Spicy Cajun Steak with Creamy Alfredo Pasta
This bold and satisfying dish combines tender, spice-rubbed Cajun steak with rich and creamy Alfredo pasta. It’s a restaurant-quality meal you can make at home in under an hour. Perfect for date night, indulgent dinners, or impressing guests!
Time & Yield:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
For the Cajun Steak:
1 lb (450g) ribeye or sirloin steak
1 tablespoon olive oil
1 tablespoon Cajun seasoning (store-bought or homemade)
Salt & pepper, to taste
1 clove garlic, smashed
Fresh thyme or rosemary (optional, for extra aroma)
For the Alfredo Pasta:
8 oz (225g) fettuccine or with linguine
2tablespoon of olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt & black pepper, to taste
Pinch of red pepper flakes (optional)
Fresh parsley or chopped scallions (for garnish)
Extra Parmesan for topping
Instructions:
1. Season & Cook the Steak:
Pat steak dry and rub with Cajun seasoning, olive oil, salt, and pepper. Let it sit for 10–15 minutes at room temperature.
Heat a cast-iron skillet over high heat. Add butter and smashed garlic.
Sear steak for 3–4 minutes per side (medium-rare), basting with melted butter and garlic.
Optional: Add fresh herbs while basting for flavor.
Remove steak, let it rest for 5–10 minutes, then slice against the grain.
2. Cook the Pasta:
Boil fettuccine in salted water according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
3. Make Alfredo Sauce:
In a large skillet, put olive oil over medium heat. Add garlic and sauté for 1 minute.
Stir in cream and bring to a gentle simmer for 3–4 minutes.
Reduce heat, stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes.
Add cooked pasta to the sauce and toss to coat. Use pasta water to loosen if needed.
4. Assemble & Serve:
Plate Alfredo pasta. Top with sliced Cajun steak.
Garnish with parsley and extra Parmesan.
Serve hot with garlic bread or salad on the side.
Notes & Tips:
Steak Cut: Ribeye gives maximum flavor, but sirloin or NY strip work too.
Don’t overcook the steak: Use a meat thermometer if unsure (130°F/54°C for medium-rare).
Alfredo Texture: Add reserved pasta water gradually to reach your preferred creaminess.
Cheese: Always use freshly grated Parmesan—it melts better and tastes richer.
Spice Level: Adjust Cajun seasoning and red pepper flakes to your heat preference.
Frequently asked questions FAQs:
Q: Can I use chicken instead of steak?
A: Yes! Cajun grilled chicken works perfectly with Alfredo pasta.
Q: Can I make this ahead?
A: Cook the steak and pasta separately, store in the fridge up to 2 days. Reheat gently with a splash of cream or milk.
Q: What vegetables go well with this?
A: Roasted broccoli, asparagus, or spinach sauteed with garlic make great sides.
Q: Can I use store-bought Alfredo sauce?
A: You can, but homemade gives better flavor and creaminess. If using jarred, add garlic and extra Parmesan for freshness.
Nutritional information:
Calories: ~778 kcal
Protein: ~39g
Carbohydrates: ~45g
Fat: ~47g
Fiber~3g
Sugar ~3g