Lemon Butter Garlic Pasta

A skillet filled with spaghetti pasta tossed in a creamy, lemon garlic cheese sauce, topped with freshly ground black pepper and garnished with chopped parsley.

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This Lemon Garlic Pasta is a quick and easy dish packed with bold flavor. Buttery garlic, fresh lemon, and parmesan come together to create a silky, no-cream pasta sauce that's light yet comforting. Ready in just 25 minutes, it's perfect for busy weeknights or a simple, satisfying meal. Serve it on its own or pair it with grilled chicken, shrimp, or a fresh side salad for a complete dinner!

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Main Dish, Main Dishes, Side Dish

Cuisine: American, Italian

Servings: people

Author: kara

Equipment

Large Pot
Colander
Large Skillet
Microplane or Zester
Juicer or Citrus Reamer
Garlic Press
Tongs or Pasta Spoon
Measuring Cups & Spoons

Ingredients

16 ounces spaghetti
2 tablespoons olive oil
6 tablespoons butter
8 cloves garlic minced
1-2 teaspoons red chili flakes
2 whole lemons zested and juiced
1 cup grated parmesan
Kosher salt & black pepper to taste
1 cup reserved pasta water
Fresh parsley optional

Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following package instructions. Before draining, reserve 1 cup of pasta water.
16 ounces spaghetti
In a large skillet, heat olive oil and butter over medium heat.
2 tablespoons olive oil, 6 tablespoons butter
Once melted, add the minced garlic and red chili flakes, stirring constantly for about 1 minute until fragrant. Be careful not to let the garlic burn.
8 cloves garlic, 1-2 teaspoons red chili flakes
Pour in ⅓ cup of reserved pasta water along with the zest and juice of both lemons. Stir well to combine and let it simmer for 30 seconds, allowing the flavors to blend into a bright lemon pasta sauce.
1 cup reserved pasta water, 2 whole lemons
Add the cooked spaghetti to the skillet and toss until evenly coated. If the pasta looks dry, add more reserved pasta water, 1-2 tablespoons at a time, until the garlic butter pasta sauce fully clings to the noodles.
Sprinkle in the grated parmesan and season with kosher salt and black pepper to taste. Toss everything together until the cheese melts into the sauce.
1 cup grated parmesan, Kosher salt & black pepper
Divide the lemon garlic pasta among four bowls, garnish with fresh parsley if desired, and serve immediately.
Fresh parsley

Video

Notes

Pasta Water Tip: You likely won’t need the full cup, but it’s better to have extra than not enough. Add it a little at a time to reach the perfect silky consistency.
Garlic Caution: Garlic burns quickly, so stir constantly and keep an eye on it. If it starts to brown too fast, lower the heat or add a splash of pasta water to cool the pan down.
Spice Level: Adjust the red chili flakes to taste—add more for heat, or leave them out for a milder flavor.
Protein Additions: Try adding grilled chicken, shrimp, or salmon for a heartier meal.
Vegetarian Variations: Toss in roasted asparagus, zucchini, or cherry tomatoes for extra flavor and texture.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of pasta water or olive oil to bring back the sauce’s silky texture.

Nutrition