Cowboy Butter Pasta (Print Version)

Creamy garlic-and-herb butter sauce tossed with pasta, lemon and smoked paprika; optional chicken or steak.

# What You Need:

→ Pasta

01 - 12 oz pasta (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 Additions

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

# Directions:

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 black pepper. Stir until evenly combined.
05 - Add the drained pasta to the skillet and toss to coat. Gradually add reserved pasta water, a splash at a time, tossing continuously until a glossy, creamy sauce forms and clings to the noodles.
06 - If using shredded chicken or grilled steak, fold it into the pasta now. Cook for an additional 2 minutes until heated through.
07 - Plate immediately and finish with extra fresh herbs, grated parmesan, and lemon wedges if desired.

# Expert Tips:

01 -
  • The sauce comes together in one skillet while your pasta cooks, so everything finishes at almost the same time.
  • That combination of smoky paprika, bright lemon, and buttery garlic tastes like you spent far longer than thirty minutes on it.
02 -
  • Reserve that pasta water before you drain the noodles because once it is gone you cannot get it back and the sauce will not come together properly without it.
  • Do not let the garlic brown past pale gold or the entire sauce will taste bitter and acrid instead of sweet and mellow.
03 -
  • Use the highest quality butter you can find because it is the star ingredient and you will absolutely taste the difference.
  • Let the butter foam and just begin to turn nutty before adding the garlic for a deeper, more complex base flavor.

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