Lemongarlicalfredosauce Recipes

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LEMON-GARLIC CREAM FETTUCCINE



Lemon-Garlic Cream Fettuccine image

I've been making this lemony pasta for the family for years. It's both simple and indulgent enough to make it a go-to recipe. -Anne Miller, Glenfield, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

3 teaspoons grated lemon zest
2 teaspoons minced fresh parsley
2 garlic cloves, minced
8 ounces uncooked fettuccine
SAUCE:
1/4 cup butter
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon grated lemon zest
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces cream cheese, cubed
2 tablespoons lemon juice
2 plum tomatoes, chopped
2 teaspoons minced fresh parsley
Grated Parmesan cheese, optional

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.

Nutrition Facts : Calories 518 calories, Fat 34g fat (21g saturated fat), Cholesterol 102mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

LEMON GARLIC ALFREDO SAUCE



Lemon Garlic Alfredo Sauce image

To ensure perfect Alfredo make sure you use freshly grated cheeses. The canned stuff may seize and ruin the dish. Also, when adding cheese to any sauce (or soup) you need to make sure the temperature of the sauce is not higher then 180 degrees. When adding cheeses at temperatures over 180 degrees the cheese will actually go through a separation process rather than a melting process (cheeses like to melt slowly at lower temps) and results in a less than smooth end product. Serve over your favorite pasta.

Provided by gailanng

Categories     Sauces

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

zest from 1 fresh lemon
2 lemons, juice of, fresh
1/4 cup butter
2 cups heavy cream
2 garlic cloves, minced
1 cup parmesan cheese, freshly grated
1/2 cup romano cheese, freshly grated
1 teaspoon ground black pepper
salt

Steps:

  • Zest a lemon using a zester or a fine grater; set aside.
  • Juice two lemons with a citrus reamer or juicer; set aside.
  • In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half.
  • Add fresh lemon juice and lemon zest.
  • Stir in parmesan and Romano cheese for 1-2 minutes; remove from heat.
  • Sprinkle with black pepper and salt to taste.

LEMON ALFREDO



Lemon Alfredo image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 teaspoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.

LEMON SHRIMP ALFREDO



Lemon Shrimp Alfredo image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
12 tablespoons salted butter
1 pound jumbo shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1 1/2 cups heavy cream
2 cups freshly grated Parmesan
Zest of 3 lemons plus lemon wedges, for serving
2 cloves garlic, minced
1/4 cup chopped fresh parsley, plus more for serving

Steps:

  • Place a large skillet over medium-high heat, then add the olive oil and 2 tablespoons butter. When the oil is hot and the butter has melted, add the shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink in color and cooked, 2 to 2 1/2 minutes. Quickly remove them from the skillet.
  • Add the remaining 10 tablespoons butter and the cream to the same skillet. Cook for an additional 2 to 3 minutes, reducing the heat as needed, making sure it doesn't boil. Stir in 1 1/2 cups Parmesan, the lemon zest and garlic. Return the shrimp to the skillet and coat in the sauce, then add the parsley and toss to combine. Taste and adjust the seasoning as needed.
  • Sprinkle over the remaining 1/2 cup Parmesan and more parsley, and garnish with lemon wedges. Serve straight from the skillet.

HOMEMADE NO-EGG PASTA WITH LEMON ALFREDO SAUCE RECIPE BY TASTY



Homemade No-Egg Pasta With Lemon Alfredo Sauce Recipe by Tasty image

Here's what you need: all purpose flour, kosher salt, aquafaba, olive oil, frozen peas, unsalted butter, garlic, all purpose flour, whole milk, grated parmesan cheese, kosher salt, freshly ground black pepper, lemon, lemon juice

