When it comes to pasta, there’s nothing quite like a dish that combines the brightness and warmth of lemon with the comfort of cream. In this article, we’re counting down our top 20 creamy lemon pasta recipes with a twist. From classic combinations like lemon garlic butter with shrimp to more adventurous pairings like lemon caper with smoked salmon, these dishes are sure to satisfy your cravings.
Whether you’re in the mood for something light and refreshing or rich and indulgent, there’s a creamy lemon pasta recipe on this list that’s perfect for you. And with ingredients ranging from spinach and basil to mushrooms and artichokes, there’s something for every taste and dietary preference. So let’s get started and explore these delicious and innovative recipes together!
Lemon Garlic Butter Pasta with Shrimp
A bright and citrusy pasta dish that combines the flavors of garlic butter, fresh lemon zest, and succulent shrimp.
Ingredients:
– 12 oz. pasta (linguine or fettuccine work well)
– 1 lb. large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tbsp. unsalted butter
– 2 lemons, zested and juiced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a separate pan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add shrimp to the pan and cook for 2-3 minutes per side, or until pink and cooked through.
4. Stir in lemon zest and juice.
5. Combine cooked pasta, shrimp mixture, and chopped parsley (if using). Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Creamy Lemon Ricotta Pasta with Spinach
This recipe combines the richness of ricotta cheese with the brightness of lemon and the earthiness of spinach, all wrapped up in a comforting pasta dish. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta (such as fettuccine or spaghetti)
– 1 cup ricotta cheese
– 2 cups fresh spinach leaves
– 2 tbsp unsalted butter
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add spinach leaves and cook until wilted, about 2 minutes.
3. Stir in ricotta cheese and lemon juice until smooth. Season with salt and pepper to taste.
4. Add cooked pasta to the skillet, tossing to combine with ricotta mixture. If needed, add some reserved pasta water to achieve desired consistency.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Lemon Basil Pasta with Grilled Chicken
A bright and flavorful twist on classic pasta, this recipe combines the zesty taste of lemon with the sweetness of basil, perfectly paired with grilled chicken.
Ingredients:
– 8 oz pasta (linguine or fettuccine)
– 2 boneless, skinless chicken breasts
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tbsp chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat grill to medium-high heat. Season chicken with salt, pepper, and a squeeze of lemon juice. Grill for 5-6 minutes per side or until cooked through.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, combine olive oil, garlic, and chopped basil. Cook over medium heat for 1 minute.
4. Add cooked pasta to the skillet, tossing to combine with the lemon-basil sauce.
5. Slice grilled chicken into strips and add to the pasta mixture. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Lemon Parmesan Spaghetti with Fresh Herbs
Elevate your pasta game with this refreshing and flavorful recipe, perfect for a quick weeknight dinner or special occasion. The combination of zesty lemon, nutty parmesan, and fragrant herbs creates a delightful harmony on the palate.
Ingredients:
– 12 oz spaghetti
– 2 tbsp olive oil
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1/2 cup grated parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan for serving (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add lemon juice, reserved pasta water, and parmesan cheese. Stir until cheese is melted and sauce is smooth.
4. Toss cooked spaghetti with the lemon-parmesan sauce. Season with salt and pepper to taste.
5. Sprinkle chopped parsley and basil on top. Serve immediately, with additional Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Lemon Caper Pasta with Smoked Salmon
Brighten up your dinner table with this refreshing and flavorful pasta dish that combines the tanginess of lemon, the pungency of capers, and the richness of smoked salmon.
Ingredients:
– 8 oz. spaghetti
– 2 tbsp olive oil
– 1/4 cup fresh lemon juice
– 1/4 cup chopped fresh parsley
– 2 tbsp capers, rinsed and drained
– 6 oz. smoked salmon, flaked
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a medium saucepan, heat olive oil over medium heat. Add lemon juice, parsley, and capers. Simmer for 2-3 minutes or until the flavors have melded together.
3. Add flaked smoked salmon to the saucepan and stir gently to combine.
4. Drain cooked spaghetti and add it to the saucepan with the salmon mixture. Toss everything together until the pasta is well coated.
