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
Scale
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
