Seafood Pasta Salad
Make a bright, flavorful Seafood Pasta Salad with shrimp, scallops, and fresh vegetables. Easy steps...
25
total time
2
servings
25 kcal
calories
Introduction and Overview
Creamy lemon garlic pasta is a bright, comforting dish that comes together in about 20 minutes with pantry staples. The sauce coats every strand of pasta with a silky texture, balancing richness from cream and parmesan with the zing of lemon and the warmth of garlic. This recipe is versatile: you can opt for fettuccine, linguine, spaghetti, or short-cut penne if you prefer; just adjust cooking times to keep the pasta al dente. In this article, you’ll find step-by-step instructions, practical tips for achieving a glossy sauce without splitting, and ideas to customize the dish to your taste—whether you want it lighter with a splash of pasta water or a more indulgent version with a touch more cream. The goal is to deliver a restaurant-quality flavor in a weeknight-friendly format. Start by gathering your ingredients, preparing the pan and mise en place, and keeping a close eye on the heat as you emulsify the cheese and citrus into the sauce. When done well, this dish feels luxurious but remains incredibly approachable. Keep lemon zest vibrant by adding it toward the end, and don’t forget fresh cracked pepper for a gentle heat that lifts the dish rather than overpowering it. The result is a comforting, elegant plate that feels special yet effortless for busy evenings.
Gathering Ingredients
The base of any good lemon garlic pasta starts with simple, high-quality ingredients. You’ll want 12 ounces (340 g) of pasta as the canvas for the sauce. Choose a long strand variety like spaghetti, linguine, or fettuccine for a classic look, or go with penne if you prefer bite-sized, saucy bites. For the sauce, you’ll need 1 cup (240 ml) heavy cream or a dairy-free substitute such as oat cream for a lighter option. Grated parmesan—about 1/2 cup (45 g), plus extra for finishing—provides depth and a touch of saltiness that balances the bright citrus. The lemon is essential: you’ll want both the zest and a squeeze of juice (start with 1 lemon, and adjust to taste). Garlic should be fresh and fragrant; 2–3 cloves, finely minced, is typical for a bold, aromatic punch. A couple of tablespoons of olive oil and a tablespoon of butter help to create a glossy, silky sauce. Salt and cracked black pepper are essential, and a pinch of red pepper flakes can add a subtle warming note if you like a little heat. Optional add-ins include chopped parsley for brightness, a handful of baby spinach for color, or cooked shrimp or chicken for protein. Substitutions: if you prefer dairy-free, use a plant-based cream and vegan parmesan; gluten-free pasta works perfectly here. If you don’t have heavy cream, a combination of milk and a teaspoon of cornstarch can approximate the creaminess, though the texture will be slightly lighter. Source and measure ingredients before you start so the sauce comes together in one smooth motion without scrambling to fetch items mid-cook.
Ingredient Prep and Tools
Prep is where confidence begins. Start by zesting the lemon first, then slicing it to juice later. Zesting early ensures the citrus oils are collected in the zest rather than on your hands or the pan. Mince the garlic finely so it heats quickly and evenly, releasing its fragrance without biting into chewy pieces in the finished dish. Grate the parmesan if you’re not using pre-grated cheese; grated cheese melts more smoothly into the sauce and helps achieve that classic emulsified texture. Measure out the cream, salt, pepper, and any optional ingredients, and set them within arm’s reach of the stove to keep the cooking flow steady. A light mise en place—everything in its place—ensures the sauce comes together in minutes rather than chasing ingredients around the kitchen. You’ll also want a large pot for the pasta, a wide skillet or sauté pan for the sauce, a wooden spoon or tongs for tossing, a microplane or zester for fresh zest, and a grater for the cheese. For a glossy finish, a little reserved pasta water is your best friend; it helps emulsify the sauce and thins it if needed without diluting flavor. Tools not to skip include a colander for draining, a whisk for smoothing the sauce, and a heatproof spatula for scraping the pan bottom to prevent sticking. A quick glance at your tools before heating reduces the chance of hiccups later and keeps the momentum up.
Cooking Process Part 1: Sautéing Garlic and Building the Sauce
Begin by heating a large skillet over medium heat and adding 1–2 tablespoons of olive oil along with a tablespoon of butter. The fat should shimmer but not smoke. Add the minced garlic and sauté gently, about 30–60 seconds, until it releases its aroma and just begins to turn golden. The goal is to flavor the oil without browning the garlic aggressively, which can introduce bitterness. As soon as the garlic is fragrant, pour in the heavy cream and bring it to a light simmer. This is where the sauce starts to take shape. Reduce the heat to maintain a gentle simmer while you whisk in the parmesan slowly; this helps prevent clumping and creates a smooth, glossy texture. Stir in the lemon zest for brightness and a pinch of salt to season. If you’re using red pepper flakes, add them now to let their heat disperse evenly. Allow the sauce to reduce slightly, about 2–3 minutes, until it thickens enough to cling to the pasta but remains loose enough to envelop each strand. Throughout, keep the sauce moving with a gentle, steady motion to avoid scorching. If the sauce seems too thick, add a small splash of pasta water or milk to loosen it to a satin finish. The emulsification is the secret to a restaurant-quality texture: you want creamy cohesion without oiliness or separation.
