Lemon-Garlic Linguine
This luscious pasta dish is perfect for busy weeknights, and it's versatile enough to become extraordinary with the addition of seared scallops, shrimp, or mushrooms.Grated garlic, lemon zest, and black pepper infuse melted butter, thickened with starchy pasta water to form a thick sauce. A splash of lemon juice at the end adds a lively kick. While linguine's medium thickness is perfect, feel free to switch to any pasta shape you have available.
Ingredients
- Salt
- 1 pound linguine
- 8 tablespoons unsalted butter
- 3 garlic cloves peeled
- 1 large lemon
- Black pepper
- Grated Parmesan crushed red pepper, parsley or a combination, for garnish (optional)
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the linguine and cook until it reaches the desired texture, typically al dente. Reserve about 2 cups of the pasta water before draining the noodles.
- After draining the noodles, dry the pot and place it back on low heat. Add the butter and allow it to melt. While the butter is melting, grate the garlic directly into the pot. Stir the garlic until it becomes fragrant, usually for about 1 to 2 minutes. Then, finely grate lemon zest into the pot according to your preference, and season with freshly ground black pepper. Once the pepper begins to sizzle, pour in 1 cup of the reserved pasta water along with the cooked linguine. Increase the heat to medium-high and toss the ingredients vigorously. As the liquid in the pot reduces, add a few tablespoons of pasta water at a time, continuing to toss vigorously until the pasta is coated in a thick sauce, typically for 1 to 2 minutes.
- Once the desired sauce consistency is achieved, remove the pot from the heat. Squeeze the juice from the entire lemon into the pot and toss everything together to combine. Season with salt and pepper to taste. Optionally, garnish with Parmesan cheese, additional lemon zest, crushed red pepper, and/or parsley according to your preference.