Easy Creamy Lemon Garlic Pasta

There are evenings when you crave something quick but special and this creamy lemon garlic pasta delivers every time. The sauce only takes a few everyday ingredients but turns out restaurant-quality smooth with a punch of bright lemon and just the right depth from garlic and parmesan. It has rescued many last-minute weeknight dinners in my home and always leaves us scraping the bowl clean.

My family lights up whenever I make this pasta. I first whipped it together late after coming in from a busy day and the whole table sat a little closer after the first bite.

Ingredients

• Unsalted butter: brings a silky base and allows you to control the salt level Look for a block with a fresh clean aroma
• Fresh garlic cloves: chopped small release the most flavor Try to choose cloves that feel heavy for their size and have tight skins
• Lemon: juiced for freshness lifts and balances the richness Pick lemons that give slightly under gentle pressure
• Heavy cream: makes the sauce smooth and decadent A high fat content will keep the sauce from breaking
• Parsley: adds freshness and a pop of green Use flat leaf if possible for best flavor
• Parmesan cheese: brings saltiness and nutty complexity Grate it yourself from a wedge for the finest melt and taste
• Spaghetti: is the classic choice for catching sauce Use good quality pasta with a rough surface to help the sauce cling
• Salt and pepper: are essential for amplifying all the flavors Use fresh cracked pepper for best aroma

Step-by-Step Instructions

Prepare the Pasta:

Bring a large pot of generously salted water to a rolling boil Add the spaghetti and cook according to the package instructions until just al dente which is usually about nine to ten minutes Taste a strand to check for a firm bite Drain the pasta but save half a cup of the cooking water

Cook the Garlic:

Place a large skillet or saucepan over medium low heat Add the butter and let it melt gently avoiding browning Add the finely minced garlic and stir frequently for about two minutes until it smells fragrant and just turns golden Watch closely so it does not burn

Add Lemon Juice:

Pour the fresh lemon juice over the sautéed garlic and stir well Let this cook together for about one minute to combine the flavors

Simmer with Heavy Cream:

Slowly add the heavy cream to the skillet stirring constantly to make everything smooth Keep the heat at medium low and let the sauce simmer for five minutes Stir every minute or so to keep it from sticking and until it just starts to thicken

Add in the Spaghetti:

Once the sauce is thick enough to coat the back of a spoon add your cooked spaghetti to the skillet Pour in half a cup of the reserved pasta water Toss everything together using tongs until the pasta is silky and coated with sauce Taste and season with salt and cracked black pepper

Finish with Parsley and Parmesan:

Remove the skillet from the heat Sprinkle over chopped parsley and freshly grated parmesan Toss the pasta again so the cheese melts and the parsley is evenly spread

Serve:

Swirl the creamy lemon garlic pasta into warm bowls Garnish with extra parsley and parmesan if desired Serve immediately while piping hot and enjoy every bite

Pin

I love the floral hit of fresh parsley at the end because it brightens the whole dish and reminds me of family dinners where everyone fights for the last noodles

Storage tips

Leftovers keep well covered in the refrigerator for up to two days If the pasta thickens too much add a splash of milk or cream when reheating to loosen the sauce The flavor stays bright and satisfying even the next day

Pin

Ingredient substitutions

You can swap heavy cream with half and half for a lighter version For vegan swaps try full fat coconut milk or plant based cream Parmesan can be replaced with a hard aged cheese like pecorino if desired

Serving suggestions

This pasta needs little more than a green salad or steamed asparagus for balance Warm garlic bread is perfect for scooping up extra sauce Sometimes I top with toasted pine nuts or grilled chicken for a heartier meal

Cultural and historical context

Creamy lemon pastas are a staple of Italian and Mediterranean kitchens taking advantage of citrus with rich dairy The combination is rooted in southern Italy where lemons grow especially well Each family has its own twist but the fundamentals of garlic cream and lemon go back generations

Common Recipe Questions

→ What type of pasta works best for this dish?

Spaghetti is ideal as it holds the creamy sauce well, but fettuccine or linguine are also excellent options.

→ Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives a brighter, more vibrant flavor and is highly recommended for best results.

→ How do I prevent the cream sauce from curdling?

Simmer the sauce over medium-low heat and avoid boiling. Stir frequently to keep the texture smooth.

→ Is this dish vegetarian?

Yes, as long as you use vegetarian-friendly parmesan or a suitable hard cheese alternative.

→ What garnishes pair well with this pasta?

Extra grated parmesan, chopped fresh parsley, and a twist of black pepper work nicely for garnish and added flavor.

→ Can leftovers be reheated?

Leftovers can be gently reheated over low heat with a splash of milk or cream to restore the sauce's smoothness.