Description
This Creamy Cajun Steak Alfredo is a rich and flavorful pasta dish combining perfectly seared Cajun-seasoned steak with a luscious Parmesan cream sauce. Featuring tender fettuccine coated in a garlic-infused Alfredo sauce, this recipe delivers a comforting yet spicy twist on a classic favorite, perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
- Salt, for boiling water
Steak
- 1 lb sirloin or ribeye steak
- 1 tablespoon Cajun seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10-12 minutes. Drain the pasta and set aside while you prepare the steak and sauce.
- Sear the steak: Heat olive oil in a large skillet over medium-high heat. Season both sides of the steak generously with salt, pepper, and Cajun seasoning. Place the steak in the hot skillet and cook for 4-5 minutes per side for medium-rare, or adjust time for your preferred doneness. Remove the steak from the skillet and let it rest for a few minutes.
- Create the sauce: In the same skillet, reduce heat to medium-low and melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and stir, bringing it to a gentle simmer. Allow the sauce to thicken slightly, stirring frequently.
- Add cheese: Whisk the grated Parmesan into the cream sauce until it fully melts and the sauce becomes smooth and creamy. Season the sauce lightly with salt and pepper if needed.
- Combine: Slice the rested steak thinly against the grain. Return the steak slices to the skillet along with the drained fettuccine. Toss gently to coat the pasta and steak evenly with the creamy Cajun Alfredo sauce.
- Serve: Plate the pasta and steak mixture, and garnish with freshly chopped parsley. Serve immediately while hot for the best flavor and texture.
Notes
- Use freshly grated Parmesan cheese for the best melting quality and flavor.
- Adjust Cajun seasoning to your spice preference; start with less if you prefer mild heat.
- Letting the steak rest after cooking ensures it stays juicy and tender.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
- For a gluten-free option, use gluten-free fettuccine pasta.
