This garlic lemon white wine pasta sauce is light, refreshing, and full of flavor. It comes together easily in under 30 minutes and leftovers are just as delicious the next day. This pasta is enjoyable all on its own but also pairs perfectly with grilled chicken or shrimp.
If you’re looking for a quick and easy pasta recipe, you’ll love this one! Perfect for a weeknight dinner but also fancy and flavorful enough for entertaining, you’ll enjoy this recipe for years to come.
Growing up my absolute favorite meal was buttered noodles with parmesan cheese. It’s all I ever wanted to eat. Okay, I’ll be honest, it’s still one of my favorite foods… don’t judge, it’s a classic!
I created this recipe to satisfy my inner child. A delicate white wine and butter-based sauce enhanced with the fresh flavors of garlic, lemon, and parmesan cheese. It’s truly perfection and essentially my version of “adult” buttered noodles. One of my favorite pasta sauces of all time and, in my opinion, a restaurant-quality dish.
This easy white wine pasta sauce pairs perfectly with grilled chicken, shrimp, scallops, mushrooms, artichokes, and so much more. Best of all, it’ll be ready to hit the table in less than 30 minutes.
Why You’ll Love Lemon White Wine Pasta Sauce
- This lemony sauce is quick and easy to make, perfect for a delicious easy dinner after a long day at work.
- It requires a handful of simple ingredients and most are pantry staples you most likely already have in your kitchen.
- This lemon white wine pasta is super refreshing and fancy, making it perfect for date night or a special occasion.
- Leftovers store and reheat really well, make extra and you’ll be able to enjoy this pasta for days!
Easy White Wine Pasta Sauce Ingredients
You’ll need the following ingredients to make this easy sauce recipe:
Pasta – I like to use linguini or angel hair for this recipe but you can use any type of pasta your heart desires.
Butter – I use salted butter for this recipe but feel free to use vegan butter if you’d like to make this dish dairy-free.
Dry White Wine – avoid using sweet wines for this recipe, instead opt for a dry white wine like Sauvignon Blanc or Pinot Grigio
Oil – this recipe calls for olive oil but I’ve also made it with avocado oil and it’s just as tasty.
Garlic – use fresh garlic for the best flavor, jarred minced garlic will work if that’s what you have on hand. I don’t recommend using garlic powder.
Lemon – I use fresh lemon juice, but bottled lemon juice is ok too if that’s what you have on hand.
Parmesan Cheese – parmesan adds a beautiful depth of flavor to this recipe. However, if you are vegan or dairy-free, leave it out. It still tastes delicious without the cheese.
How to Make Lemon Garlic White Wine Sauce Step by Step:
Below are some simple visual instructions. Full instructions and exact ingredients will be listed on the recipe card at the bottom of this post.
Step 1 – Bring a large pot of water to a boil and cook pasta al dente according to package directions.
Step 2 – Meanwhile, finely mince your garlic and zest your lemon.
Step 3 – In a large skillet, heat oil and melt butter over medium-low heat. Add minced garlic and saute for about a minute, careful not to burn it.
Step 4 – Add the white wine to the pan and cook for about 5 minutes, until you can no longer smell the alcohol.
Step 5 – Add lemon juice, lemon zest, salt, and black pepper and cook for about 1 more minute.
Step 6 – Remove the pan from heat and toss with cooked pasta
Step 7 – Top with a generous amount of parmesan cheese and a sprinkle of fresh parsley, and serve!
Storage and Reheating
- Storage – Store leftovers in an airtight container in the fridge for 3-5 days.
- Reheating – This dish reheats really well in the microwave but you can also reheat in a pan on the stove. Reheat in the microwave for 2-3 minutes or the stovetop for 3-5 minutes and enjoy.
- Freezing – Yes, you can freeze this sauce. Simply pour the sauce into freezer-safe bags or silicone molds and pop it in the freezer for up to 6 months. When you want to use it, you can thaw it out in the fridge the night before, reheat it in a pan on the stove, and mix in some freshly cooked pasta.
What’s the best white wine to cook with?
The best white wine to use for this lemon white wine pasta sauce is a dry white wine such as:
- Sauvignon Blanc
- Pinot Grigio
- Chardonnay
These wines provide a crisp and delicate flavor that blends perfectly with the lemon and garlic flavors of this dish. Avoid using sweet white wines like Moscato or Riesling for this recipe. If you don’t drink wine but like to cook with it, I recommend purchasing the small individual bottles. They usually come in packs of four and are perfect when you don’t need a whole bottle of wine for your recipe.
Additions and Substitutions
- Use red pepper flakes to add a bit of a kick if you enjoy some heat in your pasta sauce
- Add additional depth of flavor with sauteed minced shallots or top fresh basil.
- This pasta pairs beautifully with seafood such as sauteed shrimp or scallops if you’re looking to add some protein.
- If you’re not a seafood fan but still want to add protein to your meal, top your pasta with grilled chicken.
- Bulk up this pasta by adding some veggies like sauteed mushrooms or artichoke hearts.
If you make this white wine lemon garlic pasta sauce be sure to leave a comment, give a rating, or share on Instagram. Don’t forget to tag me, I love looking through photos of the recipes you make!
Garlic Lemon White Wine Pasta Sauce
Ingredients
- 1/2 lb Linguini Noodles
- 4 tbsp Butter salted
- 1/4 cup Olive Oil
- 1/2 cup Dry White Wine
- 4 cloves Garlic
- 2 tbsp Fresh Lemon Juice
- 1 tsp Lemon Zest
- 1/4 tsp Salt
- Freshly Cracked Pepper
- Parmesan Cheese (for topping)
- Parsley (optional garnish)
Instructions
- Bring a large pot of water to a boil and cook pasta al dente according to package instructions.
- While your pasta is cooking, finely mince your garlic and zest your lemon..
- In a large skillet, heat oil and melt butter over medium-low heat. Add minced garlic and saute for about a minute, careful not to burn it.
- Add the white wine to the pan and cook for about 5 minutes, until you can no longer smell the alcohol.
- Add lemon juice, lemon zest, salt, and black pepper and cook for about 1 more minute.
- Remove the pan from heat and toss with cooked pasta
- Top with a generous amount of parmesan cheese and serve