Creamy Lemon Butter Linguini
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).
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.