Linguine Pasta with Lemon-Cream Sauce

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

Coarse salt and ground pepper

1 pound linguine

1 teaspoon extra-virgin olive oil

2 shallots, minced

1 cup heavy cream

1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)

lemon juice

Directions

Cook pasta:

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.

Sauté shallots:

Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes.

Make lemon-cream sauce:

Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper.

Toss pasta with sauce:

Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta. Taste and adjust seasoning, if needed, before serving.