Description
Bright and creamy lemon parmesan pasta tossed in a garlicky sauce with a touch of heat. A simple and elegant spring dinner ready in 25 minutes.
Ingredients
- 8 ounces gemelli or fettuccine pasta
- 2 teaspoons olive oil
- 2 tablespoons unsalted butter
- ½ cup finely diced shallot or yellow onion
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 2 teaspoons lemon zest (about 1 lemon)
- 3 tablespoons fresh lemon juice
- ½ cup heavy cream
- ⅓ cup freshly grated parmesan cheese, plus more for serving
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil and butter over medium-low heat until melted.
- Add shallot and garlic with a pinch of salt. Cook 3 to 4 minutes until fragrant and translucent.
- Stir in red pepper flakes and lemon zest, then pour in lemon juice and cream. Simmer on low for 3 to 4 minutes until slightly thickened.
- Add cooked pasta and parmesan cheese to the skillet. Toss well to coat. Add small splashes of reserved pasta water as needed to create a silky sauce.
- Season with salt and black pepper to taste.
- Serve warm, topped with extra parmesan and parsley.
Notes
- For extra protein, top with grilled chicken or shrimp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American