Best Creamy Lemony Pasta Recipes

LEMONY SALMON AND CREAMY ASPARAGUS PASTA

Steps:

• Cut off the tender asparagus tips at an angle, about a third of the asparagus stems. Boil the tips in 2 cups (500ml) water for 3 minutes, remove with a slotted spoon then blanch in cold water to keep the bright green colour, and reserve in a microwaveable bowl.
• Cut the remaining asparagus stems into rough 2cm pieces and boil, covered, in the same water with vegetable stock powder and white pepper, for about 8 minutes.
• Blend the stems and cooking water, pulsing until fairly smooth but with small chunks of asparagus remaining.
• In the meantime, in a small saucepan over low heat, make a classic roux: melt 2 tablespoons of butter and then stir in 2 tablespoons of flour with a wooden spoon continuously until the mixture combines completely. Let the roux brown very slightly for a couple of minutes.
• Start adding the milk very slowly, stirring all the time, until all the milk is absorbed by the thirsty roux, and then slowly add the asparagus puree, stirring constantly until you have a thick green asparagus sauce.
• Salt to taste, remembering that in a delicate sauce less salt is better, and you've probably used salted butter.
• Add most of the herbs, reserving some for garnish, then add the cream. Stir very well and turn off the heat.
• While you're doing that, oil the salmon fillets on both sides with about a tablespoon of olive oil and briefly sear over medium-high heat in a large non-stick saucepan. Watch as the white colour moves up the side of the salmon, and when about one-third of the way up turn the salmon. When the other side has seared, while the salmon is still pink in the middle, remove from the pan.
• Turn down the heat in the salmon pan, add the rest of the olive oil and soften onions for 2 minutes or so, add mushrooms for a further 3 minutes, and add garlic for a further 5 minutes. Stir often.
• Now's a good time to start cooking the pasta, according to instructions on the packet.
• Pour the asparagus herbed cream sauce into the onion and mushroom saucepan and mix well. Squeeze in the juice of half the lemon, taking care not to add the pips. Stir in half the parmesan cheese.
• Separate the salmon into flakes using a blunt knife. A butter knife is good; salmon flakes beautifully. Add salmon to the warm sauce and stir for 5 minutes or so over low heat. The sauce will finish cooking the medium-rare salmon without toughening it, while it absorbs the yummy creamy asparagus flavours in this honeymoon phase.
• Use the other half of the lemon to slice as garnish for your plates.
• Heat the asparagus tips in the microwave briefly.
• Drain the pasta and divide between the plates. Top with the creamy garlic lemon asparagus salmon sauce, then the asparagus tips and the remaining fresh herbs. Sprinkle with remaining parmesan.

CREAMY, LEMONY PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, adjust the heat to maintain a gentle boil, and cook until just shy of al dente, 2 to 3 minutes less than the package instructions. Reserve 1 cup of pasta water. Drain the pasta, then return to the pot on the stove over medium-low heat.
• Stir in ¾ cup of the pasta water, half the lemon juice, the Parmesan and several grinds of black pepper, stirring vigorously until a silky sauce has formed. Add a tablespoon of water at a time as needed to make a creamier sauce if it looks dry. Stir in the labneh, remaining lemon juice, lemon zest and scallions until creamy and combined, about 1 minute more. Season with salt as needed. Finish with another grind of pepper and serve immediately.

CREAMY LEMONY SHRIMP PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add shrimp and garlic; cook and stir 3 to 5 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
• Add cream cheese spread, broth, dill and zest to same skillet; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Add shrimp, snow peas and tomatoes; cook and stir 3 min. or until heated through.
• Drain pasta. Add to shrimp mixture; mix lightly.

CREAMY, LEMONY PASTA SAUCE

Steps:

• Cook the shallots and lemon zest in the rapidly boiling wine until it has reduced by half.
• Pass through a sieve, discarding the solids.
• Put the wine back onto a medium heat, add the cream and lemon juice.
• DO NOT BOIL, but keep stirring over a heat hot enough to create a light steam.
• Add the finely grated Parmigiano Reggiano and stir until the sauce thickens slightly.
• Add more lemon juice if required. Season to taste.
• Add freshly cooked linguine or a pasta of your choice, and serve

ITALIAN ESSENTIALS: CRAB WITH LEMONY/CREAMY PASTA

Steps:

• PREP/PREPARE
• Making it a One-Pot Dish For this recipe you will need one large skillet or pot, large enough to hold all of the ingredients. I made this a one-pot dinner, by boiling the noodles in a large skillet, wiping it out and making the lemon breadcrumb topping, then wiping it out and making the pasta sauce. You do not have to do that; however, it made cleanup a snap.
• The lemon breadcrumb topping can be used in many recipes; especially fish and seafood. Once made, it can be stored in the freezer for several months. I have even used it as a crunchy topping on a baked potato.
• I used Penne pasta for this dish; however, any old pasta will do just fine.
• Can You Freeze It? I did try freezing a portion of the dish, but after thawing it came out with a grainy texture. It is true that you can buy dishes similar to this in the frozen section of your grocer; however, the reason their frozen sauces do not come out grainy is because they add chemicals (which I do not want in my body) to the sauce to prevent that from happening. FYI: The Lemon Breadcrumb Topping freezes quite well. Have a nice day :-)
• Gather your ingredients (mise en place).
• LEMON BREADCRUMB TOPPING
• Add the butter to a pot or skillet over medium heat, and then add the breadcrumbs.
• Stir until they begin to get toasty, but do not let them burn.
• Remove from the heat, then toss in the garlic, zest, and lemon juice.
• Stir to combine, season with a bit of pepper (salt if you wish), then reserve.
• If you are using the same pan for the sauce, wipe it out, and return to the stovetop.
• THE PASTA SAUCE
• Place the pan over medium heat and add the butter.
• After the butter has melted, toss in the minced garlic, and stir until fragrant, about 60 seconds.
• Add the chicken stock, heavy cream, and red pepper flakes.
• I usually whisk the heavy cream, and the chicken stock together in a measuring cup, and pour it into the pan.
• Stir until the sauce begins simmering, about 3 - 4 minutes.
• Continue simmering and stirring for an additional 5 minutes.
• Add the parmesan cheese and stir until it is melted into the sauce.
• If you feel the sauce is too thick, add about a tablespoon of the reserved pasta water at a time, until you achieve the desired consistency... You will probably not need to do this step.
• Add the pasta, and toss, for about 1 minute.
• Throw in the crab, and gently toss until combined and heated through, about an additional minute.
• I use a pair of tongs to do the tossing. I find that it is gentler on the pasta, and does not break up crab, as a large spoon might do.
• PLATE/PRESENT
• Sprinkle on some of the lemon breadcrumb topping, and maybe a bit more parmesan cheese, then serve while nice and warm; possibly with some crusty Italian bread, and a nice clean chardonnay. Enjoy.
• Keep the faith, and keep cooking.