Best 12 Linguine With Lemon Cream Sauce Recipes

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Prepare to embark on a culinary journey as we delve into the art of crafting the perfect linguine with lemon cream sauce. This classic dish, characterized by its vibrant flavors and creamy texture, is a testament to the power of simple ingredients combined with culinary expertise. In this comprehensive guide, we'll take you through the steps to create a tantalizing meal that will leave your taste buds singing. Discover the secrets to achieving the ideal balance of tangy lemon and rich cream, along with expert tips for selecting the freshest ingredients and cooking the linguine to al dente perfection. Get ready to transform your kitchen into an Italian trattoria as we embark on this delightful culinary adventure.

Here are our top 12 tried and tested recipes!

LINGUINE IN LEMON CREAM SAUCE



Linguine in Lemon Cream Sauce image

Provided by Barbara Schieving

Categories     Pasta

Time 20m

Number Of Ingredients 6

14 ounces dry linguine
1/2 cup light cream cheese
2 Tbsp. olive oil
2 Tbsp. lemon juiced
1 Tablespoons lemon zest
2 Tablespoons chopped parsley

Steps:

  • Cook linguine according to package directions in pot of boiling, salted water.
  • Warm cream cheese, oil and lemon juice in saucepan over low heat.
  • Drain pasta, reserving 1/2 cup of cooking water. Stir reserved cooking water into cream cheese mixture.
  • Add pasta, lemon zest, and parsley; toss to coat. Season with salt and pepper, if desired.

CREAMY LINGUINE PASTA AL LIMONE



Creamy linguine pasta al limone image

This beautiful creamy spring/summer linguine al limone recipe comes from Italy's famous land of lemons, Sorrento and the Amalfi coast. It's easy to make and can be ready in the time it takes to boil the water and cook pasta. A must try authentic Italian pasta recipe! #lemonpasta #italianrecipe #authenticitalianpasta #thepastaproject

Provided by Jacqueline De Bono

Categories     Main Course

Time 30m

Number Of Ingredients 9

400 g linguine ((14oz) or tagliolini or spaghetti (I used bronze drawn linguine from La Molisana))
2 organic unwaxed lemons (preferably from Amalfi or Sorrento)
150-200 ml heavy cream ((5-7floz) or Italian panna di cucina)
50 g Parmigiano cheese ((3.5oz) grated Strict vegetarians should use vegetarian parmesan)
1 handful fresh parsley (chopped)
50 g butter ((3.5oz))
salt (for pasta and to taste)
black pepper (to taste )
1 tbsp extra virgin olive oil

Steps:

  • Grate off the zest/peel of the lemons being careful to leave the pith (white part). Then cut the lemon(s) in two. You want to end up with about a flat tablespoonful of zest
  • Put a pot of water on to boil for the pasta. Add two half lemons to the water and squeeze the lemon juice from the second lemon into the water. When the water comes to a boil, add salt, let it come to the boil again and add the pasta.
  • Meanwhile, heat the olive oil and butter in a frying pan or skillet. Add the lemon zest and let it cook just a few moments, until you begin to smell the lemon. Then add the cream to the pan, Stir well and add the grated Parmigiano cheese, a pinch of salt and ground pepper.
  • Allow the cream to cook a bit, then turn it off. Add a generous sprinkling of finely chopped parsley and mix.
  • Cook the pasta until just al dente according to the instructions on the packet. When the pasta is almost cooked, add a half ladle of the pasta cooking water to the lemon cream and stir it in. Save a bit more of the pasta cooking water and then drain the pasta and transfer it to the pan with the sauce
  • Mix well, allowing the pasta to absorb the flavors of the sauce add a little more pasta cooking water if the sauce is too thick.
  • Serve immediately, sprinkled with a little more grated lemon zest, chopped parsley and grated Parmigiano if required.

Nutrition Facts : Calories 682 kcal, ServingSize 1 serving

LINGUINE WITH LEMON SAUCE



Linguine With Lemon Sauce image

The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.