5. Season with salt and pepper to taste. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Lemon Orzo Pasta with Roasted Vegetables
Brighten up your dinner table with this vibrant and flavorful dish, perfect for a weeknight meal or special occasion. The combination of creamy lemon orzo pasta and roasted vegetables creates a delightful harmony of textures and tastes.
Ingredients:
– 8 oz (225g) orzo pasta
– 2 cups (400ml) chicken broth
– 1/4 cup (60ml) freshly squeezed lemon juice
– 2 tbsp olive oil
– Salt, to taste
– Freshly ground black pepper, to taste
– 1 large zucchini, sliced
– 1 large red bell pepper, sliced
– 1 large yellow squash, sliced
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook orzo pasta according to package instructions.
3. Toss vegetables with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
4. In a large bowl, combine cooked orzo, chicken broth, lemon juice, and a pinch of salt. Stir until well combined.
5. Add roasted vegetables to the pasta mixture and toss to combine.
Cooking Time: 30-40 minutes
Lemon Fettuccine Alfredo with Mushrooms
This creamy pasta dish gets a burst of citrus flavor from freshly squeezed lemon juice, perfectly complementing the earthy taste of sautéed mushrooms. A simple and satisfying meal for any occasion.
Ingredients:
– 12 oz fettuccine
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 tablespoons unsalted butter
– 1/2 cup all-purpose flour
– 1 1/2 cups heavy cream
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
3. Sprinkle flour over mushrooms and whisk in heavy cream. Bring mixture to a simmer and cook for 1-2 minutes or until thickened.
4. Stir in lemon juice and season with salt and pepper to taste.
5. Combine cooked fettuccine and sauce. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Lemon Pesto Pasta with Sun-Dried Tomatoes
A refreshing and flavorful pasta dish that combines the brightness of lemon with the richness of pesto, sun-dried tomatoes, and al dente spaghetti.
Ingredients:
– 8 oz spaghetti
– 1/2 cup freshly made pesto (see note)
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, combine pesto, lemon juice, and sun-dried tomatoes. Stir over medium heat for 1-2 minutes or until heated through.
3. Add cooked spaghetti to the skillet, tossing to coat with the pesto mixture. If needed, add some reserved pasta water to achieve a creamy consistency.
4. Season with salt, pepper, and Parmesan cheese. Garnish with fresh basil leaves if desired.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Lemon Linguine with Clams and White Wine
This recipe combines the brightness of lemon with the brininess of clams and a touch of white wine, creating a light and flavorful dish perfect for a quick weeknight meal.
Ingredients:
– 8 oz linguine pasta
– 1 lb fresh clams, scrubbed and rinsed
– 2 tbsp unsalted butter
– 2 lemons, juiced (about 4 tbsp)
– 1/4 cup white wine (dry)
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente.
2. In a large skillet, melt butter over medium heat. Add clams and cook for 3-4 minutes or until they open.
3. Remove clams from the skillet with a slotted spoon and set aside. Leave any juices behind.
4. Add lemon juice, white wine, and garlic to the skillet. Simmer for 2-3 minutes or until liquid has reduced slightly.
5. Add cooked linguine to the skillet, tossing to combine with the sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Lemon Zucchini Pasta with Toasted Pine Nuts
Brighten up your pasta dish with the zesty flavor of lemon and the crunch of toasted pine nuts. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 medium zucchinis, sliced into thin rounds
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 1 tsp garlic, minced
– Salt and pepper to taste
– 1/4 cup pine nuts
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add zucchini slices to the skillet and cook for 3-4 minutes or until tender. Season with salt and pepper to taste.
4. Add lemon juice to the skillet and stir to combine.
5. Toss cooked pasta with zucchini mixture, adding reserved pasta water as needed.
6. Sprinkle toasted pine nuts and Parmesan cheese (if using) over the top. Serve immediately.
Cooking Time: 20-25 minutes
Lemon Spaghetti with Burst Cherry Tomatoes
Brighten up your dinner table with this vibrant and flavorful recipe that combines the sweetness of cherry tomatoes with the tanginess of lemon. This quick and easy dish is perfect for a weeknight supper or special occasion.
