Cajun Shrimp Pasta

Broad fettuccine coated in a glossy Cajun-Parmesan cream sauce makes a base for seared, tail-on shrimp and fresh parsley. This version stays tomato-free, with garlic and Cajun seasoning flavoring the sauce.

The shrimp cook quickly, so sear them first and set them aside while the sauce comes together in the same skillet. Boil the pasta separately and reserve some cooking water to loosen the sauce after tossing. Because Cajun blends vary in salt and heat, taste before adding more seasoning.

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Serves: 4

Ingredients for Cajun Shrimp Pasta

• 12 ounces fettuccine (340g)
• 1 1/4 pounds large raw shrimp, peeled and deveined, tails on (about 565g)
• 2 teaspoons Cajun seasoning, divided, plus more to taste
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 3/4 cup finely grated Parmesan (75g), plus more for serving if desired
• 2 tablespoons chopped fresh parsley, plus more for garnish
• Kosher salt, for the pasta water; add to the sauce only after tasting
• Up to 1 cup reserved pasta water, as needed

Optional: A pinch of crushed red pepper or cayenne for more heat, or 1–2 teaspoons lemon juice stirred in at the end.

How to Make Cajun Shrimp Pasta

1. Boil the fettuccine: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions, usually 8–12 minutes; begin checking at the lower end of the range. Reserve about 1 cup of pasta water, then drain.
2. Sear the shrimp: Pat the shrimp dry and toss with 1 teaspoon Cajun seasoning. Heat a 12-inch skillet over medium-high heat, then add the olive oil. Arrange the shrimp in a single layer, working in batches if needed. Check after about 1 minute; flip when the first side is lightly browned and releases from the pan. Cook for about 1–2 minutes per side, until pink and opaque through the thickest part. Transfer promptly to a plate.
3. Start the sauce: Reduce the heat to medium or medium-low. Melt the butter in the same skillet, then stir in the garlic just until fragrant, without letting it brown. Add the cream and remaining 1 teaspoon Cajun seasoning. Bring to a gentle simmer and cook for about 3–4 minutes; do not boil hard.
4. Add the Parmesan: Reduce the heat to low or medium-low and stir in the Parmesan until smooth. Simmer gently for about 2–4 minutes, until the sauce lightly coats the back of a spoon. Taste before adding salt, more Cajun seasoning, or optional cayenne.
5. Toss the pasta: Add the drained fettuccine and 2 tablespoons parsley. Toss with tongs over low heat until coated. If the sauce is too thick, add reserved pasta water a splash at a time until it clings to the strands without becoming watery. You may not need the full cup.
6. Finish and serve: Arrange the shrimp over the pasta and turn them once in the warm sauce, just long enough to heat through. Keep the shrimp visible on top, scatter with more parsley, and serve promptly from the skillet or a wide platter. Stir in optional lemon juice just before serving.

How to Keep the Shrimp Tender

Dry shrimp brown more readily than wet shrimp, and an uncrowded skillet lets moisture escape instead of steaming them. Shrimp size and skillet heat affect cooking time, so use the color and opacity of the thickest part as your guide. Once cooked, leave the shrimp off the heat while the sauce simmers; they need only a brief return at the end.

Adjusting the Cajun Cream Sauce

Parmesan and some Cajun blends add plenty of salt, so season the finished sauce by taste rather than adding salt automatically. If it looks too loose before the pasta goes in, let it simmer gently a little longer.

Judge the final thickness after tossing the fettuccine: pasta absorbs sauce as it sits. Reserved pasta water loosens a thick sauce without making it thin when added a splash at a time.

Cajun Shrimp Pasta Variations

• Tail-off shrimp: Remove the tails before cooking for easier eating; keep the same brief sear and late return to the sauce.
• Tomato-accented: Add a modest amount of diced or fire-roasted tomatoes to the sauce. The main version is tomato-free.
• With andouille: Brown sliced andouille in the skillet before searing the shrimp, then add it to the finished pasta. Taste before adding salt, since the sausage can make the dish saltier.

