Description
This Cheesy Garlic Butter Linguine with Savory Ground Beef is a rich and flavorful pasta dish combining al dente linguine with browned ground beef in a creamy garlic butter sauce, melted mozzarella, and Parmesan cheese. Garnished with fresh parsley, it’s a comforting meal perfect for a quick weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz linguine pasta
Meat
- 1 lb ground beef
Sauce
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese (optional)
- ¼ tsp red pepper flakes (optional)
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Cook the Pasta: Prepare the linguine according to package instructions until al dente. Drain and set aside.
- Brown the Beef: In a large skillet over medium heat, cook the ground beef, breaking it apart with a spatula. Season with salt, pepper, and Italian seasoning. Once browned, drain excess grease and set aside.
- Make the Garlic Butter Sauce: In the same skillet, melt butter over medium-low heat. Add garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant.
- Prepare the Creamy Sauce: Pour in the heavy cream, stirring constantly. Let it simmer for 2-3 minutes, then stir in mozzarella and Parmesan cheese until fully melted and smooth.
- Combine Everything: Add the cooked pasta and browned beef to the skillet, tossing to coat in the creamy sauce. Cook for another 2-3 minutes, allowing the flavors to meld. Adjust seasoning as needed.
- Serve & Garnish: Remove from heat and garnish with fresh parsley before serving.
Notes
- Drain excess grease from the browned beef to reduce fat content.
- Use freshly minced garlic for a more vibrant flavor.
- Adjust red pepper flakes to your preferred spice level or omit for no heat.
- Parmesan cheese is optional but adds a nice depth of flavor.
- For a lighter version, substitute heavy cream with half-and-half or a lower-fat alternative.
