1 lb. spaghetti pasta
1 clove garlic, minced
2 tbsp. butter
1 lemon, zested and juiced
2 cups heavy cream
20 basil leaves, chopped
1/2 cup Parmesan Cheese, grated
salt and pepper
Melt the butter in a medium saucepan. Add garlic and cook for one minute. Add the lemon zest, juice, cream and half of the basil leaves. Simmer, uncovered for about 30 minutes, or until reduced to half. (This may take less time)
Heat a large pan of water to a boil. Add a generous amount of salt to season the water. Add the pasta and cook according to package instructions. Drain, and add pasta to the cream mixture. Stir in Parmesan and remaining basil. Add salt to taste. Serve immediately.
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