20 Delicious Linguine Recipes for Every Occasion

Versatile, elegant, and always satisfying—linguine is the pasta that effortlessly transitions from quick weeknight dinners to impressive seasonal feasts. Whether you’re craving creamy comfort food, light summer dishes, or something in between, we’ve gathered 20 mouthwatering recipes to inspire your next meal. Dive in and discover your new favorite way to enjoy this beloved noodle!

Garlic Butter Linguine with Shrimp

Nothing beats coming home to a quick, impressive pasta dish after a long day. You’ll love how this garlic butter linguine with shrimp comes together in under 30 minutes, making it perfect for busy weeknights. The combination of plump shrimp, rich butter, and fragrant garlic creates a restaurant-quality meal right in your own kitchen.

Ingredients

– 8 oz linguine pasta
– 1 lb large shrimp, peeled and deveined (fresh or thawed frozen)
– 4 tbsp unsalted butter (divided use)
– 4 cloves garlic, minced (about 1 tbsp)
– 1/4 cup dry white wine (optional, substitute with chicken broth)
– 1/4 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped
– 1/2 tsp red pepper flakes (adjust for desired spice level)
– 1 tbsp olive oil
– Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat shrimp completely dry with paper towels to ensure proper searing.
4. Season shrimp generously with salt and black pepper on both sides.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp to the hot skillet in a single layer, being careful not to overcrowd the pan.
7. Cook shrimp for 2 minutes per side until pink and opaque, then transfer to a plate.
8. Reduce heat to medium and melt 2 tablespoons of butter in the same skillet.
9. Add minced garlic and cook for 1 minute until fragrant but not browned.
10. Pour in white wine and simmer for 2 minutes to reduce by half, scraping up any browned bits from the bottom.
11. Stir in heavy cream and remaining 2 tablespoons of butter until fully incorporated.
12. Drain cooked linguine, reserving 1/2 cup of pasta water for later use.
13. Add drained linguine directly to the sauce in the skillet.
14. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until sauce reaches desired consistency.
15. Stir in grated Parmesan cheese until melted and creamy.
16. Return cooked shrimp to the skillet along with any accumulated juices.
17. Add chopped parsley and red pepper flakes, tossing everything to combine.
18. Taste and adjust seasoning with additional salt or pepper if needed.

The silky sauce clings beautifully to every strand of pasta, while the shrimp remain tender and juicy. For an extra touch, serve with crusty bread to soak up every last bit of that garlic butter goodness, or add a simple green salad to balance the richness.

Creamy Mushroom Linguine

Sometimes you just need a bowl of pure comfort, and this creamy mushroom linguine delivers exactly that. It’s rich, satisfying, and comes together faster than you’d think—perfect for those busy weeknights when you want something special without the fuss.

Ingredients

– 8 oz linguine pasta
– 2 tbsp olive oil (or any neutral oil)
– 1 lb cremini mushrooms, sliced (white mushrooms work too)
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus more for serving
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh parsley
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add sliced mushrooms in a single layer and cook undisturbed for 4-5 minutes until golden brown on one side.
5. Flip mushrooms and cook another 3-4 minutes until tender and deeply browned.
6. Reduce heat to medium and add minced garlic, cooking for 1 minute until fragrant but not browned.
7. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
8. Add butter and Parmesan cheese, stirring continuously until the sauce is smooth and slightly thickened, about 2-3 minutes.
9. Drain the cooked pasta, reserving 1/2 cup of pasta water.
10. Add drained linguine directly to the mushroom sauce in the skillet.
11. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until the sauce coats the noodles nicely.
12. Stir in chopped parsley, salt, and pepper until evenly distributed.
13. Remove from heat and let rest for 1 minute to allow flavors to meld.

Grab your fork and dig in—the silky sauce clings beautifully to every strand of pasta, while the earthy mushrooms provide wonderful texture contrast. For an extra touch, try topping with crispy pancetta or serving alongside a simple arugula salad to cut through the richness.

Lemon Garlic Linguine with Parmesan

Busy weeknights call for simple, satisfying meals that come together fast. This lemon garlic linguine with Parmesan is exactly that—a bright, creamy pasta dish that feels fancy but takes just minutes to make. You’ll love how the fresh lemon and garlic shine through.

