Cowboy Butter Pasta (Print Version)
Savory pasta in a lemony, buttery garlic sauce with herbs and a hint of heat—ready in 30 minutes.
# What You'll Need:
→ Pasta
01 - 12 oz pasta (linguine, spaghetti, or fettuccine)
→ Cowboy Butter Sauce
02 - ½ cup (1 stick) 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
# How to Cook:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water before draining. Set drained pasta aside.
02 - In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant and lightly golden.
03 - Stir in 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 - Fold in chopped parsley, chives, kosher salt, and ground black pepper. Stir until evenly combined throughout the sauce.
05 - Add the cooked pasta to the skillet, tossing to coat evenly. Gradually add reserved pasta water, a splash at a time, until the sauce becomes glossy and clings to the noodles.
06 - If using shredded chicken or grilled steak, fold it into the pasta and cook for 2 additional minutes until warmed through.
07 - Plate immediately and garnish with extra fresh herbs, grated parmesan cheese, and lemon wedges as desired.
# Expert Advice:
01 -
- It comes together in about 30 minutes but tastes like something from a restaurant that took all day
- The sauce clings to every strand of pasta so no forkful is boring
02 -
- That reserved pasta water is absolutely essential for transforming melted butter into a proper sauce
- The sauce thickens quickly off the heat so serve it right after tossing
03 -
- Room temperature butter melts more evenly and incorporates faster into the sauce
- Grate your parmesan fresh if possible for the best melt and flavor