Lemon Butter Pasta | Barefeet in the Kitchen

Fragrant garlic, mushrooms, onions, and tomatoes are sauteed in butter and then tossed with fresh lemon juice and tender pasta to create the Lemon Butter Pasta of which dreams are made.

And before the mushroom haters comment, yes, you can skip them. However, they really are delicious in this recipe, I recommend giving them a chance before ruling them out!

Lemon Butter Sauce for Pasta

I’ve been making this pasta for company, for myself, for family and friends for almost 25 years now. This is the first recipe I think of when I am craving pasta.

My husband enjoys this with some grilled chicken tossed in with the pasta, but I’m quite happy with this pasta alone most of the time.

When we were first married, I often made this Lemon Butter Pasta just for myself on weekends when Sean was out of town.

Lemon Butter Garlic Sauce

Lemon, butter, and garlic are an awesome combination in pretty much any recipe, aren’t they? They truly shine in this sauce along with the mushrooms and tomatoes.

This lemony sauce coats the thin angel hair pasta perfectly and it’s a terrific match for Last Minute Chicken or Crispy Oven Baked Chicken. Chicken is my go-to option with this pasta.

However, Garlic Butter Steak Bites or Pine Nut Crusted Halibut are a couple more delicious ways to serve this meal.

Nowadays, when I make this, I double the recipe and cross my fingers for leftovers for my lunch the next day. I’d happily eat this for lunch and dinner all weekend.

For special occasions, my all-time favorite way to serve this pasta is with a few buttery scallops on the side. (The scallop recipe will be headed your way on Wednesday and I’m excited to finally be sharing it with you!)

This pasta would also be terrific with some Roasted Lemon Garlic Shrimp.

Lemon Butter Pasta

1. Cook the pasta, drain and set aside. Melt the butter in a large skillet over medium heat. Add the garlic and saute for less than a minute, just until it is fragrant.
2. Add the mushrooms, onions, and the optional chicken base. Saute for about 5 minutes, until the mushrooms and onions are tender.
3. Add the lemon juice, tomatoes, and white pepper. Simmer for 2-3 minutes, until the tomatoes are warm.
4. Add the cooked pasta to the sauce and toss well to coat. Serve and sprinkle with cheese, if desired.

{originally published 10/26/12 – recipe notes and photos updated 2/8/21}