Another pasta shape can work, though fettuccine gives this version its broad, sauce-coated strands.

Serving Cajun Shrimp Pasta

Serve right away with parsley and a little extra Parmesan, if desired. Garlic bread or a simple green salad makes an easy accompaniment.

How to Store and Reheat Cajun Shrimp Pasta

Refrigerate leftovers promptly in an airtight container and plan to use them within about 2 days for best quality. The cream sauce may thicken or change texture after chilling, so this dish is best assembled just before serving.

Reheat gently in a skillet over low to medium-low heat with a small splash of cream or water. Stir slowly and avoid boiling; the sauce may not be as smooth as it was when freshly made.

Nutrition

Approximate nutrition per serving, based on 4 servings: 910 calories, 49g protein, 48g fat, and 67g carbohydrates. Approximate nutrition per 100g: 210 calories, 11g protein, 11g fat, and 15g carbohydrates. Values vary with the ingredients and Cajun seasoning used.

One Pot Taco Pasta

Medium shells and crumbled ground beef cook together in a taco-seasoned tomato sauce, then get a finish of cheddar. The dry pasta simmers directly in the skillet, so there’s no separate pot of boiling water. Stir the shells during cooking and check them before the timer is up: they should be tender, with a glossy sauce that coats them but still looks a little loose. The pasta will absorb more liquid as it stands.

Prep: 10 minutes. Cook: 20–25 minutes. Makes 6 servings.

Ingredients for One Pot Taco Pasta

• 1 pound lean ground beef (450g)
• 1 small yellow onion, finely diced (about 100g)
• 2 garlic cloves, minced
• 1 (1-ounce) packet taco seasoning (28g), or about 2 tablespoons
• 1 cup tomato sauce
• 3 cups beef broth, plus up to 1/2 cup more as needed
• 12 ounces dry medium pasta shells (340g)
• 1 1/2 cups shredded cheddar cheese (170g), divided
• 1 teaspoon neutral cooking oil, only if needed

Ingredient note: Taco seasoning and broth vary in saltiness. Cheddar grated from a block may melt more smoothly than packaged shreds, though either works.

How to Make One Pot Taco Pasta

1. Brown the beef: Heat a deep 12-inch lidded skillet or Dutch oven over medium-high heat. If the beef is very lean or the pan tends to stick, add the oil. Add the beef and cook for 5–7 minutes, breaking it into small crumbles, until browned with no pink remaining. Spoon off excess grease, leaving a little fat to cook the onion.
2. Cook the aromatics: Reduce the heat to medium. Add the onion and cook until it begins to soften, about 3–4 minutes. Stir in the garlic and taco seasoning briefly, then add the tomato sauce and 3 cups of broth. Scrape up the browned bits from the bottom of the pan.
3. Add the shells: Stir in the dry pasta so it is evenly distributed and most shells are submerged. Bring the liquid to a steady simmer before covering the pan.
4. Simmer until tender: Cover and reduce the heat to medium-low, adjusting the burner to maintain a gentle simmer. Cook for about 10–14 minutes, stirring once or twice and gently scraping the bottom. Start checking the shells and liquid level at 9–10 minutes. They are ready when tender with a slight bite, not chalky in the center.
5. Add the cheddar: Turn off the heat. Stir in 1 cup of cheddar until softened, then scatter the remaining 1/2 cup over the pasta. Cover for 1–2 minutes, until the cheese on top has softened but some shreds remain visible.
6. Serve: The sauce should cling to the shells and beef without pooling like soup. If it has become too thick, gently stir in a small splash of broth or water. Serve from the skillet while the pasta is still saucy.

What If the Sauce Thickens Before the Shells Are Tender?

If the shells are still firm but the pan looks dry, add hot broth or water a splash at a time. Cover again and continue simmering until the pasta is tender. Shell size, brand, and the amount of liquid lost from the pan can all affect when the pasta finishes.

