If you’re craving something simple yet bursting with flavor, lemon garlic pasta is the dish that delivers every time. With its zesty citrus notes, rich garlic aroma, and comforting pasta base, it’s a quick and irresistible meal that feels gourmet without the fuss. Curious how just a few ingredients can create such magic? Keep reading—you’ll want this in your weekly rotation.
Lemon Garlic Pasta
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Description
Lemon garlic pasta is the dish I turn to when I need a little sunshine in a bowl. It is quick and so deeply satisfying, with its bright lemony tang, silky butter-garlic sauce, and a comforting base of perfectly twirled noodles. I have made it more times than I can count, especially when I want something that feels light but cozy at the same time.
This recipe comes from my love of simple Italian cooking, where the freshest ingredients speak loudest. Whether you are just home from work and craving something delicious fast, or you are planning a quiet date night in, this pasta delivers every time. I often pair it with a green salad or roasted asparagus, but truly, it holds its own beautifully.
Why You’ll Love This Recipe
- It comes together in under 30 minutes with minimal prep
- You only need pantry staples and fresh lemon
- The flavor is light, vibrant, and never boring
- You can dress it up with shrimp or chicken, or keep it meatless
- It is a great vegetarian main everyone loves
Serving and Storage Tips
Lemon garlic pasta is at its very best right off the stove. That is when the sauce clings perfectly and the flavors are bright and fragrant. If you do have leftovers, do not worry — store them in an airtight container in the fridge and gently reheat on the stove with a splash of water or broth. Avoid the microwave if you can, as it tends to dry things out.
I do not recommend freezing this dish, as the delicate emulsion of lemon and butter does not hold up well once thawed. If you’re doing meal prep, you can cook the pasta separately and prep the sauce ingredients ahead of time. Just warm the sauce and toss with hot pasta right before serving.
Ingredients
- 12 ounces spaghetti or linguine
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 6 garlic cloves minced
- 1 lemon zested and juiced
- 1 teaspoon salt
- Half teaspoon ground black pepper
- Half teaspoon red pepper flakes
- Half cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 cup reserved pasta water
Equipment
- Large pot
- Large skillet
- Colander
- Tongs or pasta fork
- Zester or microplane
- Citrus juicer
- Measuring cups
- Measuring spoons
Instructions
- Bring water to boil: Fill a large pot with water and bring it to a rolling boil. Salt it well — think as salty as the sea — and add the pasta. Cook until al dente. Scoop out one cup of pasta water before draining, then set it aside. That starchy water is gold for our sauce.
- Sauté garlic: While your pasta cooks, get a large skillet warming over medium heat. Add the olive oil and butter. Once butter melts and foams, stir in the garlic. Cook for just about 1 to 2 minutes — you want it fragrant and soft, not brown. Burnt garlic is a no.
- Add lemon and spice: Stir in the lemon zest and red pepper flakes. Let it cook for 30 seconds to release all those citrus oils and a gentle heat from the chili.
- Build the sauce: Pour in the lemon juice and about half a cup of the reserved pasta water. Simmer the mixture for a couple of minutes so it emulsifies into a wonderfully smooth base.
- Toss in the pasta: Add the drained noodles directly into the skillet. Grab your tongs and give them a good toss so every strand is glossed in sauce.
- Finish with cheese: Sprinkle in the Parmesan, salt, and pepper. Stir gently while the cheese melts and forms a velvety coating. If things feel too dry, add a touch more pasta water until it is just how you like it.
- Freshen up: Turn off the heat and toss in the fresh parsley. This little pop of green ties in beautifully with the lemon.
- Serve warm: Plate the pasta right away. I love a final grating of Parmesan and a little extra lemon zest on top to bring it home.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen shrimp?
Yes, just make sure they are completely thawed and patted dry before cooking to avoid excess moisture. Sauté them with a little oil before adding to the pasta or toss them in right at the end.
What type of Parmesan works best?
Use real Parmigiano-Reggiano and grate it yourself. Pre-shredded cheese often has anti-caking agents that prevent it from melting into the sauce properly.
Can I make this dairy-free?
You can substitute the butter with olive oil and use nutritional yeast instead of Parmesan for a dairy-free version. The flavor will be slightly different but still very delicious.
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