Linguine with Lemon Butter Sauce

by Sabrina Snyder

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4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Linguine with Lemon Butter Sauce is an easy, bold, bright pasta dish. A zesty and savory recipe with gentle heat, creating balanced richness.

Delicious recipes like Shrimp Scampi and Lemon Butter Chicken, show how a handful of simple ingredients can transform humble Pasta into an amazing, mouthwatering dinner. 

Sabrina’s Linguine with Lemon Butter Sauce Recipe

Linguine with Lemon Butter Sauce is a delightful pasta dish that embodies a bright flavor. It makes the perfect side for a simple Grilled Chicken dish, but is fancy enough to serve at holidays like Easter. For an easy, refreshing vegetarian dinner, serve this pasta with a fresh side dish like Cucumber Tomato Salad, or a garden salad with Italian Dressing.

Dinner, then Dessert

Linguine with Lemon Butter Sauce Recipe

Linguine with Lemon Butter Sauce is an easy, bold, bright pasta dish. A zesty and savory recipe with gentle heat, creating balanced richness.
Yield 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Italian
Author Sabrina Snyder
Dinner plate with pasta, lemon, and parmesan cheese.
PrintRate

Ingredients
 

  • 1 pound linguine
  • 6 tablespoons unsalted butter
  • 1 yellow onion , diced
  • 6 cloves garlic , minced
  • 2 cups white wine
  • 1/2 lemon , juiced and zested (reserve other half for serving in wedges)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh parsley , finely minced as garnish
  • 1/4 cup parmesan cheese , shaved
  • garlic bread , for serving

Instructions

  • Cook linguine one minute shy of the directions on the box in a large pot.
  • Reserve one cup of the cooking liquid, drain the rest and set aside (do not rinse the noodles).
  • Add unsalted butter to your large pot on medium heat.
  • Add in the onions, stir to coat, and cook for 5-6 minutes until translucent.
  • Add in the garlic, stir, and cook for 30 seconds.
  • Add in the white wine, lemon juice and lemon zest, salt, black pepper and crushed red pepper flakes (optional).
  • Stir and cook for 2 minutes to bring to a simmer.
  • Add lemon wedges on the side of the bowl and garnish with finely minced fresh parsley, parmesan cheese and garlic bread.

Nutrition

Calories: 715kcal | Carbohydrates: 93g | Protein: 18g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 704mg | Potassium: 430mg | Fiber: 4g | Sugar: 6g | Vitamin A: 819IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 2mg

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Pasta dish with bread slices and lemon slices

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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