CREAMY CAJUN STEAK PASTA WITH GARLIC PARMESAN SAUCE
Ingredients:
2 boneless ribeye steaks, sliced into strips
12 oz fettuccine or linguine pasta
2 tablespoons olive oil
1 ½ tablespoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon onion powder
4 cloves garlic, minced
1 cup heavy cream
½ cup beef broth
¾ cup freshly grated Parmesan cheese
2 tablespoons unsalted butter
Salt and freshly cracked black pepper to taste
Fresh parsley, chopped, for garnish
1 tablespoon Worcestershire sauce (optional for added depth)
Directions:
Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Season the steak: Rub the steak strips with Cajun seasoning, smoked paprika, onion powder, salt, and pepper until evenly coated.
Cook the steak: Heat olive oil in a large skillet over medium-high heat. Add the seasoned steak strips and cook for 3-4 minutes on each side until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
Make the garlic Parmesan sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the beef broth and Worcestershire sauce (if using), letting it simmer for 2-3 minutes to reduce slightly.
Add cream and cheese: Stir in the heavy cream and let it simmer until it thickens. Add Parmesan cheese, whisking until smooth and creamy.
Combine pasta and steak: Return the cooked steak and pasta to the skillet, tossing everything together until the sauce completely coats the pasta. Add a little reserved pasta water if the sauce seems too thick.
Serve: Garnish with fresh parsley and serve immediately with extra Parmesan, if desired.
Cooking Time: 35 minutes | Servings: 4