A deep, wide pan gives the shells room to move when stirred, while a tight-fitting lid limits evaporation. Stir well before covering and once or twice during the simmer so shells do not sit against the hot bottom throughout cooking.

Serving and Storing Leftovers

Serve hot from the skillet with the cheddar visible on top. Sour cream or salsa can be offered on the side.

Cool leftovers promptly and refrigerate in a covered airtight container for up to 4 days. The shells will absorb more sauce in the refrigerator. Reheat gently in a skillet over low to medium-low heat with a splash of broth or water, stirring until loosened. Microwave individual portions in short intervals, stirring between them and adding liquid as needed.

Freezing is possible, but the shells may soften after thawing. If freezing, cool promptly, seal in a freezer-safe container, and use within about 2 months for best quality.

For another beef-and-pasta skillet dinner, try Bowtie Pasta Lasagna. For a different one-pot pasta, see One Pot Creamy Tomato Pasta.

Nutrition

Approximate nutrition per serving, based on 6 servings (about 300g each): 500 calories, 32g protein, 19g fat, and 52g carbohydrates. Approximate nutrition per 100g: 165 calories, 11g protein, 6g fat, and 17g carbohydrates. Values will vary with the ingredients used and the amount of liquid remaining after cooking.

Creamy Mushroom Pasta

Bowtie-shaped farfalle, sliced cremini mushrooms, garlic, cream, and Parmesan make a stovetop pasta with a pale sauce that clings to every piece. Browning the mushrooms before adding the garlic gives them time to release their moisture and develop lightly browned edges.

Use a wide skillet so the mushrooms brown instead of steam. Finish the slightly undercooked farfalle in the sauce, adding reserved pasta water a little at a time to keep the coating smooth and supple. Makes 4 servings; allow about 10 minutes to prepare and 25 minutes to cook.

Ingredients for Creamy Mushroom Pasta

• 12 ounces dried farfalle (bowtie pasta) (340g)
• 1 pound fresh cremini mushrooms, cleaned and sliced (450g)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, finely minced
• 1 cup heavy cream
• 3/4 cup finely grated Parmesan (75g), plus more for serving if desired
• Kosher salt, for the pasta water and to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• Up to 1 cup reserved pasta water, as needed

Button mushrooms can replace the cremini. Grate the Parmesan from a block for a smoother finish.

How to Make Creamy Mushroom Pasta

1. Prepare the ingredients: Wipe the mushrooms with a damp paper towel rather than soaking them, then slice them evenly. Mince the garlic and grate the Parmesan.
2. Boil the farfalle: Bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions, checking at the earliest suggested al dente time. Drain when it is just shy of al dente, reserving at least 1 cup of pasta water first.
3. Brown the mushrooms: Heat the olive oil in a 12-inch skillet over medium-high heat. Add the mushrooms in a roomy layer and cook uncovered, letting them sit briefly between occasional turns. Start checking after about 6 minutes; continue until their released moisture has mostly evaporated and the slices have lightly browned edges, about 8 to 12 minutes or longer if cooking in batches. If they overlap heavily, brown them in batches and return them all to the skillet before continuing.
4. Add the garlic and butter: Reduce the heat to medium. Add the butter and garlic and stir for 30 to 60 seconds, until the garlic is fragrant but not browned. Season lightly with salt and the black pepper.
5. Simmer the cream: Stir in the cream and reduce the heat to medium-low. Simmer gently for 3 to 4 minutes, until slightly thickened but still pourable. Avoid a hard boil.
6. Finish the pasta: Add the farfalle and toss to coat. Reduce the heat to low or turn it off, then add the Parmesan while tossing. Add reserved pasta water a few tablespoons at a time until the sauce looks glossy and coats the bowties without becoming pasty. Toss just until the pasta reaches al dente, about 1 to 3 minutes.
7. Season and serve: Taste before adding more salt, since the Parmesan is salty. Adjust the pepper and divide among shallow bowls, keeping the mushroom slices visible throughout. Serve promptly, with extra Parmesan if desired.

