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.
Equipment
- Large skillet
- Wooden spoon or whisk
- Microplane or zester (optional for lemon zest)
- Garlic press (optional)
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)
Instructions
- Melt butter in a large skillet over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream, stir well.
- Add fresh lemon juice and stir to combine.
- Bring to a gentle simmer and cook for 5-7 minutes until slightly thickened.
- Remove from heat and stir in grated Parmesan cheese until melted.
- Season with salt and freshly cracked black pepper.
- Garnish with fresh parsley if desired.
- 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.