Best 11 Lemon Alfredo Recipes

PASTA ALFREDO WITH LEMON AND ASPARAGUS

Steps:

• In a bowl, whisk together egg yolks, cream, cheese, lemon zest, 1/2 teaspoon salt, and 1/8 teaspoon pepper to combine.
• In a large pot of boiling salted water, cook pasta 2 minutes less than per package instructions. Add asparagus; cook until bright green and tender, about 2 minutes more. Reserve 1/2 cup pasta water; drain.
• Return pasta and asparagus to pot along with egg mixture. Toss until well combined, adding a few tablespoons of pasta water at a time until sauce coats pasta. Add lemon juice; season to taste. Serve immediately, with more cheese, pepper, and lemon zest.

LEMON SHRIMP ALFREDO

Steps:

• Place a large skillet over medium-high heat, then add the olive oil and 2 tablespoons butter. When the oil is hot and the butter has melted, add the shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink in color and cooked, 2 to 2 1/2 minutes. Quickly remove them from the skillet.
• Add the remaining 10 tablespoons butter and the cream to the same skillet. Cook for an additional 2 to 3 minutes, reducing the heat as needed, making sure it doesn't boil. Stir in 1 1/2 cups Parmesan, the lemon zest and garlic. Return the shrimp to the skillet and coat in the sauce, then add the parsley and toss to combine. Taste and adjust the seasoning as needed.
• Sprinkle over the remaining 1/2 cup Parmesan and more parsley, and garnish with lemon wedges. Serve straight from the skillet.

BAKED ALFREDO PASTA WITH BROCCOLI RABE AND LEMON

Steps:

• Heat the oven to 500 degrees. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it's melted.
• In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.
• When the water's boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the broccoli rabe. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe.
• Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.
• Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.

LEMON GARLIC ALFREDO SAUCE

Steps:

• Zest a lemon using a zester or a fine grater; set aside.
• Juice two lemons with a citrus reamer or juicer; set aside.
• In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half.
• Add fresh lemon juice and lemon zest.
• Stir in parmesan and Romano cheese for 1-2 minutes; remove from heat.
• Sprinkle with black pepper and salt to taste.

LEMON AND PEA ALFREDO

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.
• Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.
• When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well. Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.
• Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all).
• Sprinkle with the pink pepper and additional Parmesan, if desired.

LEMON BASIL ALFREDO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain.
• Melt butter in a saucepan over medium-low heat, about 2 minutes. Add garlic and cook until simmering, about 1 minute. Add heavy cream. Increase heat to medium and bring to a boil; simmer, stirring occasionally, until Alfredo sauce is reduced by half, about 20 minutes.
• Slowly whisk lemon zest and juice into the Alfredo sauce to avoid curdling. Stir in Parmesan, ricotta, and Romano cheeses until melted, 2 to 3 minutes. Stir in basil, salt, and pepper; cook for 2 to 3 minutes more.
• Pour the Alfredo sauce over the egg noodles.

LEMON CHICKEN ALFREDO SAUCE

Steps:

• Heat olive oil in a pan over medium-high heat. Saute chicken breasts with onion and garlic powder until browned and no longer pink in the centers, turning as needed, 7 to 10 minutes.
• Stir in cream cheese, 1/2 cup milk, basil, lemon juice, rosemary, and salt. Cook over low heat, stirring occasionally so sauce doesn't burn, for 15 minutes. Add peas and simmer for 15 minutes more. Add extra milk to thin sauce if it gets too thick.

SLOW COOKER CHICKEN AND ARTICHOKES IN GARLIC LEMON ALFREDO SAUCE

Steps:

• Stir Alfredo sauce, garlic powder, lemon zest, and chicken broth together in the crock of a slow cooker until smooth. Place quick-mixing flour and water into a small jar with a lid and shake to combine; stir into sauce mixture.
• Place artichoke hearts and chicken breasts into slow cooker and cover with sauce. Cover and cook on Low for 4 1/2 hours.

LEMON ALFREDO

Steps:

• Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 teaspoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.

LEMON CHICKEN & BROCCOLI ALFREDO

Steps:

• Cook broccoli florets and rotini according to package directions. Set aside.
• Spray both sides of chicken with olive oil and evenly sprinkle with lemon pepper chicken.
• Heat 1 tablespoon olive oil in large skillet over medium high heat. Cook chicken in skillet until cooked through, about 4 minutes per side (instant-read thermometer reads 165 degrees F). Remove chicken from skillet; cut into cubes and keep warm.
• Wipe out skillet and return it to stove. Stir together Ragu® Classic Alfredo sauce, lemon zest, and lemon juice in skillet. Heat over medium-low heat until warmed through, stirring occasionally. Add pasta, broccoli, and chicken to skillet, and stir to combine. Cook until heated through.
• Serve with grated Parmesan cheese, if desired.

LEMON PEPPER CHICKEN FETTUCCINE ALFREDO

Steps:

• Mix lemon pepper, salt and oil together. Coat chicken breasts with mixture. Heat grill or preheat oven to 350°. Melt butter in medium saucepan over medium heat. Add green onion, red bell pepper and garlic. Cook until soft, about 5 minutes, stirring frequently. Add water, milk, pasta and contents of seasoning packet and bring just to a boil. Reduce heat to low boil. Cook uncovered for 10-12 minutes, stirring frequently, until pasta is tender. Grill/Bake chicken while pasta is cooking. When pasta is done, remove from heat and let stand 5 minutes for sauce to thicken before serving. Place pasta on serving platter. Slice chicken and place on top of pasta. Serve.