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.