How to Brown the Mushrooms

If the mushrooms look pale and liquid is still collecting in the skillet, give them more time before adding the garlic. Pan size and mushroom moisture affect how quickly they brown. A crowded skillet may need batches; the goal is evaporated moisture and browned patches, not a fixed number of minutes.

How to Keep the Sauce Smooth

Finely grated Parmesan melts more evenly when added over low or off heat. Toss in pasta water gradually: the sauce should cling to the farfalle but still move easily as you stir. If it thickens while the pasta finishes cooking, add another small splash of the reserved water. Serve as soon as the pasta is al dente, because the sauce continues to thicken as it stands.

Storing and Reheating Leftovers

Refrigerate leftovers promptly in an airtight container and use within 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring in a splash of water or milk to loosen the sauce.

Freezing is not recommended for the best texture. The farfalle may soften, and the cream sauce may lose its smooth consistency.

Nutrition Information

Approximate nutrition per serving, based on 4 servings: 700 calories, 23g protein, 37g fat, and 69g carbohydrates. Approximate nutrition per 100g: 190 calories, 6g protein, 10g fat, and 18g carbohydrates. Values are estimates and vary with the ingredients and final portion weight.

Bowtie Pasta Lasagna

Bowtie pasta lasagna has the tomato, beef, and cheese flavors of lasagna, but it is served as a loose, creamy pasta skillet—not layered or baked. Farfalle is boiled separately so the bows can be drained while they still have a slight bite, then folded briefly into the sauce without falling apart.

Browned ground beef and marinara form the base. Sour cream goes in over low heat to keep the sauce smooth, mozzarella melts through the pasta, and grated Parmesan finishes the top. The result should be moist and scoopable, with sauce clinging to the bowties.

Serves 6. Prep time: 10 minutes. Cook time: about 20 minutes.

For a baked pasta dinner with a more layered casserole feel, try Million Dollar Spaghetti Casserole.

Ingredients for Bowtie Pasta Lasagna

• 12 ounces farfalle (bowtie pasta) (340g)
• 1 pound ground beef (450g)
• 1 teaspoon olive oil, as needed
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 24 ounces marinara sauce (about 3 cups) (680g)
• 1/2 cup sour cream (120g)
• 1 cup shredded mozzarella (110g)
• 1/3 cup finely grated Parmesan (30g), plus more for serving
• Kosher salt, for the pasta water
• Black pepper, to taste

How to Make Bowtie Pasta Lasagna

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the farfalle according to the package directions, starting to check 1 to 2 minutes before the suggested al dente time. When the bows are tender with a slight firm bite, reserve a little pasta water and drain. If the sauce is not ready, toss the pasta with a little olive oil to prevent sticking.
2. Brown the beef: While the pasta cooks, warm a 12-inch deep skillet over medium to medium-high heat. Add the beef, using the olive oil only if the meat is very lean or the skillet needs it. Break it into small crumbles and cook for 6 to 8 minutes, stirring occasionally, until browned with no pink remaining. Ground beef should reach 160°F (70°C). Drain excess fat before adding the sauce.
3. Simmer the sauce: Stir in the garlic and Italian seasoning for about 30 seconds, until fragrant but not browned. Add the marinara and black pepper. Simmer gently, uncovered, over medium-low heat for 5 to 7 minutes, stirring occasionally. The sauce should thicken slightly but remain moist.
4. Add the sour cream: Reduce the heat to low and stir in the sour cream until evenly blended. Do not let the sauce boil.
5. Fold in the pasta and mozzarella: Add the drained farfalle and mozzarella. Fold gently over low heat for 1 to 2 minutes, just until the pasta is coated and the cheese melts. If the sauce is too thick, add a small splash of reserved pasta water. It should cling to the bows without pooling in the skillet.
6. Finish: Remove the skillet from the heat, scatter the Parmesan over the pasta, and serve hot with more Parmesan if desired.

