Garlic Butter Parmesan Linguine (18–22 Min)
Ingredients
Method
- Boil linguine al dente, drain + reserve water.
- Melt butter low, warm garlic + oregano 1 min.
- Add pasta water + basil, swirl, simmer 2 min to glossy-thick.
- Add Parmesan slow and low until silky.
- Toss linguine into the glaze, and add pepper.
- Garnish and serve.
🔄 Variations
Add shrimp or grilled chicken for extra protein.
Stir in spinach or peas for color and freshness.
Finish with lemon zest for brightness.
Add a pinch of red pepper flakes for gentle heat.
🍽️ Serving Suggestions
Serve with garlic bread, a simple green salad, or roasted vegetables.
Extra-grated Parmesan and fresh herbs make a great finishing touch.
❄️ Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat with a splash of butter or pasta water to loosen the sauce.
💡 Tips
Add garlic over low heat to avoid bitterness.
Reserve pasta water to help the sauce coat the linguine evenly.
Toss pasta gently to keep the sauce smooth and glossy.
❓ FAQs
Q: Can I use olive oil instead of butter?
A: Yes. Olive oil works well for a lighter version, or use a mix of both.
Q: Will the sauce thicken as it cools?
A: Yes. Add a splash of liquid when reheating to restore creaminess.
Q: Can I make this dish ahead of time?
A: It’s best served fresh, but leftovers reheat well with gentle heat.
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