Name: Linguine with Lemon Butter Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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 in 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 as garnish; 1/4 cup Parmesan cheese, shaved; Garlic bread, for serving

Jump to Recipe

Introduction

This linguine with lemon butter sauce is a bright and comforting pasta dish that combines rich butter, fresh lemon, and fragrant garlic. Easy to prepare and perfect for a weeknight dinner, it offers a flavorful twist on a classic Italian favorite.

The image shows a gray bowl filled with a simple pasta dish consisting of creamy yellow spaghetti noodles layered with scattered thin, pale yellow lemon slices on top. There are also flat, irregular pieces of white Parmesan cheese spread unevenly over the pasta, along with small bright green parsley leaves that add pops of color. Black pepper is sprinkled over the dish, giving tiny dark specks on all the layers. The bowl is set on a wooden board with some cheese pieces and parsley leaves scattered outside. A gold-colored fork and knife rest on a blue and white striped cloth to the left of the bowl. The background features a white marbled surface, and a piece of garlic-butter bread is seen at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

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 in 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

Step 1: Cook the linguine in a large pot of boiling salted water, stopping one minute before the package directions say to drain.
Step 2: Reserve one cup of the pasta cooking liquid, then drain the linguine and set aside without rinsing.
Step 3: In the same large pot, melt the unsalted butter over medium heat.
Step 4: Add the diced onion and stir to coat it in butter. Cook for 5 to 6 minutes until the onion is translucent.
Step 5: Add the minced garlic, stirring, and cook for 30 seconds until fragrant.
Step 6: Pour in the white wine, then add the lemon juice, lemon zest, kosher salt, black pepper, and crushed red pepper flakes. Stir to combine.
Step 7: Bring the mixture to a simmer and cook for 2 minutes to reduce and develop the flavors.
Step 8: Return the linguine to the pot and toss well to coat in the sauce. Add reserved pasta water as needed to loosen the sauce.
Step 9: Serve the pasta garnished with fresh parsley, shaved parmesan cheese, and lemon wedges on the side. Enjoy with warm garlic bread.

Tips & Variations

Use a dry white wine you enjoy drinking, like Sauvignon Blanc or Pinot Grigio, for the best flavor.
For a richer sauce, add a splash of heavy cream after simmering the wine and lemon mixture.
Skip the crushed red pepper flakes if you prefer a milder dish.
Freshly grated parmesan can be used instead of shaved for a more delicate texture.
Add cooked shrimp or grilled chicken for extra protein and a heartier meal.

Storage

Store any leftover linguine with lemon butter sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce and prevent drying out. It is best enjoyed fresh, as the lemon flavor is brightest immediately after preparation.

How to Serve

A bowl with blue floral patterns on white is filled with spaghetti pasta and artichoke hearts. The pasta is light yellow and smooth, with artichoke pieces scattered on top, showing pale green and yellow tones with some texture. Fresh green mint leaves are placed on top and around the dish, adding a pop of bright color. A silver fork held by a woman's hand is twirling some spaghetti from the bowl. The background shows fresh artichokes and halved lemons placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta?

Yes, you can use spaghetti, fettuccine, or any similar long pasta instead of linguine. Adjust cooking time according to the pasta’s package instructions.

What if I don’t have white wine?

If you prefer not to cook with alcohol, you can substitute the white wine with an equal amount of low-sodium chicken or vegetable broth mixed with 1 tablespoon of white wine vinegar or lemon juice to maintain acidity.