Go Back
- 12 oz fettuccine or spaghetti - 4 tablespoons unsalted butter - 5 cloves garlic, minced - 1 cup heavy cream - Zest of 1 large lemon - ¼ cup freshly squeezed lemon juice - 1 cup grated Parmesan cheese - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The main ingredients bring bold flavor and richness to creamy lemon garlic pasta. The fettuccine or spaghetti serves as the perfect base. I love using fresh garlic; it adds a punch. The heavy cream makes the sauce smooth and velvety. The zest of a lemon brightens the dish. It gives a fresh taste that pairs well with the garlic. For seasoning, I use lemon juice for extra tang. Grated Parmesan cheese adds a savory note. Oregano brings warmth and depth. Salt and pepper balance the flavors. Finally, fresh parsley adds color and freshness. It makes the dish pop. This recipe combines all these ingredients for a delightful meal. You can find the full recipe in the main article. - Bring a large pot of salted water to a boil. - Add 12 oz of fettuccine or spaghetti. - Cook the pasta until al dente, about 8-10 minutes. - Reserve 1 cup of the pasta cooking water and then drain the pasta. Cooking the pasta is simple. The key is to use salted water. This adds flavor to the pasta. Al dente means the pasta is firm to the bite. This texture holds up well when tossed with sauce. Don’t forget to save some cooking water. This starchy water helps make the sauce silky smooth. - In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. - Add 5 cloves of minced garlic and sauté for 1-2 minutes. - Pour in 1 cup of heavy cream, the zest of 1 large lemon, and ¼ cup of freshly squeezed lemon juice. - Stir well and let it simmer for 3-5 minutes to thicken. Making the sauce is where the magic happens. Sautéing the garlic in butter brings out its rich flavor. Be careful not to burn the garlic; it can turn bitter. The heavy cream makes the sauce rich and creamy. The lemon zest and juice add brightness. Simmering allows the flavors to meld and the sauce to thicken. - Stir in 1 cup of grated Parmesan cheese and 1 teaspoon of dried oregano. - If the sauce is too thick, use the reserved pasta water to adjust the consistency. - Toss in the cooked pasta and season with salt and pepper to taste. Final touches elevate your dish. Stirring in Parmesan adds a delicious salty kick. Oregano brings a hint of earthiness. If your sauce feels heavy, the reserved pasta water is your friend. It lightens the sauce while keeping it creamy. Toss the pasta until it is well coated. Taste and adjust the seasoning, making sure it suits your palate. Enjoy your creamy lemon garlic pasta! For the full recipe, see above. Using heavy cream is key. It gives your sauce a rich and smooth finish. Regular milk won't work as well. Heavy cream creates a creamy texture that clings to the pasta perfectly. To balance the sauce thickness, keep some pasta water. After cooking, save about a cup. If your sauce is too thick, add a little pasta water. This helps to create the right consistency. To boost flavors, add fresh herbs like basil or thyme. These herbs bring a nice touch. You can also try using fresh dill for a unique twist. To enhance the lemon flavor, think about adding more zest. The zest adds bright notes. You can also add a splash of lemon juice for extra zing. Just taste as you go! One big mistake is overcooking the pasta. It should be al dente, firm to the bite. If you cook it too long, it will turn mushy and won't hold the sauce well. Burning garlic is another common issue. Garlic cooks fast; it only needs 1-2 minutes. Watch it closely when sautéing. If it burns, it will taste bitter and ruin your sauce. For the full recipe, visit the [Full Recipe](#) link. {{image_2}} You can easily add protein to your creamy lemon garlic pasta. Grilled chicken makes a tasty option. Just slice the chicken and mix it with the pasta. Shrimp also works great. Cook them until pink and toss them in. If you prefer a vegetarian dish, try adding chickpeas. They add a nice texture and protein boost. Adding veggies can make your meal even better. You can use seasonal vegetables like zucchini or bell peppers. Sauté them until soft, then mix them in. Spinach is also a fantastic choice. It wilts down nicely and boosts the color. Cherry tomatoes can add a sweet burst. Just cut them in half and toss them in at the end. If you need gluten-free options, choose gluten-free pasta. Many brands make tasty alternatives that work well. For a dairy-free dish, swap the heavy cream with coconut milk or cashew cream. You can also use nutritional yeast instead of Parmesan cheese for flavor. These swaps ensure everyone can enjoy this creamy lemon garlic pasta. For the full recipe, please look above. To store leftover creamy lemon garlic pasta, place it in an airtight container. Let the pasta cool first to avoid steam build-up. This keeps the pasta fresh and prevents sogginess. When reheating, add a splash of cream or reserved pasta water. This helps restore the creamy texture. Heat it gently on the stove or in the microwave. Stir often to ensure even heating. Yes, you can freeze creamy lemon garlic pasta. First, let it cool completely. Pack it in a freezer-safe container or bag, removing as much air as possible. When ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stove with a bit of cream or pasta water. Stir frequently to keep it creamy and delicious. Leftover pasta can last in the fridge for about 3 to 4 days. Always check for signs of spoilage. If it has an off smell or unusual texture, it’s best to discard it. Mold is a sure sign that the pasta has gone bad. Always trust your senses when it comes to food safety. For creamy lemon garlic pasta, I recommend using fettuccine or spaghetti. These pasta types hold sauce well and have a nice texture. Fettuccine is flat and wide, which makes it perfect for creamy sauces. Spaghetti, on the other hand, is long and thin, offering a lovely bite. Both choices blend well with the creamy lemon sauce, ensuring each bite is flavorful. Yes, you can prep this recipe ahead of time! Cook the pasta and make the sauce separately. Store each in the fridge. When you're ready to eat, just reheat the sauce in a skillet. Toss in the pasta and warm it through. If the sauce thickens, add a splash of reserved pasta water to loosen it up. To spice up creamy lemon garlic pasta, consider adding red pepper flakes or crushed chili peppers. Start with a small amount, like ½ teaspoon, and adjust to your taste. You can also sauté sliced jalapeños with the garlic for a fresh kick. If you want more flavor, try adding hot sauce or a dash of smoked paprika for a smoky heat. For creamy lemon garlic pasta, a crisp white wine works best. Sauvignon Blanc is a great choice. Its citrus notes complement the lemon in the dish. Pinot Grigio also pairs well, offering a fresh and fruity taste. If you prefer red wine, go for a light Pinot Noir, as it won't overpower the flavors of the pasta. This blog post covered a creamy lemon garlic pasta recipe. We discussed key ingredients, step-by-step cooking methods, and expert tips. You learned how to achieve a rich texture, avoid common mistakes, and explore delicious variations, like adding proteins or vegetables. Remember, storage matters too, for the best taste later. I hope these insights inspire you to create your own pasta dish. Enjoy cooking and sharing this delightful meal!

