Description
A flavorful and indulgent recipe featuring spicy Cajun-seasoned ribeye or sirloin steaks served atop creamy Parmesan fettuccine pasta. This dish combines the bold, smoky taste of Cajun spices with a rich garlic cream sauce and tender pasta for a satisfying 30-minute meal perfect for dinner.
Ingredients
Scale
Steak
- 2 ribeye or sirloin steaks
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt, to taste
- Black pepper, to taste
Pasta & Sauce
- 8 ounces fettuccine pasta
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1/2 cup reserved pasta water (optional)
Garnish
- 2 tablespoons chopped fresh parsley
- 1 teaspoon red pepper flakes (optional)
- Extra parmesan cheese (optional)
Instructions
- Season the Steaks: Generously coat both sides of the ribeye or sirloin steaks with the Cajun seasoning, pressing it firmly into the meat to ensure flavor penetration.
- Cook the Steaks: Heat olive oil and butter in a skillet over medium-high heat. Once hot, sear the steaks for about 3 to 4 minutes on each side for medium-rare doneness. Remove from heat and let rest for 5 minutes, then slice thinly against the grain to maintain tenderness.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Before draining, reserve 1/2 cup of pasta water, then drain the pasta completely.
- Sauté Garlic: Using the same skillet from the steak, reduce the heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant but not browned, releasing its aroma.
- Make the Cream Sauce: Pour in the heavy cream, stirring well while scraping up any browned bits stuck to the skillet. Let the mixture simmer for 3 to 5 minutes until it slightly thickens.
- Add Parmesan Cheese: Stir in the grated parmesan cheese and allow it to melt completely into the sauce. If the sauce seems too thick, gradually add reserved pasta water to reach the desired consistency.
- Toss Pasta in Sauce: Add the drained fettuccine to the skillet and toss well to coat each strand evenly with the creamy sauce. Season with salt and freshly ground black pepper to taste.
- Serve: Plate the parmesan-coated fettuccine, then top with the sliced Cajun steak. Garnish with chopped fresh parsley, red pepper flakes for extra heat, and additional parmesan cheese if desired.
Notes
- For a spicier kick, adjust the amount of red pepper flakes or add cayenne pepper to the Cajun seasoning.
- Letting the steak rest after cooking helps retain juices and keeps the meat tender.
- Reserve pasta water contains starch that helps smooth and loosen the cream sauce.
- This recipe works best with ribeye or sirloin due to their tenderness and flavor, but other steak cuts can be used.
- Use fresh Parmesan rather than pre-grated for better melting and flavor.
- To reduce calories, substitute heavy cream with half-and-half or a lighter cream alternative, though the sauce may be less rich.
