Lemon Garlic Butter Pasta
A quick, zesty, and luxurious lemon butter garlic pasta sauce that transforms pantry staples into a creamy, restaurant-worthy meal. It’s the ultimate 15-minute recipe packed with flavor and comfort—ideal for busy weeknights or lazy lunches. With bold citrus notes, umami-rich cheese, and a touch of heat from chili flakes, this pasta feels indulgent but is light and fresh.
Equipment
- 1 large pasta pot or Dutch oven
- 1 large sauté pan or skillet
- 1 Pair of Kitchen Tongs
- 1 fine zester or microplane
- 1 measuring cup (for pasta water)
Ingredients
- 300 g 10.5 oz linguine or spaghetti
- 1 tablespoon olive oil
- 40 g 2 tablespoons unsalted butter
- 6 garlic cloves thinly sliced
- ½ teaspoon red pepper flakes
- Zest of 1 lemon
- Juice of 1 lemon
- 50 g ½ cup freshly grated Parmesan cheese (or vegetarian hard cheese alternative)
- A small handful of chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1 –2 cups reserved pasta water as needed
Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, according to the package directions. Before draining, scoop out 1 to 2 cups of the starchy pasta water and set aside. This water is essential for bringing the sauce together.
- Create the Flavor Base: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-low heat. Add the butter and allow it to melt gently. Stir in the sliced garlic and red pepper flakes. Cook for 1 to 2 minutes, just until the garlic begins to turn golden and releases its aroma—be careful not to let it brown too much.
- Combine Pasta and Sauce: Transfer the drained pasta directly into the pan with the garlic butter mixture. Using kitchen tongs, toss the pasta thoroughly so it’s evenly coated. If the mixture seems dry or sticky, gradually add a splash or two of the reserved pasta water until it loosens and becomes glossy.
- Brighten with Lemon and Cheese: Sprinkle in the lemon zest and pour in the lemon juice. Toss again to distribute the citrus evenly. Add the grated Parmesan cheese and stir until the cheese melts into the sauce, creating a smooth, creamy texture. Continue adding pasta water as needed to achieve your preferred consistency.
- Finish and Serve: Add the freshly chopped parsley and season the dish with salt and freshly cracked black pepper to taste. Give it a final toss and serve immediately. Garnish with more grated cheese and lemon zest if desired.
Notes
- Don’t skip the pasta water: The reserved cooking water is rich in starch, which binds with the butter and cheese to create a naturally creamy, emulsified sauce. Add it gradually for best results.
- Choose your cheese wisely: Use a vegetarian Parmesan-style hard cheese if needed. Freshly grated cheese melts better and blends more smoothly than pre-grated varieties.
- Adjust the heat: For a spicier version, increase the red pepper flakes. If you prefer a milder dish, you can reduce or omit them altogether.
- Lemon balance: If your lemon is particularly tart or juicy, you may want to start with half the juice and add more to taste to avoid overpowering the dish.
- Make it your own: Add sautéed shrimp, grilled chicken, or steamed veggies like broccoli or spinach for a protein boost or extra color.
