Creamy Lemon Butter Pasta
Creamy Lemon Butter Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon kosher salt, plus more for pasta water
For the Creamy Lemon Butter Sauce
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1 lemon, zested and juiced
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
⏱️ 10 min
- 2
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min
- 3
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and stir in the lemon zest and lemon juice. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 3 min
- 4
Add the drained linguine to the skillet with the sauce. Toss to coat the pasta evenly. Gradually add 1 cup of the reserved pasta cooking water, a little at a time, while tossing, until the sauce reaches your desired consistency. It should be creamy and cling to the pasta.
⏱️ 3 min
- 5
Remove the skillet from the heat and stir in the 1/2 cup of freshly grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a little more of the reserved pasta water.
⏱️ 2 min
- 6
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Butter Pasta
For the Pasta
- 12 ounces linguine
- 1 tablespoon kosher salt, plus more for pasta water
For the Creamy Lemon Butter Sauce
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1 lemon, zested and juiced
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
⏱️ 10 min - 2
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min - 3
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and stir in the lemon zest and lemon juice. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 3 min - 4
Add the drained linguine to the skillet with the sauce. Toss to coat the pasta evenly. Gradually add 1 cup of the reserved pasta cooking water, a little at a time, while tossing, until the sauce reaches your desired consistency. It should be creamy and cling to the pasta.
⏱️ 3 min - 5
Remove the skillet from the heat and stir in the 1/2 cup of freshly grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a little more of the reserved pasta water.
⏱️ 2 min - 6
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.