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Creamy Lemon Garlic Pasta Recipe
Ash Tyrrell

Creamy Lemon Garlic Pasta Recipe

I recently tried making this Creamy Lemon Garlic Pasta recipe, and I was blown away by how simple and flavorful it turned out. The bright lemon paired with rich cream and garlic created a sauce that felt both indulgent and fresh. I love how quickly it comes together—perfect for weeknights when I want something comforting without a long prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb spaghetti or linguine – Long pasta holds the creamy sauce well; cook al dente.
  • 1 tablespoon butter – Adds richness and silky texture to the sauce.
  • 2 teaspoons fresh grated garlic – Freshly grated garlic is aromatic and flavorful; avoid jarred.
  • ¼ teaspoon red pepper flakes – Gives a mild kick; adjust to your spice preference.
  • 1½ cups heavy cream – Creates a luscious creamy base for the lemon sauce.
  • 1 tablespoon lemon zest – Provides bright citrus flavor; zest before juicing.
  • 2 tablespoons fresh lemon juice – Fresh juice gives the perfect tangy punch.
  • ½ teaspoon fresh thyme leaves – Adds subtle herbaceous depth; fresh is best.
  • 1 tablespoon chopped parsley plus more for garnish – Brightens the dish visually and flavor-wise.
  • ½ cup freshly grated Parmesan cheese – Freshly grated cheese melts smoothly for creamy consistency.
  • Kosher salt and freshly cracked black pepper – Adjust seasoning to taste.

Method
 

  1. Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve about 1 cup of pasta water before draining. This starchy water helps the sauce cling beautifully to the noodles.
  2. Melt butter in a large skillet over medium heat. Add grated garlic and red pepper flakes, stirring until fragrant, about 1–2 minutes. Be careful not to burn the garlic, as it will taste bitter.
  3. Pour in the heavy cream, then add lemon zest, lemon juice, thyme, and parsley. Bring the mixture to a gentle boil and then reduce to a simmer for 10 minutes, stirring occasionally. The sauce should thicken slightly and coat the back of a spoon.
  4. Stir in freshly grated Parmesan cheese and season with salt and pepper. The cheese will melt into the sauce, making it rich and creamy. Adjust seasoning to taste.
  5. Add the cooked pasta directly into the sauce and toss gently. Use reserved pasta water a tablespoon at a time to achieve your desired sauce consistency. Ensure every strand is coated in the creamy, zesty sauce.
  6. Turn off the heat and sprinkle extra chopped parsley and Parmesan over the pasta. Serve immediately for the best flavor and creamy texture.

Notes

  • I always add lemon juice at low heat to prevent cream from curdling.
  • I reserve pasta water; it rescues sauce if it becomes too thick.
  • Toss pasta in the sauce for at least a minute for maximum flavor absorption.
  • I grate Parmesan myself for smoother melting.
  • I sometimes finish with a tiny knob of butter for extra gloss and richness.