Lemon Garlic Linguine

Lemon Garlic Linguine served in a white square bowl with lemon wedges and Parmesan on marble. — Lemon Garlic Linguine with fresh lemon wedges, Parmesan, and herbs—light, flavorful, and easy to love.

Lemon Garlic Linguine is the ultimate weeknight pasta—simple, vibrant, and bursting with flavor. With every twirl, you get silky linguine coated in buttery olive oil, fresh garlic, and a generous squeeze of lemon that wakes up your whole palate. Even better? It comes together in under 30 minutes, using pantry staples you probably already have.

This comforting yet light dish is perfect for spring and summer nights when you crave something cozy but not heavy. The crushed red pepper adds just enough heat, while the Parmesan and herbs bring everything into perfect balance.

Interestingly, lemon and garlic have long been culinary soulmates—used in everything from ancient Mediterranean seafood stews to modern-day pasta sauces. They’re bright, sharp, and aromatic—just like this recipe.

Whether you’re cooking for yourself or impressing guests, Bright Lemon Garlic Linguine is a flavor-forward meal that tastes like sunshine in a bowl. It’s fresh, elegant, and always satisfying.

Recipe Yield: 4 servings

INGREDIENTS

12 oz linguine
4 tbsp unsalted butter
3 tbsp extra virgin olive oil
6 garlic cloves, thinly sliced
1 tsp lemon zest (from 1 large lemon)
3 tbsp freshly squeezed lemon juice
½ tsp crushed red pepper flakes
½ tsp sea salt (plus more for pasta water)
¼ tsp freshly cracked black pepper
½ cup finely grated Parmesan cheese (plus more for serving)
2 tbsp chopped fresh parsley
1 tbsp finely chopped chives
Reserved pasta water as needed (about ½ cup)

INSTRUCTIONS

1. Cook the pasta:
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to package instructions. Reserve ½ cup of pasta water, then drain the pasta.

2. Sauté the garlic:
Meanwhile, in a large skillet or Dutch oven over medium heat, melt the butter with olive oil. Add the sliced garlic and cook, stirring frequently, for 2–3 minutes, or until fragrant and lightly golden—watch carefully to avoid burning.

3. Build the sauce:
Reduce heat to low. Stir in the lemon zest, lemon juice, crushed red pepper flakes, salt, and black pepper. Let it simmer for 1 minute to allow the flavors to meld.

4. Combine with pasta:
Add the drained pasta to the skillet. Toss well to coat the linguine evenly in the sauce. If the mixture looks dry, add a splash of the reserved pasta water and toss again until glossy.

5. Finish and serve:
Stir in the Parmesan cheese, parsley, and chives. Toss until melted and combined. Taste and adjust seasoning if needed. Serve immediately, topped with extra cheese and herbs.

HELPFUL TIPS TO PERFECT THIS RECIPE

Use Fresh Garlic and Lemon: Freshly sliced garlic and freshly squeezed lemon juice elevate the brightness and flavor of this dish.
Reserve That Pasta Water: Don’t forget to save some pasta water! The starch helps emulsify the sauce and gives it that silky texture.
Add Protein or Veggies: Want to boost it? Try grilled shrimp, seared scallops, or a handful of spinach stirred in at the end.

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