Cookbook

Lemon Pasta Recipe

Prep Time: 2min Cook Time: 13min Servings: 2
side

Ingredients

  • 150g spaghetti
  • 1 shallot, finely chopped
  • 1 teaspoon butter
  • 1 clove garlic, minced
  • ¼ cup dry white wine
  • ½ cup heavy cream
  • 1 lemon
  • 3 tablespoon coarsely chopped parsley
  • Lemon wedges

Instructions

Cook the Pasta

  1. Bring a large pot of water to boil and then the salt.
  2. Add the spaghetti and cook until al dente. (around 1 minute less than the packet suggests)
  3. When the pasta is cooked, reserve 2 cups of the cooking water and then drain.

Whilst the pasta is boiling cook the sauce

  1. Add the chopped shallot to the skillet/frying pan and add in the butter
  2. Gently fry the shallot until softened.
  3. Add the minced garlic to the pan and stir for 30 seconds until aromatic (don't let the garlic burn)
  4. Add the wine to the pan and scrape any browned bits off of the bottom of the pan.
  5. Cook the wine for about a minute (it will start to evaporate pretty quick) then stir in the zest of the lemon and the juice of half the lemon.
  6. Pour in the heavy cream and heat through.
  7. Add the parsley and season generously with salt and black pepper. Taste your sauce, it should taste good. If not, add more salt and more lemon juice.
  8. Add the pasta and 1/4 cup of the pasta cooking water to the sauce and stir over low heat.
  9. Gently toss the pasta about until everything is well coated and the pasta is cooked to your liking. You can add more cooking water if the sauce starts to thicken too much

Notes

If you can't get shallot then use half a small onion. If you don't have white wine or can't drink it, then you can replace that with fish stock or vegetable stock. Heavy cream or thickened cream is perfect here. I find that single cream and half and half will split due to the lemon juice. Whipping cream could be used, but add the lemon slowly and mix well. You will need all of the zest of the lemon, but unless you have a very small lemon, you will probably only need the juice from half of it. If you prefer your salmon firm, cook for an additional 2 minutes on the underside.


Source: https://www.sprinklesandsprouts.com/seared-salmon-pasta/