Savory Garlic Butter Beef with Creamy Parmesan Linguine
Ingredients:
1 lb linguine pasta
1 lb ground beef
3 tbsp butter
4 cloves garlic, minced
1 tbsp olive oil
½ cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 tsp Italian seasoning
½ tsp garlic powder
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until it’s al dente. Once done, drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned and fully cooked through. Break it apart as it cooks. Remove the beef from the skillet and set it aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1–2 minutes until fragrant.
Pour in the chicken broth, stirring to scrape up any brown bits from the bottom of the skillet. Let it simmer for 2–3 minutes, allowing it to reduce slightly.
Reduce the heat and stir in the heavy cream. Once warmed, add the Parmesan cheese, shredded mozzarella, Italian seasoning, garlic powder, salt, and pepper. Stir until the cheese melts and the sauce becomes smooth and creamy.
Return the cooked ground beef to the skillet and add the drained linguine. Toss everything together until the pasta is coated with the creamy sauce.
Garnish with freshly chopped parsley and a sprinkle of Parmesan cheese before serving.
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: ~550 per serving