Easy Lemon Pepper Linguine

Calling all lemon lovers: Rich and buttery with a bright lemon punch, Lemon Pepper Linguine is a 30-minute, one-pot wonder that’s ready to become your new weeknight staple. Even though this pasta is dead-simple to prepare, the results are impressive enough to serve to friends and family for an easy-breezy back porch dinner party.

Best of all, you can assemble the prep (a handful of pantry ingredients) in the time it takes the pot of water to boil. First, you’ll follow package instructions to cook the noodles to al dente and then reserve some of the pasta cooking water before you drain the noodles. Then, in the same pot, you’ll create the foundation of flavor by sizzling Fire & Smoke Lemon Pepper seasoning and grated garlic in melted butter. As the mixture gently cooks and begins to smell incredibly delicious, the seasoning will infuse the butter with an appetizing golden hue.

The next step, tossing the cooked pasta with some of the reserved starchy pasta water, is the alchemy that transforms mere “seasoned butter” into a thick, glossy glaze that coats every noodle. (This is the same technique used when making Cacio e Pepe.) So have tongs at the ready and enthusiastically toss the noodles until the liquid in the bottom of the pot has emulsified into a creamy sauce.

A squeeze of fresh lemon juice (and a few more tosses) add an appealing bright finish that pulls all the flavors together. At this point, the pasta is delicious on its own–no judgement if it’s eaten straight from the pot. However, crushed red pepper flakes, chopped parsley, and/or freshly grated Parmesan cheese make terrific garnishes. For a more substantial meal, feel free to serve it alongside grilled chicken breasts, steak, shrimp, or broccolini.

Lemon Pepper Linguine

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest
• Share on Whatsapp

Servings

4

Prep Time

5 minutes

Cook Time

25 minutes

Long noodles like linguine, spaghetti, fettuccine or bucatini work particularly well in this dish, but feel free to swap in any pasta shape you have on hand. Parmesan is an easy ally with lemon and black pepper, but crumbled feta or goat cheese would be equally delicious.

Ingredients

• Salt

• 1 pound linguine

• 8 tablespoons unsalted butter

• 3 garlic cloves, peeled and grated with a microplane

• 1 tablespoon + 2 teaspoons F&S Lemon Pepper seasoning

  Add To Cart

• 1 large lemon

• For garnish: Grated Parmesan, crushed red pepper flakes, chopped parsley (optional)

View Cart (0) Checkout

Directions

1. Bring a large pot of salted water to a boil. Add the linguine and follow package directions to cook until al dente. Reserve 1 ½ cups pasta water, then drain the noodles in a colander.

2. Dry the pot, then return to low heat and add the butter and the grated garlic. Stir until the garlic is fragrant, 1 to 2 minutes. Add the Lemon Pepper seasoning and stir until the spices start sizzling, 1-2 more minutes.

3. Add the cooked pasta and 1 cup of the reserved pasta water. Increase the heat to medium-high and toss vigorously. Continue to toss until the liquid in the pot evaporates, then add another splash or two of water (you might not need all the reserved water). Repeat, tossing vigorously and adding pasta water, until the pasta is glossed in a thick sauce, 1 to 2 minutes.

4. Remove from heat, squeeze in the juice of the whole lemon, and toss to combine. Season to taste with additional salt, if desired. Optionally, top with Parmesan, crushed red pepper flakes and/or chopped parsley.