Creamy Lemon Garlic Pasta

Indulge in a bowl of delicious Creamy Lemon Garlic Pasta that’s perfect for any occasion! This easy recipe combines fettuccine or spaghetti with a rich, creamy sauce made from butter, garlic, and fresh lemon juice. With just a few simple ingredients, you can whip up a comforting dish in under 30 minutes. Ready to tantalize your taste buds? Click through to discover the full recipe and make this delightful meal tonight!
Print Recipe Pin Recipe

Ingredients
  

12 oz fettuccine or spaghetti

4 tablespoons unsalted butter

5 cloves garlic, minced

1 cup heavy cream

Zest of 1 large lemon

¼ cup freshly squeezed lemon juice

1 cup grated Parmesan cheese

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine (or spaghetti) and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain and set the pasta aside.

    Prepare the Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1-2 minutes until it becomes fragrant, being careful not to burn it.

      Add Cream and Lemon: Pour in the heavy cream, lemon zest, and lemon juice. Stir well and bring to a gentle simmer. Allow the mixture to thicken slightly, about 3-5 minutes.

        Incorporate Cheese and Season: Add the grated Parmesan cheese and dried oregano, stirring continuously until the cheese is melted and the sauce is creamy. If the sauce is too thick, gradually incorporate some of the reserved pasta water until the desired consistency is reached.

          Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat it evenly in the creamy lemon garlic sauce. Season with salt and pepper to taste.

            Serve: Remove from heat and let it sit for a minute. Serve warm, garnished with freshly chopped parsley.

              Prep Time: 10 min | Total Time: 25 min | Servings: 4