Ingredients

• 8 oz linguine
• 3 tbsp olive oil (extra virgin for best flavor)
• 4 cloves garlic, minced
• 1 lemon, zested and juiced (about 3 tbsp juice)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup heavy cream
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9–11 minutes, stirring occasionally, until al dente (tender but still firm).
3. Reserve 1/2 cup of pasta water, then drain the linguine in a colander.
4. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
5. Add minced garlic and cook for 30–45 seconds, stirring constantly, until fragrant but not browned.
6. Pour in the heavy cream and lemon juice, stirring to combine.
7. Simmer the sauce for 2 minutes, until it thickens slightly and coats the back of a spoon.
8. Add the cooked linguine to the skillet, tossing with tongs to coat in the sauce.
9. Sprinkle in the grated Parmesan, lemon zest, salt, black pepper, and red pepper flakes if using.
10. Toss continuously for 1–2 minutes, adding reserved pasta water 1 tbsp at a time if the sauce is too thick.
11. Remove from heat and stir in chopped parsley.

Creamy, tangy, and garlicky—this pasta hits all the right notes. The linguine stays perfectly firm, and the lemon zest adds a pop of freshness. Try topping it with grilled shrimp or serving alongside a crisp arugula salad for a complete meal.

Spicy Tomato Basil Linguine

Just when you thought pasta couldn’t get any better, this spicy tomato basil linguine comes along to prove you wrong. It’s that perfect weeknight dinner that feels fancy but comes together in under 30 minutes—ideal for when you’re craving something comforting with a little kick.

Ingredients

• 8 oz linguine pasta
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes (adjust for more or less heat)
• 1 (14.5 oz) can crushed tomatoes
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (plus more for serving)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and red pepper flakes to the skillet and cook for 1 minute until fragrant, being careful not to burn the garlic.
5. Pour in crushed tomatoes and stir to combine with the garlic and pepper flakes.
6. Simmer the sauce uncovered for 8-10 minutes, stirring occasionally, until slightly thickened.
7. Stir in chopped basil, salt, and black pepper until well incorporated.
8. Drain the cooked linguine, reserving 1/4 cup of pasta water.
9. Add drained linguine directly to the skillet with the tomato sauce.
10. Toss the pasta with the sauce over low heat for 1-2 minutes, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
11. Remove skillet from heat and stir in grated Parmesan cheese until melted and creamy.

You’ll love how the al dente linguine holds onto that vibrant, slightly chunky tomato sauce, while the fresh basil and Parmesan create this incredible savory-sweet balance. Try topping it with extra red pepper flakes for more heat or serving it alongside garlic bread to soak up every last bit of sauce—it’s seriously addictive.

Linguine with Clams and White Wine Sauce

Wondering what to make for dinner that feels fancy but comes together in no time? This linguine with clams and white wine sauce is your answer. It’s light, briny, and perfect for a weeknight when you want something special without the fuss.

Ingredients

• 1 pound linguine
• 2 pounds littleneck clams, scrubbed (or any small hard-shell clams)
• 3 tablespoons olive oil (or any neutral oil)
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 cup dry white wine, like Sauvignon Blanc
• 1/4 cup fresh parsley, chopped
• 2 tablespoons unsalted butter
• 1 lemon, cut into wedges
• Salt, for pasta water and seasoning

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine and cook for 9–11 minutes, until al dente.
3. Reserve 1 cup of pasta water, then drain the linguine.
4. Heat olive oil in a large skillet over medium heat.
5. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.
6. Pour in the white wine and bring to a simmer.
7. Add the scrubbed clams to the skillet and cover with a lid.
8. Steam the clams for 6–8 minutes, until all shells have opened.
9. Discard any clams that remain closed after cooking.
10. Stir in the chopped parsley and unsalted butter until melted.
11. Add the cooked linguine to the skillet and toss to coat in the sauce.
12. If the sauce is too thick, add reserved pasta water 1/4 cup at a time until desired consistency is reached.
13. Season with salt to taste and serve immediately with lemon wedges on the side.

Each bite delivers tender pasta coated in a silky, garlicky sauce with pops of briny clam. Squeeze fresh lemon over the top to brighten the flavors, and serve it with crusty bread to soak up every last drop of that delicious broth.

Pesto Linguine with Cherry Tomatoes

Kicking off pasta night with this vibrant pesto linguine is always a win. You’ll love how the sweet cherry tomatoes burst against the garlicky basil sauce. It comes together faster than you can decide what to watch while eating.

