Cowboy Butter Pasta (Printable Version)
Buttery garlic pasta with lemon, herbs and smoked paprika; optional protein, ready in 30 minutes.
# Ingredient List:
→ Pasta
01 - 12 oz pasta (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 Add-ins and Garnishes
13 - 1 cup shredded cooked rotisserie chicken or grilled steak
14 - Grated Parmesan cheese, for serving
15 - Lemon wedges, for garnish
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set 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 incorporate all ingredients into the sauce.
05 - Transfer the drained pasta into the skillet. Toss to coat evenly, gradually adding the 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. Continue cooking for 2 minutes until the protein is heated through.
07 - Plate immediately and top with grated Parmesan cheese, extra fresh herbs, and lemon wedges as desired.
# Tips from hearthlykitchen:
01 -
- The sauce comes together in one pan while your pasta cooks, so dinner lands on the table in under thirty minutes without any chaos.
- That combination of smoked paprika, lemon, and Dijon creates a flavor that tastes far more complex than the ingredient list suggests.
02 -
- Reserving that pasta water before draining is the difference between a silky sauce and a greasy puddle, so do not forget this step.
- The sauce comes together fast once you start, so have all your ingredients measured and ready before the butter hits the pan.
03 -
- Use the best quality butter you can find because with so few ingredients, every single one of them shines and there is nowhere to hide.
- A squeeze of fresh lemon juice right before serving wakes up all the flavors and makes the dish taste like it just came from a restaurant kitchen.