Lemon Cream Sauce For Any Pasta Dish

hello readers, yesterday i made a recipe from one of my favorite cooking recreation schools in san mateo California Draegers of course, so its a lemon cream sauce with a hint of lemon zest and warning this is a super rich dish, it calls for heavy cream want to reduce the fat? well use 1 cup heavy cream to 1 cup half and half, instead of 2 full cups heavy cream, sounds a little better even on a lifestyle change, but its okay to indulge now and then i would not serve this every single day, but i hope you make this for someone's birthday soon and heres a pic, i use the butternut squash ravioli as a the pasta, but you can use fettiuchini or linguine or even pappadelle so heres the recipe courtesy of draeger's chefs

lemon cream sauce to pair with any pasta
recipe courtesy draeger's cooking school

ingredients

2 large shallots, minced

3 tablespoons unsalted butter

kosher salt and freshly ground black pepper

2 cups heavy whipping cream

2lemons, finely grated zest and juice

½ pound fresh or dried pasta of your choice, cooked

freshly grated Parmigiano-Reggiano bcheese for garnish

½ cup chopped flat-leaf parsley, for garnish

 

method: 

in a heavy-bottomed 2- to 3-quart

saute pan, cook the shallots in butter

over low heat, stirring, until softened,

about 5 minutes. Add a pinch each of

salt and pepper. Stir in cream and lemon

zest and simmer, stirring occasionally,

until slightly thickened, about 15

minutes. Stir in 2 tablespoons lemon

juice and remove from heat. Taste and

add more lemon juice, salt and pepper

as needed. Toss sauce with the cooked

pasta and any add-ins, garnishing with

Parmigiano-Reggiano and parsley.