Ingredients

• 12 oz linguine
• 1 cup fresh basil leaves, packed (or substitute with arugula for peppery notes)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/3 cup pine nuts (toast for deeper flavor)
• 2 garlic cloves (minced)
• 1/2 cup extra-virgin olive oil
• 2 cups cherry tomatoes (halved)
• Salt (to season pasta water and sauce)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine and cook for 9–11 minutes, stirring occasionally, until al dente (check package timing).
3. While pasta cooks, combine basil, Parmesan, pine nuts, and garlic in a food processor.
4. Pulse ingredients 5–7 times until coarsely chopped.
5. With the processor running on low, slowly drizzle in olive oil until the pesto is smooth.
6. Heat a large skillet over medium heat and add halved cherry tomatoes.
7. Cook tomatoes for 4–5 minutes, shaking the pan, until skins wrinkle and they release juices.
8. Reserve 1/2 cup pasta water before draining the linguine.
9. Tip: Starchy pasta water helps the sauce cling to noodles.
10. Add drained linguine directly to the skillet with tomatoes.
11. Pour pesto over pasta and toss to coat evenly.
12. If the sauce is thick, add reserved pasta water 1 tablespoon at a time until desired consistency.
13. Tip: Tossing pasta in the skillet melds flavors better than mixing in a bowl.
14. Divide among bowls and finish with extra Parmesan.
15. Tip: Serve immediately while warm for the best texture.

Velvety pesto clings to each strand, while juicy tomatoes add bright pops. Try topping it with grilled shrimp or serving alongside garlic bread for a fuller meal. Leftovers taste great cold straight from the fridge, too.

Linguine Carbonara with Pancetta

Kind of craving something rich and comforting? You know, one of those dishes that feels like a warm hug after a long day. This classic linguine carbonara with pancetta is exactly that—creamy, savory, and surprisingly simple to whip up.

Ingredients

– 8 oz linguine (or spaghetti if that’s what you have)
– 4 oz pancetta, diced (or thick-cut bacon for a smokier twist)
– 2 large eggs, at room temperature (this helps prevent curdling)
– 1/2 cup grated Pecorino Romano cheese (Parmesan works too, but Romano is sharper)
– 1/4 cup grated Parmesan cheese (for extra depth)
– 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
– 2 tbsp olive oil (or any neutral oil)
– 1/4 tsp black pepper, freshly ground (adjust if you like more heat)
– 1/4 cup reserved pasta water (save it right before draining!)
– Salt, to taste (pancetta is salty, so go easy)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9–11 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the diced pancetta and cook for 5–7 minutes, stirring often, until crispy and golden brown.
5. Stir in the minced garlic and cook for 1 minute until fragrant (don’t let it burn!).
6. In a medium bowl, whisk the eggs, Pecorino Romano, Parmesan, and black pepper until smooth.
7. Reserve 1/4 cup of pasta water right before draining the linguine.
8. Drain the linguine and immediately add it to the skillet with the pancetta, tossing to coat.
9. Remove the skillet from heat to cool slightly (this prevents scrambled eggs).
10. Quickly pour the egg mixture over the pasta, tossing constantly with tongs.
11. Add the reserved pasta water 1 tbsp at a time, tossing until the sauce is creamy and clings to the linguine.
12. Season with salt only if needed, since pancetta adds saltiness.
Dive into that silky, egg-coated pasta with crispy pancetta bits in every forkful. The sauce clings beautifully to the linguine, making it ideal for a cozy dinner—maybe with a side of garlic bread to scoop up any extra goodness.

Linguine Alfredo with Broccoli

Ever find yourself craving something creamy and comforting but don’t want to spend hours in the kitchen? You’re in luck because this linguine Alfredo with broccoli is exactly what you need. It’s rich, satisfying, and comes together in no time.

Ingredients

• 8 oz linguine
• 2 cups broccoli florets, fresh or frozen
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp salt, adjust to taste
• 1/4 tsp black pepper, freshly ground

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 8-10 minutes, stirring occasionally to prevent sticking, until al dente.
3. During the last 3 minutes of cooking, add the broccoli florets directly to the pasta water.
4. Drain the pasta and broccoli together, reserving 1/2 cup of the starchy pasta water.
5. In a large skillet, melt the butter over medium heat until foamy.
6. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
7. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
8. Reduce heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth and thickened.
9. Season the sauce with salt and black pepper, tasting and adjusting if needed.
10. Add the drained pasta and broccoli to the skillet, tossing to coat evenly in the Alfredo sauce.
11. If the sauce is too thick, stir in reserved pasta water 1 tablespoon at a time until desired consistency is reached.
12. Serve immediately in warm bowls.

