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- 12 oz linguine pasta - 4 tablespoons unsalted butter - 6 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 1 teaspoon red pepper flakes (optional) - Salt and black pepper to taste - 2 tablespoons fresh parsley, finely chopped (for garnish) - Zest of 1 lemon When measuring ingredients, use a kitchen scale for dry items. It ensures accuracy. If you cannot find fresh parsley, you can use dried parsley. Just reduce the amount to one tablespoon. For cheese options, feel free to swap Parmesan with Pecorino Romano. It adds a nice twist. Use half-and-half in place of heavy cream for a lighter sauce. Remember that this may change the flavor a bit. Use fresh garlic for the best flavor. It tastes much better than pre-minced options. Look for bright green parsley; it should feel crisp. For pasta, choose a brand that cooks evenly. When buying cheese, select blocks instead of pre-shredded versions. Block cheese melts better and gives a creamy texture. Store your ingredients properly to keep them fresh longer. Start by filling a large pot with water. Add a generous pinch of salt. Bring the water to a vigorous boil. Carefully add the linguine pasta. Cook it according to the package instructions until it is al dente. This should take about 9 to 11 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the linguine and set it aside in a large bowl. In a spacious skillet, melt 4 tablespoons of unsalted butter over medium heat. Once it starts to bubble, add 6 cloves of minced garlic. Sauté the garlic for about 2-3 minutes, stirring often. You want it to be fragrant and golden, but be careful not to burn it. Next, pour in 1 cup of heavy cream. Stir continuously to combine everything. Lower the heat a bit and let it simmer for about 3-4 minutes. This will help the sauce thicken slightly. Reduce the heat to low and start adding the cheeses. Gradually stir in 1 cup of grated Parmesan cheese and 1 cup of shredded mozzarella cheese. Keep mixing until the cheeses melt and the sauce becomes smooth and creamy. If the sauce is too thick, add some reserved pasta water a little at a time until you reach the right texture. Now it’s time to add the drained linguine to the sauce in the skillet. Use tongs or a spatula to toss the pasta gently. Make sure every piece is coated in that rich, cheesy goodness. Season with red pepper flakes, salt, and black pepper to taste. Finally, sprinkle lemon zest and fresh parsley on top before serving. Enjoy this delicious dish right away! You can find the full recipe above. To get a creamy sauce, start with fresh ingredients. Use heavy cream and good cheese. When you heat the butter, let it bubble slowly. Add garlic and cook until it smells great. Make sure to stir often. When adding cream, keep the heat low. This helps the sauce thicken just right. If it gets too thick, add a bit of the pasta water. This will make it smooth and creamy. You can boost the flavor with a few simple extras. Consider adding a pinch of red pepper flakes for heat. Fresh herbs like basil or thyme can add nice notes. You can even add some lemon juice for a fresh kick. For a protein boost, try chicken or shrimp. These add more depth to your meal. Remember, the key is to balance flavors without overpowering the dish. This cheesy garlic butter linguine pairs well with many dishes. A crisp green salad with light dressing works nicely. Garlic bread is always a hit too! For a wine pairing, opt for a crisp white wine, like Sauvignon Blanc. It contrasts well with the creaminess of the pasta. You can explore more sides and drinks to find what you love. The full recipe has more ideas for sides to make your meal complete. {{image_4}} You can easily add proteins to your Cheesy Garlic Butter Linguine. Chicken or shrimp works great. For chicken, use boneless breasts. Cook the chicken in the garlic butter before adding the cream. If using shrimp, add them once the sauce is ready. Cook them until they turn pink. This adds flavor and makes the dish more filling. For a vegetarian twist, simply skip the meat. You could add mushrooms or spinach instead. They add texture and flavor. For a vegan version, use plant-based butter and cream. Swap out the cheeses for vegan options. Nutritional yeast can give a cheesy flavor without dairy. You can change the flavor of this dish with different herbs and spices. Try adding fresh basil or thyme for a fresh taste. You can also add a pinch of nutmeg for warmth. Different cheeses can change the dish too. Use gouda or feta for a creamy and tangy kick. Experiment to find your favorite flavor mix! After you enjoy your cheesy garlic butter linguine, store any leftovers in an airtight container. This keeps the dish fresh and prevents it from drying out. Make sure to let the pasta cool to room temperature before sealing it. Leftovers can last in the fridge for up to three days. I recommend enjoying them within this time for the best taste and texture. To reheat the linguine, place it in a skillet over medium heat. Add a splash of milk or cream to help revive the sauce, as it may thicken in the fridge. Stir gently until warmed through, about 5-7 minutes. You can also use a microwave for quick reheating; just cover your bowl to avoid drying out. Heat in short intervals, stirring in between, until hot. If you want to keep your cheesy garlic butter linguine longer, freezing is a great option. Scoop the cooled pasta into an airtight freezer bag or container. Make sure to remove as much air as possible to prevent freezer burn. This dish can last in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. For quick defrosting, you can use the microwave, but be sure to stir often to ensure even heating. For the full recipe, check out the detailed steps to create this delicious dish! I recommend using linguine pasta for this dish. Linguine has a flat shape that holds the rich sauce well. You can also try fettuccine or spaghetti if you prefer. Both options work fine but may change the texture slightly. Linguine gives you the best bite and absorbs the garlic butter flavor nicely. Yes, you can prepare this dish ahead of time. Cook the linguine and make the sauce separately. Combine them just before serving to keep everything fresh. If you store the pasta and sauce separately, they will stay better. When you're ready to eat, just reheat the sauce and toss it with the pasta. To lighten up Cheesy Garlic Butter Linguine, use whole wheat or gluten-free pasta. Replace heavy cream with milk or a plant-based milk alternative. You can also cut back on butter and cheese. Adding more veggies, like spinach or zucchini, boosts nutrition without adding many calories. This keeps the dish tasty and satisfying. This blog guided you through making Cheesy Garlic Butter Linguine. We covered key ingredients and their substitutions. You learned how to cook the pasta and make the sauce step-by-step. I shared tips for creaminess and flavor boosts. We explored delicious variations, storage methods, and answered common questions. Keep these ideas in mind as you cook. Enjoy your meals and impress your friends!

