CREAMY LINGUINE AL LIMONE
This creamy Linguine al Limone pairs fresh lemon zest, basil, and parmesan with a velvety cream sauce for a simple yet elegant pasta. Inspired by Italy’s Amalfi Coast, it’s ready in just 30 minutes.
Equipment
- Large Pot
- Large Sautè Pan (with high sides)
- Wooden Spoon
- Whisk
- Lemon Zester
- Tongs
Ingredients
- ¼ cup Lemon-Infused Extra-Virgin Olive Oil - see recipe link below, or sub regular extra virgin olive oil & 1 tsp lemon zest
- 2 Tablespoons Shallot - minced
- 1 Lemon - zested
- 15 Basil leaves - separated
- ¼ cup Dry White Wine
- 1 cup Heavy Cream
- ¾ teaspoon Salt
- 16 oz Linguine Pasta
- ½ cup Parmesan Cheese, grated - plus more for serving
Instructions
Cook the Pasta:
- Bring 4–5 quarts (16–20 cups) of water to a rolling boil in a large pot.
- Add 1–1½ Tablespoons sea salt and cook the pasta 2 minutes less than the package directions.
While the Pasta Cooks, Prepare the Sauce:
- In a large sautè pan (with high sides), heat olive oil on medium heat for 2 minutes.
- Roughly tear 5 basil leaves and add to the pan, along with minced shallot and lemon zest - heat 2 minutes.
- Add white wine and let evaporate by heating 2 minutes
- Whisk in cream and bring to a boil.
- Add salt, and reduce heat to medium-low and cook 4-5 minutes.
- Roughly tear the remaining basil leaves and add to the pan along with the parmesan cheese.
Combine Pasta & Sauce:
- Reserve ½ cup pasta water, then drain the pasta.
- Add pasta to lemon cream sauce, with ¼ cup of the reserved pasta water
- Toss for 2 minutes using tongs until the pasta is coated and fully cooked. If needed, add the remaining ¼ cup reserved pasta water
- Buon Appetito!
Notes
- Serving & Garnish Tips:
- Substitute regular extra virgin olive oil & 1 tsp fresh lemon zest if you don't have lemon-infused olive oil.
- Finish with extra Parmesan, fresh basil, and cracked black pepper before serving.
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
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