Zesty garlic and rich Parmesan create a velvety sauce that clings perfectly to each strand of pasta. The broccoli adds a fresh crunch that balances the creaminess beautifully. Try topping it with extra Parmesan and a sprinkle of red pepper flakes for a little kick.

Linguine with Spicy Sausage and Peppers

Nothing beats a comforting pasta dish that comes together in under 30 minutes. You’ll love how the spicy sausage and sweet peppers mingle in this vibrant linguine—it’s the kind of meal that feels both special and totally doable on a busy weeknight.

Ingredients

• 8 oz linguine
• 12 oz spicy Italian sausage, casings removed (or mild if you prefer less heat)
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh parsley
• 1/4 tsp red pepper flakes (optional, for extra heat)
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9–11 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. Reserve 1/2 cup of pasta water, then drain the linguine and set aside.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add the sausage and cook for 5–7 minutes, breaking it up with a spoon, until browned and cooked through.
6. Transfer the sausage to a plate, leaving about 1 tablespoon of drippings in the skillet.
7. Add the sliced bell peppers and onion to the skillet and cook for 6–8 minutes, stirring occasionally, until softened and lightly charred.
8. Stir in the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
9. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
10. Return the cooked sausage to the skillet and stir to combine.
11. Add the drained linguine to the skillet along with the reserved pasta water.
12. Toss everything together for 2–3 minutes until the sauce lightly coats the pasta.
13. Remove from heat and stir in the Parmesan cheese and chopped parsley.
14. Season with salt and black pepper to taste.

Vivid colors and bold flavors make this dish a real showstopper. The linguine soaks up the savory sausage and pepper-infused sauce, while a sprinkle of extra Parmesan adds a salty finish. Try serving it with crusty garlic bread to scoop up every last bit of that delicious sauce.

Linguine Aglio e Olio with Chili Flakes

Kind of craving something simple but seriously satisfying? You know those nights when you want restaurant-quality pasta without the fuss? This linguine aglio e olio with chili flakes is your new go-to—it comes together in the time it takes to boil water and delivers big, bold flavor.

Ingredients

– 8 oz linguine
– 1/3 cup extra virgin olive oil (use a good quality one for best flavor)
– 6 garlic cloves, thinly sliced
– 1 tsp red chili flakes (adjust for more or less heat)
– 1/4 cup fresh parsley, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup pasta water (reserved from cooking)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine to the boiling water and cook for 9-11 minutes until al dente (check package directions for exact time).
3. Reserve 1/4 cup of pasta water just before draining, then drain the linguine completely.
4. While pasta cooks, heat olive oil in a large skillet over medium-low heat for 2 minutes.
5. Add sliced garlic to the oil and cook for 1-2 minutes until fragrant and lightly golden (watch carefully to prevent burning).
6. Stir in red chili flakes and cook for 30 seconds until they sizzle and release their aroma.
7. Add the drained linguine directly to the skillet with the oil mixture.
8. Pour in the reserved pasta water and toss continuously for 1-2 minutes until the sauce emulsifies and coats the pasta.
9. Remove skillet from heat and stir in chopped parsley, salt, and black pepper.
10. Toss everything together until evenly combined and serve immediately.

That silky, garlic-infused oil clings perfectly to every strand of pasta, while the chili flakes provide just enough warmth to keep you coming back for more. Try topping it with grilled shrimp or serving alongside a crisp green salad for a complete meal that feels anything but basic.

Linguine with Roasted Garlic and Olive Oil

Feeling like you need a comforting bowl of pasta but want something simple yet deeply flavorful? This linguine with roasted garlic and olive oil is your answer. It’s the kind of dish that feels fancy but comes together with minimal effort—perfect for a busy weeknight when you crave something satisfying.

