12 Delicious Lemon Butter Herb Pasta Recipes

Perfect for those nights when you’re craving something effortlessly elegant yet comforting, our roundup of 12 Delicious Lemon Butter Herb Pasta Recipes is here to inspire your next kitchen adventure. Whether you’re in the mood for a quick weeknight dinner or a dish that celebrates the bright flavors of the season, these recipes promise to delight your taste buds and simplify your cooking routine. Let’s dive in!

Lemon Butter Herb Pasta with Grilled Chicken

Kickstart your dinner with this zesty, creamy pasta that’s a total crowd-pleaser. **Lemon Butter Herb Pasta with Grilled Chicken** combines tangy, herby, and savory flavors in every bite—ready in under 30 minutes.

Ingredients

• 8 oz pasta
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 tbsp butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add 8 oz pasta and cook according to package instructions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a grill pan over medium-high heat. Season 2 chicken breasts with salt and pepper, then grill for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
3. In the same pan, melt 3 tbsp butter over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
4. Pour in 1/2 cup heavy cream, stirring constantly to combine. Simmer for 2 minutes until slightly thickened.
5. Stir in 1/4 cup grated Parmesan, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tsp dried thyme, and 1 tsp dried basil. Cook for 1 minute, then toss with the cooked pasta.
6. Top pasta with sliced grilled chicken. Serve immediately.

Creamy, tangy, and packed with fresh herbs, this dish is a flavor explosion. Try serving it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal.

Creamy Lemon Butter Herb Pasta with Shrimp

Get ready to dazzle your taste buds with this creamy, zesty pasta that’s a breeze to whip up. Perfect for those nights when you crave something indulgent yet refreshing.

Ingredients

• 8 oz pasta
• 1 lb shrimp, peeled and deveined
• 3 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 lemon, juiced and zested
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• Salt to taste
• Black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, heat a large skillet over medium heat. Add butter and let it melt.
3. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
4. In the same skillet, add garlic and sauté for 30 seconds until fragrant.
5. Pour in heavy cream, bring to a simmer, and let it reduce slightly, about 2 minutes.
6. Stir in Parmesan cheese until melted and the sauce is smooth.
7. Add lemon juice, zest, parsley, and basil to the sauce. Season with salt and black pepper.
8. Return cooked pasta and shrimp to the skillet. Toss everything together until well coated in the sauce.
9. Serve immediately, garnished with extra Parmesan and herbs if desired.

Rich and velvety, this pasta dish balances the tanginess of lemon with the richness of cream. Try serving it with a side of crusty bread to soak up every last drop of sauce.

Lemon Butter Herb Pasta with Roasted Vegetables

Ready to dive into a dish that’s bursting with flavor and ready in a flash? This lemon butter herb pasta with roasted veggies is your ticket to a vibrant, satisfying meal that’s as easy to make as it is delicious.

Ingredients

• 8 oz pasta
• 2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes)
• 3 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 cup fresh herbs (parsley, basil), chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Toss mixed vegetables with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet.
2. Roast vegetables for 20 minutes, stirring halfway, until tender and slightly charred.
3. Cook pasta according to package instructions until al dente. Drain, reserving 1/4 cup pasta water.
4. In a large skillet, heat 1 tbsp olive oil and butter over medium heat. Add garlic, sauté for 30 seconds until fragrant.
5. Add cooked pasta, roasted vegetables, lemon juice, lemon zest, remaining salt, black pepper, and red pepper flakes. Toss to combine.
6. Stir in reserved pasta water, 1 tbsp at a time, until sauce reaches desired consistency.
7. Remove from heat. Fold in fresh herbs and Parmesan cheese.

The pasta boasts a creamy texture with a bright, lemony kick, while the roasted veggies add a smoky depth. Serve it with an extra sprinkle of Parmesan and a side of crusty bread for a meal that’s anything but ordinary.

Spicy Lemon Butter Herb Pasta with Garlic

Dive into a bowl of this Spicy Lemon Butter Herb Pasta with Garlic that’s bursting with flavors so bold, they’ll dance on your taste buds. Perfect for those nights when you crave something quick yet unforgettable.

Ingredients

• 8 oz pasta
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, melt 4 tbsp unsalted butter in a large skillet over medium heat.
4. Add 3 cloves minced garlic and 1/2 tsp red pepper flakes to the skillet, sautéing for 1 minute until fragrant.
5. Drain the pasta, reserving 1/4 cup of the pasta water.
6. Add the drained pasta to the skillet with the butter mixture, tossing to coat evenly.
7. Pour in 1/4 cup fresh lemon juice and the reserved pasta water, stirring to combine.
8. Remove the skillet from heat and stir in 1/4 cup chopped fresh parsley and 1/4 cup grated Parmesan cheese.
9. Season with salt to taste, tossing everything together until well mixed.

