Linguine with Lemon Butter Sauce Recipe

Introduction

Linguine with lemon butter sauce is a bright and flavorful pasta dish that’s simple yet elegant. The tangy lemon blends beautifully with rich butter and garlic, making it perfect for a quick weeknight dinner or a special occasion.

Ingredients

• 1 pound linguine
• 6 tablespoons unsalted butter
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 2 cups white wine
• 1/2 lemon, juiced and zested (reserve other half for serving wedges)
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons fresh parsley, finely minced (for garnish)
• 1/4 cup parmesan cheese, shaved
• Garlic bread, for serving

Instructions

1. Step 1: Cook linguine in a large pot of salted boiling water, stopping one minute before the package directions say to drain.
2. Step 2: Reserve one cup of the pasta cooking liquid, then drain the linguine and set aside. Do not rinse the noodles.
3. Step 3: In the same large pot, melt the unsalted butter over medium heat.
4. Step 4: Add the diced onions, stirring to coat them in butter, and cook for 5 to 6 minutes until translucent.
5. Step 5: Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Step 6: Pour in the white wine, then add the lemon juice, lemon zest, kosher salt, black pepper, and crushed red pepper flakes.
7. Step 7: Stir everything together and bring to a simmer, cooking for about 2 minutes.
8. Step 8: Add the linguine back to the pot and toss to coat in the sauce, adding reserved pasta water as needed to loosen the sauce.
9. Step 9: Serve immediately, garnishing with fresh parsley, shaved parmesan, and lemon wedges on the side. Enjoy with garlic bread.

Tips & Variations

• For a richer sauce, stir in a splash of heavy cream or more butter before serving.
• Swap white wine for vegetable broth if you prefer a non-alcoholic version.
• Add cooked shrimp or grilled chicken for extra protein.
• If you like a bit more heat, increase the crushed red pepper flakes to taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. The pasta is best enjoyed fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta instead of linguine?

Yes, you can substitute with fettuccine, spaghetti, or any long pasta shape you prefer. Cooking times may vary slightly.

Is it necessary to reserve the pasta cooking water?

Reserving pasta water is helpful because the starch in it helps the sauce cling to the noodles better, creating a silkier texture.

Linguine with Lemon Butter Sauce Recipe

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4.7 from 90 reviews

This Linguine with Lemon Butter Sauce recipe features al dente linguine tossed in a flavorful, tangy lemon butter sauce with aromatic onions, garlic, and a splash of white wine. Finished with fresh parsley, parmesan cheese, and served with garlic bread, this dish offers a perfect balance of bright citrus notes and rich buttery goodness for an elegant yet simple pasta meal.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound linguine

Sauce

• 6 tablespoons unsalted butter
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 2 cups white wine
• 1/2 lemon, juiced and zested (reserve other half for serving in wedges)
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon crushed red pepper flakes

Garnish and Serving

• 2 tablespoons fresh parsley, finely minced
• 1/4 cup parmesan cheese, shaved
• Garlic bread, for serving

Instructions

1. Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook for one minute less than the package directions indicate to ensure they are slightly underdone. Reserve one cup of the pasta cooking liquid, then drain the rest of the water. Do not rinse the linguine to preserve the starches which help the sauce adhere.
2. Sauté the onions: In the same large pot, melt the unsalted butter over medium heat. Add the diced yellow onions and stir well to coat in butter. Cook for 5 to 6 minutes or until the onions become translucent and soft.
3. Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
4. Simmer with wine and seasonings: Pour in the white wine along with lemon juice, lemon zest, kosher salt, black pepper, and crushed red pepper flakes. Stir everything together and allow the mixture to come to a simmer over medium heat for about 2 minutes to meld the flavors.
5. Combine pasta and sauce: Return the linguine to the pot and toss to coat evenly with the lemon butter sauce. Use reserved pasta water as needed to loosen the sauce if it seems too thick or to help the sauce cling to the noodles.
6. Garnish and serve: Transfer the pasta to serving bowls. Garnish each bowl with finely minced fresh parsley, shaved parmesan cheese, and arrange lemon wedges on the side. Serve immediately with garlic bread for a complete meal.

Notes

• Do not rinse the pasta after draining to retain surface starches that help the sauce stick better.
• Adjust crushed red pepper flakes according to spice preference or omit for a milder flavor.
• Use a dry white wine like Pinot Grigio or Sauvignon Blanc for best results in the sauce.
• Reserve pasta cooking water to adjust sauce consistency as needed.
• Serve immediately to enjoy the fresh bright flavors and avoid the butter sauce separating.

Keywords: Linguine, lemon butter sauce, pasta, Italian recipe, easy dinner, garlic bread, white wine sauce