Extreme Lemon Pasta

"A very lemony pasta that can be eaten as a main meal with a salad and toasted bread, or as a side dish with chicken or seafood. It's especially delicious served with pan seared shrimp. I counted a tablespooon of lemon juice/zest as the yield from one medium lemon. So the amount can be a little under- or over if you like it really sour!"
photo by Kathy228 photo by Kathy228
photo by Kathy228
photo by CulinaryQueen photo by CulinaryQueen
photo by Kathy228 photo by Kathy228
Ready In:




  • Boil pasta 'til almost done; remove pan from heat.
  • In another pan, that the pasta will fit into later, melt the butter and olive oil. Saute minced garlic til fragant but not brown, about 5 minutes.
  • Pour the cream into the pan.
  • Turn heat to med-high. Bring butter and cream to a gentle boil. It may curdle but will smooth out later.
  • Once boiling, add the lemon juice and zest. Turn down heat to simmer and continue stirring until reduced by almost a third. Remove sauce from heat.
  • Drain the pasta; pour it into the sauce and gently toss pasta with lemon sauce.
  • Grate parmesan over top, add the basil, and gently toss again.
  • To serve, plate the Lemon Pasta and garnish with more parmesan and sprinkle toasted pine nuts over.

Questions & Replies

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  1. Southern Bug
    This was SO good!! I loved the tart flavor and the fact that it was pretty cheap to make. I used fat free half-and-half and parsley instead of basil because thats what I had. We'll be making this pretty often from now on. Thank you!
  2. Maito
    Lovely pasta. Thanks Kathy for giving me the go ahead on using milk for this. I was afraid it wouldn't thicken up because of that, but it did. I also cut out the butter, halved the oil, and cut the cheese back to a sprinkle. A good pasta dish!
  3. CulinaryQueen
    Review My Recipe Game - I really like this! Cut the recipe down to make this for myself for lunch today. As my fresh basil wasn't looking too good, I had to use dried. I also added a sprinkling of salt at the end to help bring out all the flavors. The cream mix curdled a bit, but smoothed out after the addition of the lemon, which gave it a nice tang. Thanks Kathy for a great recipe!


<P>Hello. I live in NE Ohio in a suburb about&nbsp;20 miles from Lake Erie, and the Rock and Roll Hall of Fame.</P> <P>Should I neglect to send you a thank-you if you review or photograph one of my recipes - please know that I am honored and truly appreciate your choosing one of my recipes. I hope you enjoyed it. <BR><BR>Thanks so much! <BR>k</P>
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