Garlic Butter Pasta – Quick, Easy & Flavor-Packed
This Garlic Butter Pasta is the ultimate comfort food! Silky noodles tossed in rich garlic butter sauce, finished with parmesan and fresh herbs. Perfect for busy weeknights, date nights, or whenever you crave a simple yet delicious pasta dish. Ready in minutes, packed with flavor, and absolutely irresistible!
Equipment
- Large pasta pot
- Colander
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Tongs (for tossing pasta)
- Microplane/zester (for parmesan & lemon)
Ingredients
- 12 oz (340 g) spaghetti (or pasta of choice)
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 6 cloves garlic, minced (or thinly sliced)
- 1 cup reserved pasta water
- ½ cup freshly grated parmesan cheese (or Pecorino Romano)
- 2 tbsp fresh parsley, chopped
- ½ tsp red pepper flakes (optional)
- 1 tsp lemon zest (optional, for brightness)
- Salt & freshly ground black pepper, to taste
Instructions
- Cook the pasta – Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- Build the sauce – In a large skillet, melt butter with olive oil over medium-low heat. Add garlic and sauté gently for 1–2 minutes until fragrant (do not brown).
- Emulsify – Add ½ cup reserved pasta water and whisk to create a glossy sauce.
- Toss pasta – Add drained pasta to the skillet. Use tongs to toss until coated, adding more pasta water as needed for silkiness.
- Finish – Stir in parmesan, parsley, and red pepper flakes. Season with salt, black pepper, and lemon zest if desired.
- Serve – Plate hot and garnish with extra cheese and herbs. Enjoy immediately.
Notes
- Butter choice: Use unsalted butter to better control saltiness.
- Pasta water magic: Add gradually—it’s the secret to a creamy, clinging sauce without cream.
- Protein add-ins: Shrimp, chicken, or scallops make this a hearty main.
- Vegan option: Use plant-based butter + nutritional yeast instead of parmesan.
- Spicy lovers: Add chili oil or double the red pepper flakes for heat.
- Best served fresh: Leftovers can be stored 3–4 days in the fridge, but sauce is at its best right off the stove.