Lemon Cream Sauce
The easiest homemade lemon cream sauce tossed with pasta you will ever find. The sauce itself is infused with lemon juice, heavy cream, and minced garlic.
Ingredients
- 8 ounces short pasta, uncooked
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 8 ounces heavy cream
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¼ cup freshly squeezed lemon juice
- 4 tablespoons fresh basil
Instructions
- First, cook the pasta per the box instructions and set aside.8 ounces short pasta
- Next, in a medium saucepan over medium heat, add the olive and garlic, saute for about 3 minutes.4 garlic cloves1 tablespoon olive oil
- After that, add the cream and stir the sauce to combine while heating the cream until it hot. But NOT boiling.8 ounces heavy cream
- Now, add the salt and pepper and do a quick taste test and add more if you desire.¼ teaspoon salt⅛ teaspoon ground black pepper
- Then, add the lemon juice and remove the pan from the heat. The sauce will thicken quickly.¼ cup freshly squeezed lemon juice
- Last, toss the sauce with pasta and garnish with fresh basil. Serve immediately.4 tablespoons fresh basil
Suggested Equipment
Notes
Nutrition
This has to be one of Kim’s favorite dishes. It’s creamy, salty, and slightly tart.
The best part about the pasta dish is the overall simplicity. Truth be told, the dry noodles take longer to cook than the pan sauce.
There’s only one tricky part, keeping the sauce from breaking. If you follow us then you know breaking a sauce in my kitchen is a cardinal sin.
I can understand keeping that beautifully creamy texture and taste can be a challenge, but as they say, practice makes perfect. For people who are new to cooking, I will provide some tips below.
Lemon Cream Sauce Tips
Tips
- When you first start cooking cream sauces, it’s best to start on a medium-low to low heat setting so you can keep an eye on the cream. If it comes to a boil, you can pretty much kiss the sauce goodbye.
- There will be little white beads of fat in the sauce. For this recipe, once you start to see thin wisps of steam coming off the cream, it’s done. Quickly remove it from the heat and stir in the lemon juice.
- Try using fresh ingredients when working with cream sauces. For tomato sauces, canned and dry ingredients are fine because the pasta sauces aren’t typically as delicate as heavy cream.
Storage
Serve the dish immediately, as I do not recommend storing it.
