This 20-minute lemon garlic butter pasta is an effortless, impressive dish that works beautifully as a main or a side when entertaining. Bright lemon, fragrant garlic and glossy butter coat the pasta, while crunchy herbed panko breadcrumbs add a tasty contrast in texture and flavor.
The herbed, golden breadcrumbs lift this simple pasta to something special and give every bite a satisfying crunch.
Ingredients
- Panko – Japanese-style breadcrumbs that are lighter and crispier than conventional crumbs, perfect for the crunchy topping.
- Spaghetti – looks elegant when plated, though penne, fusilli or shells will work too.
- Unsalted butter – gives you control over the seasoning; add salt separately to taste.
- Parmesan cheese – buy a block and grate it at home for the best texture, flavor and melt.
Cooking instructions
This recipe takes about 20 minutes total: roughly 5 minutes prep and 15 minutes cooking.
Finely mince the garlic and very finely chop the parsley.
Cook the pasta in plenty of generously salted water until al dente (about 9–11 minutes). The water should taste salty so the pasta is well seasoned.
While the pasta cooks, prepare the crispy herbed breadcrumbs.
How to make crispy herbed breadcrumbs
In a small to medium frying pan, melt butter over medium-low heat and gently fry the minced garlic until lightly golden, swirling the pan often to avoid burning.
Add the panko, a little lemon zest, and a pinch of salt and black pepper. Toss frequently over low heat until the breadcrumbs turn golden, about 3–4 minutes.
Stir in a tablespoon of grated Parmesan so it melts into the crumbs, remove the pan from heat, then mix in the chopped parsley. Set the crispy topping aside.
How to make lemon garlic butter pasta
When the pasta is almost al dente, make the sauce so everything finishes together.
In a large frying pan, melt 2 tablespoons of butter over medium-low heat and lightly fry the garlic until golden. Add about ½ tablespoon lemon juice (about one-third of a lemon) and the cooked pasta.
Add approximately 1 cup of the reserved pasta cooking water, 2 tablespoons grated Parmesan, salt and black pepper. Toss for a minute so the sauce emulsifies and coats the pasta.
Finish with the remaining butter, a tablespoon of extra virgin olive oil and the remaining lemon zest. Toss for another minute until glossy and well combined.
The butter and olive oil give the pasta a silky, shiny finish. To serve, sprinkle the herbed panko over the pasta and add extra Parmesan if you like. For an elegant presentation, drizzle a little extra virgin olive oil around the plate edges.
Useful tips and tricks
- Salt the pasta water generously. Use about 1 tablespoon of salt per litre of water. The pasta absorbs only a small amount, so the water should taste salty to properly season the dish.
- Use plenty of water to boil the pasta. Aim for roughly 1 litre of water per 100 g of pasta so the strands cook evenly and don’t stick together.
- Watch the breadcrumbs closely. Panko browns quickly; keep the heat low and toss often. If they burn, start again for the best flavor.
FAQs
This pasta pairs well with a variety of proteins and vegetables. Try roasted or pan-seared chicken, pork chops, steak, pan-seared fish or baked salmon. Roasted vegetables or a hearty vegetable bake (like eggplant parmigiana) also complement the dish nicely.
Pasta is best served fresh. You can, however, make the crispy herbed breadcrumbs 1–2 days ahead and store them in an airtight container in the refrigerator to keep them crisp.
Yes. Quickly pan-seared, simply seasoned chicken breast slices work well stirred through the pasta. Add extra lemon juice to brighten the flavors if you do.
Storage instructions
Store the pasta and the herbed breadcrumbs separately in airtight containers. The breadcrumbs will stay crispier if kept apart from the sauce. Both components keep 3–5 days in the refrigerator.
Made this recipe? Share your thoughts or questions in the comments — I’d love to hear how it turned out.
Happy cooking! – Gen
📖 Recipe
Lemon Garlic Butter Pasta
Ingredients
Lemon garlic butter spaghetti
- 300 g (11 oz) spaghetti or other pasta shapes
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- ½ tbsp lemon juice (~⅓ lemon)
- Zest of ⅔ lemon
- 1 tbsp extra virgin olive oil
- 2 tbsp Parmesan cheese, grated (plus extra to serve)
Crispy herbed topping
- 1 tbsp unsalted butter
- 1 clove garlic, minced
- 1 cup panko Japanese breadcrumbs
- 1 tbsp Parmesan cheese, grated
- Zest of ⅓ lemon
- Salt & black pepper, to taste
- ¼ cup fresh parsley, very finely chopped
Instructions
- Cook the pasta in a large pot of generously salted water to al dente. Reserve about 1 cup of the pasta cooking water before draining.
Make crispy herbed topping
- Melt 1 tbsp butter with the minced garlic in a small frying pan over medium-low heat until the garlic is lightly golden.
- Add the panko and lemon zest, tossing every 10 seconds until golden (3–4 minutes). Season with salt, pepper and 1 tbsp Parmesan, then remove from heat and stir in the parsley. Set aside.
Make lemon garlic butter pasta
- In a large frying pan, melt 2 tbsp butter and gently fry the garlic until lightly golden. Add the lemon juice, cooked pasta and about 1 cup of reserved pasta water. Toss to combine.
- Stir in remaining lemon zest, remaining butter, olive oil, and 2 tbsp grated Parmesan. Season with salt and pepper and toss until glossy and well coated.
- Serve topped with the crispy herbed breadcrumbs and extra Parmesan if desired.
Notes
Grate Parmesan at home: Freshly grated cheese melts better and tastes fresher than pre-grated varieties.
Panko: Use Japanese panko for a lighter, crispier topping than standard breadcrumbs.
Storage: Keep the pasta and breadcrumbs separate in airtight containers; both will keep in the fridge for 3–5 days.