lemon pasta

Lemon Pasta is deliciously tangy and creamy, plus it comes together in under 15 minutes!

Lemon Pasta

spaghetti (or other pasta of your choosing)

Salt

lemons

olive oil

heavy cream

Parmesan cheese (plus additional for serving)

red pepper flakes

Salt and black pepper

basil

Cook the pasta in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.&nbsp;

Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.

Meanwhile, whisk the lemon juice, oil, heavy cream, Parmesan, and red pepper flakes in a bowl to combine. Add ¼ cup of the pasta cooking water and whisk to combine.

Add lemon sauce to spaghetti in pot; toss until pasta is evenly coated with sauce. Add remaining cooking liquid, if necessary. Season with salt and pepper, to taste.

Garnish with lemon zest, chopped basil and parmesan cheese. Serve immediately.

https://content.jwplatform.com/videos/PfaNAf3j.mp4

Easy Lemon Pasta

Lemon Basil Chicken Pasta tastes like it is straight out of a restaurant kitchen, but is so easy to make, and only takes as little as 20 minutes to make! Enjoy this filling pasta dinner with a slice of garlic bread and roasted veggies!

Lemon Basil Chicken

chicken breast cutlets ((5-6 thin pieces))

eggs

parmesan

flour

tsp Italian Seasoning

tsp salt

tsp black pepper

chicken broth ((or white wine))

tbsp butter

garlic

lemon juice ((about 1 lemon))

basil (about 15 leaves)

oz pasta

Prepare pasta per package directions.

Begin by scrambling the eggs in one bowl and combining the Salt, black pepper, Italian Seasoning, flour, and grated parmesan in another bowl. Dredge each chicken cutlet in the egg mixture, then coat completely in the parmesan cheese mixture.Dredge each chicken cutlet in the egg mixture, then coat completely in the parmesan cheese mixture.

Heat the oil in a large skillet over medium high heat. Once hot, add the chicken breast cutlets and sear for 2 minutes on each side. The chicken should release when it is ready to turn.

Then place the lid on the skillet, reduce the heat to low and continue to cook for 3-6 minutes or until the chicken is cooked through to a internal temp of 165˚F. (Time will vary based on thickness of the chicken.) Once cooked, remove the chicken from the skillet and set aside.

In the same skillet, add the butter and garlic and increase the heat to medium. Stir until the butter is melted.

Add the chicken stock (or wine) and lemon juice and bring to a simmer.  Simmer until it has reduced by about 1/3, then stir in the basil and pasta.

Nestle the chicken into the pasta. Garnish with fresh basil and serve hot. Enjoy!

Garlic Lemon Tuna Pasta is a 10-minute meal loaded with Mediterranean flavor. You can make it with basic pantry ingredients - a meal the family will love!

Garlic Lemon Tuna Pasta

spaghetti (or other pasta)

pouches 2.6 ounces tuna in olive oil

lemon juice (plus zest)

Salt & pepper

capers

parsley

Grated parmesan (for serving)

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta. Return to the pot to keep warm.

In the wide pan, heat the olive oil at medium heat. Then add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon juice and zest, salt and pepper, and heat through for 1 minute.

Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.

Garnish with remaining parsley and serve warm.

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

Garlic and Lemon Tuna Pasta

You'll be shocked at how quickly you can turn this pasta dish around. Just add lemon to give it an extra lift.

Quick rigatoni bake with ricotta, spinach and pancetta

rigatoni

pancetta slices, chopped

(60 milliliters) extra virgin olive oil

baby spinach leaves

garlic clove, crushed

nutmeg

lemon

ricotta

mozzarella

Basil leaves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838430001&=domain=del

5348771529001-5981838430001

Lemon Parsley Pasta is bright, garlicky, and full of rich Parmesan flavor. It makes a great side dish or bed for chicken or fish. 

Lemon Parsley Pasta

spaghetti (0.50)

lemon (0.89)

garlic, minced (0.16)

tsp black pepper (0.02)

olive oil (0.16)

butter

Tbsp grated Parmesan (0.22)

salt (0.02)

Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and boil until tender (about 7-8 minutes). Drain the pasta in a colander.