Ingredients

• 1 pound linguine
• 1/2 cup extra virgin olive oil, plus more for drizzling
• 1 head garlic
• 1/2 teaspoon red pepper flakes, adjust to your preferred spice level
• 1/2 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese, plus extra for serving
• Salt, to season the pasta water and final dish
• Freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F.
2. Slice the top off the head of garlic to expose the cloves.
3. Place the garlic on a piece of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly.
4. Roast the garlic in the preheated oven for 40 minutes, or until the cloves are soft and golden brown.
5. Bring a large pot of salted water to a rolling boil.
6. Add the linguine and cook according to package directions until al dente, about 9-11 minutes.
7. While the pasta cooks, squeeze the roasted garlic cloves from their skins into a small bowl and mash with a fork until smooth.
8. Heat the remaining olive oil in a large skillet over medium heat.
9. Add the red pepper flakes and cook for 1 minute until fragrant.
10. Stir in the mashed roasted garlic and cook for another minute, stirring constantly.
11. Reserve 1 cup of pasta water before draining the linguine.
12. Add the drained linguine directly to the skillet with the garlic oil.
13. Toss the pasta with the sauce, adding pasta water a little at a time until the sauce clings to the noodles.
14. Remove the skillet from heat and stir in the chopped parsley and grated Parmesan.
15. Season with salt and freshly ground black pepper to taste.

Keep in mind that the roasted garlic creates a creamy, mellow base that’s far gentler than raw garlic. The sauce should lightly coat each strand of pasta without feeling heavy. Try serving it with a simple arugula salad on the side—the peppery greens balance the rich, garlicky flavors beautifully.

Linguine with Sun-Dried Tomatoes and Spinach

Unbelievably simple yet packed with flavor, this pasta dish comes together in under 30 minutes. You’ll love how the sweet sun-dried tomatoes mingle with fresh spinach and garlic. It’s the kind of meal that feels fancy but requires minimal effort on your part.

Ingredients

• 8 oz linguine
• 3 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 4 cups fresh spinach
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup pasta water before draining the linguine.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add minced garlic and cook for 1 minute until fragrant but not browned.
6. Stir in sun-dried tomatoes and red pepper flakes, cooking for 2 minutes to release their oils.
7. Add fresh spinach in batches, wilting each addition before adding more, about 3-4 minutes total.
8. Tip: Wilt spinach gradually to prevent the skillet from cooling down too much.
9. Add drained linguine to the skillet along with 1/4 cup reserved pasta water.
10. Toss continuously for 2 minutes until the sauce clings to the pasta.
11. Tip: The starchy pasta water helps create a silky sauce that coats every strand.
12. Remove from heat and stir in Parmesan cheese until melted and creamy.
13. Season with salt and black pepper, tossing to combine evenly.
14. Tip: Taste before adding salt since sun-dried tomatoes and Parmesan are already salty.

Hearty yet light, this linguine boasts a wonderful contrast between the chewy pasta and tender spinach. The sun-dried tomatoes add bursts of sweet intensity that play beautifully against the garlicky oil. For an extra touch, serve it with grilled chicken or shrimp, or simply enjoy as is with crusty bread to soak up every last bit of sauce.

Linguine with Lemon Ricotta and Peas

Tired of complicated pasta dishes that take forever? This linguine with lemon ricotta and peas comes together in under 30 minutes. You’ll love how the bright lemon and creamy ricotta create the easiest, most satisfying sauce.

Ingredients

– 1 lb linguine (or any long pasta)
– 1 cup whole milk ricotta cheese (for creamiest texture)
– 2 lemons, zested and juiced (about 1/4 cup juice)
– 1 cup frozen peas (no need to thaw)
– 3 cloves garlic, minced
– 1/4 cup olive oil (good quality for best flavor)
– 1/2 cup grated Parmesan cheese (plus more for serving)
– 1/4 cup fresh basil, chopped (or parsley if preferred)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine to the boiling water and cook for 9-11 minutes until al dente (check package directions).
3. While pasta cooks, heat olive oil in a large skillet over medium heat for 1 minute.
4. Add minced garlic to the skillet and cook for 30-45 seconds until fragrant but not browned.
5. Reduce heat to low and add ricotta cheese to the skillet.
6. Stir ricotta continuously for 2 minutes until warmed through and smooth.
7. Whisk lemon zest and lemon juice into the ricotta mixture until fully incorporated.
8. Add frozen peas directly to the skillet and stir to combine.
9. Reserve 1 cup of pasta water before draining the cooked linguine.
10. Transfer drained linguine directly into the skillet with the sauce.
11. Add 1/2 cup of the reserved pasta water to the skillet.
12. Toss pasta vigorously with tongs for 1-2 minutes until sauce coats every strand.
13. Stir in grated Parmesan cheese until melted into the sauce.
14. Season with salt and black pepper, tossing to distribute evenly.
15. Remove skillet from heat and fold in chopped basil.
16. Serve immediately in warm bowls.

