Cowboy Butter Pasta (Printable View)

Buttery, garlicky noodles brightened with lemon, herbs, smoked paprika and a hint of heat; optional grilled protein.

# Ingredient List:

→ Pasta

01 - 14 oz fettuccine or spaghetti

→ Cowboy Butter Sauce

02 - 1/2 cup unsalted butter
03 - 3 cloves garlic, minced
04 - Zest and juice of 1 lemon
05 - 2 tbsp Dijon mustard
06 - 1 tsp smoked paprika
07 - 1/2 tsp cayenne pepper (adjust to taste)
08 - 1 tsp crushed red pepper flakes (optional)
09 - 1 tbsp fresh parsley, chopped
10 - 1 tbsp fresh chives, chopped
11 - 1 tbsp fresh dill, chopped
12 - 1 tsp salt
13 - 1/2 tsp ground black pepper

→ Optional Add-ins

14 - 7 oz grilled sliced steak, chicken, or shrimp
15 - Freshly grated Parmesan cheese, to taste

# How to Make It:

01 - Bring a large pot of salted water to a rolling boil. Cook the fettuccine or spaghetti according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining through a colander.
02 - While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the minced garlic and stir for about 1 minute until fragrant and lightly golden.
03 - Whisk in the lemon zest, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, and crushed red pepper flakes if using. Stir until the mixture is smooth and well combined.
04 - Stir in the chopped parsley, chives, dill, salt, and black pepper. Let the sauce simmer gently for 2 to 3 minutes so the flavors meld together.
05 - Transfer the drained pasta into the skillet with the sauce. Toss vigorously using tongs or a pasta fork, adding splashes of the reserved pasta water as needed to create a silky, emulsified coating.
06 - If using grilled steak, chicken, or shrimp, fold it in now and heat through. Serve immediately, garnished with extra fresh herbs and freshly grated Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • The sauce comes together in one pan while your pasta cooks, so there is zero waiting around.
  • It hits every single flavor note, garlicky, tangy, smoky, herbaceous, and just spicy enough to keep things interesting.
  • You probably have almost everything you need sitting in your fridge and spice rack right now.
02 -
  • Do not let the garlic brown because burnt garlic will turn the whole sauce bitter and there is no coming back from that.
  • Reserving pasta water is not optional here, the starch emulsifies with the butter and creates that restaurant quality silky texture.
  • Cowboy butter keeps covered in the fridge for up to three days, so make a double batch and use it on everything from bread to grilled vegetables.
03 -
  • Let your butter brown just slightly before adding the garlic for an extra layer of toasty nuttiness that elevates the entire dish.
  • Grate the Parmesan directly over the hot pasta so it melts into the sauce rather than sitting on top cold.

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