Lemon-Garlic Linguine
Updated June 11, 2024
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Salt
- 1pound linguine
- 8tablespoons unsalted butter
- 3garlic cloves, peeled
- 1large lemon
- Black pepper
- Grated Parmesan, lemon zest, crushed red pepper, parsley or a combination, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
637 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 88 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 15 grams protein; 397 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 2 cups pasta water, then drain the noodles.
- Step 2
Dry the pot, then return to low heat and add the butter. While the butter melts, grate the garlic over the butter. Stir until the garlic is fragrant, 1 to 2 minutes. Finely grate the zest of the lemon into the pot, and add a few grinds of black pepper. When the pepper is sizzling, add 1 cup pasta water and the cooked pasta. Increase heat to medium-high and toss vigorously. As the liquid in the pot evaporates, add another few tablespoons of pasta water. Repeat, tossing vigorously and adding pasta water, until the pasta is glossed in a thick sauce, 1 to 2 minutes.
- Step 3
Remove from heat, squeeze in the juice of the whole lemon, and toss to combine. Season to taste with salt and pepper. Optionally, top with Parmesan, lemon zest, crushed red pepper and/or parsley as you like.
Private Notes
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Cooking Notes
Shortonbrains
I cut this recipe in half because it was only me eating and it was still too much...leftovers! (just kidding, I ate it all!) Added a few handfuls of arugula at the end when the pot was off the heat and I was squeezing in the lemon juice so it wouldn't completely wilt. The peppery/crunchiness of the arugula really made it for me. I recommend a gin and tonic while cooking and probably another one at the table with this dish!
Melissa
Although I've cooked dozens and dozens of NYT recipes with great success, this is my first time commenting. This pasta was epic. This is restaurant quality flavor yet so easy and so delicious. I halved the recipe and added a half pound of shrimp that I had tossed with garlic and onion powder and cooked under the broiler for 5 minutes. This whole dish came together in 15 minutes. I am just tickled. Thank you Ali Slagle!
Andrea
We added some frozen spinach while the pasta was boiling and a chopped rotisserie chicken breast and it was Amazing and took about the same amount of time as boxed mac n cheese. Winner winner chicken pasta dinner!!
Bea Seeking
Pressing the garlic is easier and wastes less.
Lucy
Added some shrimps and two tablespoons of capers for extra protein and taste.
Sarah
I added baby spinach, flaked cooked salmon to make it a complete meal. Also red pepper flakes. No Parmesan. Very tasty.
Nanorama
A whole stick of butter makes everything taste great, but my cardiologist would have something to say. Has anybody tried using olive oil?
Maria S.
Tasty. I added baby spinach once pasta was added back to pot. Would be better with sautéed shrimp added.
Brad P.
Made as written with the addition of parmesan and few leaves of fresh tarragon . Delicious! Pan seared scallops or shrimp would be a great addition next time, and there will be a next time.
Sue
Just add more lemon to taste next time. Such a great pasta dish for the hit summer nights.
Steve Bennett
My family - especially my wife - raved about this meal. Simple, summery and fresh! I added 1-inch pieces of chicken as a protein. This will be going into heavy rotation.
Suzanne Lovell
am always looking for ways to veganize a good recipe so can share with our daughter. Would you elaborate on the changes you make? When did you add the nutritional yeast? Did you sub vegan butter in equal amounts as regular? Thanks
MMC
I made this last night for dinner, halving the linguine. I made a full sauce recipe, using half butter and half EVOO. I added sauteed mushrooms and fresh basil and thyme from my garden, then garnished it with grated parm and fresh parsley. I served it with roasted broccolini. I love lemon and thought the dish was lovely!
Susie Moloney
I want a recipe for the lemon basil arugula salad! That sounds AMAZING!
johnjohnson
sounds more like a different recipe. ;)
Kitty
I made this for a meal during the "no-fiber 3 days prior to colonoscopy prep diet" & added a can of tuna at the end of cooking. It was delicious, good enough to make when not needing to eat no-fiber.
Suzanne
Excellent, no tweaks needed!
CM
Good easy pasta dish. I only used half the butter, and 1.5 tbsp EVOO. Added some spinach as well for some greens. Would be good as a side dish with lemon chicken or salmon.
Leah
Wonderfully versatile
Cynthia Morrow
Fantastic with crimini mushrooms and parsley. I'm gluten free (celiac) and it's a perfect weeknight recipe that both my normal husband and I can enjoy together.
Nanorama
A whole stick of butter makes everything taste great, but my cardiologist would have something to say. Has anybody tried using olive oil?
Kitty
I used 1/2 butter 1/2 olive oil & it was delicious.
ClevelandKAW
Made this for Father's Day and it was a total hit. Quickly cooked some pink tiger shrimp in a pan used to make some lemony-garlicky asparagus then added them at the end with lots of fresh chopped curly parsley, a little more salt and pepper, and several heaping tablespoons of Parm-Reg. Everyone had seconds!
Scout
This is delicious! I halved the recipe and followed the directions provided. Once on our plates, we sprinkled with additional high quality black pepper and Parmesan. Served with broccolini and trout baked in parchment. Will definitely make again.
Julia
Bland- pasta with butter and Parmesan alone is better and far less work. The pasta needs to be significantly underdone initially to avoid overcooking.
Karen DD
I used a mix of butter (salted) and Lactantia Provençal Garlic Butter, and juice/rind of two medium (rather than 1 large) lemons, but otherwise wholly followed the recipe, with addition of parmesan before serving. It was perfect.
Pamela R.
This light but hearty dish is our new summer staple. Great on its own, but really shines next to salmon. We liked to blend in about 1/3 cup of parmesan.
Alexandra
I’m honestly confused about why this recipe has so many 5-star reviews. I ended up doubling the lemon zest, juice, and garlic and still think it tasted like a slightly elevated version of the pasta with butter I occasionally feed my toddler on busy evenings. She had 3rds, but also asked for more cheese about every 45 seconds…I think she agreed it was bland. In summary: tasty (especially with lots of parm), but essentially nursery food.
Leonie
I make a similar recipe- I use olive oil instead of butter, while the pasta cooks I add 2 minced gloves of garlic and juice of one lemon (don’t add too much, better add more later) to the olive oil. I continuously add pasta water so nothing burns. When the pasta is done, I add more pasta water and a can of mackerel. Really great summer pasta.
jeanne
Made this a second time and this time, remembered the lemon juice. Very good!
Stephanke Thomson
This was great! Made exactly as written. Restaurant worthy. You are on a roll!!
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