By Ali Slagle
Updated May 20, 2024
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- 5(88)
- Notes
- Read community notes
This bright and creamy pasta is a weeknight go-to that can be embellished with seared scallops, shrimp or mushrooms to make it something special. Grated garlic, lemon zest and black pepper sizzle and bloom in melted butter to which starchy pasta water is added to create a thick sauce. A hit of lemon juice at the very end keeps it punchy. Linguine, which is not as thin as spaghetti or as thick as fettuccine, works well here, but if you have another pasta shape on-hand, feel free to swap it in.
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Ingredients
Yield:4 servings
- Salt
- 1pound linguine
- 8tablespoons unsalted butter
- 3garlic cloves, peeled
- 1large lemon
- Black pepper
- Grated Parmesan, 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.
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Preparation
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 strain 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 to taste, 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, more lemon zest (if any remains), crushed red pepper and/or parsley as you like.
Ratings
5
out of 5
88
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Cooking Notes
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Geoff
Made per recipe (with stated add-ins of parsley and crushed red pepper)… Omg. This just slaps. It can easily serve as a base for a whole host of ideas. Feelin’ fancy? Sauté some scallops! A little less fancy? Those shrimp sitting in your freezer! Not feeling seafood? Add chicken! Sautéed mushrooms, vegetables! Fried sage and Italian sausage (maybe with a little ricotta?)! So many amazing things to try!
Susan
Great suggestions!
BT
We loved it. I used slightly more lemon, salt and garlic. And I added shrimp. Yummy.
deidre
Oh so delicious! Added blanched asparagus and jumbo lump crab meat. Only had spaghetti—wish I’d had linguine but no matter. Will make again. The garlic, lemon and crushed red pepper flakes with ground black pepper mwah!
myraf
Great with scallops or shrimp especially! But chicken works too. Add parsley, cilantro or basil as available. Asparagus or any lightly cooked veg works.
Natalie B
This was, as others have stated, simply delicious. I added sautéed spot prawns because they were in season and you should add them to everything for the short window. (I meant to add asparagus too but this was made post-martinis so… I forgot. Next time, definitely. A bit more garlic, as another reviewer mentioned, wouldn’t hurt either.)
A
Is it a very simple and short recipe? Yes. Did it get me out of my cooking slump? Yes. Did I go back for seconds? Absolutely. Next time I will add more garlic but I always add more garlic so...
susan A
I would use Vegan/Plant based butter and make it a #sos Salt free, oil free Yummo dinner. Even use plant based Parmesan.
Renee
Add a dollop of ricotta in the middle of the bowl when serving. Thank you, Chef Frank @ Supper!!
pegan
I chose to make this on a Friday night with the house to myself and leftover cooked pasta in the fridge. I did not have pasta water to add, only plain water. I also added some fresh asparagus while the water was cooking off. Easy and delicious!! Thank you!
cindy
I made this one night after a couple of celebratory rich dinners. It was quick, easy, light. Even with a stick of butter. Lots of pepper, pasta water and a bit of Parmesan. It was perfect with a salad.
jocelyn
I added some toasted bread crumbs. Was really good!
Cassandra
Used unsalted butter per recipe and it needed a lot of salt. Didn’t have a lemon on hand, so used the concentrate stuff (don’t crucify me please). Added chopped spinach at the end too. Notwithstanding the lemon from concentrate, it was pretty tasty and simple to make.
Peter
We had some garden fresh asparagus; chopped & stirred into the pasta. Delicious served with salmon.
Ellen
Delicious! I used angel hair pasta, added some asparagus and a bit of rotisserie chicken. The lemon/parm/garlic/pepper is perfect.
Kevin
My wife is a lemon fiend and she loved this recipe as written - used salted kerrygold butter and one large lemon, and pappardelle pasta and it came out great - quick and easy!
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