Description
A bold and creamy pasta dish featuring seared Cajun-spiced steak paired with parmesan-coated fettuccine. Perfect for a cozy dinner or impressing guests with little effort.
Ingredients
2 ribeye or sirloin steaks
1 tablespoon Cajun seasoning
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated parmesan cheese
8 ounces fettuccine pasta
2 tablespoons chopped fresh parsley
1 teaspoon red pepper flakes (optional)
Salt, to taste
Black pepper, to taste
Instructions
1. Generously season steaks with Cajun seasoning and press it into the surface.
2. Heat olive oil and butter in a skillet over medium-high heat. Sear steaks for 3–4 minutes per side (for medium-rare). Let rest 5 minutes, then slice thinly against the grain.
3. Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1/2 cup of pasta water and drain the rest.
4. In the same skillet used for steak, reduce heat to medium and add garlic. Sauté for 1 minute until fragrant.
5. Pour in heavy cream and stir, scraping up browned bits. Simmer 3–5 minutes until slightly thickened.
6. Stir in parmesan cheese and let melt. If sauce is too thick, add reserved pasta water gradually.
7. Toss fettuccine into the sauce and stir to coat evenly. Season with salt and black pepper to taste.
8. Serve the pasta topped with sliced steak. Garnish with parsley, red pepper flakes, and extra parmesan if desired.
Notes
Always let the steak rest before slicing to keep juices intact.
Use freshly grated parmesan for the best melt and flavor.
Add a splash of pasta water at a time to avoid thinning the sauce too much.
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 2g
- Sodium: 680mg
- Fat: 47g
- