Lemon-Garlic Linguine Recipe • 5★

Updated February 2, 2025

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

1:52Credit...The New York Times Cooking

This bright and creamy pasta is a weeknight go-to that can be embellished with seared scallops, shrimp or mushrooms to make it something special. Grated garlic, lemon zest and black pepper sizzle and bloom in melted butter to which starchy pasta water is added to create a thick sauce. A hit of lemon juice at the very end keeps it punchy. Linguine, which is not as thin as spaghetti or as thick as fettuccine, works well here, but if you have another pasta shape on-hand, feel free to swap it in.

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8 tablespoons unsalted butter

3 garlic cloves, peeled

Grated Parmesan, lemon zest, crushed red pepper, parsley or a combination, for garnish (optional)

Step 1Bring 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.

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 2Dry 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.

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 3When 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.

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 4Remove 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.

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.

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!

I used 1/2 butter 1/2 olive oil & it was delicious.

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!

Cut back for smaller portion, added olives, capers, artichoke hearts. 15 minutes to make, 5 minutes to eat. Be sure to add a lot of fresh chopped parsley…it matters.

Added another lemon’s zest and doubled the garlic. Also added some beautiful fresh shrimp that I had sautéed in olive oil and garlic. Fresh parsley is an underrated herb and was a lovely addition.

I rate this dish a high 4.

I’ve made this too many times to count! You’ll eat like you are dining in a fine, traditional Italian-American restaurant. It’s great with fish, seafood, any scallopini or perfect just on its own. It’s as excellent for company as it is for a last minute weeknight dinner when the pantry is bare. And you only dirty one pot!

Source: https://cooking.nytimes.com/recipes/1025371-lemon-garlic-linguine