Description
This Cheesy Garlic Butter Linguine Pasta is a quick and indulgent dish combining al dente linguine with a rich, creamy garlic butter sauce loaded with Parmesan and mozzarella cheeses. Ready in just 20 minutes, it’s perfect for a comforting weeknight meal that’s both flavorful and easy to prepare.
Ingredients
Scale
Pasta
- 12 oz linguine pasta (or your favorite pasta)
Sauce
- 2 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (plus extra for garnish)
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until al dente, about 9-10 minutes. Drain, reserving 1/2 cup of pasta water, and set aside.
- Make the Garlic Butter Sauce: While the pasta cooks, heat the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant and golden brown, taking care not to burn it.
- Create the Creamy Sauce: Add the heavy cream to the skillet with the garlic, and bring it to a simmer. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Add Cheeses and Season: Stir in the grated Parmesan cheese and shredded mozzarella cheese, stirring continuously until the cheese melts and the sauce becomes smooth and creamy. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the drained linguine to the skillet with the garlic butter sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add some reserved pasta water a little at a time to achieve the desired consistency.
- Serve: Plate the cheesy garlic butter linguine and garnish with extra Parmesan cheese and chopped fresh parsley to add color and enhance flavor.
Notes
- Reserve some pasta water to help loosen the sauce if needed.
- Use fresh garlic for more pronounced flavor.
- For a lighter version, substitute heavy cream with half-and-half but expect a slightly thinner sauce.
- Leftovers can be stored in an airtight container for up to 2 days and reheated gently on the stovetop.
- Add crushed red pepper flakes for a spicy kick if desired.
