Cowboy Butter Pasta (Printable Version)
Creamy garlic-butter sauce with lemon, herbs, and a touch of heat, tossed with pasta for an easy, savory weeknight meal.
# What You'll Need:
→ Pasta
01 - 12 oz linguine, spaghetti, or fettuccine
→ Cowboy Butter Sauce
02 - ½ cup unsalted butter
03 - 4 cloves garlic, minced
04 - 1 tablespoon Dijon mustard
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon crushed red pepper flakes
07 - 1 teaspoon Worcestershire sauce
08 - Zest and juice of 1 lemon
09 - ¼ cup chopped fresh parsley
10 - 2 tablespoons chopped fresh chives
11 - 1 teaspoon kosher salt
12 - ½ teaspoon ground black pepper
→ Optional Additions
13 - 1 cup shredded cooked rotisserie chicken or grilled steak
14 - Grated Parmesan cheese, for serving
15 - Lemon wedges, for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining. Set the drained pasta aside.
02 - In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant and lightly golden.
03 - Stir in the Dijon mustard, smoked paprika, crushed red pepper flakes, Worcestershire sauce, lemon zest, and lemon juice. Cook for 1 to 2 minutes, stirring frequently to blend the flavors.
04 - Add the chopped parsley, chives, kosher salt, and black pepper. Stir well to combine all ingredients into a cohesive sauce.
05 - Transfer the cooked pasta into the skillet with the sauce. Toss vigorously, adding reserved pasta water a splash at a time until a glossy, creamy sauce evenly coats every strand.
06 - If using shredded chicken or grilled steak, fold it into the pasta now. Cook for an additional 2 minutes until the protein is warmed throughout.
07 - Serve immediately, garnished with extra fresh herbs, grated Parmesan cheese, and lemon wedges alongside.
# Expert Hints:
01 -
- It takes one pan and twenty minutes to make something that tastes like you spent all afternoon on it.
- The butter sauce is so versatile you will want to pour it on everything from steak to crusty bread to roasted vegetables.
02 -
- Do not walk away from the garlic in the butter because it goes from golden to bitter in seconds flat.
- Saving that pasta water is not optional because it is the magic ingredient that transforms melted butter into a silky sauce.
03 -
- Let the butter brown just slightly before adding garlic for a nutty layer that elevates the whole dish.
- Warm your serving bowls in a low oven so the pasta stays saucy and hot from the first bite to the last.