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.
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Italian Translation: None — it’s already Italian!
Region of Origin: Campania
Wine Pairing Suggestion: A crisp white – Trebbiano or Vermentino
Category: First Course [‘Primo’]
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 after 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 comes wonderfully close. Whether you’re cooking for friends or treating yourself, it’s a little taste of Italy you can make any night of the week.
Why this recipe works: Using lemon-infused olive oil builds bright citrus flavor from the very beginning, while white wine, cream, fresh basil, and Parmesan create a silky sauce that’s rich without feeling heavy. It’s one of my favorite summer pasta dishes.
INGREDIENTS FOR Creamy Linguine al Limone:
Full measurements in the recipe card below.
- Lemon-Infused Extra-Virgin Olive Oil (or substitute regular extra-virgin olive oil & lemon zest)
- Shallot
- Lemon
- Basil
- Dry White Wine
- Heavy Cream
- Linguine Pasta
- Parmesan Cheese
recommended kitchen tools:
- Large Pot
- Microplane Zester
- Large Sautè Pan (with high sides)
- Wooden Spoon
- Whisk
- Tongs
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 Tbsp sea salt and the dry pasta and cook 2 minutes less than the instructions on the label.
STEP 2: While the Pasta is cooking, prepare the sauce.
In a large saucepan, heat olive oil 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:
- Finish with freshly grated Parmesan, torn basil, and cracked black pepper.
- Pair with a crisp Italian white like Trebbiano or Vermentino.
- Add grilled shrimp or roasted chicken for a heartier meal.
- Serve with warm crusty bread to soak up every last bit of sauce.
Buon Appetito!
La Vita, Simplified:
Kitchen Favorite: A pasta pot with insert makes cooking and draining pasta simple while helping you save pasta water.
Kitchen Tool: A Microplane creates delicate lemon zest that melts beautifully into the sauce.
Kitchen Tip: Zest the lemon before cutting it, and zest directly over the pan to capture all of the fragrant citrus oils.
CREAMY LINGUINE AL LIMONE
Equipment
- Large Pot
- Large Sautè Pan (with high sides)
- Wooden Spoon
- Whisk
- Lemon Zester
- Tongs
Ingredients
- ¼ cup Lemon-Infused Extra-Virgin Olive Oil - see recipe link below, or sub regular extra virgin olive oil & 1 tsp lemon zest
- 2 Tablespoons Shallot - minced
- 1 Lemon - zested
- 15 Basil leaves - separated
- ¼ cup Dry White Wine
- 1 cup Heavy Cream
- ¾ teaspoon Salt
- 16 oz Linguine Pasta
- ½ cup Parmesan Cheese, grated - plus more for serving
Instructions
Cook the Pasta:
- Bring 4–5 quarts (16–20 cups) of water to a rolling boil in a large pot.
- Add 1–1½ Tablespoons sea salt and cook the pasta 2 minutes less than the package directions.
While the Pasta Cooks, Prepare the Sauce:
- In a large sautè pan (with high sides), heat olive oil 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, and 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.
Combine Pasta & Sauce:
- Reserve ½ cup pasta water, then drain the pasta.
- Add pasta to lemon cream sauce, with ¼ cup of the reserved pasta water
- Toss for 2 minutes using tongs until the pasta is coated and fully cooked. If needed, add the remaining ¼ cup reserved pasta water
- Buon Appetito!
Notes
- Serving & Garnish Tips:
- Substitute regular extra virgin olive oil & 1 tsp fresh lemon zest if you don't have lemon-infused olive oil.
- Finish with extra Parmesan, fresh basil, and cracked black pepper before serving.
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
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