Garlic Lemon Cream Pasta

I’ve been on the hunt for a creamy lemon sauce for years and have tried a few that just didn’t do it. They either weren’t lemony enough or had way too much cream (Cliff has no gall bladder – too much cream or butter does him in). This one finally has the right balance of flavor and creaminess. Here’s the original, with my version below.

1 T butter
1 T olive oil
3 large garlic cloves, minced
1 shallot, chopped
Zest of 1 lemon
2 c chicken or vegetable broth
1/4 cup capers
Juice of 1 lemon
1 c artichoke hearts
1/4 cup cream
Salt and freshly ground pepper, to taste
1/2 t herbes des Provence
1 lb broccoli florets (optional)
1 lb pasta

Heat butter and oil to medium in a deep skillet. Sauté garlic, shallots and lemon zest until tender and fragrant. Add broth and simmer until reduced by half and syrupy*. Add capers, lemon juice and artichoke hearts and stir until heated through. Remove from heat and stir in cream and add salt, pepper and herbes. Set aside sauce. Cook pasta and broccoli to desired doneness, drain and toss with sauce.

*I wasn’t happy with the ‘syrupy’ texture and wanted the sauce to be a little thicker, so I added a cornstarch slurry (1 T cornstarch and 1 T water whisked until smooth). Pour the slurry into the simmering sauce and stir well until thickened, then proceed as above.

One thought on “Garlic Lemon Cream Pasta”

  1. shoreacres

    I love lemon: lemon pie, lemon bars, lemon chicken, lemonade… This looks wonderful, and I’m eager to give it a try, as well as passing it on to other foodies I think will like it.

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