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Linguine with Lemon-Cream Sauce

This quickly made pasta dish relies on the tang of lemons with the richness of cream sauce for its flavor.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2010


  • Coarse salt and ground pepper
  • 1 pound linguine
  • 1 teaspoon extra-virgin olive oil
  • 2 shallots, minced
  • 1 cup heavy cream
  • 1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)


  1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

Cook's Notes

If you like, add 1 cup fresh broccoli or frozen peas to the pasta just before it's done.

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