Ready to dig in? The creamy ricotta clings beautifully to each strand of pasta, while the peas add sweet pops of flavor. For an extra touch, top with extra Parmesan and serve with garlic bread to soak up every last bit of that lemony sauce.

Linguine with Mussels and Garlic Butter

Usually, you’re craving something that feels fancy but comes together in a flash. This linguine with mussels and garlic butter is exactly that—a restaurant-worthy dish you can whip up on a busy weeknight without breaking a sweat.

Ingredients

• 1 lb linguine
• 2 lbs fresh mussels, scrubbed and debearded (discard any that don’t close when tapped)
• 4 tbsp unsalted butter
• 4 cloves garlic, minced (or more if you love garlic)
• 1/2 cup dry white wine (like Sauvignon Blanc, or substitute with chicken broth)
• 1/4 cup chopped fresh parsley
• 1/2 tsp red pepper flakes (optional, for a little heat)
• Salt, to season the pasta water

Instructions

1. Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil over high heat.
2. Add the linguine to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (check package instructions for exact time).
3. While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat.
4. Add the minced garlic and red pepper flakes (if using) to the skillet and sauté for 1–2 minutes, until fragrant but not browned.
5. Pour in the white wine, bring to a simmer, and let it reduce by half, about 3–4 minutes.
6. Add the scrubbed mussels to the skillet, cover with a lid, and steam for 5–7 minutes, shaking the pan occasionally, until all mussels have opened (discard any that remain closed).
7. Reserve 1/2 cup of the pasta cooking water, then drain the linguine.
8. Add the drained linguine to the skillet with the mussels and sauce, tossing to coat evenly.
9. If the sauce is too thick, gradually add the reserved pasta water, 2 tablespoons at a time, until the desired consistency is reached.
10. Stir in the chopped parsley and toss everything together one final time.

Absolutely, the tender linguine soaks up that garlicky, buttery sauce while the mussels add a briny sweetness. Serve it straight from the skillet with crusty bread to mop up every last drop, or pair it with a simple arugula salad for a complete meal that feels effortlessly elegant.

Linguine with Creamy Avocado Sauce

But sometimes you just need a pasta dish that comes together in minutes but tastes like you spent hours in the kitchen. This creamy avocado sauce is your new secret weapon for those nights. It’s fresh, vibrant, and so satisfying.

Ingredients

• 8 oz linguine
• 1 large ripe avocado, pitted and peeled
• 1/4 cup fresh basil leaves, packed (plus more for garnish)
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1/4 cup extra virgin olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9-11 minutes, stirring occasionally, until al dente (check package instructions for exact time).
3. While pasta cooks, combine avocado, basil, garlic, lemon juice, olive oil, Parmesan, red pepper flakes (if using), salt, and pepper in a food processor or blender.
4. Blend the sauce on high speed for 45-60 seconds until completely smooth and creamy, scraping down the sides if needed.
5. Reserve 1/2 cup of the starchy pasta water before draining the cooked linguine.
6. Return the drained linguine to the warm pot off the heat.
7. Pour the avocado sauce over the hot pasta and toss immediately to coat evenly.
8. Add 2-3 tablespoons of the reserved pasta water and toss again until the sauce clings smoothly to the linguine.
9. Divide the pasta among serving bowls and garnish with extra basil leaves and a sprinkle of Parmesan.

Enjoy this immediately for the best texture and flavor. The sauce has a wonderfully creamy, almost pesto-like consistency that clings beautifully to every strand of pasta. Extra delicious with a side of garlic bread or topped with grilled shrimp for a heartier meal.

Linguine with Grilled Chicken and Pesto

Just when you need a dinner that feels fancy but comes together effortlessly, this linguine with grilled chicken and pesto delivers. Juicy grilled chicken, al dente pasta, and vibrant pesto create a meal that’s both comforting and fresh. It’s the kind of dish that makes weeknights special without any fuss.

