Lemon Garlic Cream Fettuccini
If you’re looking for a creamy, zesty pasta dish that feels indulgent yet is surprisingly easy to prepare, look no further than Lemon Garlic Cream Fettuccini. This delightful recipe combines the rich flavors of butter and cream with bright lemon and aromatic garlic, creating a dish that is sure to impress family and friends. Perfect for a cozy dinner at home or a gathering, this fettuccini is a crowd-pleaser that delivers comfort and sophistication in every bite. Let’s dive into the details of this delectable dish.
What You’ll Love About This Recipe
– Easy Preparation: With just a few simple ingredients, this recipe comes together quickly, making it ideal for weeknight dinners.
– Flavor Explosion: The combination of lemon zest, garlic, and cream creates a vibrant flavor profile that dances on your palate.
– Versatile: You can easily customize this dish by adding protein or veggies, making it a flexible option for various dietary preferences.
– Impressive Presentation: The creamy sauce and fresh parsley make this dish visually stunning, perfect for impressing guests.
What to Buy
To create the perfect Lemon Garlic Cream Fettuccini, here’s what you’ll need:
- 8 ounces fettuccini noodles
- ½ cup salted butter
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 cup heavy whipping cream
- 2 teaspoons salt
- ½ teaspoon pepper
- 4 ounces cream cheese, cubed
- 2 tablespoons lemon juice
- 2 teaspoons fresh minced parsley
- Grated parmesan cheese (for serving)
Equipment at a Glance
- Large Pot: For boiling the fettuccini.
- Skillet: To prepare the sauce and combine everything.
- Wooden Spoon: For stirring and mixing ingredients.
- Measuring Cups and Spoons: To ensure accuracy in your ingredients.
- Grater: For fresh lemon zest and parmesan cheese.
Lemon Garlic Cream Fettuccini — Do This Next
Step 1: Cook the Fettuccini
Begin by boiling a large pot of salted water. Add the fettuccini noodles and cook according to the package instructions until al dente. Reserve a cup of pasta water before draining the noodles.
Step 2: Sauté the Aromatics
In a large skillet, melt the ½ cup of salted butter over medium heat. Add the minced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Step 3: Create the Cream Sauce
Once the garlic is fragrant, add the 1 cup of heavy whipping cream, 1 teaspoon lemon zest, 2 teaspoons salt, and ½ teaspoon pepper to the skillet. Stir well and let it simmer for a few minutes until the sauce begins to thicken slightly.
Step 4: Incorporate Cream Cheese
Add the 4 ounces of cubed cream cheese to the sauce, stirring until it melts and combines smoothly with the cream mixture.
Step 5: Add Lemon Juice
Stir in the 2 tablespoons of lemon juice to enhance the tangy flavor.
Step 6: Combine with Fettuccini
Add the drained fettuccini noodles to the skillet, tossing them gently in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Step 7: Garnish and Serve
Remove the skillet from heat and sprinkle the dish with 2 teaspoons of fresh minced parsley for a touch of freshness. Serve immediately with grated parmesan cheese on top.
Warm & Cool Weather Spins
- Summer Twist: Add fresh cherry tomatoes and spinach for a light summer version.
- Autumn Comfort: Incorporate roasted butternut squash for a seasonal twist.
- Protein Boost: Stir in grilled chicken or shrimp for a protein-packed meal.
- Vegetarian Option: Swap fettuccini for zucchini noodles for a low-carb alternative.
Slip-Ups to Skip
While making Lemon Garlic Cream Fettuccini, avoid these common mistakes for the best results:
- Don’t overcook the fettuccini; it should be al dente for the best texture.
- Be cautious not to burn the garlic; it can turn bitter if cooked too long.
- Ensure the cream cheese is at room temperature for easy blending into the sauce.
- Don’t skip reserving pasta water; it helps to adjust the sauce consistency.
Leftovers & Meal Prep
This Lemon Garlic Cream Fettuccini makes for excellent leftovers! Here’s how to store it:
- Cool the pasta completely before transferring it to an airtight container.
- Refrigerate for up to 3 days; reheat on the stove with a splash of water or cream to revive the sauce.
- This dish also freezes well; store in a freezer-safe container for up to a month.
Ask & Learn
Can I use a different type of pasta?
Absolutely! While fettuccini is a classic choice, you can substitute it with any pasta you prefer, such as penne, linguine, or even gluten-free options.
What can I use instead of cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or a plant-based cream cheese alternative to maintain creaminess.
How do I make this dish spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for an extra kick.
Can I prepare this in advance?
While it’s best enjoyed fresh, you can prepare the sauce in advance and toss it with the cooked pasta just before serving.
Make It Tonight
There you have it! A step-by-step guide to creating your very own Lemon Garlic Cream Fettuccini. With its luscious sauce and delightful flavors, this dish promises to be a hit at your table. So grab your ingredients, put on your apron, and get ready to indulge in a creamy, zesty pasta experience that will leave everyone asking for seconds! Enjoy your cooking, and don’t forget to share this delicious recipe with friends and family.
Lemon Garlic Cream Fettuccini
Ingredients
Equipment
Method
- Begin by boiling a large pot of salted water. Add the fettuccini noodles and cook according to the package instructions until al dente. Reserve a cup of pasta water before draining the noodles.
- In a large skillet, melt the ½ cup of salted butter over medium heat. Add the minced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
- Once the garlic is fragrant, add the 1 cup of heavy whipping cream, 1 teaspoon lemon zest, 2 teaspoons salt, and ½ teaspoon pepper to the skillet. Stir well and let it simmer for a few minutes until the sauce begins to thicken slightly.
- Add the 4 ounces of cubed cream cheese to the sauce, stirring until it melts and combines smoothly with the cream mixture.
- Stir in the 2 tablespoons of lemon juice to enhance the tangy flavor.
- Add the drained fettuccini noodles to the skillet, tossing them gently in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Remove the skillet from heat and sprinkle the dish with 2 teaspoons of fresh minced parsley for a touch of freshness. Serve immediately with grated parmesan cheese on top.
Notes
- Cool leftovers completely before storing in an airtight container.
- Reheat with a splash of water or cream to revive the sauce.
- This dish freezes well; store in a freezer-safe container for up to a month.
