Creamy Garlic Lemon Pasta | One Of The Easiest Pasta Recipes
This creamy garlic lemon pasta is full of fresh flavour and is the perfect meal for those days or nights when you’re stuck with what to make. This recipe serves 2-3 people and can be halved or doubled to suit your needs. Please enjoy.
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Ingredients -
400g (14oz) - Spaghetti
1 Tbsp (20ml) - Olive Oil
1 1/2 Tbsp (21g) - Unsalted Butter
4 - Garlic Cloves, Thinly Sliced
1 - Whole Lemon, Zest Thinly Sliced
1/2 - Lemon, Juiced
1 Cup (250ml) - Thickened Cream
10g (0.35oz) - Curley or Flat Leaf Parsley, Roughly Chopped
Seasoning To Taste
Notes -
This recipe is strong on lemon so adjust it to your taste. The first time I made it, I put way too much lemon juice in (I used 1 whole lemon) and it ruined the dish. I've now reduced it to half and I think it's the perfect balance. If you’re concerned, you can add the zest and cream and squeeze 1 quarter of a lemon into the sauce and adjust that way. Half a lemon works well though, so don’t worry.
#creamygarlic #pasta #cheapdinner
Spaghetti al Limone - Classic Lemon Pasta Recipe - The Pasta Queen
Spaghetti al Limone (Lemon Pasta). The perfect balance of pasta, lemon, garlic and cream, an Italian classic.
Ingredients:
- Heavy Cream
- A Small Lemon
- 4 tbsp Butter
- 1 Garlic Clove
- 200 g Spaghetti (serves 2 people)
- 2-3 tbsp of extra virgin olive oil
- Flakey Salt
- Parsley (for garnish)
(For a vegan alternative, skip the heavy cream and butter! It’s a classic and absolutely delicious.)
Recipe:
1. Mince one garlic clove and sizzle it in a pan with extra virgin olive oil.
2. As the garlic is sizzling, boil the pasta (don’t forget to save about 1 cup of pasta water!)
3. Add 4 tbsp of butter.
4. Add the zest of a small lemon. (save some zest for the perfect garnish)
5. Mix in the juice of a small lemon and let it cook for a few seconds.
6. Then mix in the heavy cream and add a pinch of salt.
7. Drain the pasta and mix it into the sauce until your pasta really absorbs all that delicious flavor.
Useful tip:
Sprinkle some finely chopped parsley and lemon zest for garnish to make your dish as gorgeous as you are!
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THE EASIEST SHRIMP SCAMPI | THE GOLDEN BALANCE
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Sue Kreitzman’s Lemon Butter Angel Hair Pasta | Genius Recipes
This lemon butter pasta is a dinner that you can fish out of your bare kitchen and cook in 10 minutes that will make you feel whole, with nothing more than modestly proportioned dry pasta, butter, chicken stock, pepper, and lemon. SUBSCRIBE TO FOOD52 ►►
Serves: 1, but scales up well if needed
Prep time: 5 min
Cook time: 10 min
Ingredients:
2 tablespoons butter
2 ounces angel hair pasta
1 cup hot chicken stock
1 pinch Freshly ground pepper to taste
1 splash Lemon juice to taste
FULL RECIPE ►►
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
How To Make Shrimp Scampi Pasta | Creamy Shrimp Scampi With Angel Hair Pasta
Full Recipe + Tips & Tricks:
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How to make creamy shrimp scampi with angel hair pasta – Best Tips & Tricks
1. Which ingredients can be changed in this creamy shrimp scampi pasta recipe?
- You can substitute butter with clarified butter or oil for a dairy-free dinner. Just leave out the cheese or choose your favorite plant-based cheese.
- You can sub parmesan with Grana Padano or pecorino cheese if you prefer.
- Feel free to use other types of pasta. Spaghetti or linguine would work well. Just keep in mind that larger noodles will need a longer cooking time (usually 8 to 10 minutes to cook to al dente). You’ll also need more cooking liquid, as bigger noodles absorb more broth than angel hair. To be safe, keep an extra 2 to 3 cups of broth if you’re using a different type of pasta and add it if the dish seems a bit dry.