Provided by Pierre Franey

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side

Steps:

  • Bring a pot of salted water to boil.
  • Heat the butter in a skillet and add the lemon zest.
  • Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
  • Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 108 milligrams, Sugar 2 grams, TransFat 0 grams

LEMON LINGUINE



Lemon Linguine image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 18m

Yield 6 servings

Number Of Ingredients 9

2 pounds linguine
2 egg yolks
2/3 cup heavy cream
1/2 cup freshly grated Parmesan
1 lemon, zested, and juice of 1/2, plus more juice, as needed
Salt
freshly milled black pepper
4 tablespoons (1/2 stick) unsalted butter
2 to 3 tablespoons chopped parsley leaves

Steps:

  • Fill just about the biggest pot you have with water and bring to a boil. When friends are coming for lunch, get the water heated to boiling point before they arrive, otherwise you end up nervously hanging around waiting for a watched pot to boil while your supposedly quick lunch gets later and later. Bring the water to the boil, cover and turn off burner.
  • I tend to leave the addition of salt until the water comes to a boil a second time. But whichever way you do it, add quite a bit of salt. When the bubbling's encouragingly fierce, put in the pasta. I often put the lid on for a moment or so just to let the pasta get back to the boil, but don't turn your back on it, and give it a good stir with a pasta fork or whatever to avoid even the suspicion of stickiness, once you've removed the lid.
  • Then get on with the sauce, making sure you've set your timer for about a minute or so less than the time specified on the package of pasta.
  • In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice of half of it, the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste. If you want it more lemony, then of course add more juice.
  • When the timer goes off, taste to judge how near the pasta is to being ready. I recommend that you hover by the stove so you don't miss that point. Don't be too hasty, though. Everyone is so keen to cook their pasta properly al dente that sometimes the pasta is actually not cooked enough. You want absolutely no chalkiness here. And linguine (or at least I find it so) tend not to run over into soggy overcookedness quite as quickly as other long pasta. This makes sense, of course, as the strands of "little tongues" are dense than the flat ribbon shapes.
  • Anyway, as soon as the pasta looks ready, remove a cup of the cooking liquid, drain the pasta, and then, off the heat, toss it back in the pot or put it in an efficiently preheated bowl, throw in the butter, and stir and swirl about to make sure the butter's melted and the pasta covered by it all over. Each strand will be only mutely gleaming, as there's not much butter and quite a bit of pasta. If you want to add more, then do; good butter is the best flavoring, best texture, best mood enhancer there is.
  • When you're satisfied the pasta's covered with its soft slip of butter, then stir in the egg mixture and turn the pasta well in it, adding some of the cooking liquid if it looks a bit dry (only 2 tablespoons or so - you don't want a wet mess - and only after you think the sauce is incorporated). Sprinkle over the parsley and serve now, now, now.

LINGUINE WITH LEMON-CREAM SAUCE



Linguine with Lemon-Cream Sauce image

This quickly made pasta dish relies on the tang of lemons with the richness of cream sauce for its flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 6

Coarse salt and ground pepper
1 pound linguine
1 teaspoon extra-virgin olive oil
2 shallots, minced
1 cup heavy cream
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

Nutrition Facts : Calories 640 g, Fat 24 g, Fiber 3 g, Protein 17 g

LEMON PASTA SAUCE



Lemon Pasta Sauce image

It's creamy and it's wonderful and it's lemon and lime. Serve with cubed cooked meat or veggies, if desired.

Provided by MARBALET

Categories     Side Dish

Yield 5

Number Of Ingredients 7

4 tablespoons butter
1 cup heavy whipping cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon grated lime zest
1 cup beef broth
10 ounces uncooked pasta

Steps:

  • In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 32.7 g, Cholesterol 130.5 mg, Fat 28.2 g, Fiber 2.3 g, Protein 8 g, SaturatedFat 17 g, Sodium 256 mg, Sugar 0.2 g

GEEZ THAT'S GOOD ! LEMON GARLIC CREAM SAUCE FOR PASTA



Geez That's Good ! Lemon Garlic Cream Sauce for Pasta image

So good it should be illegal! You can tweak this one to your own preferences...but it's great just as it is! And from start to finish, you are done in less than 30 minutes. Eat your heart out Rachael Ray!

