This Lemon Pepper Spaghetti is made with fresh lemon juice and zest stirred into a butter and parmesan cream sauce, finished with a generous crack of black pepper. It’s bright and a little sharp in a way that a plain alfredo isn’t, which keeps it from tasting heavy.

I make this on nights when I want something that feels fresher than a typical creamy pasta, and it comes together in about 20 minutes. It’s also easy to add grilled chicken or shrimp if you want more protein. I like serving this next to Broccoli Bacon Alfredo Pasta or quick high protein dinners for a bigger pasta night spread.

If you like bright, creamy pasta dinners like this one, these are worth trying too:

Homemade Lemon Pepper Spaghetti Pasta with Creamy Sauce

Ingredients You’ll Need

Fresh lemon juice and zest are what carry this whole dish, so skip the bottled kind here. Freshly cracked black pepper (not the pre-ground kind) gives a sharper, more noticeable bite that matches the recipe’s name.

Ingredients

12 oz spaghetti
4 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated parmesan cheese, plus extra for serving
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 1/2 tsp coarsely cracked black pepper
Salt, to taste
Reserved pasta water, as needed

Directions

Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente.
Reserve about 1 cup of the pasta water before draining.
Set the drained pasta aside.
While the pasta cooks, melt the butter in a large skillet over medium heat.
Add the garlic and cook for 30 seconds, just until fragrant, being careful not to let it burn.
Pour in the heavy cream and bring to a gentle simmer.
Let the cream simmer for 2 to 3 minutes, until it starts to thicken slightly.
Stir in the parmesan cheese, whisking until it melts smoothly into the sauce.
Remove the skillet from the heat.
Stir in the lemon juice, lemon zest, and cracked black pepper.
Add the drained spaghetti to the skillet and toss to coat in the sauce.
If the sauce looks too thick, add reserved pasta water a splash at a time until it coats the noodles smoothly.
Taste and adjust with additional salt or lemon juice as needed.
This one comes together fast once the sauce is ready, just so you know, so have the pasta drained and waiting.
Toss once more to make sure everything is evenly coated.
Serve immediately, topped with extra parmesan and a little more cracked pepper, and enjoy!

Important Recipe Notes

Use fresh lemon juice and zest, not the bottled kind. Fresh lemon has a brighter, more rounded flavor that really carries this recipe.
Zest the lemon before you juice it, since it’s much harder to zest a lemon that’s already been squeezed.
Use coarsely cracked black pepper, not fine ground. The coarser texture gives you little bursts of pepper flavor throughout, which is closer to what “lemon pepper” is supposed to taste like.
Reserve pasta water before draining. It’s the easiest way to loosen the sauce if it thickens up too much once you start tossing.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or milk to loosen the sauce back up.
This doesn’t freeze particularly well, since cream sauces tend to separate after thawing. It’s best enjoyed fresh or within a few days.

How to Serve, Store & Customize This Recipe

Serving: Serve immediately while hot, topped with extra parmesan and cracked black pepper. This works well as a light main on its own or alongside a simple green salad.

Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to bring the sauce back together.

Customizing: Add grilled chicken or sautéed shrimp for extra protein, or stir in a handful of baby spinach for more greens. A pinch of red pepper flakes adds a different kind of heat if you want to mix things up.