Creamy Parmesan Linguine with Garlic Butter Beef
Ingredients:
1 pound linguine pasta
2 tbsp olive oil
1 pound beef sirloin, cut into 1-inch cubes
4 tbsp butter, divided
4 cloves garlic, minced
1/2 cup beef broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for garnish
1/4 cup chopped fresh parsley
1 tsp Italian seasoning
Salt and black pepper to taste
1/4 cup sun-dried tomatoes, chopped
1/2 cup baby spinach, fresh or wilted
1/4 cup roasted red bell pepper, chopped
1/4 tsp crushed red pepper flakes (optional, for heat)
Zest of 1 lemon (for a fresh zing)
1/4 cup pine nuts, toasted (for crunch)
Directions:
Cook the Pasta: In a large pot of salted boiling water, cook the linguine according to package directions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
Sear the Beef: In a large skillet, heat olive oil over medium-high heat. Add the beef cubes, season with salt and black pepper, and cook for 3-4 minutes until browned and cooked to your desired level of doneness. Remove the beef from the skillet and set it aside.
Make the Sauce: In the same skillet, melt 2 tbsp of butter over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Stir in the beef broth, heavy cream, and Parmesan cheese. Let the sauce simmer for 3-5 minutes, until it thickens slightly.
Add Veggies & Flavor: Stir in the sun-dried tomatoes, spinach, roasted red bell peppers, and crushed red pepper flakes (if using). Cook for another 2 minutes, allowing the spinach to wilt and everything to meld together.
Combine Pasta and Beef: Add the cooked linguine to the skillet along with the seared beef. Toss to combine, adding a bit of the reserved pasta water if the sauce needs to be thinned out.
Finish & Garnish: Stir in the remaining 2 tbsp of butter, lemon zest, and parsley. Toss everything together, then sprinkle with extra Parmesan cheese and toasted pine nuts for a burst of crunch.
Serve: Plate the pasta and top with a sprinkle of fresh parsley and more grated Parmesan cheese. Serve with extra lemon wedges on the side for a zesty pop!
Cooking Time: 25 minutes | Servings: 4 | Calories: Approximately 650