
Letโs be honest – some nights, you just need a quick and delicious dinner on the table fast.
Enter: Lemon Butter Linguine. With just a few pantry staples and 20 minutes on the clock, you can whip up this elegant, restaurant-quality meal that tastes like sunshine in a bowl.
This dish not only fits the bill, but it also delivers fresh, tangy flavor and buttery richness without the need for cream or complicated ingredients.
Creamy, garlicky, bright with lemon, and finished with parmesan and herbs, this dish is the ultimate weeknight pasta solution.
Letโs dive into how you can make it tonight.
Ingredients Youโll Need
This simple lemon butter linguine comes together with just a handful of ingredients:
- Linguine โ You can use any long pasta, but linguine holds onto the lemon-butter sauce especially well.
- Butter โ Unsalted is best so you can control the saltiness.
- Garlic โ Freshly minced garlic adds depth and richness.
- Lemon โ Both zest and juice for maximum brightness.
- Parmesan cheese โ Adds creaminess and umami.
- Pasta water โ Helps emulsify and thicken the sauce.
- Salt and black pepper โ To season and enhance flavors.
- Optional: Fresh parsley or basil for garnish.
Substitutions: Use gluten-free linguine if needed. For dairy-free versions, swap butter with olive oil and omit parmesan or use a plant-based alternative.
How to Make Lemon Butter Linguine in 20 Minutes
This dish comes together in one pot and one pan, making cleanup a breeze.
- Cook the pasta
Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente. Reserve ยฝ cup of pasta water before draining. - Make the lemon butter sauce
In a large skillet over medium heat, melt the butter. Add minced garlic and sautรฉ for 30โ60 seconds until fragrant, but not browned. - Add lemon
Stir in lemon zest and lemon juice. Let it bubble for a minute, then add ยผ cup of reserved pasta water to help emulsify the sauce. - Toss the pasta
Add the drained linguine directly into the skillet. Toss until the noodles are fully coated in the sauce. - Finish with cheese and herbs
Turn off the heat and sprinkle in freshly grated parmesan, stirring gently until melted. Add more pasta water if needed to loosen the sauce. Season with salt and freshly ground black pepper to taste. Top with chopped parsley or basil.
Time-saving tip: Start the sauce while the pasta cooks to keep prep time under 20 minutes.
Tips for the Perfect Sauce Texture
- Use starchy pasta water to help the butter and lemon emulsify into a silky sauce.
- Donโt add cheese over high heat or it may clumpโwait until the pan is off the burner.
- Balance the acidity by adjusting the ratio of lemon juice and parmesan.
- Add a touch of olive oil for extra richness if desired.
Customization Ideas (Still in 20 Minutes!)
Lemon butter linguine is endlessly flexible. Here are quick additions that wonโt stretch your cooking time:
- Add protein: Stir in cooked shrimp, rotisserie chicken, or canned tuna.
- Vegetables: Toss in sautรฉed spinach, peas, or cherry tomatoes.
- Spice it up: Add a pinch of red pepper flakes for heat.
- Chilled pasta version: Rinse pasta and chill for a cold lemon pasta salad with cucumbers and arugula.
What to Serve with Lemon Butter Linguine
This pasta pairs well with a variety of quick sides:
- Arugula salad with olive oil and shaved parmesan
- Garlic bread or toasted sourdough
- Roasted asparagus or steamed green beans
For beverages, pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, sparkling water with lemon is refreshing and on theme.
Recipe FAQ’s
Can I add protein to make it a fuller meal?
Absolutely. Try cooked shrimp, grilled chicken, or canned tuna stirred in at the end.
Will this work with other types of pasta?
Yes! Spaghetti, fettuccine, or even short pasta like penne work well with this sauce.
Can I make this lemon butter linguine gluten-free?
Yes, simply substitute the linguine with your favorite gluten-free pasta. Cooking times may vary slightly.
Easy Lemon Butter Linguine (Ready in 20 Minutes)
Ingredients
- 8 oz linguine or spaghetti
- 3 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 tablespoon lemon zest from 1 large lemon
- 3 tablespoons fresh lemon juice from 1โ2 lemons
- ยฝ cup reserved pasta water
- ยฝ cup grated parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley or basil optional, for garnish
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente. Reserve ยฝ cup of pasta water before draining.
Make the lemon butter sauce
- In a large skillet over medium heat, melt the butter. Add minced garlic and sautรฉ for 30โ60 seconds until fragrant, but not browned.
Add lemon
- Stir in lemon zest and lemon juice. Let it bubble for a minute, then add ยผ cup of reserved pasta water to help emulsify the sauce.
Toss the pasta
- Add the drained linguine directly into the skillet. Toss until the noodles are fully coated in the sauce.
Finish with cheese and herbs
- Turn off the heat and sprinkle in freshly grated parmesan, stirring gently until melted. Add more pasta water if needed to loosen the sauce. Season with salt and freshly ground black pepper to taste. Top with chopped parsley or basil.