Lemon-Garlic Linguine
Updated Feb. 3, 2025
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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)
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 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.
- Step 3
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 4
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
Comments
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!
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!
I used 1/2 butter 1/2 olive oil & it was delicious.
I assumed this recipe would be nothing special as I did not have to go out of my way to get any fancy ingredients. Boy was I wrong. I find myself thinking of the flavour hours after eating this dish… just superb. I’m not eating meat at the moment but when I do I’d like to add some pan fried chicken as a bit of protein and some extra flavour.
Delicious, super easy, and fast - this is a keeper for sure. I added some arugula because I had some that needed using. Added some capers. Served with Dan Pelosi’s Salmon Meatballs. Perfect for a dinner that looked and tasted high class but didn’t break the budget.
Didn't have linguine, used angel hair, cooked right in the Dutch oven with the sauce (1/2 butter, 1/2 EVOO) with approx 2 cups of diluted vegetable broth. (Had to add a little more water as I stirred it.) It cooked in about 2-3 minutes. Served with sautéed chicken tenders and oven roasted zucchini. Re. garlic: I'm not a fan of grating garlic or using a garlic press (thin slices for me). But what I feel is important is to prep the garlic 5-10 minutes (or longer) before cooking it. Look it up!