Kick back and savor the creamy, tangy, and slightly spicy flavors of this pasta. Serve it with an extra sprinkle of Parmesan and a lemon wedge on the side for an Instagram-worthy presentation.

Lemon Butter Herb Pasta with Fresh Basil and Parmesan

Make your weeknight dinners unforgettable with this zesty, creamy pasta that’s ready in under 20 minutes. Perfect for when you need a quick yet impressive meal.

Ingredients

• 8 oz pasta
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While pasta cooks, melt 4 tbsp unsalted butter in a large skillet over medium heat.
4. Add 2 cloves minced garlic to the skillet and sauté until fragrant, about 1 minute.
5. Drain pasta, reserving 1/4 cup of pasta water.
6. Add cooked pasta to the skillet with butter and garlic.
7. Pour in 1/4 cup fresh lemon juice and 1/4 cup reserved pasta water, tossing to combine.
8. Season with 1/2 tsp salt and 1/4 tsp black pepper, stirring well.
9. Remove skillet from heat and stir in 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese.
10. Toss everything together until the pasta is evenly coated and the cheese has melted.

Ready to serve, this dish boasts a creamy texture with a bright lemon kick, topped with the freshness of basil. Try it with a sprinkle of extra Parmesan and a side of crusty bread for dipping.

Lemon Butter Herb Pasta with Sun-Dried Tomatoes

Absolutely no one can resist the zesty kick of lemon paired with the rich, creamy texture of butter in this pasta dish. Add sun-dried tomatoes for a sweet, tangy twist that’ll have your taste buds dancing.

Ingredients

• 8 oz pasta
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 lemon, zested and juiced
• 1/4 tsp red pepper flakes
• Salt to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 8 oz pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat 3 tbsp unsalted butter and 2 tbsp olive oil in a large skillet over medium heat until butter melts.
3. Add 3 cloves minced garlic and 1/4 tsp red pepper flakes to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Stir in 1/2 cup chopped sun-dried tomatoes and cook for another 2 minutes to soften.
5. Drain pasta and add it directly to the skillet. Toss to coat evenly with the butter-herb mixture.
6. Remove skillet from heat. Stir in 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh basil, the zest and juice of 1 lemon, and 1/4 cup grated Parmesan cheese. Tip: Add reserved pasta water a tablespoon at a time if the pasta seems dry.
7. Season with salt to taste and toss everything together until well combined. Tip: For extra creaminess, stir in an additional tablespoon of butter before serving.

Kick up the flavor by serving this pasta with a sprinkle of extra Parmesan and a side of crusty bread to soak up the delicious sauce. The combination of creamy, tangy, and slightly spicy flavors makes this dish a standout for any occasion.

Lemon Butter Herb Pasta with Spinach and Feta

Elevate your pasta game with this zesty, creamy dish that’s ready in a flash. Perfect for those nights when you crave something gourmet but don’t want to fuss.

Ingredients

• 8 oz pasta
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup lemon juice
• 2 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped parsley
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Stir in lemon juice and let the mixture simmer for 2 minutes to slightly reduce. Tip: The acid from the lemon will balance the richness of the butter.
4. Add spinach to the skillet, tossing until just wilted, about 1 minute. Tip: Spinach cooks quickly, so keep an eye on it to avoid overcooking.
5. Drain pasta and add it to the skillet, tossing to coat in the lemon butter sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
6. Remove skillet from heat. Stir in feta cheese and parsley, seasoning with salt as needed.

Get ready to twirl your fork into a dish that’s creamy, tangy, and packed with fresh flavors. Serve it with a sprinkle of extra feta and a side of crusty bread to soak up every last drop of sauce.

Lemon Butter Herb Pasta with Mushrooms and Thyme

Lemon Butter Herb Pasta with Mushrooms and Thyme is your next weeknight hero. **Whip up** this creamy, zesty dish in under 30 minutes—perfect for when you crave something gourmet but are short on time.

Ingredients

• 8 oz pasta
• 2 tbsp olive oil
• 1 cup sliced mushrooms
• 3 cloves garlic, minced
• 1/4 cup butter
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp thyme leaves
• 1/4 cup grated Parmesan cheese
• Salt to taste

Instructions

1. **Boil** 8 oz pasta in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. **Heat** 2 tbsp olive oil in a large skillet over medium heat. **Add** 1 cup sliced mushrooms and cook until golden, about 5 minutes.
3. **Stir in** 3 cloves minced garlic and cook for 1 minute until fragrant.
4. **Melt** 1/4 cup butter into the skillet. **Add** 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp thyme leaves, stirring to combine.
5. **Toss** the cooked pasta into the skillet, coating evenly with the sauce. **Sprinkle** with 1/4 cup grated Parmesan cheese and salt to taste.
6. **Serve** immediately for the best texture and flavor.

Buttery pasta with a bright lemon kick and earthy mushrooms **steals the show**. **Top** with extra thyme or Parmesan for an Instagram-worthy finish.

