Creamy Garlic Butter Steak with Parmesan Spiral Pasta
Ingredients:
For the Steak:
1 lb ribeye or sirloin steak, cut into bite-sized pieces
2 tbsp olive oil
4 tbsp butter
3 cloves garlic, minced
1 tsp smoked paprika
Salt and black pepper, to taste
1/2 tsp dried thyme (optional)
1 tbsp fresh parsley, chopped (for garnish)
For the Alfredo Spirals:
12 oz spiral pasta (rotini or fusilli)
2 tbsp butter
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 cloves garlic, minced
Salt and black pepper, to taste
1/4 tsp garlic powder
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Boil the pasta in salted water until al dente. Reserve ¼ cup of the pasta water, then drain and set pasta aside.
Season and sear the steak: In a large skillet, warm the olive oil over medium-high heat. Toss the steak pieces with salt, pepper, and smoked paprika. Cook the steak for 2–3 minutes on each side until browned and cooked to preference. Transfer to a plate and set aside.
Make the Alfredo base: Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet. Stir in the minced garlic and cook for about a minute, just until fragrant.
Build the sauce: Pour in the heavy cream and bring to a gentle simmer. Gradually stir in the Parmesan and mozzarella until melted and smooth. Season with garlic powder, salt, and pepper to taste.
Combine pasta and sauce: Add the cooked spirals into the sauce, tossing well to coat. Use the reserved pasta water a splash at a time if you want a thinner texture.
Finish and serve: Return the steak pieces to the skillet and stir to combine with the pasta. Let everything heat through for another minute, then garnish with fresh parsley and serve hot.
Total Time: 30 minutes
Servings: 4
Calories: ~750 per serving