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10 minute Lemon Butter Garlic Pasta Sauce

Chelsea Peachtree
This lemon butter garlic pasta is my go-to light and bright pasta dish. It's made with flavorful, fresh ingredients and will have everyone coming back for more. Have this simple pasta dish ready in 10 minutes!
5 from 3 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 702 kcal

Ingredients
  

  • 3 tbsp lemon juice fresh
  • ½ tbsp lemon zest
  • ¼ cup butter block
  • 4-6 Garlic cloves finely minced, appox 1.5 tbsp
  • 2 ½ tbsp Shallot diced
  • ¼ tsp salt omit if using salted butter
  • ¼ tsp crushed red pepper
  • 2-3 tbsp basil chopped
  • ¼ cup shredded parmesan cheese plus more for topping (use vegan for DF+V)
  • 3 tbsp reserved pasta water
  • ½ lb pasta any type

Instructions
 

  • Cook your choice of pasta according to the package directions. While it is cooking, prepare all of your ingredients. When the pasta has about 5 minutes left, begin making the sauce.
  • Heat a medium to large size skillet over low heat and add in the butter.
  • Once the butter has melted, add the minced garlic + shallot. Mix both into the melted butter and cook until fragrant. This will likely take 2-3 minutes.
  • Once fragrant, add the red pepper flakes and salt and mix. The mixture should be lose and liquid-like.
  • Once the pasta is done cooking, reserve 3 tbsp of the pasta water and mix the reserved water into the garlic butter sauce in the skillet.
  • Turn off the burner, and add in the lemon juice and parmesan, mixing it into the sauce.
  • Add in the pasta and toss until it is fully coated in the sauce.
  • Add in the lemon zest and basil then mix again. Option to garnish with more parmesan and red pepper flakes.

Notes

Important tips:
  • Be sure your skillet is not too hot or it will burn the garlic and cook off the butter. Air on the side of caution if your stovetop runs hot and lower the temperature.
  • Mince your garlic, do not chop it. Mincing will allow a stronger flavor. 
  • I recommend using block butter for this recipe. You can use vegan, and if you are not DF or V, you may use regular butter.
  • Fresh squeeze lemon just will provide the best flavor.
  • This sauce pairs well with any type of pasta. 
Storage:
  • This sauce (with or without the pasta) can be stored in an air tight container in the refrigerator for up to 2 days. Because it is butter based, it will harden. That is OK. It will melt once heated.
  • I recommend gently heating it in a skillet or for 45-60 seconds in the microwave, stirring it after 15 seconds.
  • If you are reheating the sauce with pasta + notice the pasta is dry, drizzle 1 tsp of olive oil on top. If you heat the sauce with pasta in the microwave, place a damp paper towel over the top of the microwave safe container and gently heat it for 2-3 minutes, mixing it every 45 seconds.
  • I do not recommend freezing this sauce.
Time Saving Hacks:
  • Because this sauce will keep for up to 3 days and easily re-heats, prep the sauce ahead of time then re-heat during the week for a delicious pasta meals.
  • Use a garlic mincing to save time rather than doing it by hand. I do not recommend using pre-minced garlic because it is less potent, but you can use pre-peeled garlic.
  • Use the measurements on the butter wrapper to cut ¼ off rather than measuring. 4 tbsps = ¼ cup.

Nutrition

Calories: 702kcalCarbohydrates: 92gProtein: 20gFat: 28gSaturated Fat: 17gTrans Fat: 1gCholesterol: 72mgSodium: 706mgPotassium: 385mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 14mgCalcium: 165mgIron: 2mg
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