Ingredients

• 1 lb boneless, skinless chicken breasts (pounded to even thickness for even cooking)
• 8 oz linguine pasta (or any long pasta you love)
• 1 cup basil pesto (homemade or store-bought, your choice)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp kosher salt (divided, for seasoning pasta and chicken)
• 1/2 tsp black pepper (freshly cracked for best flavor)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1/4 cup reserved pasta water (starchy water helps sauce cling to pasta)

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Season the boiling water with 1/2 teaspoon of kosher salt.
3. Add the linguine to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
4. While the pasta cooks, pat the chicken breasts dry with paper towels to ensure a good sear.
5. Rub the chicken with olive oil and season both sides with the remaining 1/2 teaspoon salt and black pepper.
6. Preheat a grill or grill pan to medium-high heat (about 400°F).
7. Place the chicken on the grill and cook for 6–7 minutes per side, until the internal temperature reaches 165°F and grill marks appear.
8. Transfer the chicken to a cutting board and let it rest for 5 minutes to retain juices.
9. Reserve 1/4 cup of the starchy pasta water before draining the linguine.
10. Return the drained linguine to the pot and toss with the pesto and reserved pasta water until the sauce coats the pasta evenly.
11. Slice the rested chicken against the grain into 1/2-inch thick strips.
12. Divide the pesto linguine among plates and top with the grilled chicken slices.
13. Sprinkle with grated Parmesan cheese and serve immediately.

Golden pesto clings to each strand of linguine, while the grilled chicken adds a smoky, tender contrast. Garnish with extra basil leaves or a squeeze of lemon for a bright finish, or toss in cherry tomatoes for a pop of color and sweetness.

Linguine with Butternut Squash and Sage

Just when you need some cozy comfort, this pasta delivers. You get sweet squash, crispy sage, and creamy sauce all in one bowl. It’s the kind of meal that makes a busy night feel special.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 12 oz linguine
• 3 tbsp olive oil (or any neutral oil)
• 4 tbsp unsalted butter
• 1/4 cup fresh sage leaves
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 tsp nutmeg (freshly grated if possible)
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on a baking sheet.
3. Roast the squash for 25-30 minutes until tender and lightly browned at the edges.
4. Bring a large pot of salted water to a rolling boil.
5. Cook the linguine according to package directions until al dente, about 9-11 minutes.
6. Reserve 1 cup of pasta water before draining the linguine.
7. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat.
8. Add the sage leaves and cook for 1-2 minutes until crisp, then remove them to a paper towel.
9. Add the minced garlic to the same skillet and cook for 30 seconds until fragrant.
10. Stir in the roasted squash, mashing about half of it with the back of a spoon to create a creamy sauce.
11. Add the drained linguine to the skillet along with the remaining 2 tablespoons butter, Parmesan, nutmeg, and 1/2 cup of the reserved pasta water.
12. Toss everything together for 1-2 minutes until the sauce coats the pasta evenly, adding more pasta water if needed.
13. Crumble the crispy sage over the top and season with additional salt and pepper if desired.

Gorgeous textures make this dish—creamy squash clings to al dente pasta while crispy sage adds little bursts of flavor. Try serving it in shallow bowls with extra Parmesan and a simple arugula salad on the side. The sweet, savory balance makes it perfect for autumn evenings when you want something satisfying but not heavy.

Linguine with Smoked Salmon and Dill

Busy weeknights call for simple yet elegant dinners that feel special without the fuss. This linguine with smoked salmon and dill comes together in about 20 minutes, making it perfect for those evenings when you want something delicious but don’t have hours to spend in the kitchen. You’ll love how the creamy sauce coats every strand of pasta with bright, fresh flavors.

Ingredients

• 8 oz linguine
• 4 oz smoked salmon, sliced into thin strips (look for cold-smoked variety)
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 small shallot, finely minced (about 2 tbsp)
• 1 garlic clove, minced
• 1/4 cup dry white wine (like Sauvignon Blanc)
• 1 tbsp lemon juice (freshly squeezed)
• 1/4 tsp black pepper, freshly ground
• 1/4 tsp salt (adjust based on salmon saltiness)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine to the boiling water and cook for 9-11 minutes until al dente (check package directions for exact timing).
3. While pasta cooks, melt butter in a large skillet over medium heat.
4. Add minced shallot and cook for 2-3 minutes until translucent and fragrant.
5. Stir in minced garlic and cook for 30 seconds until aromatic but not browned.
6. Pour white wine into the skillet and simmer for 2 minutes until reduced by half.
7. Reduce heat to low and pour in heavy cream, stirring to combine.
8. Add lemon juice, black pepper, and salt, then simmer gently for 2 minutes until sauce slightly thickens.
9. Drain cooked linguine, reserving 1/4 cup pasta water.
10. Add hot linguine directly to the sauce in the skillet.
11. Toss pasta with sauce, adding reserved pasta water 1 tablespoon at a time until sauce coats noodles nicely.
12. Remove skillet from heat and gently fold in smoked salmon strips and chopped dill.

