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Creamy Lemon Butter Linguine

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Ingredients

Adjust Servings:
1 lb Linguine
1 TBS Oil
16 oz Mushrooms, sliced
2-1/2 tsp Kosher Salt, divided
1 tsp Black Pepper, divided
1 stick Butter
3 cloves Garlic, minced
1/4 Cup Lemon Juice
1 TBS Thyme
1 Cup Heavy Cream
2 Yolks, beated
1/4 Cup Fresh Parsley, chopped

Creamy Lemon Butter Linguine

Quick enough for a weeknight, Luscious enough for a date night

Cuisine:

    Creamy Lemon Butter Linguine is a pasta dish with earthy mushrooms and the bright citrus flavor of lemon. It's my favorite cream sauce recipe!

    • 35 Minutes
    • Serves 6
    • Medium

    Ingredients

    Directions

    Share

    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.  This is a decadent pasta dish that is quick to make. It 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. Please cook and 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 FacebookInstagram, Twitter and Pinterest.

     

    #BeTheMasterofMealtime  #CandidlyDelicious

    Steps

    1
    Done

    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
    Done

    Heat Oil in a large skillet on . Add Mushrooms, ½ tsp Kosher Salt, and ½ tsp Black Pepper.

    3
    Done

    Saute until Mushrooms are brown and reduced in size by about half. Drain and set aside.

    4
    Done

    Wipe out your skillet before reusing it to make the sauce. You don’t want an ugly brown sauce!

    5
    Done

    Melt the Butter on a low heat.

    6
    Done

    Turn heat to Medium-low and add the Garlic. Saute until garlic becomes fragrant.

    7
    Done

    Whisk in Lemon Juice, remaining Kosher Salt and Black Pepper, and the Thyme. Bring to a Boil on Medium Heat.

    8
    Done

    Whisk in the Heavy Cream until emulsified (meaning it looks like one color, without separated pools of oil).

    9
    Done

    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
    Done

    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
    Done

    Toss the sauce with your pasta and serve hot!

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