Cowboy Butter Pasta (Printable version)
Pasta tossed in a garlicky, lemony butter sauce with smoked paprika, herbs and optional protein—ready in 30 minutes.
# What you need:
→ Pasta
01 - 12 oz linguine, spaghetti, or fettuccine
→ Cowboy Butter Sauce
02 - 1/2 cup unsalted butter
03 - 4 garlic cloves, minced
04 - 1 tablespoon Dijon mustard
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon crushed red pepper flakes
07 - 1 teaspoon Worcestershire sauce
08 - Zest and juice of 1 lemon
09 - 1/4 cup chopped fresh parsley
10 - 2 tablespoons chopped fresh chives
11 - 1 teaspoon kosher salt
12 - 1/2 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
# How To:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining. Set 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 about 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 to blend the spices and prevent the butter from browning.
04 - Fold in the chopped parsley, chives, kosher salt, and black pepper. Stir well to evenly distribute the herbs 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, emulsified coating clings to every noodle.
06 - If using shredded chicken or grilled steak, fold it into the pasta now. Cook for an additional 2 minutes, tossing occasionally, until the protein is heated through.
07 - Divide among serving bowls immediately. Finish with extra fresh herbs, a generous shower of grated Parmesan cheese, and a squeeze of lemon from the garnish wedges.
# Expert Advice:
01 -
- It takes the bold, ranch style flavor profile of cowboy butter and turns it into a complete meal in under thirty minutes.
- The sauce comes together with pantry staples and fresh herbs, making it feel fancy without any real effort.
02 -
- Do not skip reserving the pasta water because that starchy liquid is what transforms melted butter into a silky sauce.
- Add the garlic to the butter before it gets too hot or you will end up with bitter, burnt bits instead of golden, sweet garlic.
03 -
- Grate your parmesan fresh off the block because the pre shredded kind has anti caking powder that makes the sauce grainy.
- Let the butter foam and just start to brown slightly before adding garlic for a deeper, nuttier flavor.