Creamy Lemon Linguine Delight
Indulge in this vibrant and zesty Creamy Lemon Linguine Delight, a perfect dish that marries the richness of cream and butter with the bright, fresh flavors of lemon. This delightful pasta dish, originating from the Historic Requa Inn of California, is wonderfully versatile; it pairs exquisitely with grilled chicken, succulent fish, or tender shellfish. The recipe features a creamy sauce enriched with Parmesan, and is topped with fresh parsley for a burst of color and flavor, making it ideal for a quick weeknight dining experience or an elegant dinner party.
4
Servings
400
Calories
7
Ingredients
Ingredients
Heavy cream
2/3 cup (None)
Egg yolks
2 (None)
Grated Parmesan cheese
1/2 cup (None)
Lemons
2 (Juiced and zested)
Linguine
1 lb (None)
Butter
1/4 cup (None)
Chopped fresh parsley
1/4 cup (Chopped)
Instructions
1
In a small, heavy saucepan, heat the heavy cream over medium-high heat, bringing it just to a boiling point. Once it reaches the boiling point, remove it from the heat and allow it to cool slightly.
2
In a separate small bowl, whisk together the egg yolks until smooth. Gradually add the hot cream to the yolks, a drip at a time, while whisking continuously to avoid curdling the egg yolks.
3
After the mixture is well combined, add the grated Parmesan cheese along with the lemon juice and lemon zest. Stir until smooth and set aside while you prepare the pasta.
4
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
5
In a large saucepan over medium heat, melt the butter. Once melted, add the cooked linguine and toss to coat the pasta evenly.
6
Pour the lemon and cream mixture over the pasta, tossing gently to combine. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.
7
Continue to cook for an additional minute to allow the flavors to marry, stirring gently. Remove the pan from the heat and add the chopped parsley, tossing once more to incorporate.
8
Serve immediately, garnished with additional Parmesan and a sprinkle of fresh parsley if desired.
Nutrition Information
22.5g
Fat
30g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Lemon Linguine Delight?
It is a vibrant and zesty pasta dish that combines cream, butter, and lemon for a rich yet fresh flavor profile.
Where does this recipe originate from?
This recipe originates from the Historic Requa Inn of California.
How many servings does this recipe provide?
The recipe is designed to serve 4 people.
What are the total calories per serving?
There are approximately 400 calories per serving.
What type of pasta is best for this recipe?
Linguine is the primary pasta used in this recipe.
What are the main ingredients in the sauce?
The sauce consists of heavy cream, egg yolks, Parmesan cheese, lemon juice, lemon zest, and butter.
How do I prevent the egg yolks from curdling?
Gradually add the hot cream to the whisked yolks one drip at a time while whisking continuously.
What should I do if the sauce is too thick?
You can add a little bit of the reserved pasta water to reach your desired consistency.
What is the fat content per serving?
Each serving contains 22.5g of fat.
How many carbohydrates are in one serving?
Each serving contains 30g of carbohydrates.
How much protein is in this dish?
This dish provides 10g of protein per serving.
What protein pairings go well with this pasta?
It pairs exquisitely with grilled chicken, succulent fish, or tender shellfish.
How many lemons are required?
You will need 2 lemons, both juiced and zested.
What kind of cheese is used?
The recipe calls for 1/2 cup of grated Parmesan cheese.
How much butter is used in the recipe?
The recipe requires 1/4 cup of butter.
What herb is used for garnishing?
Freshly chopped parsley is used to garnish and add flavor.
What is the recommended pasta texture?
The linguine should be cooked until al dente.
How much heavy cream is needed?
The recipe uses 2/3 cup of heavy cream.
How many egg yolks are in the recipe?
The sauce is enriched with 2 egg yolks.
Is this dish suitable for a dinner party?
Yes, it is described as ideal for both a quick weeknight meal or an elegant dinner party.
How long should the sauce and pasta cook together?
Cook them together for an additional minute to allow the flavors to marry.
Should I salt the pasta water?
Yes, the instructions specify bringing a large pot of salted water to a boil.
When do I add the parsley?
Remove the pan from the heat first, then add the chopped parsley and toss.
How should the cream be heated?
Heat the heavy cream over medium-high heat until it just reaches the boiling point.
Is this considered an Italian dish?
Yes, the recipe is tagged as Italian cuisine.
How much linguine is needed?
The recipe calls for 1 lb of linguine.
What type of saucepan should be used for the cream?
A small, heavy saucepan is recommended for heating the cream.
Can I serve this immediately?
Yes, the recipe recommends serving immediately after preparation.
What is the preparation for the lemons?
The lemons should be juiced and the skin should be zested.
How much pasta water should I reserve?
You should reserve about 1/2 cup of pasta water before draining the linguine.