Cowboy Butter Spaghetti is a spicy, garlicky, herb-laced pasta dish that lassos all the bold flavors of cowboy butter—think garlic, smoked paprika, Dijon mustard, lemon, and fresh herbs—and whips them into a velvety sauce that clings to every strand of spaghetti. It’s part steakhouse, part campfire, and 100% satisfying. Perfect for when you want something that feels indulgent but comes together fast.

Ingredients

• 12 ounces spaghetti
• 1/2 cup (1 stick) unsalted butter
• 4 garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Juice of 1/2 lemon
• Zest of 1 lemon
• 1 Tablespoon chopped fresh parsley
• 1 Tablespoon chopped fresh chives (optional)
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving
• Optional: sliced grilled steak or shrimp, for topping

Preparation

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. Make the cowboy butter sauce: In a large skillet over medium heat, melt the butter. Add the garlic and red pepper flakes and sauté for 1 minute, just until fragrant (do not brown the garlic).
3. Stir in the smoked paprika, Dijon mustard, Worcestershire sauce, lemon juice, and lemon zest. Cook for another 1–2 minutes, stirring constantly.
4. Toss the spaghetti into the skillet, along with the reserved pasta water. Toss vigorously to coat the noodles and emulsify the sauce.
5. Stir in the parsley and chives, then season generously with salt and pepper to taste.
6. Plate and serve hot, topped with Parmesan and (if desired) sliced grilled steak or shrimp for a heartier dish.

Cook’s Notes

• You can dial up the heat by increasing the red pepper flakes or adding a few dashes of hot sauce.
• Try swapping spaghetti for fettuccine or linguine for a more luxurious texture.
• Pairs beautifully with a cold beer or a dry white wine—whatever suits your campfire mood.