Make your night more impressive with this creamy lemon spaghetti with parmesan breadcrumbs on your date! It’s simple but absolutely delicious. The creaminess from the heavy cream goes along so great with the lemony flavor and refreshing fragrant from the lemon. To make this pasta more exciting, adding more texture to it with the nutty and crunchy parmesan breadcrumb is a brilliant idea! And reach the climax of the dish with a spicy kick from the red pepper flakes.
, minced, divided
, zested, juiced
Crushed Red Pepper Flakes
Grated Parmesan Cheese
In a nonstick pan over medium-high heat, add Olive Oil (1 Tbsp). Once hot, add half of the Garlic (1/2 Tbsp) and Panko Breadcrumbs (1/2 cup). Toast the breadcrumbs for 3-5 minutes until golden brown.
Transfer breadcrumbs to a heat-proof bowl, add Grated Parmesan Cheese (1/4 cup) and mix to combine. Set aside.
In a pot boil water over medium-high heat, add Salt (1 tsp). Once boiling, add Spaghetti (8 oz). Cook 1-2 minutes less than the directions on the package.
While the pasta is cooking, in the same pan that cooked breadcrumbs, add remaining Olive Oil (1 Tbsp), remaining Garlic, Crushed Red Pepper Flakes (1/2 tsp), Salt (1/4 tsp), Lemon Zest (1), and Lemon Juice. Cook for about 2 minutes.
Add Heavy Cream (1/2 cup) and Grated Parmesan Cheese (1/2 cup). Cook for 2 more minutes until the sauce begins to thicken.
Use a tong or a slotted spoon to scoop the pasta into the pan. Toss pasta with sauce, then add 1/4 cup of pasta water. Toss to combine.
Sprinkle with breadcrumb mixture and Fresh Parsley (1/2 Tbsp) on top. Serve.
Nutrition Per Serving
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