Lemon Garlic Cream Fettuccine Recipes

LEMON-GARLIC CREAM FETTUCCINE

Steps:

• In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain., For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. , Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.

LEMON-GARLIC CREAM FETTUCCINE RECIPE RECIPE - (4.7/5)

Steps:

• In a small bowl, mix lemon peel, parsley and garlic. Cook fettuccine according to package directions; drain. For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and, if desired, Parmesan cheese. Yield: 4 servings.

LEMON GARLIC CREAM FETTUCCINE

Steps:

• In bowl, mix lemon peel, parsley and garlic.
• Coo fettuccine according to package directions; drain.
• SAUCE:.
• In large skillet, heat butter over medium-high heat.
• Add onion, cook and stir 2-3 minutes or until tender.
• Add garlic and lemon peel; cook 1 minute.
• Stir in cream, salt and pepper.
• Whisk in cream cheese until melted.
• Remove from heat; cool slightly.
• Stir in lemon juice.
• Add pasta, tomatoes and parsley to skillet; toss to combine.
• Serve immediately with lemon peel mixture and if desired Parmesan.

CREAMY LEMON FETTUCCINE

Steps:

• Heat the cream in a small pot until it's just about to come to a boil. Remove from the heat and add the lemon zest. Set aside for 10 minutes. Drain the cream through a sieve to remove the lemon zest.
• Put a large pot of water to boil; once it comes to a boil add the fettuccine and cook according to package directions.
• As the fettuccine cook, melt the butter in a large pan (large enough to accommodate the fettuccine). Add the lemon cream and bring to a boil; add a bit of salt and pepper (taste to make sure that it's to your liking; add more salt if necessary). Lower the heat and let the cream simmer; it will reduce slightly and thicken.
• As soon as the fettuccine are cooked add them to the cream mixture. Immediately add the Parmigiano Reggiano and toss gently until all the fettuccine are covered in the sauce. As you toss the pasta, the melting Parmigiano and the starch from the pasta will combine to thicken the sauce further.
• Serve the pasta immediately with additional Parmigiano.
• Enjoy!

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

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.