Cowboy Butter Pasta (Printable Version)
Savory pasta in a buttery garlic-lemon sauce with smoked paprika, fresh herbs and optional protein.
# Ingredient List:
→ 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 Make:
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 1/2 cup of the starchy pasta water before draining. Set the drained pasta aside.
02 - In a large skillet 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, and Worcestershire sauce. Add the lemon zest and fresh lemon juice. Cook for 1 to 2 minutes, stirring frequently, until the sauce is well blended and aromatic.
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 sauce forms that clings to every strand.
06 - If using shredded chicken or grilled steak, fold it into the pasta now. Continue cooking for 2 additional minutes until the protein is heated through.
07 - Divide among serving bowls immediately. Finish with an extra sprinkle of fresh herbs, grated Parmesan cheese, and a squeeze of lemon from the wedges if desired.
# Expert Tips:
01 -
- The sauce comes together in one pan while your pasta drains so cleanup is almost embarrassingly easy.
- That smoky lemony herb butter clings to every strand like it was meant to be there all along.
02 -
- Do not walk away from the garlic in the butter because it goes from golden to bitter in seconds and there is no coming back from that.
- Reserving pasta water is not optional here because that starchy liquid is what transforms melted butter into an actual sauce.
03 -
- Toss the pasta with tongs rather than a spoon because the gentle lifting motion coats noodles without breaking them.
- A microplane zester gives you fluffy lemon zest without any bitter pith and that detail quietly elevates the whole dish.