If you’re craving something that’s both comforting and bright, you’re going to adore this Creamy Lemon Butter Pasta Recipe. It’s one of those dishes that feels fancy yet comes together super quickly, making it perfect for weeknights or impressing guests without the fuss. I absolutely love how the tangy lemon pairs with the rich butter and creamy parmesan — every bite feels like a little celebration in your mouth. Stick around, because I’m sharing all my secrets so you can nail it every time!
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 20 minutes but packs tons of flavor.
- Versatile: Use your favorite pasta and swap broth or wine based on what you have.
- Family Favorite: My whole crew can’t get enough, even the picky eater.
- Perfect Balance: Creamy, buttery, with just the right zing of lemon to keep it fresh.
Ingredients You’ll Need
The ingredients here are super simple, but each one plays a crucial role in making this Creamy Lemon Butter Pasta Recipe so delicious. Using fresh lemon zest and juice really makes the dish pop, and don’t skip the freshly grated parmesan—it melts into the sauce beautifully.
- Linguini (or pasta of your choice): Linguini is traditional here, but feel free to use spaghetti or fettuccine if that’s what you’ve got.
- Olive oil: Helps sauté the garlic gently without overpowering the butter.
- Unsalted butter: Adds that rich, indulgent base for the sauce—using unsalted lets you control the seasoning better.
- Garlic: Freshly minced garlic gives the sauce a wonderful aromatic foundation.
- Dry white wine or chicken broth: Wine lends depth and a little acidity, but chicken broth is an easy substitute if you prefer no alcohol.
- Lemon (zest and juice): The real star! Uses both zest and juice for maximum brightness.
- Salt and black pepper: Essential for seasoning to balance the creaminess.
- Italian seasoning: Brings in subtle herb notes for complexity.
- Dried parsley: Adds mild color and a touch of earthiness.
- Heavy cream: Creates that luscious, velvety texture that clings to every strand of pasta.
- Parmesan cheese: Use freshly grated for the best melt and flavor—pre-grated just won’t do the same job.
Variations
I love making this Creamy Lemon Butter Pasta Recipe just as written, but sometimes I switch it up depending on what’s in the fridge or what mood I’m in. Don’t hesitate to make it your own!
- Add Protein: Toss in cooked shrimp or grilled chicken to make it a full meal; my family goes crazy for the shrimp version.
- Veggie Boost: Stir in some sautéed spinach, peas, or asparagus for color and freshness.
- Dairy Substitute: Use half-and-half or a lighter cream alternative if you want to cut down on richness, but it won’t be *quite* as silky.
- Make it Vegan: Swap butter for olive oil, use a plant-based cream and vegan parmesan-style cheese; it’s tasty in a different but still delicious way.
How to Make Creamy Lemon Butter Pasta Recipe
Step 1: Cook the Pasta Perfectly
Get your pasta boiling in a large pot of salted water according to the package instructions—usually around 8-10 minutes for linguini. Here’s a trick I discovered: scoop out about ¼ cup of that starchy pasta water before draining. It’s liquid gold later for loosening your sauce without watering it down.
Step 2: Build the Flavor with Garlic and Butter
While the pasta cooks, heat olive oil over medium-high heat in a large skillet. Toss in your minced garlic and cook just until fragrant—around 60 seconds but watch carefully so it doesn’t burn. Then melt in that unsalted butter to create a rich, silky base that’ll hold all the wonderful flavors.
Step 3: Add Lemon, Wine, and Seasonings
Pour in the dry white wine or chicken broth along with the lemon juice and zest. Bring it up to a boil and then reduce to a simmer, letting the liquid reduce by half—this concentrates the flavors and gets the sauce nicely thickened. Sprinkle in salt, pepper, Italian seasoning, and dried parsley to amp up the savory-herbal notes.
Step 4: Stir in Cream and Parmesan for Ultimate Creaminess
Pour in the heavy cream, simmer gently for about five minutes, then reduce heat to medium-low and add in that freshly grated parmesan cheese. Stir carefully—you’ll see the sauce turn thick and luscious as the cheese melts perfectly. If it seems too thick, add a splash of that reserved pasta water to reach your desired consistency.
Step 5: Combine and Serve Hot
Toss your perfectly cooked linguini into the sauce, stirring until every strand is coated. Serve immediately with extra parmesan, a few lemon wedges, and a sprinkle of fresh parsley if you have it. Trust me, this is worth serving straight away—you don’t want that sauce to settle!
Pro Tips for Making Creamy Lemon Butter Pasta Recipe
- Reserve Pasta Water: That starchy water is magic for loosening up sauce without losing flavor—always save some before draining.
- Fresh Lemon Zest: Fresh zest really makes the lemon flavor pop way beyond just juice—don’t skip it!
- Use Fresh Parmesan: Grate it yourself; pre-grated won’t melt the same or give you the signature cheesy richness.
- Don’t Overcook the Cream: Keep the sauce at a gentle simmer once cream is added to avoid curdling or separating.
