Linguine with Lemon-Cream Sauce

Linguine with Lemon-Cream Sauce

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  • Prep Time


  • Total Time


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  • 1 lb linguine

  • 1 t olive oil

  • 2 shallots, minced

  • 1 c heavy cream

  • 1 t grated lemon zest + 2 T lemon juice


Cook pasta. Reserve 1 c 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 mins. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 mins. 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.


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