Lemon Garlic Butter Pasta (20 Minutes)

5 from 10 ratings

Lemon Garlic Butter Pasta (20 Minutes)

This lemon garlic butter pasta is a super simple and quick weeknight dinner that you can throw together in under 20 minutes. The flavorful and creamy garlic butter sauce is tossed with your favorite pasta for a dinner that will become a family favorite.

Prep Time5

Cook Time12

Total Time17

Course: Main Course, Side Dish

Cuisine: Fusion, Italian

Keyword: lemon butter garlic pasta, lemon butter garlic pasta sauce, pasta with lemon butter garlic sauce

Servings:

Author: Sarah Cook

Equipment

Ingredients

10 oz dry fettuccine noodles
2 tbsp unsalted butter
2 tbsp olive oil
6 cloves garlic {finely minced}
2 tbsp shallots {finely minced}
1 tbsp all-purpose flour
1/4 cup white cooking wine
3/4 cup chicken stock {sub in vegetable broth if needed}
1/2 cup whole milk {warmed}
1.5 tbsp lemon zest {~1 large lemon}
2 tsp lemon juice

Instructions

In a large saucepan bring 3 quarts of salted water to a boil.
Add fettuccine noodles and cook until al dente, ~10 minutes. Make the sauce while the pasta cooks.
10 oz dry fettuccine noodles
Drain all but ¼ cup of water from the fettuccine. Keep noodles in the saucepan with 1/4 cup of pasta water.
In a large deep frying pan melt butter over medium-low heat.
2 tbsp unsalted butter
Add olive oil, garlic, and shallots. Stir until shallots are starting to soften, and a few of the pieces are starting to brown ~5 minutes.
2 tbsp olive oil, 6 cloves garlic, 2 tbsp shallots
Sprinkle flour over the top of the garlic and shallots, and whisk to combine. Cook for 2 minutes.
1 tbsp all-purpose flour
Slowly whisk in white wine, chicken stock, warmed whole milk, lemon zest, and lemon juice, whisking constantly to incorporate.
1/4 cup white cooking wine, 3/4 cup chicken stock, 1/2 cup whole milk, 1.5 tbsp lemon zest, 2 tsp lemon juice
Increase the temperature to medium heat and whisk constantly while it cooks at a near boil for 2 minutes.
Reduce heat and add the cooked fettuccine noodles and ¼ cup pasta water to the lemon garlic butter mixture. Use tongs to combine the pasta and sauce. Cook for 1 minute.
Top pasta with fresh chopped parsley and grated pecorino or Parmesan.

Notes

Noodles - I used fettuccine but anything that is long and thin will work (spaghetti, angel hair, linguine).
Make sure you warm the milk before adding it to the butter sauce. Cold milk will curdle when it interacts with the lemon juice/zest.

Nutrition