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Lemon Pepper Cream Sauce

Lemon Pepper Cream Sauce

This bright and zesty lemon pepper cream sauce comes together in just 10 minutes and pairs perfectly with pasta, chicken, seafood, and vegetables.
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course, Sauce
Cuisine: American, Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 2-3 cloves garlic, minced
  • 1 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1/3 cup freshly grated Parmesan cheese
  • 1 teaspoon freshly cracked black pepper
  • 1/4 teaspoon salt (to taste)
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Equipment

  • Large skillet
  • Wooden spoon or whisk
  • Microplane or zester (optional for lemon zest)
  • Garlic press (optional)

Method
 

  1. Melt butter in a large skillet over medium heat.
  2. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Pour in heavy cream, stir well.
  4. Add fresh lemon juice and stir to combine.
  5. Bring to a gentle simmer and cook for 5-7 minutes until slightly thickened.
  6. Remove from heat and stir in grated Parmesan cheese until melted.
  7. Season with salt and freshly cracked black pepper.
  8. Garnish with fresh parsley if desired.
  9. Serve immediately with pasta, chicken, seafood, or vegetables.

Notes

  • For a thinner sauce, add a splash of pasta water or chicken broth.
  • To prevent curdling, add lemon juice after cream has warmed slightly.
  • This sauce is best made fresh and enjoyed immediately but can be stored refrigerated for 2-3 days.
  • For extra lemon flavor, add more zest rather than juice to avoid curdling.
  • This sauce is naturally low-carb and keto-friendly.