Cooking Process Part 2: Finishing Pasta in Sauce
While the sauce simmers, cook the pasta in generously salted water until it’s just shy of al dente. Reserve a cup of the cooking water before draining. This starchy water is crucial for adjusting the sauce consistency and helping it cling to the pasta. Drain the pasta and transfer it directly into the skillet with the simmering sauce. Toss everything vigorously with tongs or a fork to coat each strand in the creamy lemon mixture. The heat will continue to gently emulsify the cheese and cream with the starch from the pasta, producing a silky, glossy coating. If the sauce seems a touch thick, add a spoonful or two of the reserved pasta water and toss again. Taste and adjust with additional salt and a crack of black pepper. A squeeze of a little extra lemon juice can brighten the dish if desired, but balance is key—avoid overpowering the soft, creamy backdrop. Finish with a light dusting of parmesan on top and a final twist of pepper. For additional color and aroma, you can stir in chopped parsley or a handful of chopped spinach during the last minute of cooking so the greens wilt slightly and lend freshness to the plate. The result should be creamy, bright, and balanced, with the lemon cutting through the richness to keep every bite lively.
Flavor Variations and Tips
This lemon garlic pasta is highly adaptable. If you want more protein, add seared shrimp or sliced chicken cooked separately and folded through at the end. For a lighter version, reduce the cream to half a cup and compensate with a bit more pasta water to keep the sauce cohesive. For extra brightness, double down on lemon zest and finish with a final a dash of lemon juice right before serving. If you like heat, a pinch of red pepper flakes or a few drops of chili oil can elevate the dish without overpowering the citrus notes. To add greens, consider stirring in a handful of baby spinach or arugula just after the pasta has been drained; the residual heat will wilt the greens without cooking them to mush. If you’re dairy-free, opt for a plant-based cream and a vegan parmesan substitute, and use olive oil for richness rather than butter. The key to success is controlling the heat and emulsification: avoid high heat that could split the sauce, and add cheese gradually to create a cohesive, velvety texture. Store any leftovers in a sealed container in the fridge for up to 3 days, reheat gently with a splash of pasta water to restore the sauce’s body. This recipe is forgiving and forgiving is delicious, especially when you’ve mastered the balance of lemon, garlic, and cream.
Plating and Final Presentation
Plating makes the dish feel finished, so take a moment to present it with care. Use tongs to twirl a generous nest of pasta on each plate, allowing the sauce to cling to the strands. A small sprinkle of extra parmesan on top adds a salty finish that reflects the light when photographed. Finish with a pinch of cracked black pepper and, if you like, a few shavings of lemon zest for a fresh citrus shimmer. Fresh chopped parsley or chives adds color and a hint of herbaceous brightness that contrasts beautifully with the creamy sauce. If you prepared a protein addition, slice it into thin pieces and arrange it alongside the pasta for a balanced plate. A simple green salad and warm garlic bread can round out the meal, enhancing flavors with a textural contrast. The aroma of lemon and garlic should be releasing at the moment of serving, inviting your guests to dive in. Great plating is about contrast—white plate against the vibrant sauce, a few green flecks for color, and a neat, even portion that invites a close-up, savoring the look as well as the taste. This final presentation makes an everyday weeknight feel special without requiring extra time or complex technique. “Ready to serve” is the vibe you want to project when moving from stovetop to table.
Serving Suggestions and Storage
Serving suggestions are the final touch that helps this dish shine. Offer a light green salad with a bright vinaigrette to cut through the richness, and provide crusty bread on the side to mop up the silky sauce. A glass of crisp white wine, like a Sauvignon Blanc or Pinot Grigio, complements the citrus note beautifully. If you’re serving kids, you may want to reduce the lemon a touch or offer extra parmesan for a more familiar, cheesy profile. Leftovers can be stored tightly in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of pasta water to restore the sauce’s looseness, or microwave in short bursts with careful stirring to avoid separating the sauce. Freezing is not ideal for this dish because dairy sauces tend to separate when frozen and thawed, so it’s best enjoyed fresh. When re-heating, you can whisk in a little extra cream or milk if the sauce seems too thick, then finish with a final swirl of lemon juice for a bright, clean finish. This dish is a reliable, comforting option that continues to deliver flavor with minimal effort, making it perfect for any weeknight or casual dinner party where guests expect a little something special without a lot of fuss.
Creamy Lemon Garlic Pasta
A quick, silky pasta with bright lemon, garlic, and cream. Ready in under 20 minutes with tips, variations, and smart substitutions.
total time
25
servings
2
calories
25 kcal
ingredients
- 200 g spaghetti 🍝
- 2 tbsp olive oil đź«’
- 2 garlic cloves 🧄
- 120 ml heavy cream 🥛
- Juice and zest of 1 lemon 🍋
- 40 g grated parmesan 🧀
- Salt 🧂
- Freshly ground black pepper 🌶️
- Chopped parsley 🌿
instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions.
- In a skillet, heat the olive oil over medium heat and sauté minced garlic until fragrant, about 1 minute.
- Whisk in the heavy cream, lemon juice, and lemon zest, then simmer briefly. Stir in the parmesan until melted and smooth.
- Reserve about 1/2 cup of pasta water, then drain the spaghetti and add it to the sauce. Toss to coat, adding pasta water a little at a time to reach creamy consistency.
- Season with salt and black pepper, then stir in chopped parsley.
- Serve immediately, with extra parmesan and a little lemon zest if you like.
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