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Beef and Garlic Butter Linguine

A close-up of delicious Beef and Garlic Butter Linguine, garnished with fresh parsley and red pepper flakes.
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A rich and savory ground beef pasta in a garlicky butter-Parmesan cream sauce, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 pound linguine
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or beef broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Cook linguine according to package directions. Drain, reserving about 1 cup of pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef, salt, and pepper. Cook, breaking up the meat, until browned. Drain off excess fat.
  3. Add minced garlic to the skillet and cook for 1 minute until fragrant.
  4. Pour in white wine or beef broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  5. Stir in heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, or until the sauce has slightly thickened.
  6. Reduce heat to low. Stir in Parmesan cheese and butter until the cheese is melted and the sauce is smooth.
  7. Add the cooked linguine to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • For a spicier kick, add a pinch of red pepper flakes with the garlic.
  • You can substitute ground turkey or chicken for ground beef.
  • If you don’t have white wine, beef broth works well.
  • For a richer flavor, use a good quality Parmesan cheese.

Nutrition

Find it online: https://cutcooktaste.com/beef-and-garlic-butter-linguine-recipe/