Name: Creamy Lemon Pasta Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 8 oz rigatoni; 1 tablespoon olive oil; 1 tablespoon butter; 1 medium shallot (finely diced); 2 garlic cloves (finely chopped); Zest and juice of 1 lemon; 1 cup heavy cream; 1/2 cup Parmesan cheese (grated); Salt and freshly ground black pepper to taste

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This creamy lemon pasta sauce is silky, tangy and ready in just 20 minutes. It's made with just a handful of ingredients and the flavor is absolutely exquisite!

For a lemon pasta dish without cream, try my lemon butter garlic pasta sauce. And if you're looking for more creamy weeknight comfort, my creamy tomato pasta sauce is the one to make.

A black bowl of creamy lemon pasta with lemons and Parmesan on the side

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This is truly a creamy lemon pasta sauce. And I mean it with the lemon, it's like Sicily in a bowl!

It's saucy, tangy and bursting with so much flavor you won't believe it's made with such simple ingredients.

With this sauce, I really want to feel the lemon, not just a hint of it.

That's why I bloom the lemon zest in oil and butter and only add the juice at the end. Try it once and you won't make it any other way.

Why you'll love this creamy lemon pasta sauce

It's rich, silky and totally addictive!
It's ready in the time it takes to cook the pasta.
Perfect as is or with your favorite protein like chicken, fish or seafood.

Creamy Lemon Pasta Sauce with lemons on the side

What you'll need

Olive oil and butter - The oil stops the butter from catching while the shallot softens.

Shallot - I prefer the mellow flavor of the shallot here; it adds a touch of sweetness that rounds off the lemon.

Garlic - Finely chopped so it softens quickly without colouring.

Lemon - I use the zest and juice of a whole unwaxed lemon for this sauce. Since lemons vary a lot in size, that's the equivalent of 1 tablespoon of zest and 2 tablespoons of juice.

Cream - Heavy cream (or double cream in the UK) is best here for a silky smooth sauce.

Parmesan - As always, grate your Parmesan fresh so it melts smoothly.

Pasta - I usually make this recipe with wholewheat pasta for some extra fiber, but you can use regular pasta, obviously. Rigatoni are a great choice, but you can also make it with pappardelle or spaghetti.

Pro tip

Make sure the cream is at room temperature before adding it to the sauce to keep the sauce glossy and avoid any curdling.

bowl of pasta with parsley and parmesan on the side

How to make creamy lemon pasta sauce

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Bring a large pot of water to a boil, salt it generously and cook the rigatoni until al dente according to package directions. Reserve a mug of the cooking water before draining.

Meanwhile, heat the olive oil and butter in a large frying pan and cook the shallot until soft and translucent. Add the garlic and lemon zest and cook for another minute.

adding onion to a Creamy Lemon Pasta Sauce

adding garlic and lemon zest to a Creamy Lemon Pasta Sauce

Pour in the cream and bring it to a gentle simmer. Cook for 3 to 4 minutes, stirring now and then until thickened.

Turn the heat to low and stir in the lemon juice. Add the Parmesan a handful at a time, stirring until melted and smooth, then season with salt and pepper.

Add the drained pasta and toss over low heat for about a minute until every piece is coated, loosening with a splash of the cooking water if needed.

Adding cooked pasta to the creamy lemon sauce

Substitutions and variations

This creamy lemon pasta sauce is perfect on its own but if you want to add some protein, pan-fried chicken, prawns or flaked hot-smoked salmon are all great ideas.
Add a splash of dry white wine after the garlic and let it bubble away before the cream goes in, just like in my white wine pasta sauce.
For a touch of green, stir in some baby spinach, peas or blanched asparagus.

Recipe tips and notes

Zest your lemon before you juice it because it's really easier that way!
Keep the heat low once the juice and Parmesan are in to keep the sauce smooth and glossy.
Like most cream sauces, this one thickens quickly as it sits, so it's a good idea to reserve more pasta water than you think you'll need.

What to serve with creamy lemon pasta sauce

Garlic bread to mop up all that delicious sauce!
A simple rocket salad with shaved Parmesan
Some pan-fried salmon or chicken, with a bit of extra sauce spooned over.

Leftovers and storage

As with most creamy pasta dishes, this one is best served immediately.
If you do have any leftovers, they will keep well in an airtight container in the fridge for up to 2 days.
Reheat gently in a pan over a low heat with a splash of milk or water.
I don't recommend freezing, because cream sauces tend to split as they thaw.

More easy pasta recipes you'll love

If you've tried this creamy lemon pasta sauce recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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