This delicious creamy lemon pasta recipe is inspired by the Pasta Al Limone served at the Hotel Santa Caterina in the heart of Amalfi, Italy on my first visit to the Amalfi Coast.
I can still remember the first time I tasted this creamy, zesty pasta while looking out over the deep blue waters of the Tyrrhenian Sea in Amalfi, and I was determined to recreate the recipe.
While it has taken over a year to perfect, I think this creamy lemon pasta recipe captures the essence of the dish I had that day, and I hope you enjoy it too!
If you’d prefer a lighter version without the heavy cream, then check out: Best Lemon Pasta Recipe (No Cream).
How to Make This Creamy Lemon Pasta Recipe
In a large stockpot, boil the water for the pasta. Salt the water well. (I typically add in a tablespoon of salt for every 4 oz of pasta I’m cooking). Cook the pasta according to package instructions.
Heat olive oil over medium-high heat in either a saute pan or a large frying pan.
Add the finely chopped shallot to the pan and season with salt (24 turns on the salt grinder) and pepper (18 turns on the pepper grinder). Saute the shallots for 4 minutes until softened but be mindful not to overly brown them.
Add heavy whipping cream and lemon zest, stirring to combine. Bring to a boil and cook until sauce thickens (5-6 minutes) then reduce heat to low.
Add lemon juice and stir sauce to combine. Turn the heat to low.
Cook pasta according to directions. If you are using dried pasta, you can cook the pasta at the same time you are making the sauce. Since cooking fresh pasta only takes a couple of minutes, you can wait and cook it after you finish making the sauce.
Once the pasta is ready, use tongs to transfer the pasta to the saucepan. The goal is to bring some of the pasta water to add to the sauce for additional flavor. Once the pasta is completely transferred, toss to combine and coat the noodles. If you want a thicker sauce, turn the heat back up while you toss the sauce and pasta together to thicken it.
Season to taste with additional salt and pepper. Sprinkle with the finely grated parmesan cheese, pour yourself a glass of prosecco, and enjoy!
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“Amalfi Style” Creamy Lemon Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Amalfi Style Creamy Lemon Pasta Recipe is best when served over fresh pasta, but using dried pasta works well too! Change it up by serving it over ravioli or tortellini as well.
Pour yourself a glass of prosecco, cue the Italian music, and enjoy a traditional Italian dish!
Ingredients
- 8 oz Spaghetti (Fettuccine also works well)
- 1 tsp Extra Virgin Olive Oil
- 1 Shallot, finely chopped
- 1 cup Heavy Whipping Cream
- 1 tsp Grated Lemon Zest
- 2 tbsp Fresh Lemon Juice
- Salt & Pepper to taste
- 1/2 cup Freshly Grated Parmesan Cheese
Instructions
- In a large stockpot, boil the water for the pasta. Salt the water well. (I typically add in a tablespoon of salt for every 4 oz of pasta I’m cooking). Cook the pasta according to package instructions.
- Heat oil over medium high heat in either a saute pan or large frying pan.
- Add finely chopped shallot to the pan and season with salt (24 turns on the salt grinder) and pepper (18 turns on the pepper grinder). Saute the shallots for 4 minutes until softened and be mindful not to burn them.
- Add heavy whipping cream and lemon zest, stirring to combine. Bring to a boil and cook until sauce thickens (5-6 minutes) then reduce heat to low.
- Add lemon juice and stir sauce to combine. Turn the heat to low.
- Cook pasta according to directions. If you are using dried pasta, you can cook the pasta at the same time you are making the sauce. Since cooking fresh pasta only takes a couple of minutes, you can wait and cook it after you finish making the sauce.
- Once the pasta is ready, use tongs to transfer the pasta to the saucepan. You want to bring some of the pasta water to the sauce to add additional flavor. Once the pasta is completely transferred, toss to combine and coat the noodles. If you want a thicker sauce, turn the heat back up while you toss the sauce and pasta together to thicken it.
- Season to taste with additional salt and pepper. Sprinkle with the finely grated parmesan cheese, pour yourself a glass of prosecco, and enjoy!
Nutrition
- Calories: 840
Tried this recipe? I would love to hear from you! If you have a moment, please leave a star rating and drop me a comment below.
Hungry for more? Check out this Best Eggplant Lasagna Recipe: Mediterranean Comfort Food.
This recipe changed my life! Love it — thanks so much for posting this! We make it at least once a week. Its like a light alfredo with a touch of lemon — it is so good!