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Easy and amazing Creamy Lemon Butter Linguini with lots of fresh garlic and parmesan cheese. This pasta dish is zesty, creamy, and so easy to make! (Pasta al Limone). Make it with chicken, salmon, or shrimp!
Creamy Lemon Butter Linguini Recipe – Pasta al Limone
Can we take a moment to appreciate this Creamy Lemon Butter Linguini? It’s full of with bright, zesty lemon flavor and, best of all, it’s super easy to whip up. After 13 years in the recipe world, I still find it surprising when a dish this loved in my home hasn’t been shared here yet!
This pasta is a perfect example of simple ingredients—just butter, garlic, lemon, and cream—coming together to create a flavor-packed meal. It’s also incredibly versatile; add chicken, shrimp, salmon, or roasted veggies to customize it!
Last week, after struggling with my kid’s math homework 🤪 (I say this as a former math teacher), this creamy pasta was just the comfort dinner we needed. Who else feels like math has gotten way harder these days?
This easy lemon butter pasta pairs perfectly with my most favorite garlic bread and a Caesar salad!
I hope you love this dish as much as we do!
❤️ Ashley
PS: Another name for this is Pasta al Limone!
how to make creamy lemon butter linguini
Here’s a brief overview of how to make this quick and easy dinner. The full recipe is found in the printable recipe card below:
- Gather the ingredients – customize with chicken, shrimp, salmon, or roasted veggies!
- Cook the linguini – or other pasta of your choice!
- Make the sauce.
- Combine the Pasta and Sauce.
- Serve and Enjoy!
cook the linguini
Always start with a large pot of salted boiling water! You’ll want about 1-2 tablespoons of salt per 4 quarts of water. Cook according to package directions – al dente is best! Reserve about ¼ cup starchy pasta water for the sauce.
make the sauce
This sauce, you guys! It’s lemony and buttery with garlic and so good! Fresh garlic is best, and make sure to use freshly grated parmesan cheese. Finely grated parmesan cheese works well. I like to use my microplane grater for the task. Here’s the one I have. A microplane grater is always the perfect tool for zesting lemons.
combine pasta and sauce
Add the cooked linguini to the sauce and toss to coat. If the sauce is too thick, add a little of that reserved pasta water until you’ve reached your desired consistency. I like to finish with a little extra finely grated parmesan cheese and fresh cracker pepper. Garnish with fresh lemon wedges or slices.
tips and variations for lemon butter linguine
Here are a few tips to ensure that this Creamy Lemon Butter Linguini turns out perfect every time!
- Use fresh lemons – fresh lemon juice and zest make a huge difference in flavor. Trust!
- Don’t overcook the pasta – set a timer and cook to al dente. Don’t forget to reserve some pasta water!
- Add protein or veggies – grilled chicken, shrimp, salmon, or veggies!
- Seasonings: I use Italian seasoning and parsley flake, try adding red pepper flake for a little kick or garlic powder for a little extra garlic taste!
This Creamy Lemon Butter Linguini is the perfect balance of light and creamy while also being fresh, vibrant, and lemony! Try it out tonight and let me know what you think. I love to hear from you! Enjoy! 🍝💛
Creamy Lemon Butter Linguini
Ingredients
- 8-10 ounces linguini (or pasta of your choice)
- 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 other pasta of choice according to package directions. Reserve ¼ cup starchy pasta water before draining.
- Make the sauce: Heat 1 tablespoon olive oil over medium high heat. Add in 4 cloves of minced garlic and cook until fragrant, about 60 seconds.
- Melt in 3 tablespoons unsalted butter then pour in 1 and ½ cups dry white wine or chicken broth and the juice and zest from 1 lemon. Bring to a boil, then reduce heat and let it simmer for about 10 minutes, reducing by half.
- Add in ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ¼ teaspoon dried parsley.
- Stir in 1 cup heavy cream. Simmer for about 5 minutes then reduce the heat to medium-low and stir in 1 and ½ cups freshly grated parmesan cheese.
- If sauce is too thick, thin it out with a bit of reserved starchy pasta water.
- Combine pasta with sauce and serve: combine linguini with lemon butter sauce and toss to coat. Garnish with fresh grated parmesan cheese, lemon wedges, and chopped fresh parsley.
