Lemon garlic pasta

This lemon garlic pasta offers a bright, bright burst of flavour with every bite. For a simple and elegant meal perfect for a busy weekday evening, throw al dente spaghetti with butter garlic lemon sauce with hints of red chili pepper flakes.

Customize with protein

This lemon garlic pasta recipe is great on its own, but it was also a success with shrimp, lobster and chicken. All three options pair beautifully with the bright, buttery flavor of pasta.

Here’s the recipe for the lemon garlic shrimp pasta, lemon garlic shrimp, lobster pasta and chicken versions:

How to make lemon garlic pasta

Step 1: Cook the pasta al dente according to the package instructions. Store 1 cup of pasta water before draining.

Step 2: Preheat a large frying pan or pan over medium heat. Add olive oil and butter, then add garlic and red chili flakes. Cook and stir for about 30 seconds.

A frying pan filled with baking butter and garlic.

Step 3: Reduce heat to medium and add drained pasta noodles and 1/4 cup of reserved pasta water. Coat the pasta evenly over the garlic butter sauce.

Step 4: Remove the pan from the heat and toss with fresh lemon juice, lemon zest and parsley. Season with salt and pepper. Provide immediately for the best results.

Recipe Tips and Variations

Noodles – Most pasta noodles work with this recipe. Think penne, fettchin, bucatini, linguine, or angel hair pasta. Even squid ink pasta would be great. For a healthier option, use Zucchini noodles. Add Textures – Enhance your Lobster Ravioli recipes with Pangrattato or Crispy Prosciutto. Parmesan cheese – Cook with chatty Parmesan cheese for a cheesy finish. Creamy Lemon Garlic Sauce – 1/4 cup heavy cream, instead of reserved water, prepare a creamy sauce. Fresh Herbs – Add flavorful herbs such as fresh basil, rosemary, and thyme.

Garlic Lemon Pasta Side Dish Ideas

Here are some side dish ideas to serve with lemon garlic pasta: garlic bread, peas, spinach, broccoli, asparagus, sautéed zucchini, green beans, or Brussels sprouts.

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Preparation time: 10 Min

Cooking time: 10 Min

Total time: 20 Min

Serving: 4 people

calorie: 392kcal

author: Darcy Olson

Fee: $5

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material

8 Oz Dried pasta (*Note 1)3 TBSP olive oil3 TBSP Unsalted butter4 cloves Garlic, finely chopped¼ Small spoons Red chili pepper flakes1 Lemon, juice and skin¼ cup parsleySalt and black pepper, tastes

Instructions

Bring a large pot of salted water to a boil. Cook the pasta until al dente (see the back of the pasta package for exact cooking time). Reserve drainage, 1 cup of pasta water.

While the pasta is cooked, preheat a large skillet over medium heat and add olive oil and butter. Once it melts, add the garlic and red chili flakes. Stir for 30 seconds to cook.

Lower the heat to medium and add drained pasta noodles and 1/4 cup of reserved pasta water. Stir until pasta is well coated with sauce. If the pasta appears to be too dry, add more reserved pasta water.

Remove the frying pan from the heat. Stir in lemon juice, peel, season with salt and pepper and taste. Transfer to individual serving bowls and serve with fresh parsley. Serve immediately for the best texture.

Note

Note 1 – Long pasta noodles work. Fettchin, linguine, or angel hair pasta makes great options.
Remains and Storage – Store leftovers in a fridge airtight container for up to 3 days.

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