Linguine with Lemon Cream Sauce

• 1 pound Linguine Noodles
• 1 teaspoon Extra Virgin Olive Oil
• 2 whole Shallots, Minced
• 1 clove Garlic, Minced
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1 cup Heavy Cream
• 1 whole Lemon, Zest And Juice
• 1/2 cups Parmesan Cheese, Grated

1. In a large pot of salted boiling water, cook the pasta according to package directions.
2. Reserve 1 cup of the pasta water, drain pasta and return past to pot.
3. Set aside.
4. Meanwhile in a small pot heat oil over medium heat.
5. Add shallots and garlic and season with salt and pepper.
6. Cook, stirring until tender, about 4 minutes.
7. Add in the cream and lemon zest.
8. Bring to a boil and cook until a little thickened, about 8 minutes.
9. Add in the lemon juice and season with salt and pepper to taste.
10. Pour the cream sauce over the pasta and toss, add in enough pasta water to create a thin sauce that coats the pasta.
11. Stir in 1/4 cup or so of the grated Parmesan cheese.
12. Serve!
13. Top each serving with a little of the remaining Parmesan cheese.
14. You can squeeze a little extra lemon juice on top before serving as well if you like lots of lemon like I do!

linguine noodles, olive oil, shallots, clove garlic, salt, pepper, heavy cream, lemon, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/linguine-with-lemon-cream-sauce/ (may not work)