Servings: 4 to 6 servings
Prep Time: 10 min
Cook Time: 12 min
1 3/4 teaspoon Paula Deen’s Lemon-Pepper Seasoning
1 tablespoon milk
4 tablespoon freshly grated Parmesan, divided
1 (8-ounce) carton sour cream
1 tablespoon butter, melted
3 cloves garlic, crushed
1/4 cup minced onion or shallot
1 (8-ounce) package linguine
1 tablespoon fresh lemon juice (about 1/2 medium lemon)
1 whole lemon, zested
2 tablespoon freshly chopped parsley leaves
2 tablespoon freshly chopped chives
Cook linguini according to package directions. Drain and keep warm.
In a skillet, cook onion or shallots and garlic in butter, stirring constantly until tender, not brown. Stir in sour cream, 2 tablespoons Parmesan, milk, lemon-pepper, salt, lemon juice and lemon zest. Cook for about 1 to 2 minutes. Remove from heat and pour over linguini. Toss gently, adding chopped parsley, chives, and remaining Parmesan. Serve warm.
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