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Pasta limone


  • 110 grams dry pasta (200 grams if fresh pasta is used)
  • 2 large lemons
  • 1/4 cup white wine (chardonnay preferred)
  • 3/4 cup heavy cream
  • 4 tablespoons butter
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Fresh parmesan


  1. In a large saucepan bring water to a boil, add pasta and cook to al-dente (slightly undercooked), then strain pasta and put back in saucepan and set aside to keep warm.


  1. In a large shallow pan on medium to high heat melt four tablespoons butter.
  2. Squeeze in juice from one lemon.
  3. Add 1/4 cup of white wine then let alcohol boil off for one to two minutes.
  4. Add two teaspoons of garlic powder.
  5. Add in heavy cream 1/4 cup at a time, mixing in between
  6. Keep on medium heat to add pasta


  1. Remove warm pasta and place in shallow pan with sauce and mix well
  2. Remove tossed pasta and place on platter then add salt and pepper and squeeze juice from 1/2 lemon, finish with freshly grated parmesan


  1. To upgrade the dish add tiger shrimp (simply sautéed in a pan with olive oil, salt and pepper).

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