How to Keep the Bowties Intact

The pasta warms again when it is folded into the sauce. Draining it while it still has a slight bite and keeping that final skillet step brief helps the bows hold their shape. A wide, deep skillet also gives you room to fold the pasta gently rather than stirring and breaking it.

How to Keep the Sauce Creamy

Lower the heat before adding the sour cream. Hard bubbling afterward can make the tomato sauce look separated or oily. If the sauce tightens around the pasta, loosen it with a small splash of reserved pasta water rather than simmering the bowties longer.

Bowtie Pasta Lasagna Variations

• Italian sausage: Replace the ground beef with bulk Italian sausage. Drain excess fat before adding the marinara; the finished sauce will be more strongly seasoned.
• Meatless: Replace the beef with finely chopped vegetables. Sauté them until tender before adding the marinara.

Short, sturdy pasta shapes such as penne, macaroni, or fusilli also work, though farfalle gives this dish its bowtie shape. For a tomato pasta made with a different, one-pot method, see One Pot Creamy Tomato Pasta with Fusilli.

Serving and Leftovers

Serve the pasta straight from the skillet. A green salad or garlic toast can round out the meal.

For leftovers, cool promptly, refrigerate in a covered container, and use within 3 to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water or marinara. The sauce may thicken or change texture as it reheats. Freezing quality is uncertain because the sour cream sauce may not thaw as smoothly.

Nutrition

Approximate nutrition per serving, based on 6 servings: 530 calories, 30g protein, 24g fat, and 51g carbohydrates. Per 100g: about 145 calories, 8g protein, 7g fat, and 14g carbohydrates. Values vary with the ground beef, marinara, and cheese used.

Creamy Tuscan Chicken Pasta

Penne, bite-size chicken, spinach, and sun-dried tomatoes are tossed in a Parmesan cream sauce that coats the pasta without pooling in the bowl. The penne cooks separately, so it can finish briefly in the skillet without getting too soft. Reserve some pasta water before draining: a splash loosens the sauce as the penne absorbs it.

Keep the heat gentle once the cream and Parmesan go in. A hard boil can make the sauce separate.

Prep: 15 minutes · Cook: about 20 minutes · Total: about 35 minutes · Serves 4

Ingredients

• 12 ounces penne (340g)
• 1 pound boneless, skinless chicken breast (450g), cut into evenly sized bite-size pieces or short strips
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 3 garlic cloves, minced
• 1/2 cup sun-dried tomatoes (75g), chopped or sliced and drained if oil-packed
• 1/2 cup chicken broth, plus more as needed
• 1 cup heavy cream
• 3/4 cup finely grated Parmesan (75g), plus more for serving
• 4 ounces fresh baby spinach (about 4 packed cups; 115g)
• 1 teaspoon Italian seasoning
• About 1 teaspoon kosher salt for the chicken and sauce, plus more for the pasta water
• 1/2 teaspoon black pepper, plus more to taste

Optional: A pinch to 1/4 teaspoon red pepper flakes, or a few torn fresh basil leaves for serving.

How to Make Creamy Tuscan Chicken Pasta

1. Boil the penne: Bring a large pot of well-salted water to a boil. Cook the penne, checking at the lower end of the package’s timing range. Drain when just shy of al dente; it will finish in the sauce. Reserve about 1 cup of pasta water before draining.
2. Sear the chicken: Season the chicken with the Italian seasoning, salt, and pepper. Heat a 12-inch skillet over medium-high heat, then add the olive oil and chicken in a single layer. Work in batches if needed so the pieces brown rather than steam. Turn once the first side has browned and cook for about 6 to 10 minutes total, depending on piece size and batches. Start checking small pieces after about 3 minutes on the first side. The thickest piece should reach 165°F (75°C). Transfer to a plate.
3. Build the sauce base: Reduce the heat to medium. Add the butter, garlic, and sun-dried tomatoes. Stir briefly, until the garlic is fragrant but not browned. Pour in the broth and scrape up the browned bits from the skillet.
4. Add the cream and Parmesan: Stir in the cream and bring it to a gentle simmer, uncovered. Reduce the heat to medium-low and gradually stir in the Parmesan until smooth. The sauce should lightly coat a spoon, with small bubbles at the edges rather than a rolling boil.
5. Wilt the spinach: Add the spinach in handfuls and stir until just wilted but still green, about 1 to 2 minutes. Return the chicken and any juices on the plate to the skillet.
6. Finish the penne: Add the drained pasta and toss over low heat for 1 to 2 minutes, until al dente and evenly coated. If the sauce is too thick, add reserved pasta water a splash at a time. It should move easily around the pasta without pooling.
7. Serve: Taste and adjust the seasoning. Spoon into shallow bowls with extra Parmesan or torn basil, if desired. Serve promptly; if the pasta thickens while waiting, stir in a little more warm pasta water.

