This creamy lemon pasta can be on your table in just 20 minutes if you only need one pot! Every mouthful of this buttery lemon sauce will make you happy! It goes well with chicken, shrimp, or just by itself.
In our home, we are absolute suckers for this creamy lemon pasta. The savory Parmesan cheese and cream sauce counteract the lemon's tangy, zesty flavor. Each component perfectly balances the others.
Here are the ingredients you will need, to speak of them.
Ingredients
- High-quality parmesan cheese that has been shredding at home from a block.
- Butter
- Garlic: fresh homemade minced garlic. It's simple to use this garlic twister. (Much superior to the jarred stuff.)
- Chicken Broth
- Half and Half: Whole milk can be used, but because it has less fat, there is a chance that it will curdle.
- Angel hair pasta as opposed to regular spaghetti.
- Fresh Lemon
- Fresh Parsley
Optional: You can also add 1 tablespoon of capers at the same time as the chicken broth.
How to Make it
In a saucepan over medium heat, melt the butter. Cook the garlic for a minute after adding it.
Place the chicken broth in. Stir in half and half gradually. Angel hair pasta should be added after bringing it to a gentle boil.
Use kitchen tongs to submerge the noodles in the sauce once they are flexible.
Allow it to simmer for 4–5 minutes or until thoroughly cooked. Add the Parmesan cheese gradually and stir to combine. After standing, the pasta will continue to thicken.
Squeeze fresh lemons over the pasta after removing them from the heat. Stir the mixture. Serve with fresh parsley added.
The Trick to Extra Creamy Sauce
- When making pasta, avoid mixing cold ingredients into warm pasta. This includes the milk, cheese, and/or half and half. If you adhere to this directive, the consistency will be extremely creamy.
- Purchase a block of Parmesan cheese of the highest caliber. Always shred your own cheese for better flavor and melting.
- Before incorporating the cheese into the warm (not hot!) base, allow it to reach room temperature.
- Instead of adding it all at once, add the cheese gradually.
Storing Leftovers
- For up to three days, leftovers should be kept in the fridge in an airtight container.
- Additionally, it can be frozen and kept for up to three months.
Creamy Lemon Pasta
Ingredients
- ½ cup Parmesan cheese, shredded
- 3 Tablespoons butter
- 4 cloves fresh garlic, minced
- 1 ½ cups chicken broth
- 1 cup half and half
- 8 oz. angel hair pasta,, (equal to ½ lb.)
- ½ fresh lemon, (or 1.5 tablespoons lemon juice.)
- Fresh Parsley, to garnish
- 1 tablespoon capers
Instructions
- Shred the Parmesan cheese and set it aside to allow it to get to room temperature.
- Melt the butter over medium heat in a large skillet. Add the minced garlic and cook for 1 minute.
- Add the chicken broth. (And 1 tablespoon capers if desired.)
- Slowly stir in the half and half. Bring to a gentle boil, then add the pasta. Add the pasta. You can break the noodles in half, or allow them to heat up until you can use kitchen tongs to bend them into the pan.
- Let the pasta simmer for 4-5 minutes. Stir it every 30 seconds or so to prevent the noodles from sticking together. Reduce heat to low.
- Gradually sprinkle in the Parmesan cheese, stirring as you do so, until smooth and well-combined. Note: The sauce will be thin at first but will thicken upon standing. The pasta will continue to absorb more of the sauce as well.
- Remove from heat and add lemon juice. Toss the pasta to combine. Sprinkle with fresh parsley and serve.
Notes
*Milk can be used instead of half and half, but make sure the base is warm (not hot), when you add it to avoid curdling. Warming the milk in the microwave first will also help prevent curdling. Whole milk works best.
Optional Additions:
- Chicken Milanese
- Grilled Chicken or Steak
- Roasted Broccoli
- Spinach
- Steamed Asparagus
Leave a Reply