Ingredients:
– 12 oz spaghetti
– 2 lemons, juiced
– 3 cloves garlic, minced
– 1 pint cherry tomatoes, halved
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute until fragrant.
3. Add cherry tomatoes to the skillet and cook for 2-3 minutes until they burst and release their juices.
4. Stir in lemon juice and reserved pasta water. Combine cooked spaghetti and tomato mixture.
5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Lemon Penne Pasta with Asparagus and Peas
Brighten up your mealtime with this vibrant and flavorful pasta dish, featuring tender asparagus, sweet peas, and a zesty lemon sauce. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 oz penne pasta
– 1 lb fresh asparagus, trimmed
– 1 cup frozen peas
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 lemons, juiced (about 2 tbsp)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a separate pan, heat the olive oil over medium-high heat. Add the asparagus and cook for 3-4 minutes or until tender. Remove from heat.
3. Add the garlic and peas to the same pan and cook for an additional minute.
4. In a large bowl, combine cooked pasta, asparagus mixture, lemon juice, salt, and pepper. Toss to coat, adding some reserved pasta water if needed.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Lemon Rigatoni with Creamy Avocado Sauce
Brighten up your pasta dish with the zesty combination of lemon and creamy avocado sauce, perfectly balanced on a bed of al dente rigatoni.
Ingredients:
– 8 oz rigatoni
– 2 lemons, juiced
– 1 ripe avocado, diced
– 2 tbsp unsalted butter
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the lemon juice and stir to combine.
3. Add the diced avocado to the skillet and cook for 2-3 minutes, or until slightly softened.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Combine the cooked rigatoni and creamy avocado sauce. Toss to coat the pasta evenly.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Lemon Angel Hair Pasta with Crab Meat
This recipe combines the sweetness of lemon with the richness of crab meat, all wrapped up in a delicate angel hair pasta. Perfect for a quick yet impressive dinner.
Ingredients:
– 8 oz angel hair pasta
– 1 lb jumbo lump crab meat
– 2 tbsp unsalted butter
– 2 lemons, juiced (about 2 tbsp)
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Bring a large pot of salted water to a boil. Cook angel hair pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium skillet, melt butter over medium heat. Add crab meat and cook until heated through, about 3-4 minutes.
3. Stir in lemon juice and white wine (if using). Season with salt and pepper to taste.
4. Combine cooked pasta, crab mixture, and reserved pasta water in a large serving bowl. Toss until well coated.
5. Garnish with chopped parsley and serve immediately.
Cooking Time: 15-20 minutes
Lemon Farfalle with Roasted Garlic and Arugula
Brighten up your pasta dish with the bold flavors of roasted garlic, tangy lemon, and peppery arugula. This simple yet elegant recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 oz farfalle pasta
– 2 heads of garlic, separated into individual cloves
– 1/4 cup olive oil
– 2 lemons, zested and juiced
– Salt and pepper, to taste
– 4 cups arugula leaves
– Grated Parmesan cheese, optional
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss garlic cloves with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook farfalle pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted garlic, lemon zest, and juice. Simmer over medium heat for 5 minutes.
5. Add cooked pasta to the skillet and toss with garlic-lemon sauce until well coated.
6. Stir in arugula leaves and cook until wilted. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Lemon Gnocchi with Brown Butter and Sage
This recipe combines the warmth of brown butter and the earthiness of sage with the brightness of lemon, creating a delightful and unexpected flavor combination. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 package gnocchi (homemade or store-bought)
– 4 tablespoons unsalted butter
– 2 tablespoons freshly squeezed lemon juice
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh sage leaves
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface.
2. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes).
3. Remove from heat and stir in lemon juice, garlic, and sage leaves. Season with salt and pepper to taste.
4. Combine cooked gnocchi and brown butter mixture. Toss gently to coat.
5. Serve immediately, garnished with additional sage leaves if desired.
Cooking Time: 15-20 minutes
Lemon Mac and Cheese with Crispy Breadcrumbs
Brighten up a classic comfort food by adding a burst of citrusy flavor to your macaroni and cheese. This recipe combines the creamy pasta dish with crispy breadcrumbs infused with lemon zest.
