Creamy Garlic Butter Noodles Recipe

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There is just something that is oh-so-satisfying about a bowl of buttered noodles. And garlic butter noodles might be even better. Add some lemon juice and parsley, and you have one of the easiest and most flavorful noodle dishes out there. This butter noodles recipe was curated by chef Kristen Carli, and when asked why this dish has a sweet spot in her heart, her answer was simple: "I love garlic butter! Is there anything better in this world?"

As the current recipe stands, this simple dish is made of only pasta and garnishes, which is sufficient for a satisfying and tasty meal. However, a recipe like this is the perfect platform for experimentation, and if you'd like to add some protein to your pasta to make this more of a complete meal, Carli says that it pairs well with both salmon and shrimp. "If you are a vegetarian, it would be really good paired with steamed green beans and chickpeas."

Read on to learn how to make butter noodles, which may just be your new go-to pasta dish. It's a crowd-pleaser for kids and adults alike, and from start to finish, it only takes about 20 minutes. It doesn't get much better than that!

Make sure you have all the ingredients needed before you begin cooking. You'll need some spaghetti noodles for your carb base, but Carli shares that you can sub any other type of noodle that you'd like. You'll also need some unsalted butter, minced garlic (you can mince it yourself or buy the pre-minced jarred garlic). Lemon juice is another must-have item that you will need to have out, and last but certainly not least, a bunch of fresh curly or flat-leaf parsley. Because let's be honest, what's a pasta dish without a beautiful garnish?

Open your box or bag of pasta. Then, grab a large pasta pot and add water. Turn up the heat on the stove and bring the water to a boil before you add the noodles. Carli says it's important to boil the water prior to adding the pasta because "this way, the noodles will cook quickly." Cook the pasta until it's al dente. At its best, al dente pasta should be slightly firm to the bite. Alternatively, you can toss a strand of spaghetti against a wall and see if it sticks. Why not? 

Take the pasta off of the stove when it's finished cooking. While you're waiting for it to cool off a bit, cube your butter into smaller pieces. This ensures that it will not only melt more quickly, but it will also be more evenly distributed throughout your dish. You'll want a generous coat of butter on every bite. The next step is also as easy as 1-2-3, and you're getting close to the main event.

Drain the pasta but be sure to keep a ½ cup of pasta water. Set it aside because you'll need it in just a second. In a large pasta bowl, mix the drained pasta, cubed butter, minced garlic, and lemon juice. Grab that pasta water that you set aside and throw it in the mix as well. Toss it all to combine. The heat from the noodles should melt the butter and everything should be coated with loads of flavor. 

Okay, this is the last step, and then you can finally kick back, relax, and enjoy a big bowl of noodles. After mixing everything else together, you want to add your chopped parsley on top. Go ahead and give it another good toss to combine everything together. If you choose, you can add your protein or your veggies (or both) at this point. Plate the noodles and enjoy this filling main course.

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Part of the appeal of this garlic butter noodle recipe is its simplicity: It just calls for a few ingredients that go perfectly together. However, this same simplicity also makes it a great base for experimentation as it represents something of a blank canvas. For a kick of heat, you could add red chile flakes or bright fruity Aleppo pepper flakes. To amp the spice up even further, opt for fiery Calabrian chiles. If you're looking for a briny addition, stir in some anchovies or, for a vegetarian option, turn to sundried tomatoes, olives, or capers. A dusting of Parmesan would also add a layer of savory flavor.

This recipe is the perfect way to highlight fresh herbs from your garden, especially those delicate herbs that lose flavor with a longer cook time. Stir in a handful of basil with or instead of the parsley, or try tarragon to add its unmistakable anise-lemon flavor.

Another option is to let the butter itself do some flavorful heavy lifting by using a compound butter. You have endless options for compound butter variations, and depending on which you choose, you can level up the noodles with miso, wine, smoked paprika, herbs, alliums, truffles, or any other flavor you prefer.

Since this recipe yields six servings of pasta, there's a good chance you'll have some leftovers. Luckily, the pasta will store well in the fridge for up to two to 3 days. Be sure to let it cool down completely before sealing it up and storing so it doesn't become soggy or watery.

As for reheating the pasta, you've got a couple of options on that front, and the easiest one is to microwave the pasta in 1-minute bursts until it is warmed through. Be sure to stir the pasta in between minutes so it all reheats evenly. You could also reheat the pasta on the stovetop over medium-low heat, and it may be beneficial to add a little bit of extra butter and/or lemon juice to help loosen up the pasta. Just be sure to stir often so the pasta doesn't scorch and so that the butter evenly reheats throughout the noodles.

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