How to Serve Creamy Lemon Butter Pasta Recipe
Garnishes
I always finish this pasta with a little extra freshly grated parmesan and chopped flat-leaf parsley for a fresh pop of color and flavor. A lemon wedge on the side is great too, so folks can squeeze on extra brightness if they want. It looks so inviting when you do this!
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed simply with lemon vinaigrette or a side of roasted veggies like asparagus or broccoli. Garlic bread or a crusty baguette is a no-fail addition if you want to sop up every bit of that luscious sauce.
Creative Ways to Present
For a special occasion, I like to twirl portions of the pasta onto warmed plates in neat little nests and garnish with edible flowers or microgreens. It instantly elevates a simple pasta dish into something restaurant-worthy and makes dinner feel extra festive.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. I always save a bit of extra parmesan cheese separately so I can sprinkle fresh cheese when reheating to brighten the flavor back up.
Freezing
Freezing creamy lemon butter pasta isn’t ideal because the cream sauce can separate and change texture, but if you must, freeze immediately in a sealed container and thaw gently in the fridge overnight before reheating.
Reheating
To reheat, warm gently on the stove over low heat, adding a splash of milk or reserved pasta water to restore creaminess. Avoid microwaving at high heat, which can make the sauce grainy.
FAQs
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Can I use other types of pasta for this Creamy Lemon Butter Pasta Recipe?
Absolutely! While linguini is traditional and works wonderfully, you can use spaghetti, fettuccine, penne, or even farfalle. The sauce clings beautifully to most pasta shapes, so pick whichever you prefer or have on hand.
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What if I don’t have white wine? Can I skip it?
Yes! Dry white wine adds brightness and depth, but chicken broth is a great non-alcoholic substitute. If using broth, consider adding a touch of lemon juice to boost acidity.
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How can I make this dish vegan?
Swap the butter for olive oil, use a plant-based cream or coconut cream in place of heavy cream, and substitute parmesan with a vegan cheese alternative or nutritional yeast. The flavor will differ a bit but still be delicious and creamy.
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Can I prepare this sauce ahead of time?
I recommend making the sauce fresh for best texture and flavor. However, you can prepare the lemon butter base (without cream and parmesan) a day ahead and finish it just before serving.
Final Thoughts
This Creamy Lemon Butter Pasta Recipe has genuinely become one of my go-to comfort dishes that feels elevated but never complicated. I love how it combines simple ingredients into something truly special that brings people around the table smiling. Give it a try—you’ll find it’s just as easy to make as it is to fall in love with. Once you nail this, it might even become your new weeknight staple like it did for me!
Print
Creamy Lemon Butter Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
This Creamy Lemon Butter Linguini recipe features tender linguini pasta coated in a luscious, zesty lemon butter sauce enhanced with garlic, white wine, and parmesan cheese. Perfect for a quick yet elegant dinner, this dish combines creamy textures with bright citrus flavors, making it both comforting and refreshing.
Ingredients
Pasta
- 8–10 ounces linguini (or pasta of your choice)
- ¼ cup reserved starchy pasta water
Sauce
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 ½ cup dry white wine or chicken broth
- 1 lemon – zested, then juiced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon dried parsley
- 1 cup heavy cream
- 1 ½ cups parmesan cheese, finely grated
Instructions
- Cook the pasta: Cook 8-10 ounces of linguini or your chosen pasta according to the package directions until al dente. Before draining, reserve ¼ cup of the starchy pasta cooking water to adjust the sauce later.
- Make the base of the sauce: Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Add the minced garlic and sauté until fragrant, about 60 seconds, being careful not to burn it.
- Add butter, wine, and lemon: Melt in 3 tablespoons of unsalted butter. Then pour in 1½ cups of dry white wine or chicken broth alongside the juice and zest of one lemon. Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes until the liquid reduces by half, concentrating the flavors.
- Season the sauce: Stir in ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ¼ teaspoon dried parsley to build a well-balanced flavor base.
- Add cream and cheese: Pour in 1 cup of heavy cream and let the sauce simmer gently for 5 minutes. Reduce heat to medium-low and gradually stir in 1½ cups of freshly grated parmesan cheese until melted and creamy.
- Adjust consistency: If the sauce becomes too thick, thin it out by adding a little of the reserved starchy pasta water, stirring until the desired consistency is achieved.
- Combine and serve: Toss the cooked linguini directly into the luscious lemon butter sauce, ensuring every strand is well coated. Garnish with extra grated parmesan cheese, lemon wedges, and freshly chopped parsley for a fresh finish.
Notes
- Use dry white wine for deeper flavor; substitute with chicken broth for a non-alcoholic option.
- Reserve pasta water is key to adjusting sauce texture and helping it cling to pasta.
- Grate fresh parmesan cheese for the best melting and flavor.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce will be less rich.
- Fresh parsley garnish adds a bright herbal note that complements the lemon.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 95 mg