How to Keep the Sauce Creamy

Do not hard-boil the sauce after adding the cream and Parmesan. If it looks separated, take the skillet off the heat and stir gently rather than continuing to boil it. As the penne sits, it absorbs sauce; loosen it gradually with reserved pasta water, or a little broth if the pasta water is gone.

Variations

• Half-and-half: Use it instead of heavy cream for a lighter sauce. Keep the heat especially gentle, as it is more prone to separating.
• Red pepper flakes: Add a pinch to 1/4 teaspoon with the garlic and sun-dried tomatoes for mild heat.
• Rotisserie chicken: Fold cooked chicken into the sauce near the end to warm through. It will not have the browned flavor of freshly seared chicken.

Farfalle, rigatoni, or rotini can replace the penne, though penne is the main shape for this version. For a pesto-forward alternative with spinach and sun-dried tomatoes, try Creamy Chicken Pesto Pasta.

How to Store and Reheat

Refrigerate leftovers in a sealed container within two hours and use within three days. The pasta will absorb sauce and soften as it sits.

Reheat gently in a skillet over low heat with a splash of milk, broth, or water, stirring until the sauce loosens. To use a microwave, heat in short intervals, stirring between them and adding a little liquid as needed. Freezing is possible, but the cream sauce and pasta may change texture. Thaw in the refrigerator and reheat gently with added liquid.

Serve with a simple green salad or garlic bread. For another creamy chicken pasta with sun-dried tomatoes, see Marry Me Chicken Pasta with Sun-Dried Tomatoes.

Nutrition

Approximate nutrition per serving, based on 4 servings: 850 calories, 47g protein, 40g fat, and 72g carbohydrates. Per 100g: approximately 195 calories, 11g protein, 9g fat, and 17g carbohydrates. Values vary with the ingredients used and the amount of sauce served.

Ground Beef Stroganoff Pasta

Wide egg noodles make a tender base for a pale, creamy sauce with browned ground beef and finely chopped mushrooms. The sauce gets its body from flour and broth, then its tang from sour cream stirred in off the heat.

The noodles boil separately, so you can check their tenderness without changing the sauce’s liquid or cooking time. Cook the mushrooms until little moisture remains in the skillet, and finish thickening the sauce before adding the sour cream. This recipe makes 4 servings and takes about 15 minutes to prep and 25 minutes to cook.

Ingredients for Ground Beef Stroganoff Pasta

• 12 ounces wide egg noodles (340g)
• 1 pound ground beef, preferably 85% lean (450g)
• 8 ounces cremini or white button mushrooms, finely chopped (225g)
• 1 small yellow onion, finely chopped (about 100g)
• 2 garlic cloves, minced
• 1 tablespoon unsalted butter or neutral oil, as needed
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth, plus more as needed
• 1 tablespoon Worcestershire sauce
• 3/4 cup sour cream
• Kosher salt and black pepper, to taste

Optional: 1 teaspoon Dijon mustard for the sauce and 1 tablespoon finely chopped fresh parsley for serving.