Provided by Lisa Gay

Categories     Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 cups cream (don't sub half and half)
1/4 teaspoon salt
1 lemon, zest of, grated
1 lemon, juice of
1 dash garlic powder (to taste)
1/2 cup grated parmesan cheese (or you can use 1/2 parmesan, 1/2 asiago)

Steps:

  • Heat cream in skillet until just about to boil. Add zest and juice of one lemon. It will immediately start to thicken.
  • Turn heat down to low. Add garlic powder and salt. Stir for 1 minute.
  • Add cheese and stir until melted.
  • Serve over your favorite pasta. We like angel hair cause it's done at about the same time your sauce gets finished.
  • I often add cooked shrimp or meatballs (the Italian baked ones from this site are excellent). But bacon or sausage is also good.

Nutrition Facts : Calories 318.9, Fat 31.3, SaturatedFat 19.5, Cholesterol 110.5, Sodium 367.2, Carbohydrate 4.1, Fiber 0.1, Sugar 0.5, Protein 6.8

LEMON LINGUINE



Lemon Linguine image

Ann Dockendorf of Clearwater, Minnesota coats pasta with a succulent blend of lemon and herbs, then sprinkles it with Parmesan cheese. "Serve it as a versatile side dish...or dress it up with cooked chicken or ham for a delicious entree," she writes.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

8 ounces linguine
3 tablespoons butter, melted
1 tablespoon lemon juice
1-1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt-free lemon-pepper seasoning
1/4 cup grated Parmesan cheese

Steps:

  • In a saucepan, cook linguine in boiling water for 8-10 minutes or until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil, garlic powder and lemon-pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add Parmesan cheese and toss.

Nutrition Facts : Calories 262 calories, Fat 12g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 206mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

SHRIMP LINGUINE WITH PARMESAN CREAM SAUCE



Shrimp Linguine with Parmesan Cream Sauce image

Easy and elegant, this creamy pasta dish with a hint of heat makes any dinner seem like a special affair. -Athena M. Russell, Greenville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 12

6 ounces uncooked linguine
1/3 cup chopped onion
1/3 cup sliced fresh mushrooms
2 garlic cloves, minced
1/4 cup butter, cubed
2 tablespoons olive oil
1/4 cup heavy whipping cream
2 tablespoons grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes
1/2 pound uncooked medium shrimp, peeled and deveined
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook linguine according to package directions., Meanwhile, in a large skillet, saute the onion, mushrooms and garlic in butter and oil for 2-3 minutes or until vegetables are tender. Stir in cream and cheese; sprinkle with pepper flakes., Drain linguine. Add shrimp and linguine to skillet; cook over medium-low heat for 5-7 minutes or until shrimp are no longer pink. Sprinkle with salt and pepper.

Nutrition Facts : Calories 567 calories, Fat 35g fat (16g saturated fat), Cholesterol 149mg cholesterol, Sodium 240mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

LINGUINI WITH LEMON CREAM SAUCE ON PUFF PASTRY



Linguini with Lemon Cream Sauce on Puff Pastry image

Provided by Sandra Lee

Time 40m

Yield 4 servings

Number Of Ingredients 10

8 frozen puff pastry shells
1/2 (1-pound) box linguini
Kosher salt
2 tablespoons unsalted butter
1/2 cup frozen chopped onions, thawed
1/2 cup dry white wine
1 cup Alfredo sauce
1 large lemon, zested and juiced
1/4 cup grated Parmesan
2 tablespoons finely chopped parsley

Steps:

  • Cook the puff pastry shells according to package instructions and set aside.
  • Bring a large pot of water to a boil over high heat. Drop the linguine into the pot of boiling water and add a big pinch of salt. Cook according to package directions until the pasta is just tender. Save 1 cup cooking water and drain the pasta.
  • In a large skillet over medium heat, melt the butter. Add the onions and cook until they are soft, about 3 minutes. Do not let them brown. Add the wine and cook until most of the liquid has evaporated, about 5 minutes. Add the Alfredo sauce and lemon zest, bring to a simmer, turn the heat to low and cook for 2 to 3 minutes. Add the lemon juice and stir. Add the pasta to the skillet and toss it well to coat with the sauce. Add some of the cooking water if the sauce is too thick.
  • Remove the centers of each puff pastry shell. Place onto a plate and fill with the linguini, letting it spill over onto the plate. Garnish with the cheese and parsley.

