Creamy Linguine al Limone
Creamy, citrusy, and fragrant with fresh basil, Linguine al Limone is a dish that feels like pure sunshine. Inspired by the Amalfi Coast, this recipe combines lemon-infused olive oil, white wine, cream, and fresh basil for a pasta that’s bright yet comforting. Whether you’re cooking for friends or treating yourself, it’s a little taste of Italy you can make any night of the week.
Italian Translation: none — it’s already Italian!
Region of Origin: Campania
Wine Pairing Suggestion: A crisp white – Trebbiano or Pinot Grigio
Category: First Course [‘Primi’]
Michelle’s Cucina
A note from my kitchen to yours.
Lemons → Southern Italy → Amalfi Coast → Positano = My Heart. There is something absolutely magical about Positano. Maybe it was because my friends knew locals. Maybe it was the way the town cradled you in its cliffs. Or maybe it was the sense of victory you felt a trek “just down the street” to the market and back. Whatever it is, the charm, personality, and beauty takes my breath away every time.
One night, I was at a beautiful restaurant, and had the most amazing creamy lemon pasta I’ve ever had. I’ve been chasing that flavor ever since — and this recipe is about as close as I’ve gotten. I might have to go back soon… you know, just to compare…
This dish builds its bright, citrusy flavor from the start by using lemon-infused extra-virgin olive oil (you can see how to make it here: Everyday EVOO Infusions). The rest is simple: a splash of white wine, a swirl of cream, and plenty of fresh basil. I absolutely love the lemon and basil pairing, especially in the summertime.
What You’ll Need to Make Creamy Linguine al Limone:
- Lemon-Infused Extra-Virgin Olive Oil
- Shallot
- Lemon
- Basil
- Dry White Wine
- Heavy Cream
- Linguine Pasta
- Parmesan Cheese
How to Make Creamy Linguine al Limone:
STEP 1: Cook the Pasta.
In a large pot, bring 16-20 cups water (4-5 quarts) to a rolling boil. Add 1 - 1 ½ T sea salt and the dry pasta and cook 2 minutes LESS than the instructions on the label
STEP 2: While the Pasta is cooking, let’s make the sauce!
In a large saucepan, heat EVOO on medium heat for 2 minutes.
STEP 3: Add Flavor.
Roughly tear 5 basil leaves and add to the pan, along with minced shallot and lemon zest, Heat 2 minutes. Add white wine and let evaporate by heating 2 minutes
STEP 4: Make it Creamy.
Whisk in cream and bring to a boil. Add salt. Reduce heat to medium-low and cook 4-5 minutes. Roughly tear the remaining basil leaves and add to the pan along with the parmesan cheese.
STEP 5: Combine.
Once pasta is ready, reserve ½ cup of the pasta water. Then drain the pasta. Add pasta to lemon cream sauce, with ¼ cup of the reserved pasta water. .
STEP 6: Gently Toss.
With tongs, gently toss to combine, and cook 2 minutes until linguine is coated with sauce and fully cooked. If needed, add the remaining ¼ cup reserved pasta water.
How to Serve Creamy Linguine al Limone:
Once plated, enjoy this summertime dish with more parmesan cheese, fresh basil, and fresh ground pepper.
Buon Appetito!
Helpful Tools for This Recipe:
- Large Saucepan
- Large Pot for Cooking Pasta
- Lemon Zester
- Tongs
La Vita, Simplified:
When zesting lemons, do it before cutting or juicing — it’s much easier to handle. And for even more flavor in this dish, zest your lemon straight over the pot so the natural oils fall right into the sauce.
CREAMY LINGUINE AL LIMONE
Equipment
- Large Saucepan
- Large Pot for Cooking Pasta
- Lemon Zester
- Tongs
Ingredients
- ¼ cup Lemon-Infused Extra-Virgin Olive Oil - See notes below for link to recipe
- 2 Tablespoons Shallot, minced
- 1 Lemon, zested
- 15 Basil leaves, separated
- ¼ cup Dry White Wine
- 1 cup Heavy Cream
- ¾ teaspoon Salt - + 1 ½ T for pasta water
- 16 oz Linguine Pasta
- ½ cup Parmesan Cheese, grated - + more for serving
Instructions
- In a large pot, bring 16-20 cups water (4-5 quarts) to a rolling boil.
- Add 1 - 1 ½ T sea salt and the dry pasta and cook 2 minutes LESS than the instructions on the label
- While the water is boiling and pasta is cooking, let’s make the sauce!
- In large saucepan, heat EVOO on medium heat for 2 minutes
- Roughly tear 5 basil leaves and add to the pan, along with minced shallot and lemon zest, Heat 2 minutes.
- Add white wine and let evaporate by heating 2 minutes
- Whisk in cream and bring to a boil.
- Add salt.
- Reduce heat to medium-low and cook 4-5 minutes.
- Roughly tear the remaining basil leaves and add to the pan along with the parmesan cheese.
- Once pasta is ready, reserve ½ cup of the pasta water. Then drain the pasta.
- Add pasta to lemon cream sauce, with ¼ cup of the reserved pasta water
- With tongs, gently toss to combine, and cook 2 minutes until linguine is coated with sauce and fully cooked. If needed, add the remaining ¼ cup reserved pasta water.
- Buon Appetito!
Notes
- Once plated, serve with fresh grated parmesan cheese, fresh basil, and ground pepper.
- See post on how to make lemon-infused olive oil here: Everyday EVOO Infusions
- When zesting lemons, do it before cutting or juicing — it’s much easier to handle. And for even more flavor in this dish, zest your lemon straight over the pot so the natural oils fall right into the sauce.
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