Recipe by ChrisMc
This is a creamy lemon sauce I found in a magazine - the lemon flavor is very intense. I really like this with seafood. You can use it as a side dish, or add clams, shrimp, etc., to the sauce.
Top Review by razzintaz
This was good. I misread the recipe and used ALL the juice from the lemon. I doubled this recipe and I didn't have 1/2 & 1/2 so I used 1 cup nonfat milk and 1 cup whipping cream. Mine did NOT curdle. You have to boil the lemon juice for atleast 30 seconds then whisk the half and half in and keep whisking while it reduces. I served this with "Chicken Thighs with Sweet Onion Balsamic Relish recipe # 107384. After both sauces were done, I pulled the meat off the bone, and mixed back into the balsamic relish, then mixed this in with this lemon pasta and it was a fabulous balance. The sweetness balanced out the tartness of the lemon. Superb!
- 10 ounces pasta
- 3 tablespoons butter
- 2 tablespoons lemon juice, fresh
- 1 teaspoon lemon, zest of
- 1 cup half-and-half
- salt and pepper
- 1⁄2 cup parmesan cheese, grated