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A serving of Lemon Garlic Alfredo Sauce with pasta in a bowl.

Lemon Garlic Alfredo Sauce

Arlene Mobley - Flour On My Face
Get that Italian restaurant vibe in your own home! This delicious and creamy lemon garlic alfredo sauce is ready in just 30 minutes. Perfect for serving over fettuccine or as a unique twist to your favorite pasta dish. Try it now!
5 from 1 vote
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Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Course Main Dish
Cuisine Italian-American
Servings 8 Servings
Calories 727 kcal

Ingredients  

  • 1 lb. cooked fettuccine pasta (drained and rinsed)
  • ½ cup unsalted butter
  • 4 cloves fresh garlic ( minced)
  • 3 cups whipping cream
  • 2 cups real Parmesan (finely shredded )
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup fresh squeezed lemon juice
  • 1 tablespoon lemon zest
  • ¼ teaspoon red pepper flakes (optional)
  • 1 teaspoon dried or fresh parsley (optional)
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Instructions 

Recipe Prep

  • Cook the fettucine pasta in a pot of salted boiling water following the direction on the box. Drain and rinse in cold water until the pasta is cold to the touch. Set aside until the lemon garlic alfredo sauce is done.

Make Lemon Garlic Alfredo Sauce

  • Melt the butter on medium heat in a large skillet. Add the minced garlic and sauté for 2 minutes. Do not brown the garlic.
  • Slowly pour the heavy cream into the skillet while whisking. Add the parmesan cheese, salt and ground black pepper. Whisk to combine. Continue to whisk until the cheese has melted.
  • Once the Parmesan cheese has melted completely increase the heat slightly and bring to a gentle boil. Occasionally whisking as the lemon garlic alfredo sauce thickens.
  • Cook to thicken until the sauce coats the back of a spoon. Then slowly drizzle the lemon juice into the alfredo sauce while whisking. Whisk until the lemon juice is completely combined with the sauce. Remove the pan from the heat source.
  •  Add the lemon zest and dried parsley to the pan. Stir to combine.
  • Add the cooked fettuccine pasta a little at a time tossing with the lemon garlic alfredo sauce to coat.
  • Transfer the pasta to a large serving bowl or serve it from the skillet, garnish with some freshly chopped herbs, and serve immediately with some crusty bread or a crisp green salad.
  • This Lemon Garlic Alfredo Sauce recipe makes enough for 6 to 8 servings, so you can share the love with your family and friends.

Recipe Expert Tips

  • cooking pasta tip: since the pasta is made ahead of time rinsing and cooling the pasta removes all the starch from the pasta. This will keep the pasta from sticking together in clumps while you cook the alfredo sauce.
  • adding the lemon juice to the cream sauce: follow the directions carefully. If you add the lemon juice to the cream sauce at the wrong time the sauce could curdle.
  • reheating: reheating leftover lemon garlic alfredo fettuccine is very easy. Add a small amount of milk or cream to thin out the thickened sauce and stir. Heat in the microwave for 1 or 2 minutes and mix. Repeat if needed.
  • freezing leftover pasta with alfredo sauce: leftover alfredo pasta dishes can be frozen for another day. Place in an airtight freezer safe container. Freeze for 1 to 2 months. Reheat in the microwave.

Nutrition

Serving: 1ServingCalories: 727kcalCarbohydrates: 46gProtein: 20gFat: 53gSaturated Fat: 33gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 196mgSodium: 585mgPotassium: 276mgFiber: 2gSugar: 4gVitamin A: 1918IUVitamin C: 8mgCalcium: 384mgIron: 1mg
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