12 oz linguine

4 cloves garlic, minced

1 tablespoon lemon zest

2 tablespoons lemon juice

1 cup heavy cream

2 tablespoons butter

1/2 cup grated Parmesan cheese

Salt and black pepper, to taste

Chopped fresh parsley, for garnish

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Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain and set aside, reserving some pasta water.
In a large skillet over medium heat, melt butter and sauté the garlic for about 1 minute until fragrant.
Add the heavy cream, lemon zest, and lemon juice to the skillet. Stir and let it simmer for 3–4 minutes until slightly thickened. Season with salt and pepper.
Toss the drained pasta into the sauce, mixing to coat well. Add pasta water gradually if needed to loosen the sauce.
Stir in Parmesan until smooth and melted. Remove from heat and garnish with chopped parsley.
Serve immediately.

For a lighter version, use half-and-half instead of heavy cream.

Add grilled chicken or shrimp for extra protein.

Fresh lemon juice gives a brighter flavor.

For spice, add red pepper flakes while sautéing garlic.

Can be made with other pasta shapes like spaghetti, fettuccine, or penne.

Best served fresh; store leftovers in the refrigerator up to 2 days.

Reheat gently in a skillet with a splash of cream or milk.