Creamy, dreamy, spaghetti with Lemon Cream Sauce. A delicious but light cream sauce with a fresh citrus twist! Great for a quick summer meal.
Boil pasta water and cook pasta until al dente (cook while prepping sauce).
Melt butter in a large skillet. Add shallot and cook until soft and translucent.
Add garlic and cook until fragrant, about 1 minute.
Add chicken broth to deglaze the pan and simmer for about 5-8 minutes until the sauce is reduced by about one third or one half and is slightly thickened.
Add the parmesan cheese, stir to combine.
Add salt and pepper, adjust to taste.
If you don't have a shallot, 3 tablespoons of yellow onion may be substituted.