Description
A rich, comforting pasta dish that combines tender beef strips, garlic-infused butter, and a luscious parmesan cream sauce over al dente linguine. Ready in under 30 minutes, it’s perfect for both weeknight dinners and special occasions.
Ingredients
- 12 oz linguine
- 1 lb beef sirloin or ribeye, thinly sliced
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the beef in a single layer, season with salt and pepper, and sear for 2–3 minutes per side. Remove and set aside.
- In the same skillet, melt the remaining butter. Add garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Let it reduce for 3–4 minutes.
- Stir in the grated parmesan until the sauce is smooth and creamy.
- Add the cooked linguine and a splash of reserved pasta water. Toss to coat evenly.
- Return the beef to the skillet and toss everything together until heated through.
- Garnish with chopped parsley and serve immediately.