Creamy Lemon Spaghetti

5 from 1 vote

This creamy lemon spaghetti is made with simple ingredients in under 20 minutes! It's rich, garlicky, buttery, and loaded with flavor.

Prep Time10

Cook Time15

Total Time25

Course: Entree

Cuisine: Italian American

Servings:

Calories: 475kcal

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!

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.