Creamy Lemon Butter Pasta Sauce With Spaghetti Recipes

LEMON SAUCE FOR PASTA

Steps:

• Boil pasta water and cook pasta until al dente (cook while prepping sauce).
• Melt butter in a large skillet. Add shallot and cook until soft and translucent.
• Add garlic and cook until fragrant, about 1 minute.
• Add chicken broth to deglaze the pan and simmer for about 5-8 minutes until the sauce is reduced by about one third or one half and is slightly thickened.
• Add cream, whisking until heated through.
• Add lemon juice, whisking until heated through.
• Turn off the heat. Add the parmesan cheese, stir to combine.
• Add salt and pepper, adjust to taste.
• Toss with cooked pasta and sprinkle with fresh parsley.

LINGUINE WITH LEMON-CREAM SAUCE

Steps:

• 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.

LEMON PASTA SAUCE

Steps:

• In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.

SPAGHETTI WITH LEMON BUTTER

Steps:

• Cook pasta in plenty of boiling salted water until al dente, 7-10 minutes; drain.
• Meanwhile, melt butter in a large skillet over low heat, stirring until creamy.
• Stir in lemon zest and juice.
• Toss lemon sauce with hot pasta; serve.
• *Spaghetti with Lemon Butter and Tuna: add 1 (6 oz.) can chunk light tuna, well drained, and 2 tablespoons coarsely chopped flat leaf parsley to the lemon sauce; heat gently 1 minute before tossing with hot pasta.
• *Spaghetti with Lemon Butter and Peas: add 1 cup frozen peas to the butter; heat, stirring, over low heat until peas are tender, about 3 minutes; add the zest and lemon juice; toss with hot pasta.
• *Spaghetti with Lemon Butter and Shredded Zucchini: shred 2 small zucchini (about 6 ounces); add to butter; heat, stirring, until crisp-tender, about 3 minutes; add the lemon zest and juice; toss with the hot pasta.

CREAMY LEMON BUTTER PASTA SAUCE WITH SPAGHETTI

Steps:

• Boil pasta water and add salt. Then add the pasta and cook per instructions.
• Add olive oil to a heated pan on low. Once it's warm, add garlics, shallots and lemon zest. Stir continuously until softened and fragrant. About 2 minutes.
• Add the butter and melt stirring frequently. Heat about 3 minutes.
• Add in cream and simmer.
• When the pasta is done, reserve 1/3 cup pasta water and add to the sauce pan.
• Drain pasta and add it directly to the pan with the sauce. Add lemon juice and stir.
• Add parmesan and mix well with tongs.
• Add in fresh basil and mix again.
• Salt and pepper to taste.
• Plate and then add additional salt and pepper, thyme leaves, basil and red pepper if you like.

LEMON BUTTER PASTA SAUCE

Steps:

• Put a skillet over medium heat. Drop in the butter, zest, lemon juice and garlic.
• Melt, blend and stir all the ingredients together.
• Toss with pasta and serve with chicken, veggies or just top with poppy seeds.