Description
Enjoy a fusion of bold Cajun spices and classic Italian creaminess in this hearty pasta dish. Tender, Cajun-seasoned steak is paired with al dente fettuccine enveloped in a rich, garlicky Alfredo sauce with a kick of spice. Perfect for a comforting yet indulgent dinner.
Ingredients
Units
Scale
For the Cajun Steak:
- 1 lb flank steak (or sirloin), sliced thinly against the grain
- 2 teaspoons Cajun seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Pasta & Sauce:
- 12 oz fettuccine or your favorite pasta
- 1/4 cup unsalted butter
- 3 garlic cloves, minced
- 2 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon paprika
- A pinch of cayenne pepper (optional, for extra heat)
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- Optional: A squeeze of fresh lemon juice for brightness
Instructions
-
Prepare the Steak:
- Season the steak slices with Cajun seasoning, salt, and pepper.
- In a large skillet over medium-high heat, warm the olive oil.
- Sear the steak for 3–4 minutes per side (adjust based on thickness) until it reaches medium-rare to medium doneness. Remove from the skillet, cover loosely with foil, and let rest. Once cooled slightly, slice thinly.
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Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain, reserving a cup of pasta water.
-
Make the Alfredo Sauce:
- In the same skillet used for the steak (or a separate large pan), melt the butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan, paprika, and cayenne pepper (if using).
- Allow the sauce to simmer for 3–4 minutes, stirring frequently until it slightly thickens. Season with salt and pepper, and add a splash of pasta water if the sauce becomes too thick.
-
Combine & Serve:
- Toss the cooked pasta into the sauce, ensuring it’s well coated.
- Plate the pasta and top with the sliced Cajun steak.
- Garnish with freshly chopped parsley and, if desired, a squeeze of lemon juice. Serve immediately.
Notes
- For best results, ensure the steak is not overcooked to maintain tenderness.
- Adjust the spice level by varying the amount of Cajun seasoning and cayenne pepper.
- If the sauce thickens too much, add a little reserved pasta water to reach your desired consistency.
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg