Lemon Garlic Alfredo Sauce for Pasta Recipe
This creamy Lemon Garlic Sauce for Pasta is a bright and flavorful sauce that combines the zesty freshness of lemon with roasted garlic and rich Parmesan cheese. Perfect for tossing with your favorite pasta, it delivers a luscious, smooth texture balanced by tangy citrus and savory herbs. Made quickly on the stovetop, this sauce elevates any pasta dish with a simple yet elegant touch.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: Approximately 1 ½ cups sauce, serves 4 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Sauce Ingredients
- 2 Tbsp. butter
- 4 garlic cloves, grated with a microplane
- 2 Tbsp. all-purpose flour
- 2 cups half and half (not fat free)
- Zest of 1 lemon (about 1 tsp.)
- 2 Tbsp. fresh lemon juice
- 1/3 cup grated Parmesan cheese
- 1 Tbsp. finely chopped parsley
- Kosher salt, to taste
- Fresh black pepper, to taste
Instructions
- Prepare the garlic butter base: In a 12-inch non-stick skillet, melt the butter over medium heat. Add the grated garlic cloves and cook for 30 seconds, stirring constantly until fragrant but not browned.
- Make the roux: Stir in the all-purpose flour and continue stirring constantly for about 1 minute until the mixture turns lightly golden. This cooks off the raw flour flavor without burning it.
- Add half and half: Gradually whisk in the half and half while stirring to prevent lumps. Season with kosher salt and fresh black pepper to taste. Reduce the heat to medium-low and simmer for 1 to 2 minutes until the sauce thickens and coats the back of a spoon. Whisk out any lumps that may form.
- Finish with lemon and cheese: Whisk in the lemon juice and zest to impart fresh citrus flavor. Stir in the grated Parmesan cheese and chopped parsley until the cheese has melted completely and the sauce is smooth.
- Serve immediately: Use the sauce right away by tossing it with cooked pasta of your choice for a bright, creamy dish.
Notes
- Use freshly grated garlic with a microplane for the best flavor and smooth texture.
- Do not rush cooking the flour to avoid a raw taste, but be careful not to burn the roux.
- If lumps form when adding the half and half, use a whisk to smooth out the sauce.
- For a thicker sauce, cook a bit longer over low heat until desired consistency is reached.
- Serve immediately to enjoy the fresh lemon flavors; reheating may reduce brightness.
- Pairs exceptionally well with fettuccine, linguine, or any long pasta.
Keywords: lemon garlic sauce, pasta sauce, creamy lemon sauce, quick lemon sauce, Parmesan sauce, garlic butter sauce, Italian sauce
