Garlic Butter Beef Linguine Recipe

Introduction

This Garlic Butter Beef Linguine is a flavorful and easy-to-make dish that combines tender strips of beef with a rich garlic butter sauce. Perfect for a weeknight dinner, it brings restaurant-quality flavors to your table with minimal effort.

Ingredients

• 1 pound linguine pasta
• 1.5 pounds beef sirloin, cut into thin strips
• 8 tablespoons (1 stick) unsalted butter
• 8 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup beef broth
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 teaspoon red pepper flakes (adjust to taste)
• 1/2 teaspoon dried oregano
• 1/4 cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil

Instructions

1. Step 1: Pat the beef strips dry with paper towels and season generously with salt and pepper.
2. Step 2: In a large skillet or Dutch oven, melt the butter over medium heat.
3. Step 3: Add the minced garlic and sauté for 1-2 minutes, until fragrant.
4. Step 4: Add olive oil to the skillet. Increase heat to medium-high. Add beef in a single layer (in batches if needed) and sear for 2-3 minutes per side, until browned. Remove and set aside.
5. Step 5: Pour in the white wine and scrape up any browned bits. Simmer for 2-3 minutes, until slightly reduced.
6. Step 6: Stir in beef broth, red pepper flakes, and oregano. Simmer for 5 minutes, until slightly thickened.
7. Step 7: Stir in lemon juice and Parmesan cheese. Taste and adjust seasoning.
8. Step 8: Return the beef to the skillet and coat in the sauce. Simmer for 5 minutes, until cooked through and tender.
9. Step 9: Stir in the chopped fresh parsley.
10. Step 10: While the sauce simmers, bring a large pot of salted water to a boil.
11. Step 11: Add linguine and cook according to package directions, until al dente.
12. Step 12: Before draining, reserve 1 cup of pasta water.
13. Step 13: Drain the pasta in a colander.
14. Step 14: Add the drained pasta to the skillet with the beef and sauce. Toss to coat.
15. Step 15: If the sauce is too thick, add a little pasta water to thin it out.
16. Step 16: Serve immediately, garnished with extra Parmesan cheese and parsley.

Tips & Variations

• For extra depth, marinate the beef strips briefly in a little soy sauce and garlic before cooking.
• Substitute chicken or shrimp for beef to change up the protein.
• If you prefer a spicier dish, increase the red pepper flakes to taste.
• Use fresh Parmesan for a richer flavor and better melting.
• To make it vegetarian, omit the beef and use vegetable broth instead of beef broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, feel free to substitute linguine with fettuccine, spaghetti, or any long pasta you prefer. Just adjust the cooking time according to the package instructions.

Is it necessary to use white wine?

White wine adds a nice acidity and depth to the sauce, but if you prefer, you can substitute it with additional beef broth or chicken broth for a non-alcoholic option.

Garlic Butter Beef Linguine Recipe

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★★★★★

5 from 126 reviews

This Garlic Butter Beef Linguine is a flavorful and easy-to-make pasta dish featuring tender seared beef strips in a rich garlic butter sauce with white wine, Parmesan, and fresh herbs. Perfect for a satisfying weeknight dinner, it combines the richness of butter and beef with bright notes from lemon juice and parsley, all tossed with perfectly cooked linguine.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound linguine pasta

Beef and Sauce

• 1.5 pounds beef sirloin, cut into thin strips
• 8 tablespoons (1 stick) unsalted butter
• 8 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup beef broth
• 2 tablespoons olive oil

Flavorings and Garnishes

• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 teaspoon red pepper flakes (adjust to taste)
• 1/2 teaspoon dried oregano
• 1/4 cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare Beef: Pat the beef strips dry with paper towels and season generously with salt and pepper to enhance flavor and ensure proper browning.
2. Melt Butter: In a large skillet or Dutch oven, melt the unsalted butter over medium heat to create a rich base for the sauce.
3. Sauté Garlic: Add minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, being careful not to burn it.
4. Sear Beef: Add olive oil to the skillet. Increase heat to medium-high. Add the beef in a single layer (work in batches if necessary) and sear each side for 2-3 minutes until browned. Remove beef and set aside.
5. Deglaze Pan: Pour white wine into the skillet, scraping up any browned bits stuck to the bottom. Let it simmer for 2-3 minutes to reduce slightly and concentrate flavors.
6. Add Broth and Spices: Stir in beef broth, red pepper flakes, and dried oregano. Simmer the mixture for 5 minutes until the sauce thickens a bit.
7. Finish Sauce: Stir in lemon juice and grated Parmesan cheese. Taste the sauce and adjust seasoning with salt and pepper if needed.
8. Combine Beef and Sauce: Return the seared beef to the skillet, coat it well with the sauce, and simmer for 5 minutes until the beef is fully cooked and tender.
9. Add Fresh Herbs: Stir in chopped fresh parsley to add freshness and color to the dish.
10. Cook Linguine: While the sauce simmers, bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente.
11. Reserve Pasta Water: Before draining, scoop out 1 cup of pasta water and set aside to adjust sauce consistency later if needed.
12. Drain Pasta: Drain linguine in a colander and immediately transfer to the skillet with beef and sauce.
13. Toss Pasta and Sauce: Toss the linguine with the beef sauce to evenly coat the pasta. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.
14. Serve: Serve the garlic butter beef linguine immediately, garnished with extra Parmesan cheese and additional chopped parsley for flavor and presentation.

Notes

• Use dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor balance in the sauce.
• Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
• Be sure not to overcook the linguine; al dente pasta holds up best when tossed in the sauce.
• Reserve some pasta water to ensure the sauce coats the linguine smoothly without becoming too thick.
• For a richer taste, use high-quality unsalted butter and freshly grated Parmesan cheese.

Keywords: Garlic Butter Beef Linguine, beef pasta recipe, easy Italian dinner, garlic butter sauce, linguine with beef