Zesty lemon and fresh dill make this dish incredibly vibrant, while the smoked salmon adds a luxurious silky texture that melts in your mouth. Serve it immediately with an extra sprinkle of dill on top, and consider pairing it with a simple arugula salad for a complete meal that feels restaurant-worthy but comes together in your own kitchen.

Linguine with Artichokes and Lemon Zest

There’s something magical about how bright, zesty flavors can transform simple pasta into something extraordinary. Picture this: tender linguine tangled with artichoke hearts and a generous sprinkle of lemon zest that wakes up every bite. You’ll love how quickly it comes together for a weeknight dinner that feels special.

Ingredients

• 8 oz linguine
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and quartered
• Zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (check package directions for exact time).
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1 minute, until fragrant but not browned.
5. Stir in the quartered artichoke hearts and cook for 4–5 minutes, until lightly golden.
6. Reserve 1/2 cup of pasta water before draining the linguine.
7. Add the drained linguine directly to the skillet with the artichokes.
8. Toss the pasta with the artichoke mixture, adding splashes of reserved pasta water as needed to create a light sauce.
9. Remove the skillet from heat and stir in the lemon zest, grated Parmesan, and chopped parsley.
10. Season with salt and red pepper flakes, if using, tossing everything to combine evenly.

Perfectly al dente linguine holds onto the lemony, garlicky sauce, while the artichokes add a tender, savory bite. Try serving it with a extra sprinkle of Parmesan and a side of crusty bread to soak up every last drop. It’s a dish that balances freshness and comfort in every forkful.

Linguine with Roasted Red Pepper Sauce

Aren’t you tired of the same old pasta sauces? This roasted red pepper version brings such vibrant color and sweet, smoky flavor to your weeknight dinner rotation. You’ll love how simple it comes together while tasting impressively gourmet.

Ingredients

– 1 lb linguine
– 3 large red bell peppers
– 3 cloves garlic, minced
– 1/4 cup olive oil (or any neutral oil)
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese, plus more for serving
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (adjust to taste)
– Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 425°F.
2. Cut the red bell peppers in half lengthwise and remove the stems and seeds.
3. Place the pepper halves cut-side down on a baking sheet lined with aluminum foil.
4. Roast the peppers for 25-30 minutes until the skins are completely blackened and blistered.
5. Transfer the hot peppers to a bowl and cover tightly with plastic wrap for 15 minutes – this steam helps loosen the skins.
6. Peel the blackened skins off the peppers using your fingers or a small knife.
7. Bring a large pot of salted water to a rolling boil for the linguine.
8. Add the linguine to the boiling water and cook for 9-11 minutes until al dente.
9. While the pasta cooks, heat olive oil in a large skillet over medium heat.
10. Add the minced garlic and cook for 1 minute until fragrant but not browned.
11. Combine the peeled roasted peppers, garlic-oil mixture, heavy cream, Parmesan, salt, black pepper, and red pepper flakes in a blender.
12. Blend the mixture on high speed for 45-60 seconds until completely smooth and creamy.
13. Drain the cooked linguine, reserving 1/2 cup of pasta water.
14. Return the drained linguine to the pot and pour the red pepper sauce over it.
15. Toss the pasta with the sauce, adding reserved pasta water 2 tablespoons at a time until the sauce coats the linguine nicely.
16. Divide the pasta among serving bowls and garnish with fresh basil leaves.

Zesty and creamy with just the right amount of smokiness, this sauce clings beautifully to every strand of linguine. Try topping it with grilled shrimp or serving alongside garlic bread for a complete meal that feels restaurant-worthy.

Summary

You now have 20 fantastic linguine recipes for any occasion! Whether you’re cooking for a busy weeknight, a special celebration, or just craving comfort food, there’s something here for everyone. We’d love to hear which recipes become your favorites—leave a comment below and share your cooking adventures. Don’t forget to pin this article on Pinterest so you can easily find these delicious ideas again!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.