Cowboy Butter Pasta (Printer-Friendly)

Linguine coated in a garlicky butter sauce with lemon, herbs, and a hint of heat - easy weeknight comfort.

# What You'll Need:

→ Pasta

01 - 12 oz linguine, spaghetti, or fettuccine

→ Cowboy Butter Sauce

02 - ½ cup unsalted butter
03 - 4 garlic cloves, 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 Add-ins & Garnish

13 - 1 cup shredded cooked rotisserie chicken or grilled steak
14 - Grated parmesan cheese, for serving
15 - Lemon wedges, for garnish

# How to Make It:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of the starchy pasta water before draining. Set the drained pasta aside.
02 - In a large skillet set over medium heat, melt the butter until it begins to foam. Add the minced garlic and sauté for 1 minute, stirring constantly, 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, until the aromatics bloom and the sauce comes together.
04 - Fold in the chopped parsley, chives, kosher salt, and black pepper. Stir until the herbs are evenly distributed throughout the sauce.
05 - Transfer the cooked pasta into the skillet with the sauce. Toss vigorously, adding the reserved pasta water a splash at a time, until a glossy, creamy coating clings to 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 through.
07 - Plate immediately and finish with extra fresh herbs, a generous shower of grated parmesan, and lemon wedges alongside for squeezing.

# Expert Advice:

01 -
  • The sauce comes together in one skillet with zero cream yet somehow tastes rich and luxurious enough for a date night.
  • Smoked paprika and lemon do this magical dance together that makes every bite taste like you spent way longer than twenty minutes cooking.
02 -
  • Do not walk away from the garlic in the butter because it goes from golden and fragrant to bitter in seconds flat.
  • The pasta water is the difference between a greasy pool of butter and a silky emulsified sauce so never skip reserving it.
03 -
  • Use the biggest skillet you own because overcrowding leads to steaming instead of that gorgeous sauce coating action.
  • Finish with an extra squeeze of lemon right before serving because brightness is what makes this dish unforgettable.

Go Back