. Bring to the boil. Add spaghetti. Cook according to the recipe instructions on the package. (I cooked pasta for about 10 minutes). Reserve 1 cup water. Drain. Set aside.

Wipe the pot clean with a paper towel. Set the heat to medium high. Add butter. Add garlic cloves. Sauté, stirring, for about 1-2 minutes or until fragrant. Add cream. Stir to combine. Add lemon juice. Stir continuously so the cream will not separate.Add lemon zest, basil leaves and parmesan. Stir to combine.

Season with salt and pepper. Simmer for 5 minutes. Stir in cooked spaghetti. Garnish with more basil leaves.Top pasta with shrimp. Sprinkle with grated parmesan. Garnish with lemon wedges.

Creamy lemon pasta:

https://www.youtube.com/watch?v=qY6oHLhMnDQ

Get the full recipe: https://nishkitchen.com/creamy-lemon-pasta-with-grilled-cajun-shrimp-video/

Rich and creamy lemon basil pasta topped with grilled cajun spiced shrimp

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This Lemony Chickpea Pasta with Salmon, Broccoli, and Sun-dried Tomato is nourishing, protein-packed, filled with fiber, and is bursting with bright lemony flavor and lots of fresh basil! It makes the perfect, quick &amp; healthy weeknight meal. Leftovers are great for lunch too - even cold!

Lemony Chickpea Pasta with Salmon, Broccoli, and Sun-dried Tomato

salmon filet

extra virgin olive oil

basil

oregano

chickpea pasta (I like Banza brand)

broccoli crowns,

lemon juice (from about 2 large lemons)

sun-dried tomatoes

oil tomatoes

basil,

parmigiano reggiano,

salt and pepper,

Preheat oven to 400℉. Line a baking sheet with parchment and lay salmon on top. Drizzle with olive oil and sprinkle with lemon zest, lemon juice, dried basil, oregano, salt, and pepper. Use your fingertips to massage all of the lemon and herb goodness evenly onto the fish. Bake for 20-25 minutes, or until salmon is cooked to your liking, depending on how thick your filet is.

While salmon is cooking, bring a large pot of water  to boil for the pasta. Season the water liberally with salt. Cook the pasta according to package directions.

Meanwhile, heat olive oil in large skillet over medium heat. Add the garlic and sauté for 30 seconds to 1 minute, or until garlic is fragrant. Add the broccoli and season with salt and pepper. Cook for another 5-7 minutes, or until tender but still crisp and bright green. You may need to add a few tablespoons of water to help the broccoli steam and cook through, to avoid burning the garlic. Add the sun-dried tomatoes and lemon juice.

Add the pasta to the skillet, along with the oil from the sun-dried tomato jar. Flake the salmon into chunks, and add to the pasta. Stir in the fresh basil. Finish with the lemon zest, freshly grated parmigiano reggiano, extra basil, and stir gently to combine. Season to taste with additional salt and pepper, if needed. Serve!

Top 8 creamy lemon pasta recipes from across the web

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Top 8 creamy lemon pasta recipes from across the web

The most viewed creamy lemon pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The Easiest Creamy Lemon Pasta Sauc...

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The most viewed creamy lemon pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine