Lemon Cream Sauce

Name: Lemon Cream Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 250 grams spaghetti; 2 tbsp butter; 2 garlic cloves (minced); 1¼ cup heavy cream (33%); 1 cup parmigiano reggiano (finely grated + more to finish); 3 tbsp fresh lemon juice; 1 tbsp fresh lemon zest; fresh basil to garnish (optional)

Sammy Montgoms

5 from 1 vote

Nov 04, 2026

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I could happily eat creamy pasta every night of the week, but alfredo can start to feel like a lot after a few bites, which is exactly why I love this Lemon Cream Sauce. It’s buttery, cheesy and silky, and then a big squeeze of fresh lemon brightens up the whole bowl so you actually want to keep eating. It takes about 20 minutes and less than 10 ingredients, so it’s easy enough for a random weeknight. If you’re a lemon person like me, you’re going to love this one.

A bowl of lemon pasta garnished with zest, set on a blue and white patterned cloth.

What I love most about this lemon cream sauce for pasta is how well it goes with whatever else you have going on. Toss it with spaghetti and some fresh basil for a simple dinner on its own, or pile grilled chicken, seared shrimp or roasted asparagus on top and you’ve got a full meal. It’s also a great one to keep in your back pocket for nights when the fridge is looking a little bare, since butter, cream, parmesan and a lemon are things a lot of us already have on hand. Want more lemony recipes? Try my Lemon Chicken Orzo or Creamy Lemon Pasta.

😍 Why You’ll Love This Lemon Cream Sauce

Ready in about 20 minutes: the sauce cooks while the pasta boils, so everything is ready at the same time.
Rich but bright: the lemon juice and zest keep the cream and parmesan from feeling heavy, so it tastes fresh from the first bite to the last.
Simple ingredients: butter, garlic, cream, parmesan and lemon are all it takes to make a sauce that tastes like it came from your favourite restaurant.
Easy to build on: it’s delicious with just pasta and basil, and it’s just as good topped with chicken, shrimp or roasted veggies. Plus use any pasta variety you love!

A woman in a striped shirt tastes pasta from a wooden spoon while cooking at a stove.

🍋 Ingredients You’ll Need To Make This Lemon Cream Sauce

Spaghetti: Long strands of spaghetti are perfect for twirling through this silky sauce.
Unsalted butter: Melting the butter first gives the sauce a rich base and a place to gently cook the garlic.
Garlic: Cooked just until fragrant add a mellow, savoury depth.
Heavy cream (33%): Cream with 33% fat simmers and thickens and stays smooth when the lemon juice goes in, so stick with the full-fat stuff here.
Parmigiano Reggiano: Melts into the cream and thickens it into a smooth, nutty, salty sauce.
Fresh lemon juice: Freshly squeezed juice brighten up the whole dish and balance the richness of the cream and cheese.
Fresh lemon zest: The zest holds all of the lemon’s fragrant oils, so it adds a big hit of lemon flavour without any extra acidity.
Fresh basil: A little torn or sliced basil on top is optional, but it adds a pop of colour and a sweet, herby finish.

✔ How To Make Lemon Cream Sauce

Prepare the pasta: in a large pot of salted water, prepare the pasta according to the package directions.Prior to draining the pasta, reserve a 1/2 cup of pasta water.Next, drain and return back to the pot.Sammy’s tip: toss the pasta with a generous drizzle of olive oil to prevent the pasta from sticking.

Prepare the sauce: while the pasta is cooking, add the butter to your frying pan and allow the butter to melt.Next, add the garlic and let sauté on low heat for 1-2 minutes, just until fragrant.Next, add the heavy cream and bring to a light simmer for 2-3 minutes, just until sightly thickened.Slowly add the cheese and let cook on low until the sauce has thickened, mixing often.Taste to see if it needs any salt. Depending on how salty the cheese is, you may not need to add any.

Add the pasta: remove the sauce from the heat and add the pasta, lemon juice and lemon zest.Toss gently to combine.If required, add a few tablespoons of pasta water if you need to thin out the sauce.

Garnish with fresh basil, if desired and enjoy right away.

A bowl of lemon pasta topped with grated cheese in a yellow and white lemon-patterned bowl.

🗒 Variations

Add protein: top each bowl with grilled chicken, seared shrimp or flaked salmon to make it a heartier main.
Add some greens: stir a couple of handfuls of baby spinach or some frozen peas into the sauce right before the pasta goes in. Both cook through in the warm sauce in a minute or two.
Extra peppery: finish with lots of freshly cracked black pepper for a lemon pepper spin on the sauce.

🗒 Substitutions

Spaghetti: linguine, fettuccine and angel hair all work well here. Short shapes like penne or rigatoni are great too, and gluten-free pasta is an easy swap.
Heavy cream: half-and-half will make a thinner sauce and is more likely to split when the lemon is added, so if you use it, keep the heat low and be extra gentle.
Lemon: Meyer lemons works too if you can find them. They’re a bit sweeter and less tart than regular lemons.

🍴 Leftovers? Lucky you.

Leftovers keep well in an airtight container in the fridge for up to three days. The sauce will thicken as it chills, so reheat it in a pan over low heat with a splash of milk or water, stirring until it’s creamy again and warmed through. You can also microwave it in 30-second bursts, stirring in between. Avoid high heat, which can cause the sauce to separate.

🤔 FAQ’s

Will the lemon juice curdle the cream?

Not if you take the pan off the heat first. Heavy cream with 33% fat is much more stable than milk or lighter creams, and adding the lemon juice off the heat keeps the sauce smooth.

Why did my sauce turn out grainy?

This usually happens when the heat is too high once the cheese goes in, or when pre-shredded parmesan is used, since it often contains anti-caking agents that keep it from melting smoothly. Keep the heat low, add the cheese gradually, and grate it fresh from the block.

Can I make the sauce ahead of time?

This sauce is best made fresh, but you can make it (without the lemon) up to a day ahead and store it in the fridge. Reheat it gently over low heat with a splash of cream or water, then toss in the pasta, lemon juice and zest.

How do I thin out the sauce if it’s too thick?

Add the reserved pasta water a tablespoon at a time and toss until it reaches the consistency you like. The starch in the water helps the sauce cling to the pasta.

What should I serve with this pasta?

A simple green salad, garlic bread, roasted broccoli or roasted asparagus all go great with it. For a heartier dinner, serve it alongside grilled chicken or salmon.

👩‍🍳 Hungry For More?

If you loved this Lemon Cream Sauce recipe, here are a few more recipes worth keeping on rotation:

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this lemon cream sauce recipe (or any recipe of mine) don’t forget to leave a review.

5 from 1 vote