It's hard to resist a bowl of Lemon Butter and Garlic Pasta — with just 5 ingredients this 10-minute meal is perfect for those times when you want a quick yet delicious bowl of pasta.
The fresh, zingy citrus flavor pairs beautifully with the umami-rich butter, making every bite bright and satisfying without the added richness of cream.
If you’re a fan of buttery pasta recipes, try my Brown Butter and Sage Pasta recipe. Or for more lemony pasta, check out my Lemon and Ricotta Pasta Sauce, Capers Lemon Pasta, Lemon Shrimp Pasta, Lemon Pesto, and Greek Orzo Lemon Soup.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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4 reasons why you'll love this recipe:
- Super quick – ready in just 10 minutes, perfect for busy days.
- Only 5 ingredients – all you need are lemons, butter, garlic, parsley, and your favorite pasta.
- Adaptable – add grilled chicken, shrimp, or extra veggies.
- Lighter option – enjoy the bright, lemony flavor without the heaviness of cream.
🛒 Key ingredients:
- Lemons – Choose ripe lemons with a balanced sweetness and fresh, citrusy flavor. Unripe lemons can be overly acidic and sharp, which may overwhelm the sauce.
- Fresh parsley – Finely chopped and stirred in just before serving, parsley adds a subtle, fresh taste that balances the rich butter.
- Pasta – I find that lemon butter pairs best with long pasta varieties like linguine, spaghetti, tagliatelle, or pappardelle. But feel free to use your favorite type!
Substitutions & variations:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Add chicken – Grilled or pan-seared chicken adds extra protein to make the pasta more filling.
- Shrimp – Sautéed shrimp pairs beautifully with lemon and butter.
- Grilled veggies – Try adding grilled zucchini, asparagus, or cherry tomatoes for extra color and flavor.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: While the pasta cooks, heat a large skillet over medium heat and melt the butter. Sauté the garlic for 1-2 minutes. Stir in the lemon zest, lemon juice, black pepper, and parsley.
Step 2: Add the cooked pasta to the skillet, tossing it well in the lemon butter sauce to ensure every strand is coated. Add a little reserved pasta water if extra moisture is needed.
🍽️ Serving suggestions
- Side salad: Serve with a fresh arugula and tomato salad drizzled with a tangy balsamic dressing.
- Wine pairing: A chilled Pinot Grigio or Sauvignon Blanc – these crisp, light wines complement citrusy flavors.
Expert Tips
- Be generous when salting the pasta water – Aim for the saltiness of the ocean. Most of the salt gets drained away, so it won’t all end up in your pasta.
- Use ripe lemons – They bring a sweet, citrusy flavor, while unripe lemons can taste too bitter and overpower the dish.
- Reserve some pasta water – This starchy water is great for adding extra moisture to the sauce if it’s too thick or dry.
🙋 Recipe FAQs
You can use either. I often use salted butter to save adding extra salt, but with unsalted butter, you have more control over the saltiness. Remember the saltiness of salted butter can vary and some may be overly salty.
Absolutely! Adding ½ teaspoon of chili flakes can give the dish a nice spicy kick.
This dish is best made fresh, but it will keep in the fridge for up to two days. Reheat it on the stovetop or in the microwave, adding a splash of water if needed.
Fresh lemon juice is best, but you can use bottled lemon juice if needed. Just note that the flavor may be a bit less vibrant.
Did you try this recipe?
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📖 Recipe
Recipe Card
Lemon Butter Pasta
Ingredients
- ½ cup butter
- 4 cloves garlic crushed
- 4 lemons zest (Note 1)
- 2 lemons juice
- 8 tablespoon parsley finely chopped (Note 2)
- 1 teaspoon black pepper
- 14 oz (400 g) pasta (Note 3)
To serve
- Parmesan
Instructions
- Cook the pasta in generously salted water according to packet instructions.
- Meanwhile, place a large skillet over a medium heat and melt the butter.
- Add the garlic and fry for a minute or two until fragrant.
- Stir in the lemon zest, lemon juice, parsley, and black pepper.
- Add the cooked pasta and toss until evenly coated in the lemon butter.
- Serve immediateily with freshly grated parmesan.
Notes
- Lemons – Choose ripe lemons with a balanced sweetness and fresh, citrusy flavor. Unripe lemons can be overly acidic and sharp, which may overwhelm the sauce.
- Fresh parsley – Finely chopped and stirred in just before serving, parsley adds a subtle, fresh taste that balances the rich butter.
- Pasta – I find that lemon butter pairs best with long pasta varieties like linguine, spaghetti, tagliatelle, or pappardelle. But feel free to use your favorite type
Tried this lemon butter and garlic pasta tonight and wow, sooo good. Super simple ingredients but the flavor was way bigger than I expected. I used spaghetti and tossed in some spinach I had lying around.
Thinking about trying it with shrimp next time — have you ever done that? Feels like the kind of dish that’d be awesome for a quick weeknight dinner or something a little fancy. Either way, definitely keeping this one in rotation.