Garlic Butter Beef Pasta

Prep time: 15 mins | Cook time: 20 mins | Servings: 4

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Ingredients

• The Steak:
  • 1 lb sirloin or ribeye, cut into bite-sized cubes.
  • 2 tbsp butter (for searing).
  • Salt and black pepper to taste.
• The Pasta: 12 oz medium pasta shells.
• The Garlic Butter Sauce:
  • 4 tbsp unsalted butter.
  • 4 cloves garlic, minced.
  • 1 cup heavy cream.
  • 1 cup grated Parmesan cheese.
  • 1/2 tsp red pepper flakes (optional, for a subtle kick).
• Garnish: Fresh chopped parsley.

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Instructions

1. Boil: Cook the pasta shells in a large pot of salted boiling water until al dente. Drain and set aside, reserving a small amount of pasta water.
2. Sear Steak: In a large skillet over medium-high heat, melt 2 tbsp of butter. Season steak bites with salt and pepper, then sear for 2–3 minutes per side until browned. Remove steak from the skillet and set aside.
3. Make the Sauce: In the same skillet, melt the remaining 4 tbsp of butter. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Simmer: Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and slightly thickened.
5. Combine: Add the cooked shells and seared steak bites back into the skillet. Toss thoroughly to coat everything in the garlic butter sauce, adding a splash of reserved pasta water if needed.
6. Finish: Top with a dusting of extra Parmesan and fresh parsley. Serve immediately while the sauce is hot and creamy.