Spicy Cajun Steak with Creamy Alfredo Pasta
Ingredients:
For the Cajun Steak:
2 boneless ribeye steaks (about 6 oz each)
1 tablespoon Cajun seasoning
1 tablespoon olive oil
Salt and pepper, to taste
For the Alfredo Pasta:
8 oz linguine pasta
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Cajun Steak: Season the ribeye steaks with Cajun seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Once hot, sear the steaks for about 4-5 minutes on each side, or until they reach your desired level of doneness. Remove from the pan and let them rest for 5 minutes before slicing.
Cook the Linguine: While the steaks are resting, cook the linguine according to the package instructions. Drain the pasta and set aside, reserving about 1 cup of pasta water.
Make the Alfredo Sauce: In the same skillet used for the steak, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens, about 3-4 minutes. Season with salt and pepper to taste.
Combine the Pasta and Sauce: Add the cooked linguine to the skillet, tossing it in the creamy Alfredo sauce. If the sauce is too thick, add a little pasta water until it reaches your desired consistency.
Serve: Plate the creamy Alfredo pasta and top it with the sliced Cajun steak. Garnish with chopped parsley for a fresh pop of color.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2-3
Calories: ~600 per serving