Description
This Creamy Cajun Steak Alfredo combines tender seared steak with a rich, cheesy Alfredo sauce infused with bold Cajun spices, served over perfectly cooked fettuccine pasta. Ready in just 30 minutes, this indulgent dish offers a flavorful twist on classic Alfredo with a spicy, savory kick, perfect for a comforting yet elevated weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
- Salt, for boiling water
Steak
- 12 oz sirloin or ribeye steak
- 1 tsp Cajun seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp olive oil
Sauce
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan cheese
Garnish
- 2 tbsp fresh parsley, chopped
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 well and set aside.
- Sear the steak: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the steak on both sides with salt, pepper, and Cajun seasoning. Add the steak to the hot skillet and cook for 4-5 minutes per side for medium doneness, or until desired doneness is reached. Remove the steak from the skillet and let it rest.
- Create the sauce: Reduce heat to medium-low. In the same skillet, melt the unsalted butter, then add the minced garlic. Sauté until fragrant, about 1 minute. Pour in the heavy cream, stirring to combine, and allow the mixture to gently simmer and thicken slightly.
- Add cheese: Whisk the grated Parmesan cheese into the cream sauce until melted and smooth, creating a rich, creamy Alfredo sauce.
- Combine: Slice the rested steak thinly against the grain. Add the drained fettuccine and sliced steak back into the skillet with the sauce. Toss gently to coat the pasta and steak evenly with the Cajun Alfredo sauce.
- Serve: Plate the pasta and steak mixture while hot, and garnish with freshly chopped parsley for color and freshness.
Notes
- Use ribeye for a more tender, flavorful steak or sirloin for a leaner option.
- Adjust Cajun seasoning amount based on your preferred spice level.
- Do not overcook the steak; letting it rest before slicing keeps it juicy.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be thinner.
- Ensure to reserve some pasta water if the sauce needs thinning when combining.
