This Brown Butter Lemon pasta is bursting with nutty, bright flavor. Rigatoni tossed in a rich, creamy brown butter sauce infused with fresh lemon. It’s bright flavorful and super easy to make.
The perfect pasta to enjoy as summer winds down. This has been my go-to meal lately. It tastes like you spent hours in the kitchen but it all comes together in about 30 minutes.
What’s Brown Butter Lemon Pasta?
Brown Butter Lemon Pasta is a rich, flavorful dish made with a creamy sauce that starts with browned butter. As the butter browns, it develops a deep, nutty flavor that is the base of the sauce. Then fresh garlic and lemon juice is added which brings a fresh and delicious flavor. Heavy cream and cheese is added to make the sauce creamy and complete. The pasta is topped with a juicy tender steak for the perfect touch of protein.
This creamy pasta is comfort in a bowl. It tastes like you spent all day making it but comes together in under 30 minutes.
How to make Brown Butter Lemon Pasta?
The recipe starts by browning the butter over medium heat. Once the butter begins to foam add in the garlic. Sautè until fragrant, about 1 minute before adding in fresh lemon juice. Carefully pour in the heavy whipping cream. then season the sauce. Once the sauce begins to bubble add in the cooked pasta. Sprinkle in the cheese and mix until coated. Pour in some reserved pasta water to help the sauce cling to the pasta.
For the steak– we’re keeping things real simple. Season with salt and pepper. In a hot skillet, sear the steak fat cap first. Then sear on both sides for 3-5 minutes per side depending on desired doneness and thickness of the steak.
What you’ll need?
Here’s what you’ll need to make this Creamy Brown Butter Lemon Pasta:
- Rigatoni: or pasta of your choice.
- Butter: good quality, unsalted. That way you can control the amount of salt in the overall dish.
- Garlic: minced. The more the merrier.
- Lemons: brings a bright and fresh flavor. For a more pronounced flavor, you can also use some of the zest.
- Heavy Whipping cream: or half and half.
- Seasonings: pantry staples. Red pepper flakes, onion powder, garlic powder, smoked paprika, salt, pepper.
- Cheese: I used an Italian mixed cheese. Parmesan and Mozzarella cheese
- Your choice of Protein: I used NY strip.
- Pasta water: always reserve pasta water when making pasta.
Best pasta to use?
I prefer using any short pasta you can use long pasta like fettucine or linguine. If you choose to use longer pasta I’d use a tad more heavy cream and tongs to toss the pasta to ensure it is fully coated.
What to serve this Pasta with?
- Caesar Salad
- asparagus
- dinner rolls
Protein Options To Try
If steak isn’t your thing but you want to add a protein to this creamy Brown Butter Pasta feel free to switch it up.
- Salmon
- Chicken
- Shrimp
- Mushrooms
- Lobster
More Pasta Recipes To Try
Chicken Rasta Pasta
Pan Roasted Zucchini Pasta
Creamy Cajun Pasta
Easy Asparagus & Cherry Tomato Pasta w/ Shrimp
Spicy Harissa Pasta
If you try these Creamy Brown Butter Lemon Pasta, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts
Creamy Brown Butter Lemon Pasta
Ingredients
- 8 oz rigatoni
- 4 tbsp unsalted butter
- 3 cloves garlic
- 2 lemons juiced
- 1/2 tsp Red pepper flakes use to your discretion
- 1 1/2 cup heavy whipping cream
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 1/4 tsp Smoked paprika
- salt + pepper to taste
- 1/3 cup Parmesan cheese
- 1/3 cup Italian mixed cheese
- Pasta water as needed
For the steak
- NY Strip
- Kosher salt + pepper
- 3 tbsp butter
- 2 cloves garlic
- Fresh rosemary
Instructions
- Bring a large pot of salted water to a boil Cook pasta al dente about 9 minutes.
- While the pasta cooks, season steak with kosher salt and black pepper on both sides.
- In a hot skillet, heat butter over medium heat. Stirring constantly until the butter begins to foam and turns golden brown. Add in the minced garlic and toast for about 1 minute then squeeze in fresh lemon juice. Mix for another minute before carefully pouring in the heavy cream.
- Once the sauce begins to gently bubble, season with onion powder, garlic powder, smoked paprika, red pepper flakes, salt and black pepper to taste.
- Once the sauce begins to thicken, add in the cooked pasta. and mix until the pasta is coated. Sprinkle in cheese and mix until the pasta is coated.
- For the steak — in a hot pan, sear the fat cap first to render some of the fat. Then sear on both sides to your desired doneness. I like medium, so I cook mine for about 3 minutes per side. Reduce the heat, add butter, garlic cloves, and fresh rosemary, then baste the steak for 1 minute.
- Allow the steak to rest for 10 minutes before cutting.
- Plate the pasta and top with the steak. Enjoy!
Did you make it?
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