CREAMY LINGUINI FOR TWO



Creamy Linguini for Two image

A very quick and delicious pasta dish with a light, creamy blend of Parmesan cheese and ground nutmeg. Serve with a tossed green salad and some garlic bread.

Provided by SHERRANCE

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 2

Number Of Ingredients 7

½ pound linguine pasta
1 thick slice bacon
¼ cup butter
½ cup cream
½ cup grated Parmesan cheese
½ teaspoon ground white pepper
¼ teaspoon ground nutmeg

Steps:

  • Bring a large pot of water to a boil. Add pasta and cook for about 7 to 8 minutes or until al dente; drain. Remove from pot, cover and set aside.
  • Meanwhile, in a small skillet cook bacon over medium heat until crispy. Break up into small pieces and set aside.
  • In the pasta pot, melt butter over medium-low heat and add cream; heat thoroughly, but do not allow to boil. Combine cooked pasta with butter/cream mixture. Add Parmesan cheese and bacon; toss well. Allow sauce to thicken for a few minutes; add ground white pepper and nutmeg. Serve immediately.

Nutrition Facts : Calories 992.4 calories, Carbohydrate 85.8 g, Cholesterol 173 mg, Fat 62.1 g, Fiber 4.1 g, Protein 26.5 g, SaturatedFat 35.2 g, Sodium 656 mg, Sugar 4.2 g

LINGUINE WITH LEMON CLAM SAUCE



Linguine With Lemon Clam Sauce image

This is an easy, wonderfully flavoured pasta dish that can be whipped up in no time for an intimate dinner for two. Recipe is easily doubled. I use my non-stick wok as it is big enough for tossing the pasta and sauce together in and the sauce gets distributed better throughout that way.

Provided by Emjay99

Categories     Canadian

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried basil
1 small bay leaf
1/3 cup white wine
1 teaspoon fresh lemon rind
3 tablespoons fresh lemon juice
1 (6 1/2 ounce) can baby clams, drained, reserve juice
salt & fresh ground pepper
1/2 cup grated parmesan cheese
1 tablespoon chopped fresh parsley
linguine, enough for two, cooked, well drained, do not rinse

Steps:

  • I usually make this in my non-stick wok.
  • Heat oil and butter on medium heat and saute onion and garlic until soft and tender, not brown.
  • Add basil and bay leaf.
  • Pour in wine, lemon rind, lemon juice and reserved clam juice.
  • Simmer until reduced a little (by about a third).
  • Add clams and heat through.
  • Toss in the cooked linguine a little at a time (don't make the mistake of adding too much or the sauce will be lost!) and lastly add the cheese and parsley.
  • Serve with more cheese on the side and red pepper flakes (optional) and warm garlic bread.

Nutrition Facts : Calories 359.4, Fat 20.7, SaturatedFat 9, Cholesterol 70.1, Sodium 483.2, Carbohydrate 13.9, Fiber 1.2, Sugar 3.6, Protein 23

Tips:

  • For the best flavor, use fresh lemon juice and zest. If you don't have fresh lemons on hand, you can substitute bottled lemon juice, but the flavor will be less bright and citrusy.
  • Use a good quality cream for the sauce. Heavy cream or whipping cream will give you a richer, more luxurious sauce than milk or half-and-half.
  • Don't boil the sauce. Simmer it gently over low heat until it has thickened slightly and coats the back of a spoon.
  • Add the cooked linguine to the sauce and toss to coat. Serve immediately, garnished with fresh parsley or chives.
  • If you want a more flavorful sauce, you can add a tablespoon of white wine or chicken broth to the pan before adding the cream.
  • You can also add other ingredients to the sauce, such as cooked shrimp, chicken, or vegetables.

Conclusion:

Linguine with lemon cream sauce is a classic Italian dish that is both easy to make and delicious. The bright citrus flavor of the lemon pairs perfectly with the rich, creamy sauce, and the linguine pasta provides a hearty base for the dish. This dish is sure to please everyone at your table, and it's a great way to use up any leftover lemon zest or juice.

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