Creamy Cowboy Butter Linguine with Steak Bites & Spinach Recipe
Juicy steak bites, tender linguine, and fresh spinach come together in a rich cowboy butter cream sauce infused with bold flavors of garlic, lemon, Dijon mustard, and smoked paprika. This easy and quick recipe delivers a restaurant-quality, indulgent pasta dish in just 30 minutes, perfect for busy weeknights or a cozy dinner with a touch of steakhouse flair.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta
- 12 oz linguine pasta
Steak & Seasoning
- 1 lb sirloin or ribeye steak, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tsp smoked paprika
- 2 tbsp olive oil
Sauce
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 cup heavy cream
- ½ cup beef or vegetable broth
- ¾ cup grated Parmesan cheese
Vegetables & Garnish
- 2 cups fresh spinach
- 2 tbsp fresh parsley, chopped (plus more for garnish)
Instructions
- Cook the Linguine: Bring a large pot of salted water to boil and add the linguine. Cook according to package instructions until al dente, about 8–10 minutes. Drain, reserving ½ cup of the pasta water, and set aside.
- Sear the Steak Bites: Pat steak pieces dry and season with salt, black pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer and sear for 1–2 minutes per side until browned but still tender. Remove from skillet and keep warm covered loosely with foil.
- Make the Cowboy Butter Sauce Base: Reduce heat to medium in the same skillet. Melt butter, scraping up browned bits. Add minced garlic and sauté for 1–2 minutes until fragrant, not burnt. Stir in Dijon mustard and fresh lemon juice, combining well.
- Build the Creamy Sauce: Pour in heavy cream and broth, stirring to combine. Simmer gently for 2–3 minutes until slightly thickened. Add grated Parmesan and whisk until sauce is smooth and creamy. Adjust thickness with reserved pasta water if needed.
- Combine Pasta, Steak, and Spinach: Add cooked linguine, fresh spinach, and seared steak bites back into the skillet. Toss with tongs until pasta is fully coated, spinach wilts, and everything is evenly mixed.
- Finish and Serve: Remove from heat, sprinkle with chopped parsley and extra Parmesan cheese. Serve immediately for the best creamy, buttery, garlicky flavor experience.
Notes
- For extra flavor, let the steak rest briefly before adding it back to the sauce to keep it juicy.
- You can substitute ribeye with flank or sirloin steak, or use chicken for a lighter variation.
- Use fresh lemon juice instead of bottled for brighter flavor.
- Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of cream.
- Freshly grated Parmesan melts better and adds richer flavor than pre-shredded cheese.
- Adding spinach too early may cause it to overcook and become mushy—add at the end.
Keywords: cowboy butter linguine, steak bites pasta, creamy linguine recipe, garlic butter sauce, quick dinner, steak pasta, spinach pasta
