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Creamy Lemon Pasta Sauce

While this pasta dish is warm and creamy, the lemon and orange zests brighten it up and bring a big flavor!

Yield: 4-6 servings 1x
Prep: 15 minutesCook: 15 minutesTotal: 30 minutes


  • 12 oz. spaghetti or linguine
  • 1 cup heavy cream
  • 2 tablespoons cognac or 2 tablespoons dry sherry (sherry cooking wine will work)
  • zest of 1 lemon
  • zest of 1 navel orange
  • 1/2 teaspoon sea salt, plus more for the pasta water
  • 12 leaves fresh basil, chopped or torn
  • 1/2 cup grated Parmesan cheese
  • optional: add 1 lb of cooked shrimp to the pasta. I love it this way!

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  1. Cook pasta according to directions until al dente, making sure to salt the water once it comes to a boil. Drain.
  2. While pasta is cooking, warm the cream in a small saucepan over medium-low heat.
  3. Add in the dry sherry, lemon and orange zest, and salt. Simmer for 7-10 minutes.
  4. Remove from heat and stir in the basil.
  5. Toss the hot, drained pasta with the sauce and grated cheese.


© Author: Polly Conner
Cuisine: Italian Method: Stove top