https://www.copymethat.com/r/VbSRCBP0K/lemon-garlic-linguine/
139957841
HWp6luK
VbSRCBP0K
2024-11-14 22:28:31
Lemon-Garlic Linguine
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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.
Servings: 4
Servings: 4
Ingredients
- Salt
- 1 pound linguine
- 8 tablespoons unsalted butter
- 3 garlic cloves, peeled
- 1 large lemon
- Black pepper
- Grated Parmesan, crushed red pepper, parsley or a combination, for garnish (optional)
Steps
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 2 cups pasta water, then strain the noodles.
- 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 to taste, and add a few grinds of black pepper. 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.
- 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, more lemon zest (if any remains), crushed red pepper and/or parsley as you like.