How to Make Ground Beef Stroganoff Pasta

1. Boil the noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions, starting to check at the earliest suggested time. Drain when tender but still holding their shape.
2. Brown the beef: While the water heats, heat a large 12-inch skillet over medium-high heat. Add the beef and break it into small crumbles. Cook for about 5 to 7 minutes, until browned and cooked through with no pink remaining. Ground beef should reach 160°F (70°C). If the skillet looks greasy, drain excess fat, leaving a thin coating.
3. Cook the mushrooms and onion: Reduce the heat to medium. Add the mushrooms and onion, using the butter or oil only if the skillet is dry. Cook uncovered, stirring occasionally, for about 5 to 7 minutes, until softened with little mushroom liquid left in the skillet. A crowded pan may take longer. Stir in the garlic and cook for about 30 seconds, until fragrant.
4. Thicken the sauce: Sprinkle the flour over the beef and vegetables and stir for about 1 minute. Gradually stir in the broth and Worcestershire, scraping up any browned bits. If using Dijon, stir it in now. Simmer gently, uncovered, for 3 to 5 minutes, stirring, until the sauce lightly coats a spoon.
5. Add the sour cream: Remove the skillet from the heat and let active bubbling stop. Stir in the sour cream until smooth, then season with salt and pepper. Do not boil the sauce after adding sour cream.
6. Serve: Spoon the sauce over and among the drained noodles, leaving some noodles visible. If the sauce has thickened while standing, stir in a splash of broth until creamy and spoonable. Sprinkle lightly with parsley, if using.

Why the Noodles Cook Separately

Boiling the noodles in their own pot makes it easier to stop cooking when they are tender, while the sauce thickens independently in the skillet. Cooking dry noodles directly in the sauce is a different method: the broth amount and timing would need to change, and both can vary with the noodle brand and pan.

How to Adjust the Sauce

If the broth sauce is too thin, let it simmer gently for another minute or two before adding the sour cream. If the finished sauce is too thick, stir in broth a little at a time. Avoid simmering it down after the sour cream goes in; boiling can make the sauce grainy or separated.

Storing and Reheating

Refrigerate leftovers promptly in airtight containers and use within 3 days. Store the noodles and sauce separately when practical, since noodles soften as they absorb sauce.

Reheat gently over low heat on the stovetop or in the microwave, stirring as needed. Add a splash of broth or water to loosen the sauce, and do not let it boil. Freezing is possible, but the noodles may soften and the sour cream sauce may separate. For better texture, freeze the sauce before adding sour cream; thaw and reheat it gently, stir in the sour cream off the heat, and cook fresh noodles to serve.

Nutrition Information

Approximate nutrition per serving, based on 4 servings: 720 calories, 39g protein, 30g fat, and 74g carbohydrates. Approximate nutrition per 100g: 175 calories, 10g protein, 7g fat, and 18g carbohydrates. Values vary with the beef, noodles, broth, sour cream, and amount of fat used.

Creamy Lemon Garlic Pasta

Linguine gets a light coating of lemon-garlic Parmesan sauce, then a topping of grilled zucchini, red bell pepper, sun-dried tomatoes, and parsley. Lemon slices finish the family-style bowl.

Cook the pasta separately so it stays al dente, and save some of its cooking water to loosen the sauce as you toss. Keep the heat low when adding Parmesan and lemon juice; a hard boil can make the cream sauce grainy.

Ingredients

• 12 ounces linguine (340g)
• Kosher salt, for the pasta water and to taste
• 2 medium zucchini, sliced into 1/2-inch rounds (400g)
• 1 red bell pepper, cut into thin strips (150g)
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter (45g)
• 3 garlic cloves, finely minced
• 3/4 cup heavy cream (180g)
• 1 large lemon, for zest and juice, plus 3 to 4 thin lemon slices for serving
• 3/4 cup freshly grated Parmesan (75g), plus more for serving if desired
• 1/3 cup sun-dried tomatoes, drained if oil-packed and cut into small pieces (45g)
• 2 tablespoons chopped flat-leaf parsley, plus a few leaves for serving
• Black pepper, to taste

Makes 4 servings. Allow about 15 minutes to prep and 20 minutes to cook.

