These lemon butter pasta with burrata cheese are packed with delicious garlicky and lemony flavors. They also feature crispy capers and an irresistibly creamy burrata cheese. Don’t forget the final touch of fresh basil to make this pasta dish simply outstanding. I’ll bet you’ll ask for seconds!
Pasta always make life a little better. Easy to prepare, it’s the quick, comforting dish that can save dinner when we have no time or just ran out of inspiration. We love them plain, with some grated parmesan cheese, with a classic tomato sauce, or with this amazing vegan bolognese (my fav’!).
For lighter and refreshing flavors, use lemons! In this pasta dish I used spaghetti and prepared a subtle garlicky brown butter with lemon. You could serve as is, or upgrade the dish with the crispy capers topping, a giant ball of creamy burrata and fresh basil. David got hooked at first bite, and keeps asking me to make it again every so often. Now it’s your turn to elevate your pasta skills with this upscale yet super simple dish!
Main ingredients for lemon butter pasta
- Lemons. You will use both the juice and the zest. Don’t omit the zest; it’s what gives the most flavor to the recipe!
- Butter. You will use it to make the lemony butter.
- Garlic. We love it for its strong, pungent, flavor.
- Capers + breadcrumbs (panko). They are sautéed in a skillet until crispy. Delicious!
- Burrata cheese. This soft, creamy and curdled cheese is just amazing and contrasts so well with the crispy capers.
- Fresh basil. Because basil always makes the difference between good and great pasta.
The garlicky lemony flavors
The lemon butter is super simple to make and packed with some delicious flavors: brown butter, lemon, and garlic. Here’s how to make the lemon butter:
- Start with melting butter in a skillet over medium heat until it starts to turn brown.
- Then, simply add the minced garlic, and stir for a minute or so, until garlicky flavors develop (do not overcook or garlic will burn). Depending on your sensitivity to garlic, you can use more 2 to 4 cloves garlic approximately. If you really don’t like it, you can skip it!
- Pour in the lemon juice and lemon zest (the latter is the one that brings all the flavor to the dish), stir, and turn off the heat.
How to make the crispy capers?
You can enjoy the lemon butter pasta dish as is, with some torn burrata and fresh basil leaves. Or you can add the crispy capers on top. To do so, simply melt butter with olive oil in a skillet (you could use one or the other, but I like the combination of both for more bold flavors), then add the breadcrumbs, grated parmesan cheese, capers and thyme and sauté over medium heat, stirring regularly, until it becomes crispy and slightly golden. For a little additional kick, I like to add red pepper flakes.
This crispy topping is fabulous over lemon butter pasta and it also works with fish, to season salads or make a vegetable crumble dish.
Which pasta should I use for this recipe?
Basically, any type of basic pasta would do for this recipe, from the spaghetti, tagliatelle, pappardelle or penne to name just a few. Personally I love spaghetti that enables you to have an explosion of flavors in your mouth in one bite.
More pasta recipe ideas:
- Garlic Mushroom Pasta with Walnut Pesto
- Creamy Mushroom Pasta with Chickpeas
- Thai Green Curry Asparagus Pasta
- Fresh Pappardelle with Grilled Vegetables
Citrus lovers will also fall for…
- Smashed Lemony Potatoes with Burrata and Pesto
- Best Ever Lemon Poppy Seed Loaf
- The Fabulous Speuloos Lemon Tart
- Perfect Lemon Ricotta Bundt Cake
Lastly, if you make these Lemon Butter Pasta with Burrata Cheese, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!Print
These lemon butter pasta with burrata cheese are packed with delicious garlicky and lemony flavors. They also feature crispy capers and an irresistibly creamy burrata cheese.
For the lemon butter pasta:
- 1 lb (454g) spaghetti or other pasta of choice
- 6 Tablespoons (85g) salted or unsalted butter, diced
- Zest of 2 lemons
- 1 lemon, juice
- 3–4 cloves garlic, minced
- Salt and pepper, to taste
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon (15g) unsalted butter
- 1 cup (110g) breadcrumbs
- 2 Tablespoons capers, drained
- ½ teaspoon crushed red pepper flakes (optional)
- 2 Tablespoons grated parmesan cheese, plus more to serve
- 2 Tablespoons dry thyme or herbes de Provence
- 1 cup (120 ml) fresh basil, chopped
- 1–2 balls of burrata cheese
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and reserve ½ cup (120 ml) cooking water for later.
- While pasta is cooking, heat 1 Tablespoon of olive oil and 1 Tablespoon of butter in a large skillet over medium heat. Add the breadcrumbs, capers, dry thyme, grated parmesan cheese, and chili flakes. Cook, stirring occasionally until the breadcrumbs are toasted all over and the capers fried, about 4-5 minutes. Remove the breadcrumbs from the skillet and transfer to a shallow dish.
- For the lemon butter pasta, wipe the skillet and reuse it. Melt 4 Tablespoons butter (55g) in the skillet over medium-high heat for a couple of minutes or until butter is browning, swirling the pan as needed. Add the garlic and cook for 1 more minute, until fragrant. Add lemon juice and zest, and stir.
- Reduce the heat to low and add ½ cup of the pasta water*, the spaghetti and the remaining 2 Tablespoons (30g) butter, tossing until melted.
- Remove from the heat, and serve lemon butter pasta with the crispy capers. Add fresh basil, torn burrata cheese, freshly ground black pepper and additional parmesan cheese. For more lemony flavors, grate additional lemon zest on top of your pasta before serving.
* You can add more pasta to thin the sauce.
Recipe inspired and adapted from two recipes from Half Baked Harvest.
Keywords: Lemon butter pasta