Linguine with Lemon Butter Sauce Recipe
This Linguine with Lemon Butter Sauce is a light and flavorful pasta dish, combining tender linguine with a zesty lemon-infused butter sauce enhanced by garlic, onion, and white wine. Finished with fresh parsley and shaved Parmesan, it’s a perfect balance of bright citrus and hearty comfort, served alongside crispy garlic bread for a satisfying meal.
- 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
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 as garnish
- 1/4 cup Parmesan cheese, shaved
- Garlic bread, for serving
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil and cook the linguine for one minute less than the package directions recommend to keep it al dente. Reserve one cup of the pasta cooking liquid before draining the pasta. Do not rinse the noodles.
- Prepare the sauce base: In the same large pot, melt 6 tablespoons of unsalted butter over medium heat. Add the diced yellow onion and stir to coat, cooking for 5-6 minutes until the onions are translucent and softened.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Add liquids and seasonings: Pour in 2 cups of white wine, then add the lemon juice and lemon zest from half a lemon. Season the sauce with 1 teaspoon kosher salt, 1/2 teaspoon coarse ground black pepper, and 1/2 teaspoon crushed red pepper flakes (optional). Stir and bring the mixture to a simmer, cooking for 2 minutes to meld the flavors.
- Combine pasta and sauce: Return the drained linguine to the pot with the sauce, tossing to coat evenly. If the sauce seems too thick, add some of the reserved pasta cooking liquid a little at a time until you reach your desired consistency.
- Serve: Plate the linguine and garnish generously with finely minced fresh parsley and shaved Parmesan cheese. Serve with lemon wedges on the side and garlic bread for a complete, delicious meal.
Notes
- Reserve pasta water to adjust sauce consistency if needed.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for best results.
- Freshly grated Parmesan can also be used instead of shaved.
- To keep the sauce bright, add lemon juice just before serving if preferred.
- For a spicier kick, increase crushed red pepper flakes.
Keywords: linguine, lemon butter sauce, pasta recipe, garlic, white wine sauce, Italian pasta, easy dinner, vegetarian pasta