2. Can I make garlic shrimp scampi pasta with wine?
Yes, why not add a splash of white wine to liven up the dish?
Simply add 1/2 cup of white wine to the shrimp during the last 2 minutes of cooking, before adding the pasta. Let the shrimp simmer in the wine a bit to soak up all that flavor. Then remove the cooked shrimp from the pot and continue with the recipe.
As for the wine you use, there is no secret here: just use a bottle you like and are happy to drink. It’s just half a cup after all, and it’ll also end in your belly ????
Whatever you do, don’t buy super cheap cooking wine. The wine is important as it enhances the flavor of the food, and you’ll also feel its flavor stronger in the food. So you don’t want to end up with a food tasting like a cheap wine you wouldn’t drink.
3. What is the best way to cook the shrimp for this recipe?
For the most tender shrimp scampi, cook the shrimp in a shallow skillet until they just turn pink. This makes for a one-pot dinner, as you can cook the pasta in the same pot.
Tip: Use peeled and deveined jumbo or extra-large shrimp for really plump and juicy flavor.
You can also use pre-cooked shrimp if you prefer.
Whether you buy fully cooked shrimp or have leftover grilled or roasted shrimp from another meal, the method is the same. Simply add the cooked shrimp right before serving (after the pasta is cooked) and heat through.
Or if you prefer the char of a grill, you can also grill shrimp for the scampi and add them to the pasta and sauce before serving.
To make perfect grilled shrimp:
- Lightly oil and preheat a grill to medium heat.
- In a large bowl, toss the shrimp with salt, pepper, and olive oil or melted butter, until evenly coated.
- Cook the shrimp for 2 to 3 minutes per side, or until opaque.
4. How to make this easy shrimp scampi recipe low-carb
If you’re following a low-carb diet, you can simply make creamy shrimp scampi without the pasta. You’ll also only need 1/4 cup of broth to make a silky sauce.
- First, melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute, stirring constantly. Add the shrimp and sprinkle with chili flakes and sea salt.
- Cook the shrimp for 1 to 2 minutes per side, or until pink and opaque. Set aside on a plate.
- To the same skillet, add the lemon zest and juice. Pour in 1/4 cup of broth. Bring to a boil, then reduce to a simmer and cook for about 5 minutes to allow the flavors to meld and the sauce to reduce and enhance its flavor.
- Stir in the parmesan cheese and chopped parsley, and mix until the cheese melts. Return the shrimp to the pan and turn the heat off.
- Season with salt and pepper to your taste, and dig into your low-carb easy parmesan shrimp scampi!
5. How to make the shrimp scampi with frozen shrimp?
If you’re starting with frozen shrimp, it’s best to let them defrost before cooking. You can quickly thaw shrimp by placing them in a bowl in the sink and running cold water over them for 10 to 15 minutes, until soft. Drain well and pat the shrimp dry with a paper towel
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#CreamyShrimpScampi
Quick Lemon Pasta (under 10 min)
Quick Lemon Pasta
@inagarten inspired me to make this recipe with my own little twist to her Fan-Favorite Lemon Capellini.
I used what I had on hand, added a couple of things and it was delicious!
My Twist…
Ingredients:
Salt and freshly ground black pepper
1 lb. thin spaghetti
1/2 pound (2 sticks) salted butter
Zest of 1 lemon
Juice of 2 large lemons
1 tbsp chopped basil, I used Gourmet Garden (Semi-dried and lasts 4 weeks)
Grated parmesan to taste
Directions:
Add 2 tablespoons of salt to a large pot of boiling water.
Add the thin spaghetti and cook to package instructions.
Meanwhile, heat a large sauté pan, add the butter, and heat until the butter is melted.
Add the zest and juice of the 2 lemons.
Add 1 teaspoon pepper and swirl the pan to combine.
As soon as the pasta is cooked, lift the pasta out of the water, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce.
Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
Add chopped basil and parmesan.
Mix well. And we are done!