Creamy Lemon Butter Linguine

Lemon Butter Linguine is a creamy pasta dish that can be cooked up in about half an hour.  It’s perfect for a weeknight, 9 days meal. But it’s also rich and creamy enough for even a special occasion.  If you love a good cream sauce, then this is the one you have to try. It happens to be my personal favorite cream sauce pasta recipe.  Creamy Lemon Butter Linguine incorporates earthy mushrooms with the bright citrus flavor of lemon.

PIN THIS recipe to read later!

Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  Don't forget to click that Yum Button! See all our recipes on your Yummly app. 

#BetheMasterofMealtime   #CandidlyDelicious

Serves: 8 Prep Time: 10 Minutes Cook Time: 25 Minutes

Ingredients:

• 1 pound Linguine, uncooked
• 2 quarts Water
• 1 Tablespoon Oil
• 16 ounces Mushrooms, sliced
• 2-½ teaspoons Kosher Salt, divided
• 1 teaspoon Black Pepper, divided
• 8 Tablespoons Butter
• 3 cloves Garlic, minced
• ¼ Cups Lemon Juice
• 1 Tablespoons Thyme
• 1 Cups Heavy Cream
• 2 Yolks, beaten
• ¼ Cups fresh Parsley, chopped

Instructions: 

1. Bring 2 quarts of very salty water to a boil.  Add the linguine, reduce heat to Medium-High. Cook until al dente (about 10 minutes), strain and set aside.
2. Heat Oil in a large skillet on .  Add Mushrooms, ½ teaspoon Kosher Salt, and ½ teaspoon Black Pepper.
3. Saute until Mushrooms are brown and reduced in size by about half.  Drain and set aside.
4. Wipe out your skillet before reusing it to make the sauce.  You don’t want an ugly brown sauce!  
5. Melt the Butter on a low heat.  
6. Turn heat to Medium-low and add the Garlic.  Saute until garlic becomes fragrant.
7. Whisk in Lemon Juice, remaining Kosher Salt and Black Pepper, and the Thyme.  Bring to a Boil on Medium Heat.
8. Whisk in the Heavy Cream until emulsified (meaning it looks like one color, without separated pools of oil).  
9. Bring just to a boil.  Scoop out ½ cup of the sauce.  Pour it into the Egg Yolks while whisking quickly.  Then immediately add egg mixture back into your pan with your sauce and whisk it in.  The sauce will thicken quickly.
10. Remove from heat and whisk in the Fresh Parsley and stir in the strained mushrooms.  Be sure not to add any mushroom liquid to your sauce.  
11. Toss the sauce with your pasta and serve hot!
12. Creamy Lemon Butter Linguine can be made ahead and frozen.  Add a TBS of water while reheating. Toss the pasta frequently while warming to keep from cooking only one part of the pasta.  I also find that this dish is kid friendly. My kids consider it another type of macaroni and cheese. 

📖 Recipe

Creamy Lemon Butter Linguine

Course: Main Course

Cuisine: French, Kosher, Pescatarian, Vegetarian

Keyword: 9 days, Dairy, Indulgent, Make-ahead, Milchig, Nut-free, Shavuot, Weeknight Dinner

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 409kcal

Lemon Butter Linguine is a creamy pasta dish that can be cooked up in about half an hour. It’s perfect for a weeknight, 9 days meal. But it’s also rich and creamy enough for even a special occasion. If you love a good cream sauce, then this is the one you have to try. It happens to be my personal favorite cream sauce pasta recip

Print Recipe

Ingredients

• 1 pound Linguine uncooked
• 2 quarts Water
• 1 Tablespoon Oil
• 16 ounces Mushrooms sliced
• 2-½ teaspoons Kosher Salt divided
• 1 teaspoon Black Pepper divided
• 8 Tablespoons Butter
• 3 cloves Garlic minced
• ¼ Cups Lemon Juice
• 1 Tablespoons Thyme
• 1 Cups Heavy Cream
• 2 Yolks beaten
• ¼ Cups fresh Parsley chopped

Instructions

• Bring 2 quarts of very salty water to a boil. Add the linguine, reduce heat to Medium-High. Cook until al dente (about 10 minutes), strain and set aside.
• Heat Oil in a large skillet on . Add Mushrooms, ½ teaspoon Kosher Salt, and ½ teaspoon Black Pepper.
• Saute until Mushrooms are brown and reduced in size by about half. Drain and set aside.
• Wipe out your skillet before reusing it to make the sauce. You don’t want an ugly brown sauce!
• Melt the Butter on a low heat.
• Turn heat to Medium-low and add the Garlic. Saute until garlic becomes fragrant.
• Whisk in Lemon Juice, remaining Kosher Salt and Black Pepper, and the Thyme. Bring to a Boil on Medium Heat.
• Whisk in the Heavy Cream until emulsified (meaning it looks like one color, without separated pools of oil).
• Bring just to a boil. Scoop out ½ cup of the sauce. Pour it into the Egg Yolks while whisking quickly. Then immediately add egg mixture back into your pan with your sauce and whisk it in. The sauce will thicken quickly.
• Remove from heat and whisk in the Fresh Parsley and stir in the strained mushrooms. Be sure not to add any mushroom liquid to your sauce.
• Toss the sauce with your pasta and serve hot!

Notes

Creamy Lemon Butter Linguine can be made ahead and frozen. Add a TBS of water while reheating. Toss the pasta frequently while warming to keep from cooking only one part of the pasta. I also find that this dish is kid friendly. My kids consider it another type of macaroni and cheese.

Nutrition

Sodium: 374.8mg | Sugar: 3.3g | Cholesterol: 93.6mg | Calories: 409kcal | Fat: 20.9g | Protein: 10.6g | Carbohydrates: 46g