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Creamy Lemon Garlic Pasta Recipe
Ben Carraoli

Creamy Lemon Garlic Pasta Recipe

I recently made this creamy lemon garlic pasta when I needed something quick but still comforting after a long day. I love how a few simple ingredients transform into a rich, silky sauce packed with bright lemon flavor.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 ounces pasta spaghetti or fettuccine – Long pasta holds the creamy sauce well. Cook until al dente so it doesn’t become mushy when mixed with sauce.
  • 2 tablespoons olive oil – Helps sauté garlic and adds richness. Use good-quality olive oil for better flavor.
  • 4 garlic cloves minced – Fresh garlic provides bold aroma and flavor. Avoid jarred garlic for best results.
  • 1 cup heavy cream – Creates a smooth and rich sauce. Full-fat cream prevents sauce from separating.
  • ½ cup freshly grated Parmesan cheese – Freshly grated cheese melts smoothly and avoids clumping common in pre-shredded varieties.
  • Zest of 1 lemon – Adds fragrant citrus aroma without overpowering acidity. Always zest before juicing the lemon.
  • Juice of 1–2 lemons – Fresh lemon juice gives brightness and balances creamy richness. Bottled juice lacks freshness.
  • ½ teaspoon salt – Enhances overall flavor; adjust based on cheese saltiness.
  • ½ teaspoon black pepper – Adds mild warmth to balance creamy sauce.
  • ¼ teaspoon red pepper flakes optional – Provides gentle heat for those who enjoy spice.
  • ¼ cup reserved pasta cooking water – Helps loosen and emulsify sauce so it clings to pasta perfectly.
  • 2 tablespoons chopped fresh parsley – Adds freshness and color before serving.
  • Optional: extra Parmesan for garnish – Adds additional salty savory finish.

Method
 

  1. Boil pasta in salted water until al dente according to package directions. Reserve some pasta cooking water before draining. Properly salted water ensures flavorful pasta.
  2. Heat olive oil in a large skillet and sauté garlic gently until fragrant. Avoid browning garlic since it becomes bitter. This step builds the flavor foundation of the sauce.
  3. Add heavy cream to the skillet and simmer briefly to thicken slightly. Stir occasionally to prevent sticking. The sauce should become smooth and velvety.
  4. Stir in lemon zest, lemon juice, and Parmesan cheese. The cheese melts and thickens sauce naturally. Adjust lemon level depending on preferred brightness.
  5. Add cooked pasta directly into sauce along with reserved pasta water. Toss until pasta is fully coated. Pasta water helps emulsify sauce for a silky texture.
  6. Finish with parsley, black pepper, and extra Parmesan. Serve immediately while creamy and hot. Garnishes add color and fresh flavor contrast.

Notes

  • I always salt pasta water generously so noodles taste flavorful on their own.
  • I add lemon juice slowly and taste as I go to avoid overpowering the sauce.
  • I reserve extra pasta water since it helps fix thick sauces easily.
  • I sometimes add grilled chicken or shrimp to make it a full meal.
  • I like finishing the dish with extra lemon zest for brighter aroma.