Provided by Katie Aubin

Categories     Dinner

Time 1h12m

Yield 2 servings

Number Of Ingredients 14

2 cups all purpose flour, plus more for dusting
1 teaspoon kosher salt, plus more for salting water
½ cup aquafaba
2 tablespoons olive oil
½ cup frozen peas
2 tablespoons unsalted butter
1 large clove garlic, minced
2 tablespoons all purpose flour
1 ¾ cups whole milk, warmed
1 ¼ cups grated parmesan cheese, freshly grated
½ teaspoon kosher salt
freshly ground black pepper, to taste
1 lemon, zested
3 tablespoons lemon juice

Steps:

  • In a medium bowl, whisk together the flour and salt.
  • Combine the aquafaba and olive oil in a small bowl.
  • Make a well in the center of the flour, then pour in the aquafaba and oil. Use a fork to slowly incorporate the flour into the wet ingredients. Once it comes together as a shaggy dough, turn out onto a clean surface and knead for 5 minutes, discarding any unincorporated floury bits, until the dough is smooth and springs back when pressed with a finger.
  • Wrap the dough in plastic and let rest at room temperature for 30-60 minutes.
  • Cut the dough in half. Wrap one half in plastic, then shape the other half into a rectangle. Roll out the dough into a larger rectangle. Fold the top and bottom third over the center of the dough and roll out again to a thinner rectangle. You should be able to see your hand through the dough.
  • Fold the top and bottom third of the rectangle to meet in the center of the dough, then fold in the top and bottom third again. Cut the dough into thin strips. Unroll the dough strips and transfer to a floured baking sheet, tossing to coat the strips in flour so they don't stick together. Repeat with the remaining dough.
  • Bring a large pot of salted water to a boil.
  • Meanwhile, make the lemon alfredo sauce: Melt the butter in a deep skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant. Add the flour and whisk to combine. Cook for 3-5 minutes until the flour is golden brown and the mixture is bubbling.
  • Gradually whisk in the warmed milk. Bring the mixture to low simmer and cook, whisking frequently, until thickened, 5-7 minutes.
  • Remove the pan from the heat and stir in the Parmesan, salt, and pepper until the Parmesan melts.
  • Whisk in the lemon zest, then gradually whisk in the lemon juice, a little at a time, to prevent the sauce from curdling.
  • Add the pasta and frozen peas to the boiling water and cook for 1-2 minutes, or until al dente. Reserve a bit of the pasta cooking water, then drain the pasta.
  • Add some of the reserved pasta cooking water to the sauce and whisk to incorporate, loosening the sauce a bit. Add the pasta and peas to the sauce and gently toss until well coated.
  • Divide the pasta between 2 plates and top with a bit of freshly ground pepper. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 1099 calories, Carbohydrate 139 grams, Fat 42 grams, Fiber 9 grams, Protein 40 grams, Sugar 11 grams

PASTA ALFREDO WITH LEMON AND ASPARAGUS



Pasta Alfredo with Lemon and Asparagus image

This simple one-pot pasta features fresh asparagus and is as lovely to look at as it is delicious to eat. Serve smaller portions of this creamy pasta as a first course, or make it a luxurious main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 7

3 large egg yolks
1 cup heavy cream
2 ounces Parmigiano-Reggiano, finely grated (1 1/4 cups), plus more for serving
1 teaspoon finely grated lemon zest, plus more for serving (optional), and 1 tablespoon fresh juice
Kosher salt and freshly ground pepper
12 ounces linguine
1 pound asparagus, trimmed and cut on the diagonal into 1-inch pieces (about 2 cups)

Steps:

  • In a bowl, whisk together egg yolks, cream, cheese, lemon zest, 1/2 teaspoon salt, and 1/8 teaspoon pepper to combine.
  • In a large pot of boiling salted water, cook pasta 2 minutes less than per package instructions. Add asparagus; cook until bright green and tender, about 2 minutes more. Reserve 1/2 cup pasta water; drain.
  • Return pasta and asparagus to pot along with egg mixture. Toss until well combined, adding a few tablespoons of pasta water at a time until sauce coats pasta. Add lemon juice; season to taste. Serve immediately, with more cheese, pepper, and lemon zest.

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