Creamy Lemon Parmesan Sauce (Print Version)
# Ingredients:
→ For the Sauce
01 -
4 tablespoons unsalted butter
02 -
2 cloves garlic, minced
03 -
½ teaspoon red pepper flakes (optional, for heat)
04 -
1 cup heavy cream
05 -
½ cup chicken broth
06 -
¼ cup Parmesan cheese, grated
07 -
1 teaspoon lemon zest
08 -
2 tablespoons fresh lemon juice
09 -
½ teaspoon salt
10 -
½ teaspoon black pepper
11 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
In a large skillet over medium heat, melt the butter. Add the minced garlic and red pepper flakes (if using), stirring for about 30 seconds until fragrant. Be careful not to let the garlic brown too much—it should be golden and aromatic.
02 -
Pour in the heavy cream and chicken broth, whisking gently to combine. Bring the mixture to a light simmer, reducing the heat to low to avoid scorching.
03 -
Add the Parmesan cheese, lemon zest, lemon juice, salt, and black pepper. Stir continuously until the Parmesan is fully melted and the sauce becomes smooth and slightly thickened, about 3-4 minutes.
04 -
Turn off the heat and stir in the chopped parsley. Taste and adjust seasoning if needed—sometimes, an extra squeeze of lemon or a pinch of salt makes all the difference.
05 -
Gently add your cooked lobster ravioli to the skillet, tossing them in the sauce to coat evenly. Let them sit for a minute to absorb all that creamy goodness. Serve immediately with an extra sprinkle of Parmesan and fresh parsley on top.
# Notes:
01 -
This versatile sauce works well with other seafood pastas, grilled chicken, or even roasted vegetables.
02 -
Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
03 -
For a lighter version, substitute half the heavy cream with milk or use more broth.