Lemon Garlic Penne Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz penne and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Start aromatics

While pasta cooks, heat 2 tbs olive oil and 2 tbs butter in a large skillet over medium heat until butter melts and begins to foam. Add 4 minced garlic cloves and sauté 30–60 seconds until fragrant but not browned.

Make roux

Stir in 1 tsp flour and cook 30 seconds to take raw edge off. Slowly whisk in 1 cup chicken (or vegetable) broth, scraping any browned bits from the pan. Bring to a gentle simmer.

Finish sauce

Add 1 cup heavy cream, 3 tbs fresh lemon juice and 1 tsp lemon zest. Simmer gently 3–4 minutes until sauce thickens slightly. Whisk in 1 cup grated Parmesan until melted and smooth. Season with 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp red pepper flakes. If sauce is too thick, add reserved pasta water 1–2 tbs at a time to reach desired consistency.

Combine with pasta

Add drained penne to the skillet and toss gently to coat in the lemon-garlic cream. Cook together 1–2 minutes so pasta absorbs flavor. Taste and adjust seasoning (more lemon, salt or pepper) as desired.

Chicken

If using chicken: pat 1 lb bite-size pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. In a separate skillet, heat 1 tbs olive oil over medium-high heat. Add chicken in a single layer and cook 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer to a plate and keep warm. Stir cooked chicken into pasta when combining in the sauce.

Shrimp

If using shrimp: pat 1 lb shrimp dry, season with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until opaque and pink. Remove from heat and stir into finished pasta. Note: shrimp is shellfish — avoid if allergic.

Fold 2 cups fresh arugula and 1 cup halved cherry tomatoes into the hot pasta just before serving so arugula wilts slightly but remains bright. Sprinkle an additional 1/4 cup grated Parmesan over the top and finish with an extra squeeze of lemon if desired.

Preheat oven to 400°F (200°C). Slice 1 loaf baguette lengthwise or into 1" slices. Mix 4 tbs softened butter with 2 minced garlic cloves, 1 tbs minced parsley and 1/4 tsp salt. Spread butter mixture on bread and place on a baking sheet. Bake 8–10 minutes until butter is melted and edges are golden; broil 1 minute if you want extra crispness. Serve warm alongside the pasta.