Lemon Garlic Cream Fettuccine Recipe Recipe 475

GEEZ THAT'S GOOD ! LEMON GARLIC CREAM SAUCE FOR PASTA

Steps:

• Heat cream in skillet until just about to boil. Add zest and juice of one lemon. It will immediately start to thicken.
• Turn heat down to low. Add garlic powder and salt. Stir for 1 minute.
• Add cheese and stir until melted.
• Serve over your favorite pasta. We like angel hair cause it's done at about the same time your sauce gets finished.
• I often add cooked shrimp or meatballs (the Italian baked ones from this site are excellent). But bacon or sausage is also good.

FETTUCCINE WITH LEMON-GARLIC SHRIMP

Steps:

• Melt butter in a large skillet over medium heat. Add onion and garlic. Cook until onion is tender, about 5 minutes. Add chicken broth and cornstarch; mix until smooth. Cook until sauce is thickened, about 5 minutes more. Add 2 tablespoons Parmesan-Romano cheese blend, stirring until smooth. Add shrimp, sun-dried tomatoes, parsley, and lemon juice. Cook until shrimp turns pink, about 5 minutes more.
• Bring a large pot of lightly salted water to a boil. Cook fettuccine in the boiling water until tender yet firm to the bite, 1 to 3 minutes; drain. Toss pasta with shrimp mixture. Garnish with remaining Parmesan and Romano cheese blend.

LEMON-GARLIC CREAM FETTUCCINE

Steps:

• In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain., For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. , Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.

LEMON GARLIC PASTA

Steps:

• In large skillet, cook garlic in olive oil until golden.
• Add lemon juice, bouillon and pepper.
• Cook and stir until bouillon dissolves.
• In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.

CREAMY LEMON FETTUCCINE

Steps:

• Heat the cream in a small pot until it's just about to come to a boil. Remove from the heat and add the lemon zest. Set aside for 10 minutes. Drain the cream through a sieve to remove the lemon zest.
• Put a large pot of water to boil; once it comes to a boil add the fettuccine and cook according to package directions.
• As the fettuccine cook, melt the butter in a large pan (large enough to accommodate the fettuccine). Add the lemon cream and bring to a boil; add a bit of salt and pepper (taste to make sure that it's to your liking; add more salt if necessary). Lower the heat and let the cream simmer; it will reduce slightly and thicken.
• As soon as the fettuccine are cooked add them to the cream mixture. Immediately add the Parmigiano Reggiano and toss gently until all the fettuccine are covered in the sauce. As you toss the pasta, the melting Parmigiano and the starch from the pasta will combine to thicken the sauce further.
• Serve the pasta immediately with additional Parmigiano.
• Enjoy!

CREAMY GARLIC PARMESAN FETTUCCINE

Steps:

• Cook the fettuccine according to instructions. Drain the fettuccine once cooked.
• Heat up a skillet with the olive oil and butter. Saute the garlic until aromatic or slightly browned, then add the chicken broth and heavy whipping cream. Stir to blend well. Add the salt and ground black pepper. Lower the heat and reduce the sauce a little bit before adding the fettuccine. Stir to combine well. Top the pasta with parsley and Parmesan cheese. Squeeze some lemon juice on the pasta before serving.

CREAMY LEMON GARLIC CHICKEN PASTA

Steps:

• Prepare 3 bowls for each of the following: Parmesan cheese, egg and bread crumbs. Dip each chicken breast in the Parmesan, then in the egg, and then coat in the bread crumb mixture.
• Preheat large skillet over medium heat. Add olive oil. Once oil is bubbling, place coated chickens onto the skillet.
• Cook for about 3-4 minutes on each side until the outside is crispy and the chicken is cooked through. Remove onto a plate. Slice them into bite size pieces or keep them whole.
• Meanwhile cook the pasta according to package directions and drain.
• Add butter to the skillet. Once it melts, add garlic and cook for 1-2 minutes. Now add lemon, wine and heavy cream.
• Add cooked pasta into the sauce. Season generously with salt, pepper and Italian seasoning, to your liking. Stir well into the sauce and reheat. Add sliced chicken breasts into the pan to reheat.
• Serve hot, with chopped parsley and additional Parmesan.
• Garnish with chopped fresh parsley.

LEMON GARLIC CREAM FETTUCCINE

Steps:

• In bowl, mix lemon peel, parsley and garlic.
• Coo fettuccine according to package directions; drain.
• SAUCE:.
• In large skillet, heat butter over medium-high heat.
• Add onion, cook and stir 2-3 minutes or until tender.
• Add garlic and lemon peel; cook 1 minute.
• Stir in cream, salt and pepper.
• Whisk in cream cheese until melted.
• Remove from heat; cool slightly.
• Stir in lemon juice.
• Add pasta, tomatoes and parsley to skillet; toss to combine.
• Serve immediately with lemon peel mixture and if desired Parmesan.