Ingredients:
– 8 oz macaroni
– 2 cups grated cheddar cheese
– 1 cup grated mozzarella cheese
– 1/4 cup unsalted butter
– 1/2 cup all-purpose flour
– 1 cup whole milk
– 2 tbsp freshly squeezed lemon juice
– 1 tsp lemon zest
– Salt and pepper to taste
– 1/4 cup panko breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly. Bring to a simmer and cook until thickened.
4. Stir in cheddar and mozzarella cheese until melted. Add lemon juice, zest, salt, and pepper.
5. Combine cooked macaroni and cheese sauce. Transfer to a baking dish.
6. Sprinkle panko breadcrumbs over the top. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-35 minutes
Lemon Pappardelle with Grilled Artichokes
This refreshing summer dish combines the brightness of lemon with the earthy sweetness of grilled artichokes, all wrapped up in a rich and velvety pappardelle sauce.
Ingredients:
– 8 oz pappardelle pasta
– 2 large artichokes
– 2 lemons, juiced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Trim artichoke stems and remove outer leaves. Grill for 5-7 minutes per side or until tender.
3. Cook pappardelle according to package instructions. Reserve 1 cup of pasta water before draining.
4. In a large skillet, combine olive oil, garlic, lemon juice, salt, and pepper. Bring to a simmer.
5. Add cooked pappardelle to the skillet, tossing to coat. If sauce seems too thick, add reserved pasta water.
6. Slice grilled artichokes into wedges and arrange on top of pasta. Sprinkle with Parmesan cheese (if using).
Cooking Time: 20-25 minutes
Lemon Fusilli with Grilled Shrimp and Feta
This refreshing pasta recipe combines the brightness of lemon, the sweetness of grilled shrimp, and the tanginess of feta cheese for a truly delightful meal.
Ingredients:
• 8 oz fusilli pasta
• 1 lb large shrimp, peeled and deveined
• 2 lemons, juiced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1/2 cup crumbled feta cheese
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat. Season shrimp with salt, pepper, and a squeeze of lemon juice. Grill for 2-3 minutes per side, or until pink and cooked through.
2. Cook fusilli pasta according to package instructions. Reserve 1 cup pasta water before draining.
3. In a large skillet, combine olive oil, garlic, and reserved pasta water. Bring to a simmer.
4. Add grilled shrimp to the skillet and stir to coat with the lemon-garlic sauce.
5. Toss cooked fusilli pasta with the shrimp mixture, then top with crumbled feta cheese.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Lemon Spaghetti Carbonara with Crispy Pancetta
Elevate the classic Italian dish with a burst of citrus flavor and crispy pancetta. This twist on carbonara adds brightness and depth to the rich pasta dish.
Ingredients:
– 12 oz spaghetti
– 4 large eggs
– 2 lemons, zested and juiced (about 2 tbsp zest and 2 tbsp juice)
– 6 oz pancetta or bacon, diced
– 1 cup grated Parmesan cheese
– Salt and black pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a medium bowl, whisk together eggs, lemon zest, and lemon juice. Set aside.
3. Cook pancetta in a skillet over medium heat until crispy. Remove from heat and set aside.
4. Add cooked spaghetti to the reserved pasta water and toss with egg mixture until coated.
5. Add Parmesan cheese and toss until melted and well combined.
6. Stir in crispy pancetta and season with salt and black pepper.
7. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 20 minutes
Summary
Get ready to brighten up your pasta game with these 20 creamy lemon recipes that add a twist! From classic shrimp and garlic butter to more adventurous combinations like smoked salmon and capers, there’s something for everyone. Discover creative ways to incorporate lemon zest, juice, and cream into dishes like linguine with clams and white wine, penne with asparagus and peas, or even mac and cheese with crispy breadcrumbs. Whether you’re in the mood for something light and zesty or rich and indulgent, these recipes are sure to inspire your next pasta night!
