Garlic Butter Linguine Delight (Printable)

Linguine tossed in garlic butter sauce with fresh parsley and optional Parmesan for a quick meal.

# Components:

→ Pasta

01 - 14 oz linguine

→ Sauce

02 - 6 tbsp unsalted butter
03 - 6 large garlic cloves, finely minced
04 - 1/4 tsp crushed red pepper flakes (optional)
05 - Zest of 1 lemon (optional)
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper

→ Finishing

08 - 1/2 cup fresh flat-leaf parsley, finely chopped
09 - 1/2 cup freshly grated Parmesan cheese (optional)
10 - Extra lemon wedges, to serve

# Directions:

01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain linguine.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Stir in crushed red pepper flakes and lemon zest if using.
03 - Add drained linguine to the skillet and toss to coat with garlic butter. Gradually add reserved pasta water as needed to achieve a silky sauce that coats the pasta smoothly.
04 - Season with sea salt and black pepper. Stir in chopped parsley and half of the Parmesan cheese if using. Toss to combine thoroughly.
05 - Plate immediately, garnished with remaining Parmesan and lemon wedges on the side.

# Expert Advice:

01 -
  • It comes together in 20 minutes, which means you can go from hungry to satisfied without any real planning.
  • The silky sauce clings to every strand of pasta in a way that feels almost luxurious despite using just a handful of ingredients.
  • Garlic becomes sweet and mellow when cooked this way, nothing harsh or overpowering about it.
02 -
  • Garlic burns easily if the heat is too high, turning bitter and ruining the whole dish, so keep that flame at medium and stay nearby while it cooks.
  • That reserved pasta water is not optional, it's the difference between a sauce that sticks and one that slides right off the noodles.
  • Timing matters because once pasta is done, it needs to meet the butter immediately or it'll start to stick together and clump up.
03 -
  • Keep the pasta water nearby the whole time because you can always add more but you can't take it back, and it's the secret to a sauce that feels silky instead of greasy.
  • If you're cooking for someone special, finish with a generous squeeze of fresh lemon juice over each bowl right before serving, letting them see you do it, because the aroma is part of the experience.
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