Cajun Steak Alfredo Fettuccine
Ingredients:
1 lb steak (ribeye or sirloin), sliced thinly
2 tbsp olive oil
1 tbsp Cajun seasoning
1 tbsp smoked paprika
1/2 tsp garlic powder
Salt and pepper, to taste
12 oz fettuccine pasta
2 tbsp unsalted butter
4 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated parmesan cheese
1/2 tsp black pepper
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Season the steak slices with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak slices for 3-4 minutes per side, until a smoky crust forms and the inside remains pink and juicy. Remove the steak from the skillet and set aside.
Cook the fettuccine pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes, stirring occasionally, until slightly thickened.
Stir in the parmesan cheese and black pepper. Continue cooking and stirring for another 3-4 minutes, until the sauce is smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
Toss the cooked fettuccine into the Alfredo sauce, making sure the pasta is evenly coated.
Serve the creamy fettuccine on plates, topped with the seared Cajun steak slices.
Garnish with fresh parsley and cracked black pepper for an extra pop of flavor.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~600 per serving