While the pasta is cooking, zest the lemon (you&#039;ll need about 1 Tbsp). Chop the parsley and combine it with the Parmesan, lemon zest, and pepper in a bowl. Set the bowl aside.

While the pasta is draining, add the olive oil and minced garlic to the pot used to cook the pasta. Sauté the garlic in the oil over medium heat for 1-2 minutes, or just until it becomes fragrant.

Remove the pot from the heat and add the drained pasta and butter to the pot with the garlic. Toss the pasta until the residual heat has melted the butter and the pasta is coated in garlic and butter.

Add the parsley Parmesan mixture to the pot and toss to coat again. Squeeze about 1 Tbsp of the lemon juice over the pasta and season with salt (about ¼ tsp). Toss to combine, then taste, and adjust the salt, pepper, or Parmesan to your liking. Serve warm.

Lemon Pappardelle with Shrimp! Creamy, lemony, silky pasta piled high in a bowl with buttery shrimp and freshly cracked black pepper. Everything you need for date night! ❤️ 

Date Night Lemon Pappardelle with Shrimp

shrimp

butter, divided

fresh garlic, grated (less than one clove)

white wine (I usually eyeball it)

salt

Parmesan cheese (optional)

lemon juice

pappardelle

black pepper

Pasta

Cook according to package directions (add a big pinch of salt to your water for better-tasting pasta). Drain and reserve some water. Toss pasta with olive oil to prevent sticking.

Lemon Pasta Step 1

Sauce

Melt 2-3 tablespoons butter over medium heat. Add the garlic; sauté for 1-2 minutes (do not brown the garlic). Add the wine; let it sizzle out for a few minutes. Add the cream; bring to a simmer. Add the lemon juice, salt, and optional Parmesan; bring down to low heat.

Lemon Pasta Step 2

Shrimp

Pat shrimp dry with paper towels. Heat one tablespoon of the butter in a large skillet over medium heat. Add the shrimp, season with salt, and flip when pink (1-2 minutes per side). Cover with foil and set aside.

Lemon Pasta Step 3

Assemble

Toss your pasta with the warm sauce. Serve alongside a pile of fresh, juicy, hot, buttery shrimp. Serve with freshly cracked black pepper and little wedges of lemon. Ooooh baby.

Lemon Pasta Step 4

What a great and simple idea for a date night. Thanks for sharing.

No flavor to the shrimp! No red pepper? No brining? Basil, anything. Very bland, sorry.

I was nervous about blandness too, but the garlic, lemon, and parmesan made this both delicate and delicious.

This recipe looks delish! But can I ask a potentially dumb question?  Why don't chefs, restaurants... etc.  take the tails of shrimp?  Especially when its a dish like this, with twirly pasta?? I have never understood this.  Do people actually eat the tails?

Thank you for this recipe. I haven’t cooked this dish before. Today I’ll try to cook

Made this tonight. So fast, easy and delicious.

This looks so delicious! I’m inspired, and I’ve been thinking about what to make for Valentine’s Day. This could be the winner!

The recipe was delicious! My husband, four year old, and two year old loved it! Thanks!!!!

This was excellent.  Made it for Valentine’s Day for my 93 year old mom and husband. Huge hit!  Had 12 Oz pasta so increased sauce by half. This would be great even without the shrimp.

This was sooo delicious! Best pasta dish I’ve ever made. Thank you so much!

So simple, yet so good! Quick recipe and creamy, but not too creamy. I used chicken broth instead of white wine, since I didn’t have any wine and I finished the fish off with more ground pepper, fresh parsley, Parmesan and red pepper flakes. Will definitely be making again!

This is delicious. It’s restaurant worthy and so easy to make. We’ll make this often.

My husband I loved this dish!  The sauce paired well with the shrimp. Loved the lemon, I used 2T and added the optional Parmesan!  We will definitely make this again!

Hello! I’m excited to try this recipe tonight! (I’ll be using red wine instead of white so I hope it goes well) Stupid question: when you reserve some of the water from cooking the pasta, do you let the pasta sit in it while you’re cooking the shrimp? Or do you set aside some of the pasta water for the sauce? It’s not clear in the recipe. Thanks!

https://www.youtube.com/watch?v=sq9hbO_5_4U

Lemon Pappardelle with Shrimp! Creamy, lemony, silky pasta piled high in a bowl with buttery shrimp and freshly cracked black pepper. Everything you need for date night! ❤️ 

Full recipe: https://pinchofyum.com/date-night-lemon-pappardelle-with-shrimp

Products (Amazon affiliate links):
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Buttery Lemon Garlic Fusilli Pasta

fusilli pasta

butter, already melted

salt and pepper,

lemon zest

Boil the pasta according to package instructions.

