Creamy Lemon Garlic Pasta (Pasta al Limone)
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Craving a quick and tasty pasta dish? Creamy Lemon Garlic Pasta is perfect for you! This simple recipe takes just 25 minutes from start to finish. You’ll love the zesty lemon flavor mixed with rich cream and garlic. The secret is infusing butter and olive oil with garlic and lemon zest before adding the pasta.
This dish, also known as Pasta al Limone, is easy to make at home. You’ll cook spaghetti, then toss it in a pan with a sauce made of butter, olive oil, garlic, cream, and lemon. The result is a bright, creamy pasta that’s sure to please. Top it with some grated parmesan for extra flavor. It’s great on its own or paired with chicken, fish, or shrimp for a full meal.
Exact Ingredients List
Here’s what you’ll need to make this creamy lemon garlic pasta:
- 8 ounces spaghetti (or your favorite pasta shape)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 5-8 garlic cloves, minced
- ¼-½ teaspoon red pepper flakes
- 2 lemons (1 peeled, 1 finely zested)
You’ll also want to grab:
- ¼ cup lemon juice
- ½ cup heavy cream
- 2 tablespoons grated parmesan cheese (plus extra for serving)
- Salt and black pepper to taste
Don’t forget to save some pasta water! It’s key for getting that perfect sauce consistency.
With these simple ingredients, you’re all set to whip up a delicious pasta al limone. The mix of butter, olive oil, and cream gives it that luxurious texture, while the lemon and garlic pack a flavorful punch.
Instructions
Boil a large pot of salted water. Cook the pasta 2 minutes less than package directions. Save 1 cup pasta water before draining.
While pasta cooks, melt butter and olive oil in a pan over medium-low heat. Add garlic, red pepper flakes, and large lemon peels. Simmer gently for 5-10 minutes.
Pour in cream and raise heat to medium. When bubbling, remove lemon peels.
Add drained pasta to the pan and stir. Pour in lemon juice to finish cooking pasta. Add pasta water 1/4 cup at a time until creamy.
Sprinkle with Parmesan, lemon zest, and black pepper. Stir and taste. Add salt or pasta water if needed.
Serve warm once sauce thickens slightly. Pair with chicken, fish, or shrimp if you like.
If sauce gets too thick, thin with more pasta water.
Possible Substitutes List & Recipe Variations
You can easily tweak this pasta al limone recipe to fit your tastes or use what’s in your pantry. Here are some tasty options:
Pasta:
- Spaghetti
- Linguine
- Fettuccine
- Penne
Dairy:
- Replace heavy cream with half-and-half or milk for a lighter version
- Use dairy-free alternatives like coconut cream or cashew cream for a vegan twist
Cheese:
- Pecorino Romano instead of Parmesan
- Nutritional yeast for a vegan option
Herbs & Extras:
- Add fresh basil or parsley for a pop of color and flavor
- Toss in some capers or olives for a briny kick
- Mix in cooked vegetables like spinach or peas
Protein:
- Top with grilled chicken or shrimp
- Add flaked canned tuna or salmon
Feel free to adjust the lemon and garlic amounts to your liking. You can also add a splash of white wine to the sauce for extra depth. Remember, cooking is all about making it your own!
Tips, Tricks & Storing
Use high-quality ingredients for the best flavor. Fresh lemons and good parmesan cheese make a big difference.
Cook your pasta al dente. It will continue cooking in the sauce, so you don’t want it too soft.
Save some pasta water. This starchy liquid helps create a silky sauce and can thin it if needed.
Adjust the lemon to your taste. Start with less and add more if you like it zestier.
For extra creaminess, try adding a dollop of mascarpone cheese to the sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. The pasta may dry out a bit, so add a splash of water when reheating.
Freeze portions for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat, warm gently on the stove with a bit of water or cream. Stir often to prevent sticking.
You can make the sauce ahead of time and refrigerate. Just reheat and toss with fresh pasta when ready to serve.
