Linguine with Lemon Cream Sauce

1. 1

   In a large pot of salted boiling water, cook the pasta according to package directions.

2. 2

   Reserve 1 cup of the pasta water, drain pasta and return past to pot.

3. 3

   Set aside.

4. 4

   Meanwhile in a small pot heat oil over medium heat.

5. 5

   Add shallots and garlic and season with salt and pepper.

6. 6

   Cook, stirring until tender, about 4 minutes.

7. 7

   Add in the cream and lemon zest.

8. 8

   Bring to a boil and cook until a little thickened, about 8 minutes.

9. 9

   Add in the lemon juice and season with salt and pepper to taste.

10. 10

    Pour the cream sauce over the pasta and toss, add in enough pasta water to create a thin sauce that coats the pasta.

11. 11

    Stir in 1/4 cup or so of the grated Parmesan cheese.

12. 12

    Serve!

13. 13

    Top each serving with a little of the remaining Parmesan cheese.

14. 14

    You can squeeze a little extra lemon juice on top before serving as well if you like lots of lemon like I do!

* Per serving · 4 servings · Values may vary.

No additional tips available.