Description
A delicious and spicy Cajun steak served over creamy Alfredo pasta, perfect for a flavorful meal.
Ingredients
Scale
- 2 ribeye or sirloin steaks (about 1 lb each)
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp chili flakes (optional, for extra spice)
- Salt & black pepper, to taste
- 2 tbsp butter
- 2 cloves garlic, smashed
- 12 oz fettuccine (or pasta of choice)
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup Parmesan cheese, grated
- ½ tsp Cajun seasoning (optional, for kick)
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat steaks dry, rub with olive oil, Cajun seasoning, paprika, chili flakes, salt, and pepper.
- Heat a skillet or grill pan over high heat. Add butter and smashed garlic.
- Sear steaks 3–4 minutes per side for medium-rare (adjust to preferred doneness).
- Rest steaks for 5 minutes, then slice into strips.
- Cook pasta according to package instructions; reserve ½ cup pasta water.
- In a skillet, melt butter and sauté garlic until fragrant.
- Pour in cream, simmer 3–4 minutes.
- Stir in Parmesan until melted and smooth.
- Season with Cajun seasoning, salt, and pepper. Adjust thickness with pasta water if needed.
- Toss cooked pasta in Alfredo sauce until coated.
- Plate pasta and top with sliced Cajun steak.
- Garnish with fresh parsley and extra Parmesan.
Notes
- Adjust the level of spice by modifying the amount of Cajun seasoning and chili flakes.
- For a lighter version, consider using half-and-half instead of heavy cream.
- Letting the steak rest is crucial for juicy results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-searing and boiling
- Cuisine: Cajun/Italian
Nutrition
- Serving Size: 1 plate
- Calories: 800
- Sugar: 2g
- Sodium: 900mg
- Fat: 50g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg