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This creamy lemon spaghetti is made with simple ingredients in under 20 minutes! It’s rich, garlicky, buttery, and loaded with flavor.
Serve it with cheesy garlic bread, and be sure to try my creamy lemon shrimp pasta next!
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Pasta – Although I used spaghetti, feel free to use any type of pasta you have on hand. Just make sure to cook it in boiling salted water until it’s al dente.
- Lemon – You’ll need the zest of one lemon and the juice of two lemons. I recommend using ripe and juicy lemons.
- Butter – Unsalted or salted butter works.
- Oil – Olive oil or avocado oil works.
- Garlic – Please use fresh garlic! Peel it and mince it yourself.
- Cheese – Freshly grated parmesan cheese is highly recommended.
- Fresh Basil – Optional but adds great flavor!
TOP TIPS
- If you want a potent lemon flavor, you must include the zest of one lemon. Lemon juice won’t be enough. If you don’t own a zester, you can slice thin strips of the lemon peel using a sharp knife. Make sure to remove the bitter white pith underneath the peel.
- When zesting lemons, turn the lemon as you zest. Avoid going over the same area multiple times to prevent getting too much pith in the zest.
- I know I mentioned this already, but it is crucial that you use freshly grated parmesan cheese and fresh minced garlic for the best results. Please avoid pre-minced garlic and cheese that comes in a bottle.
- Don’t forget to save some of that pasta water before draining the pasta.
WHAT CAN I SERVE THIS WITH?
Aside from bread and salad, I love to serve this with shrimp or crispy chicken cutlets.
STORAGE
Store leftovers in an air-tight container and refrigerate for up to 3 days. Simply reheat in the microwave or stovetop until heated through.
Tried this creamy lemon spaghetti recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Creamy Lemon Spaghetti
Ingredients
- ½ lb spaghetti
- 1 teaspoon lemon zest
- ½ cup lemon juice
- ½ cup heavy cream
- 1 cup parmesan cheese, freshly grated
- 3 basil leaves , plus more for garnishing
- ¼ teaspoon red pepper flakes, optional
- ¼ cup pasta water
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 garlic cloves , finely minced
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rapid boil and cook the pasta according to package instructions. Reserve 1/4 cup of pasta water.
- Add the butter and olive oil to a skillet and allow the butter to melt.
- Add the garlic, basil leaves, lemon zest, and red pepper flakes. Cook for 20 seconds.
- Stir in the lemon juice and heavy cream. Cook for 1 minute, then stir in the parmesan cheese. Season with salt and pepper.
- Add the cooked pasta and 1/4 cup of pasta water. Give it a good stir and check for seasoning.
- Serve immediately, garnish with fresh basil and parmesan cheese, if desired, and enjoy!
Notes
- If you want a potent lemon flavor, you must include the zest of one lemon. Lemon juice won’t be enough. If you don’t own a zester, you can slice thin strips of the lemon peel using a sharp knife. Make sure to remove the bitter white pith underneath the peel.
- When zesting lemons, turn the lemon as you zest. Avoid going over the same area multiple times to prevent getting too much pith in the zest.
- I know I mentioned this already, but it is crucial that you use freshly grated parmesan cheese and fresh minced garlic for the best results. Please avoid pre-minced garlic and cheese that comes in a bottle.
- Don’t forget to save some of that pasta water before draining the pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
