Description
A rich and creamy garlic butter linguine loaded with melted Parmesan and mozzarella cheeses. This easy stovetop recipe combines al dente pasta with a smooth, cheesy cream sauce, finished with a hint of garlic and optional red pepper flakes for a gentle kick. Perfect for a comforting Italian-inspired main course.
Ingredients
Scale
Pasta
- 12 oz linguine pasta
Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Garnish
- Chopped parsley for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain the pasta, reserving ½ cup of the pasta cooking water for later use.
- Sauté Garlic: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned, releasing the garlic’s aroma into the butter.
- Prepare Sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan and shredded mozzarella cheeses, whisking continuously until the cheeses melt completely and the sauce is smooth and creamy.
- Season Sauce: Season the sauce with salt, black pepper, and crushed red pepper flakes if you prefer a little heat. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen and achieve the perfect consistency.
- Toss Pasta: Add the drained linguine to the skillet with the sauce and toss well to coat all the noodles evenly in the creamy garlic butter sauce.
- Serve: Immediately serve the linguine topped with chopped parsley and extra Parmesan cheese if desired for an added cheesy finish.
Notes
- For added protein, stir in cooked chicken, shrimp, or sautéed mushrooms.
- You can substitute half-and-half for heavy cream to make a lighter sauce, though it will be less rich and creamy.
