Creamy Lemon Pepper Pasta
Lemon pepper pasta is so silky smooth and bursting with flavor! The sauce is light but creamy and only takes 20 minutes to prepare! The pasta can be served as a main dish or a side. It's great served with chicken, fish or shrimp! So simple and so delicious!!
Ingredients
- 8 ounces long fusilli pasta (or any other long cut pasta, such as spaghetti or angel hair)
- 2 tablespoons butter
- 2 garlic cloves, minced
- ¼ cup white wine (or chicken broth)
- ¾ cup heavy cream
- 1 lemon, juiced (about 3 tablespoons)
- ¼ cup grated parmesan
- salt and pepper, to taste
- Optional garnishes: fresh chopped parsley, lemon zest and black pepper
Instructions
- Bring a large pot of water to a boil. Salt the water and cook the pasta to al dente. When the pasta is done, reserve one cup of pasta water, and strain the pasta.
- Meanwhile, make the sauce. Melt the butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, then pour in the white wine and let simmer until reduced in half, about 1 minutes. Whisk in the heavy cream and simmer until thickened slightly, about 2-3 minutes. Whisk in the lemon juice, then the parmesan. Season well with lots of salt and pepper.
- Transfer the pasta to the sauce and toss until combined. Let the pasta cook in the sauce for 1-2 minutes, adding pasta water as needed to thin the sauce.
- Garnish with fresh parsley, lemon zest and more black pepper.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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