Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the linguine and cook according to package directions until al dente, about 8–10 minutes. Reserve ½ cup of the pasta water before draining. Set the linguine aside to keep warm.

While the pasta cooks, pat your steak pieces dry with a paper towel. Season them generously with salt, black pepper, and smoked paprika. Heat a large skillet over medium-high heat and drizzle in olive oil. Sear each steak bite for 1-2 minutes on each side until browned. Transfer them to a plate and cover to keep warm.

Using the same skillet, lower the heat to medium and melt the unsalted butter in the residual oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Next, stir in Dijon mustard and fresh lemon juice. Pour in the heavy cream and broth, then bring to a gentle simmer. Cook for 2-3 minutes until the sauce thickens slightly. Incorporate the grated Parmesan cheese, stirring until melted and smooth.

Add the cooked linguine and wilted spinach to the skillet with the creamy sauce. Toss everything together for about 1-2 minutes until the pasta is well-coated and the spinach has softened.

Check the sauce consistency, adding reserved pasta water if needed. Plate the Cowboy Butter Linguine with Steak Bites & Spinach, garnishing with fresh parsley and extra Parmesan cheese.