Garlic Butter Linguine Delight

This garlic butter linguine with savory beef combines tender sirloin cubes with a decadent creamy cheese sauce for a restaurant-quality dinner right at home. The richness of the butter and cheese balances perfectly with the spicy kick from the Cajun seasoning, creating a meal that feels indulgent yet comes together quickly on busy weeknights.

I first created this dish when trying to impress my in-laws during their first visit to our home. The combination of tender beef and creamy pasta had everyone asking for seconds, and it's become our special occasion go-to that feels fancy without requiring culinary school skills.

Ingredients

• Linguine pasta: Forms the perfect base that holds the creamy sauce in its strands
• Beef sirloin: Provides tender meaty bites that stay juicy when properly seared
• Cajun seasoning: Adds complex flavor with just one ingredient; look for varieties without too much salt
• Butter: Creates the rich base for the sauce; use unsalted for better flavor control
• Fresh garlic: Provides aromatic flavor; mince it just before cooking for maximum impact
• Heavy cream: Creates silky texture that coats each strand of pasta
• Chicken broth: Adds depth while thinning the sauce to perfect consistency
• Mozzarella cheese: Melts beautifully for that irresistible stretch factor
• Parmesan cheese: Brings umami depth and helps thicken the sauce; choose freshly grated
• Smoked paprika: Adds subtle smoky notes that complement the beef
• Fresh chives: Brighten the dish with mild onion flavor and vibrant color

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil before adding the linguine. Cook until just al dente about 1 minute less than package directions suggest as it will continue cooking in the sauce. Reserve 1/2 cup pasta water before draining in case you need to thin the sauce later.

Prepare the Beef:

Pat beef cubes dry with paper towels for better browning. Season generously with Cajun seasoning making sure each piece is evenly coated. Heat oil in a large skillet until shimmering then add beef in a single layer without overcrowding. Let each side develop a dark golden crust before turning about 2 minutes per side for medium-rare. Remove to a plate and tent loosely with foil.

Create the Sauce Base:

Without wiping the skillet add butter and let it melt while scraping up all the flavorful browned bits from the beef. Add minced garlic and cook just until fragrant about 45 seconds being careful not to brown it which would create bitterness.

Develop the Cream Sauce:

Pour in heavy cream and chicken broth whisking constantly to incorporate all the flavor from the pan. Let the mixture come to a gentle simmer until slightly reduced and thickened about 3 minutes. The sauce should coat the back of a spoon but still flow freely.

Add Cheese:

Reduce heat to low to prevent the cheese from separating. Add mozzarella and Parmesan in small handfuls stirring constantly until completely melted. Season with smoked paprika, salt, and pepper tasting as you go for perfect balance.

Combine Components:

Add the cooked linguine directly to the sauce tossing gently but thoroughly with tongs until every strand is coated. If the sauce seems too thick add small amounts of reserved pasta water until you reach desired consistency.

Incorporate Beef:

Gently fold in the seared beef along with any accumulated juices allowing the meat to warm through in the sauce without further cooking. This preserves the perfect doneness of the beef while infusing the sauce with additional flavor.

Serve and Garnish:

Portion immediately onto warmed plates and sprinkle generously with fresh chopped chives for color contrast and fresh flavor. A final light dusting of Parmesan adds elegant presentation.

Pin it

The smoked paprika is truly the secret weapon in this recipe. I discovered its transformative power during a cooking class in Spain, and now I add a pinch to almost all my cream sauces. It adds depth without overwhelming the other flavors, creating that mysterious "what makes this so good" quality that keeps everyone coming back for more.

Make Ahead Options

This dish can be partially prepped in advance to make weeknight cooking even faster. Cut and season the beef up to 24 hours ahead and store covered in the refrigerator. You can also grate all the cheese and store in an airtight container. The actual cooking is best done just before serving for the creamiest texture, but having these components ready makes the final assembly much quicker.

Perfect Substitutions

This recipe adapts beautifully to what you have on hand. No linguine? Any long pasta works wonderfully; fettuccine provides an even heartier base while spaghetti creates a lighter dish. For a more economical option, chuck roast cut into small cubes and cooked slightly longer works beautifully. Vegetarians can substitute portobello mushrooms for the beef, using the same seasoning approach for maximum flavor.

Serving Suggestions

Balance the richness of this pasta with a crisp side salad dressed simply with lemon juice and olive oil. For a complete restaurant experience, serve with garlic bread to soak up every last bit of the delicious sauce. A glass of medium-bodied red wine like Merlot or Chianti pairs perfectly with the beef and cuts through the creamy sauce.

Frequently Asked Questions

→ What type of beef works best for this dish?

Beef sirloin is ideal as it’s tender and cooks evenly. You can also use ribeye or another tender cut.

→ Can I substitute the heavy cream?

Yes, you can use half-and-half or whole milk as a lighter alternative, though the sauce may be less creamy.

→ What’s the best way to prevent the cheese sauce from clumping?

Ensure the heat is on low when stirring in the cheese and add it gradually while whisking to create a smooth sauce.

→ Can I make this dish ahead of time?

It’s best served fresh, but you can prepare the components separately and assemble shortly before serving.

→ How can I enhance the flavor of the dish?

Adding a pinch of smoked paprika or red pepper flakes can elevate the smoky, spicy undertone of the sauce.