Spicy Lemon Butter Pasta
With simple ingredients and almost zero prep work, this grown-up version of buttered noodles is flavorful, easy to make, and perfect for weeknight dinners or your next dinner party!
Ingredients
- 1 lb pasta of choice I like to use casarecce or penne pasta, but any shape will work! You can use long pasta or short-cut pasta for this recipe. You can also use homemade pasta.
- 1/4 cup pasta water I usually use less than a 1/4 cup of pasta water for the sauce, but I would recommend still using the starchy pasta water instead of regular water.
- 2-3 tbsp butter Both salted and unsalted will work for this recipe.
- 4 cloves garlic minced
- 1 tsp sea salt
- 1-2 tsp crushed red pepper flakes depending on how spicy you want it.
- 3 tbsp fresh lemon juice I would highly suggest using fresh lemon juice, but store-bought will work, as well.
- toasted breadcrumbs optional, but highly recommended! See notes for how to make toasted breadcrumbs
Instructions
- Bring a large pot of salted water to a boil over medium heat. Once boiling, add your pasta of choice and cook until al denta according to the package or recipe directions. Reserve a little pasta water and then drain the noodles.
- While the pasta is cooking, melt your butter in a large skillet or pot over medium-low heat. Add the minced garlic to the melted butter and sauté until fragrant.
- Then add the salt, crushed red pepper flakes, and lemon juice, and stir to combine. Add a splash of pasta water, just enough to make the butter a little liquidy.
- Add the drained pasta to the lemon butter mixture and toss until the noodles are completely coated in the butter.
- Cook just until the pasta is heated through, adding more pasta water if needed while heating the noodles, to help keep them from sticking to the pan. (If you drain your pasta and put it right into the hot butter mixture, you can remove it from the heat immediately.)
- Remove the pan from the heat, top with toasted breadcrumbs (if using), and serve immediately.
- Enjoy!
Notes
Any leftover spicy lemon pasta can be stored in an airtight container in the fridge for up to 5 days.
In addition to, or in place of the toasted breadcrumbs, this lemon pasta is also delicious topped with a drizzle of olive oil, fresh lemon zest, fresh parsley or basil(or any fresh herbs really!), or parmesan cheese! I also love to serve it with a simple salad and a piece of crusty bread.
Homemade Toasted Breadcrumbs
- Melt 2 tbsp of butter in a small skillet over medium heat, add 1 cup of panko bread crumbs, and mix to combine.
- Stirring often to make sure they don’t burn, allow the breadcrumbs to crisp or toast until they are golden brown.
- Remove from the skillet and set aside until ready to use.
Nutrition
Calories: 320kcalCarbohydrates: 58gProtein: 10gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 428mgPotassium: 192mgFiber: 3gSugar: 2gVitamin A: 216IUVitamin C: 4mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!