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    Linguine with Caramelized Lemon and Chili

    clock-icon30 minutes
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    Pixicook editorial team

    A bright, zesty, and slightly spicy pasta dish featuring linguine with caramelized lemon and chili flakes.

    Ingredients for Linguine with Caramelized Lemon and Chili

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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Lemon

    each

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    Linguine

    0 lb

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    Extra Virgin Olive Oil

    tablespoons

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    Kosher Salt

    teaspoons

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    Sugar

    pinches

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    Unsalted Butter

    tablespoons

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    Chili Flakes

    teaspoons

    Substitute chevron-down

    Parmigiano Reggiano Cheese, grated

    cups

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    Black Pepper, freshly ground

    to taste

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    Celery Leaves, coarsely chopped

    cups

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    Flat Leaf Parsley, coarsely chopped

    cups

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    Flaky Sea Salt

    for garnish

    Substitute chevron-down

    How to Make Linguine with Caramelized Lemon and Chili

    1. Prepare the lemons and blanch slices

    Start by bringing a large pot of salted water to a rolling boil. Zest two of the lemons. Trim and slice the remaining two lemons into thin rounds. Blanch these lemon slices in the boiling water for about 2 minutes, then transfer them to a dish towel and blot them dry.

    2. Cook the pasta

    Cook the linguine in the boiling water until it is barely al dente. Reserve half a cup of the pasta cooking water before draining the pasta.

    3. Caramelize the lemon slices

    In a large skillet, heat one tablespoon of olive oil over high heat. Add the dried lemon slices, a pinch of kosher salt, and a pinch of sugar. Cook for 3 to 5 minutes until the lemon edges are caramelized and browned. Transfer the caramelized lemon pieces to a plate.

    4. Prepare the sauce

    Reduce the heat to medium and melt the butter in the skillet along with the remaining olive oil. Add the chili flakes and lemon zest, stirring until the mixture is fragrant. Whisk in the reserved pasta water to combine.

    5. Combine pasta and sauce

    Toss the cooked pasta in the skillet with the sauce, ensuring each strand is well-coated. Add the juice of one lemon, the Parmigiano-Reggiano cheese, freshly ground black pepper, and the remaining kosher salt. Continue tossing until the pasta is glossy and the sauce clings beautifully to each strand.

    6. Finish and serve

    Fold in the caramelized lemon slices, celery leaves (if using), and parsley. Taste the pasta and adjust the lemon juice if needed. Serve the linguine on plates, drizzling a bit of extra olive oil on top, sprinkling more cheese, and garnishing with flaky sea salt.

    Variations

    Shrimp Linguine with Caramelized Lemon and Chili

    Add pan-seared or grilled shrimp to the pasta for a seafood twist.

    Protein Topping

    Add some sautéed shrimp, crispy pancetta, or grilled chicken strips to the dish for a protein boost and a new flavor component.

    Creamy Linguine with Caramelized Lemon and Chili

    Add a splash of cream or a dollop of crème fraîche to the sauce for a richer, smoother texture.

    Chicken Linguine with Caramelized Lemon and Chili

    Incorporate slices of sautéed chicken breast or thigh meat.

    Greens Addition

    Stir in some fresh arugula, baby spinach, or chopped kale in the last minute of cooking for a fresh, peppery note and added nutrition.


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