Lemon Butter Herb Pasta with Asparagus and Peas

Just when you thought pasta couldn’t get any better, this Lemon Butter Herb Pasta with Asparagus and Peas swoops in. **Bright**, **herby**, and **unapologetically flavorful**, it’s the weeknight hero we all deserve.

Ingredients

• 8 oz pasta
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup asparagus, chopped
• 1 cup peas
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 lemon, zested and juiced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat butter and olive oil in a large skillet over medium heat until butter melts.
3. Add garlic to skillet and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Add asparagus and peas to skillet. Cook for 3-4 minutes until asparagus is bright green and slightly tender.
5. Stir in cooked pasta, reserved pasta water, parsley, basil, lemon zest, lemon juice, salt, and pepper. Toss to combine and cook for 1-2 minutes until everything is well coated and heated through.
6. Remove from heat and sprinkle with Parmesan cheese. Toss once more before serving.

Yield a dish that’s **creamy** from the butter and Parmesan, **zesty** from the lemon, and **fresh** from the herbs. Serve it with a side of crusty bread to soak up every last drop of sauce.

Lemon Butter Herb Pasta with Salmon and Dill

Whip up a dish that’s as vibrant as your summer mood. This Lemon Butter Herb Pasta with Salmon and Dill is your next kitchen win—flaky fish, zesty pasta, and herby goodness in every bite.

Ingredients

• 8 oz salmon fillet
• 8 oz pasta
• 2 tbsp butter
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tbsp fresh dill, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Season the salmon fillet with 1/2 tsp salt and 1/4 tsp black pepper.
2. Place the salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
3. While the salmon bakes, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
4. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
5. Reduce the heat to low. Add the cooked pasta to the skillet, followed by 2 tbsp butter, lemon juice, and zest. Toss until the pasta is evenly coated.
6. Flake the baked salmon into large pieces and gently fold into the pasta along with the fresh dill. Season with remaining salt and pepper.
7. Serve immediately, garnished with extra dill and lemon slices for a bright finish.

Creamy, tangy, and packed with fresh flavors, this pasta is a showstopper. Try serving it with a crisp white wine or a side of roasted veggies for a complete meal.

Lemon Butter Herb Pasta with Artichokes and Olives

Hit your weeknight dinner out of the park with this zesty, creamy pasta that’s packed with bold flavors and ready in a flash. Perfect for when you need something gourmet-feeling without the fuss.

Ingredients

• 8 oz pasta
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup artichoke hearts, quartered
• 1/4 cup kalamata olives, sliced
• 2 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
3. While pasta cooks, melt 3 tbsp unsalted butter in a large skillet over medium heat.
4. Add 2 cloves minced garlic and sauté until fragrant, about 30 seconds.
5. Stir in 1/2 cup artichoke hearts and 1/4 cup kalamata olives, cooking for 2 minutes until slightly softened.
6. Remove skillet from heat and stir in 2 tbsp lemon juice, 1/4 cup parsley, and 1/4 cup basil. Tip: Adding herbs off the heat preserves their vibrant color and flavor.
7. Drain pasta and add to the skillet, tossing to coat. If needed, add reserved pasta water 1 tbsp at a time to loosen the sauce.
8. Season with 1/4 tsp salt and 1/4 tsp black pepper, then sprinkle with 1/4 cup Parmesan cheese. Tip: Freshly grated Parmesan melts better and adds a richer flavor.

Outrageously creamy with a bright lemon kick, this pasta is a texture dream—chewy pasta, tender artichokes, and briny olives. Serve it with a crisp white wine or atop a bed of arugula for a peppery contrast.

Lemon Butter Herb Pasta with Zucchini and Cherry Tomatoes

Raid your pantry for this zesty, veggie-packed pasta that’s ready in a flash. **Toss** together bright lemon, creamy butter, and fresh herbs for a dish that screams summer.

Ingredients

• 8 oz pasta
• 2 tbsp butter
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. **Boil** 8 oz pasta in salted water according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. **Heat** 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat until butter melts.
3. **Add** 2 cloves minced garlic to the skillet, sauté for 30 seconds until fragrant.
4. **Toss** in 1 medium sliced zucchini, cook for 3-4 minutes until slightly softened.
5. **Stir** in 1 cup halved cherry tomatoes, cook for 2 minutes until they start to burst.
6. **Mix** in the cooked pasta, 1/4 cup chopped basil, 1/4 cup chopped parsley, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. **Sprinkle** with 1/4 cup grated Parmesan cheese before serving.

Brighten your plate with this lemony, herbaceous pasta that’s both light and satisfying. **Serve** it with a chilled glass of white wine for the ultimate summer meal.

Conclusion

Perfect for any night of the week, these 12 lemon butter herb pasta recipes offer a delightful mix of flavors that are sure to please. Whether you’re in the mood for something creamy, zesty, or herby, there’s a dish here for you. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share this roundup on Pinterest for fellow pasta lovers to enjoy!