How to Make Creamy Lemon Garlic Pasta

1. Prepare the toppings: Slice the zucchini and pepper. Zest and juice the lemon, and set out the lemon slices for serving. Drain and chop the sun-dried tomatoes if needed.
2. Cook the linguine: Bring a large pot of well-salted water to a boil. Cook the linguine uncovered, stirring occasionally and checking at the earliest package time. Drain when tender with a slight bite, first reserving at least 1 cup of pasta water.
3. Grill the vegetables: Preheat a large grill pan over medium-high heat for several minutes. Pat the zucchini dry and brush it and the pepper lightly with the olive oil. Arrange the zucchini in a single layer; leave it undisturbed until dark grill marks form, about 2 minutes on the first side. Turn once and cook until tender but still holding its shape. Grill the pepper strips, turning as needed, until slightly softened with a few browned edges but still bright red. Work in batches rather than crowding the pan, then transfer the vegetables to a plate.
4. Start the sauce: Melt the butter in a large skillet or saucepan over medium-low heat. Add the garlic and cook just until fragrant, without browning it. Stir in the cream and lemon zest. Simmer gently, uncovered, for 3 to 5 minutes, until the sauce lightly coats the back of a spoon. It should bubble at the edges, not boil hard.
5. Add the cheese and lemon: Reduce the heat to low. Stir in the Parmesan a little at a time until melted, then add the lemon juice gradually, stirring and tasting as you go. Do not let the sauce boil. If it becomes too thick, add a splash of reserved pasta water.
6. Toss the pasta: Add the drained linguine and sun-dried tomatoes to the skillet. Toss over low heat for 1 to 2 minutes, adding pasta water a splash at a time until the sauce clings lightly to the strands without pooling. Season with black pepper and salt to taste.
7. Serve: Pile the pasta loosely in a shallow serving bowl. Arrange the zucchini and pepper on top, leaving the grill marks visible. Scatter over the parsley and tuck overlapping lemon slices at the rim. Serve promptly.

Keeping the Sauce Smooth

Gentle heat matters most once the cream, Parmesan, and lemon come together. Add the cheese in small handfuls and the juice gradually; boiling the sauce at this stage can make it grainy or separated. If it starts to look uneven, take the skillet off the heat and toss the pasta with a splash of reserved pasta water.

The linguine will continue absorbing sauce as it stands. Add another splash of pasta water if it looks dry before serving.

Getting Grill Marks on the Zucchini

Dry slices and a preheated grill pan help the zucchini mark instead of steam. Leave space between the rounds and wait for dark stripes before turning them. A regular skillet can brown the zucchini if you do not have a grill pan, but it will not produce the same defined stripes.

Variations

Use Half-and-Half

Replace the heavy cream with half-and-half for a less rich sauce. Keep the heat low, especially after adding the lemon, and do not let the sauce boil.

Add Chicken or Shrimp

Serve with or fold in about 1 pound of separately cooked chicken or shrimp just before serving. The grilled vegetables remain part of the base version.

Serving and Related Recipes

Offer extra Parmesan and black pepper at the table. A simple garden salad or garlic bread pairs well with the pasta. For other pasta options, try Creamy Garlic Parmesan Pasta, Baked Feta Pasta, or Creamy Garlic Shrimp Pasta.

How to Store and Reheat

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low to medium-low heat with a splash of water or cream, stirring until warmed through. To use a microwave, add a splash of water, cover, and heat in short intervals, stirring between them. Freezing is not recommended if you want to preserve the creamy texture.

Nutrition

Approximate nutrition per serving, based on 4 servings: 720 calories, 22g protein, 35g fat, and 78g carbohydrates. Approximate nutrition per 100g: 165 calories, 5g protein, 8g fat, and 18g carbohydrates. Values vary with ingredient brands and portions.