Lemon Cream Fettuccine

Name: Lemon Cream Fettuccine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 12 oz fettuccine; Salt for pasta water; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 cup heavy cream; Zest of 1 lemon; Juice of 1 lemon; Salt and pepper to taste; Fresh parsley or basil for garnish

Highlighted under: Quick Kitchen

I absolutely love making Lemon Cream Fettuccine when I'm craving something both comforting and refreshing. The combination of zesty lemon and creamy sauce creates a delightful harmony that lifts my spirits every time. I appreciate how quickly this dish comes together—perfect for a weeknight dinner or an elegant meal with friends. The vibrant flavors make it a standout on any table, and I often find myself going back for seconds, savoring the rich yet light balance of the sauce on perfectly cooked fettuccine.

Created by

Jessamine Ford

Last updated on 2026-01-07T15:09:34.875Z

When I first made Lemon Cream Fettuccine, I was blown away by how simple ingredients could create such a luxurious dish. The key is using fresh lemon juice and zest, which brightens up the rich cream and elevates the flavors wonderfully. I love to garnish with fresh herbs, which not only add color but also enhance the overall freshness of the meal.

One evening, I decided to experiment by adding grilled shrimp to the fettuccine. The pairing of seafood and citrus took the dish to a whole new level. If you're looking to add a protein, I highly recommend this adaptation; it complements the creamy texture beautifully. Remember to adjust the seasoning afterward to balance everything out!

        Why You'll Love This Recipe
        The tangy lemon flavor cuts through the creaminess, creating a perfect balance.
Quick and easy to prepare, ideal for a busy weeknight.
Versatile enough to add your favorite proteins or vegetables.

      

Mastering the Sauce

The lemon cream sauce is the star of this dish, and its preparation is crucial to achieving the perfect balance of flavors. When adding the cream, make sure it’s at room temperature to prevent curdling, which can happen if cold cream is introduced to hot oil. Stir gently but consistently to ensure the garlic infuses into the cream evenly without burning. You want the sauce to thicken lightly, which usually takes about 5 minutes over medium heat. Look for a glossy finish that clings to the back of a spoon.

When it comes to the lemon, using fresh juice and zest will elevate the dish significantly compared to bottled alternatives. The zest contains oils that bring out a vibrant citrus aroma, while the juice offers a bright acidity that balances the richness of the cream. Be cautious with the salt; start with a smaller amount, as the salted pasta water will already contribute to the seasoning. You can always add more, but you can’t take it out once added.

Perfectly Cooked Fettuccine

The key to great fettuccine lies in its cooking. It’s essential to use a large pot of boiling salted water—this not only flavors the pasta but also helps prevent it from sticking. Aim for the 'al dente' texture, where the pasta is firm to the bite, which typically takes 8-10 minutes depending on the brand. Be sure to stir occasionally during the cooking process; this helps to keep the fettuccine from clumping together.

To know when your pasta is ready, taste a strand a minute before the package instructions indicate. If it has a slight firmness but isn’t hard in the center, it’s perfect. When draining, reserve a cup of that pasta water—this starchy liquid is invaluable for adjusting your sauce’s consistency and binding it to the fettuccine better. If you find your sauce too thick after combining it with the pasta, add a splash of the reserved water to loosen it up.

Ingredients

For the Pasta

12 oz fettuccine
Salt for pasta water

For the Sauce

2 tablespoons olive oil
2 cloves garlic, minced
1 cup heavy cream
Zest of 1 lemon
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley or basil for garnish

Instructions

Steps

Cook the Fettuccine

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set aside.

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, add the lemon zest and juice, and stir until well combined.

Combine Pasta and Sauce

Add the cooked fettuccine to the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time until you reach your desired consistency. Season with salt and pepper.

Serve

Plate the fettuccine, garnish with fresh herbs, and enjoy your delicious meal!

Pro Tips

For extra flavor, consider adding grated Parmesan cheese on top before serving.

Storage and Reheating

If you find yourself with leftovers, simply cool the fettuccine down to room temperature before storing it in an airtight container. Keep in mind that the flavors will meld and improve overnight, so it can be just as delightful the next day. Store it in the refrigerator for up to 3 days, but be aware that the cream may thicken further during storage. When ready to enjoy, gently reheat it in a skillet over low heat, adding a splash of cream or pasta water to maintain a creamy texture.

For longer storage, consider freezing the fettuccine without any sauce, as dairy sauces do not freeze well. If you opt to freeze leftovers, place the pasta portions in a freezer-safe bag and remove excess air. It should keep well for up to 2 months. When you’re ready to eat, thaw it in the refrigerator overnight and reheat. You can make a fresh batch of lemon cream sauce to combine with the reheated pasta for the best results.

Versatile Additions

Lemon Cream Fettuccine serves as an excellent base for additional proteins or vegetables. For a heartier meal, consider adding grilled chicken, shrimp, or sautéed spinach. When incorporating proteins, cook them separately and toss them in just before serving to retain their texture and flavor. Seafood pairs wonderfully with the zesty sauce, so feel free to experiment with different options to find your favorite combination.

If you're looking to add some seasonal vegetables, try including asparagus, peas, or zucchini. These can be blanched in the pasta water for the last couple of minutes of cooking. Just remember to adjust the cooking time accordingly so everything comes together perfectly. This versatility means you can adapt the dish based on what’s available or the dietary preferences of your gathering.

Questions About Recipes

→ Can I use whole wheat pasta for this recipe?

Yes, whole wheat pasta can be used as a healthier alternative, but it may slightly alter the sauce's texture.

→ Can I make this dish vegan?

Absolutely! Substitute the heavy cream with coconut cream or a cashew cream alternative, and use your favorite plant-based pasta.

→ How can I make the sauce thicker?

You can simmer the sauce a bit longer to reduce it or add a cornstarch slurry (mix cornstarch with a little cold water) while cooking.

→ What can I serve with Lemon Cream Fettuccine?

It pairs beautifully with grilled shrimp or chicken, and a side salad complements it perfectly.