Cheesy Garlic Butter Linguine

Indulge in a creamy delight with this Cheesy Garlic Butter Linguine recipe! This quick and easy dish blends perfectly cooked linguine with a rich garlic butter sauce, heavy cream, and melty cheese for a comforting meal. With just a few simple steps, you’ll have a delicious dinner ready in just 25 minutes. Click through to explore the full recipe and impress your family or friends with this gourmet pasta dish!
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Ingredients
  

12 oz linguine pasta

4 tablespoons unsalted butter

6 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

2 tablespoons fresh parsley, finely chopped (for garnish)

Zest of 1 lemon

Instructions
 

Cook the Linguine: Begin by filling a large pot with water, adding a generous pinch of salt, and bringing it to a vigorous boil. Carefully add the linguine pasta and cook according to the package instructions until it reaches an al dente texture. Before draining, reserve 1 cup of the pasta cooking water. Drain the linguine and set it aside in a large bowl.

    Prepare the Garlic Butter Sauce: In a spacious skillet, melt the unsalted butter over medium heat, allowing it to become bubbly. Once bubbling, add the minced garlic to the skillet. Sauté the garlic for about 2-3 minutes, stirring frequently until fragrant and golden, but be cautious not to let it burn.

      Incorporate the Cream: Pour the heavy cream into the skillet with the garlic butter, stirring continuously to combine. Lower the heat slightly and allow the mixture to simmer gently for approximately 3-4 minutes, stirring occasionally, until it thickens slightly.

        Add Cheese: Reduce the heat to low. Gradually stir in the grated Parmesan cheese and shredded mozzarella cheese, mixing continuously until the cheeses are completely melted and the sauce is smooth and creamy. If the sauce seems too thick, you can add a splash of the reserved pasta water to help achieve the desired consistency.

          Combine Pasta and Sauce: Add the drained linguine to the cheese sauce in the skillet. Using tongs or a spatula, toss the pasta gently to ensure it's evenly coated in the luscious sauce. If the sauce appears too thick for your liking, incorporate more reserved pasta water a little at a time until reaching the perfect creamy texture.

            Season and Garnish: Season the dish with red pepper flakes (if desired), salt, and freshly ground black pepper to taste. For a fresh and bright flavor, sprinkle the lemon zest and chopped fresh parsley over the top just before serving.

              Serve: Remove the skillet from heat. Plate the cheesy linguine immediately while it's still warm, topping each serving with an extra sprinkle of cheese and additional parsley if you wish for a lovely presentation.

                Prep Time: 10 mins | Total Time: 25 mins | Servings: 4