This Creamy Lemon Basil Fettuccine Alfredo is a fresh twist on a classic dish, perfect for those who love a burst of citrusy flavor in their creamy pasta. It's a delightful blend of rich, velvety sauce and the bright zest of lemon, making it a standout choice for any season.
Fettuccine pasta serves as the hearty base, absorbing the rich sauce beautifully. Heavy cream makes the Alfredo sauce luxuriously smooth, while unsalted butter adds richness without overpowering the other flavors. Parmesan cheese is the key to that classic Alfredo taste, providing a salty, nutty profile. Fresh basil leaves offer a fragrant, slightly sweet aroma that pairs perfectly with the lemon juice and lemon zest, which introduce a bright, tangy contrast to the creamy sauce. Minced garlic adds depth and warmth, while salt and pepper balance the flavors. Finally, toasted pine nuts are sprinkled on top for a delightful crunch and nutty finish.
This pasta pairs wonderfully with a crisp green salad tossed in a light vinaigrette, which complements the creamy, tangy sauce. A glass of chilled white wine, like a Sauvignon Blanc, can enhance the lemony notes. For a heartier meal, serve with grilled chicken or shrimp.
Start by cooking the fettuccine pasta according to the package instructions until it's al dente. This means it should be firm to the bite, a perfect texture to hold up the creamy sauce. Once cooked, drain the pasta and set it aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about a minute, just until it's fragrant but not browned. Be careful not to burn the garlic as it can turn bitter.
Next, pour in the heavy cream and stir gently, bringing it to a gentle simmer. You’ll want to avoid boiling the cream to maintain its silky texture. Once it starts simmering, gradually add the Parmesan cheese, stirring continuously until it's completely melted and the sauce is smooth.
Now, it's time to add the citrusy kick. Stir in the lemon juice and lemon zest, followed by the chopped basil. Season the sauce with salt and pepper to your taste. You'll notice the sauce takes on a beautiful aroma and a slightly green hue from the basil.
Add the cooked fettuccine to the sauce, tossing everything together until the pasta is evenly coated. The sauce should cling nicely to the noodles, ensuring every bite is flavorful.
Serve your pasta immediately, garnished with the toasted pine nuts and a sprinkle of extra basil if you like. Enjoy this creamy, zesty dish while it's hot!
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