Author: Susanne at dishwithme.com
Photo credit: Kelsey at dishwithme.com
This sauce, though! Oh, my, it is so good that several people have told me that they could drink it! Yes, this Lemon Garlic Cream Sauce is really that good. At least, according to those who have had it…and me!
Most of us love a really good tomato based sauce for our pasta, but probably not every single time! And, not always an Alfredo sauce, either. Changing things up is good, especially when it is a super easy to make a change. That’s where this sauce comes in. It pairs perfectly with, basically, any kind of pasta you want to pair it with. I really like to pair it with pre-made (store bought) ravioli. A lobster ravioli or spinach ravioli is wonderful topped with this sauce. It is even awesome on regular spaghetti noodles.
HELPFUL HINTS FOR LEMON GARLIC CREAM SAUCE
This dish stands on its own as a meatless dish, but cooked shrimp, crab, or even chicken would make a great addition.
Don’t skimp out on using fresh products, or real butter. Fresh garlic tastes absolutely nothing like that pre-minced crap in the jar, so use fresh. It really makes a difference.
Watch your heat! Keep your eyes on the heat as everything in this recipe can ruin the entire dish if it starts to burn.
Once the sauce is finished cooking, remove it from the heat source.
I use regular cream cheese, not low-fat.
- Real butter – salted
- Herbs de Provence
- Fresh garlic
- Fresh lemon juice
- Cream cheese
- Heavy whipping cream
- Kosher salt
- Freshly ground pepper
OTHER RECIPES TO TRY
A nice light CREAMY DILLED CUCUMBER & ONION SALAD might pair well with a cream topped pasta dish.
- Citrus Press
- Rubber spatula
- large pan
- 2 Tablespoons EVOO
- 1 stick Real butter salted, room temperature
- 1 small-med Shallot finely diced
- 1 1/2 Tablespoon Herbs de provence
- 2 large Fresh garlic cloves grated
- 3-4 Tablespoons Freshly squeezed lemon juice
- 8 ounces Cream cheese room temperature
- 2 cups Heavy whipping cream
- 1 teaspoon Kosher salt or to taste
- 30 grinds Freshly ground black pepper or to taste, I like it on the coarse grind
- In a large pan on medium-high heat, heat the EVOO and melt the butter.
- Add the finely diced shallot and Herbs de Provence. Cook for 1 to 2 minutes.
- Turn the heat down to medium and add the freshly grated garlic and cream cheese. Use a whisk to help emulsify the EVOO, butter and cream cheese. Stir/whisk until the cream cheese is melted and the garlic fragrant. About 1 minute.
- Add the freshly squeezed lemon juice, heavy whipping cream, Kosher salt and freshly ground pepper. Cook until slightly thickened., whisking/stirring as needed. About 5 minutes.
- Add to your favorite pasta.
- Enjoy, friends!