Meanwhile, in a medium-sized saucepan, heat olive oil and minced garlic together on medium heat for 30 seconds, being sure to frequently stir. Turn off the heat.

Next, add lemon juice, butter, salt and pepper and stir until everything is well combined.

Finally, add the cooked pasta to the saucepan and toss around in the sauce.

Serve garnished with parsley and lemon zest and enjoy!

This beautiful creamy spring/summer linguine al limone recipe comes from Italy&#39;s famous land of lemons, Sorrento and the Amalfi coast. It&#39;s easy to make and can be ready in the time it takes to boil the water and cook pasta. A must try authentic Italian pasta recipe! #lemonpasta #italianrecipe #authenticitalianpasta #thepastaproject

Creamy linguine pasta al limone

400 g linguine ((14 ounces)

heavy cream ((5-7floz)

Parmigiano cheese ((3.5 ounces) grated Strict vegetarians should use vegetarian parmesan)

parsley (chopped)

g butter ((3.5 ounces))

(for

black pepper (to taste)

tbsp extra virgin olive oil

Grate off the zest/peel of the lemons being careful to leave the pith (white part). Then cut the lemon(s) in two. You want to end up with about a flat tablespoonful of zest

Put a pot of water on to boil for the pasta. Add two half lemons to the water and squeeze the lemon juice from the second lemon into the water. When the water comes to a boil, add salt, let it come to the boil again and add the pasta.

Meanwhile,  heat the olive oil and butter in a frying pan or skillet. Add the lemon zest and let it cook just a few moments, until you begin to smell the lemon. Then add the cream to the pan, Stir well and add the grated Parmigiano cheese, a pinch of salt and ground pepper. 

Allow the cream to cook a bit, then turn it off. Add a generous sprinkling of finely chopped parsley and mix.

Cook the pasta until just al dente according to the instructions on the packet. When the pasta is almost cooked, add a half ladle of the pasta cooking water to the lemon cream and stir it in. Save a bit more of the pasta cooking water and then drain the pasta and transfer it to the pan with the sauce&nbsp;

Mix well, allowing the pasta to absorb the flavors of the sauce add a little more pasta cooking water if the sauce is too thick. 

Serve immediately, sprinkled with a little more grated lemon zest, chopped parsley and grated Parmigiano if required. 

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)

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

garlic,

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.

Pasta al Limone is a simple summer pasta that’s creamy, bright and deliciously lemony. The combination of butter, lemon zest and juice, heavy cream and pasta water, gives you an intensely craveable pasta recipe.

Pasta al Limone

Kosher salt

unsalted butter

lemons ((about 1/3 cup lemon juice)

pasta of choice

Parmesan-Reggiano (about 2 ounces)

Italian parsley (minced)

Bring a pot of salted water to a boil.

In large skillet, set over medium heat, add the butter. When melted, add the minced garlic, olive oil, lemon zest, lemon juice and a few pinches of salt. Turn off the heat and turn your attention to the pasta.

Meanwhile, in the pot that’s boiling, add the pasta and cook it until about 1 minute under al dente. We’re going to cook it a bit longer in the pot with the sauce.

Remove about 1 cup of pasta water. To the sauce, add the heavy cream and 1/2 cup of pasta water. Cook it on a simmer for about 3 minutes. This will thicken the sauce. Add the pasta, along with the cheese and mix vigorously for 1 minute. This will ensure an even coating of the sauce.

Plate it up and top it with a sprinkling of Italian parsley or black pepper.

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!

Creamy Lemon Pasta

Pasta of choice*

Tablespoons Butter

Garlic Cloves ((minced))

Heavy Cream

Lemon Zest**

Tablespoons Lemon

Red Pepper Flakes ((plus more for garnish))

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.

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The most viewed 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

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Lemon Basil Chicken

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