Linguine Pasta with Lemon-Cream Sauce

102 Ratings
  • 5 28
  • 4 35
  • 3 23
  • 2 10
  • 1 6

Minimal ingredients and maximal flavor, that's how we describe this pasta dish with lemon cream sauce. All you need is olive oil, shallots, heavy cream, lemon juice and zest for the sauce; the tang of lemons is balanced by the richness of cream. Another reason to love this pasta is that the dish takes just 20 minutes to make.

Everyday Food, November 2010

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
10 mins
total:
20 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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. Taste and adjust seasoning, if needed, before serving.

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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Reviews (8)

102 Ratings
  • 5 28
  • 4 35
  • 3 23
  • 2 10
  • 1 6
Martha Stewart Member
12/21/2019
Easy to make and absolutely delicious! This has become a family favorite!
Martha Stewart Member
11/24/2019
Made as written and also with a bit of frozen pesto, a dash of red pepper and garlic-it’s so simple and delicious as is and a nice start to add your own twist. It’s a keeper. Great tossed with tortellini or over fish too!
Martha Stewart Member
11/13/2019
How do you keep it from curdling after you add the lemon juice?
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Martha Stewart Member
06/02/2019
Light, creamy, tangy, delicious. Follow the recipe, you’re good.
Martha Stewart Member
05/29/2019
It's a delicious recipe. Being very rich, it's definitely just a once-in-a-while thing. Tastes great with grilled shrimp or chicken.
Martha Stewart Member
10/21/2018
Turned out terribly! Instead of using lemon, I used watermelon rind, and I ended up scalding the sauce to the bottom of the oven. Complete failure, and I can't believe they would publish this recipe!
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Martha Stewart Member
08/15/2013
Very, very good sauce. Rich and fresh. Not too mention fast and easy!
Martha Stewart Member
07/07/2011
This is the easiest and most excellent change to a tomato sauce for pasta. Its wonderful as a light summer dish paired with broccoli and shrimp! Nothing to change its superb the way it is! Great with any kind of pasta too....EXCELLENT!
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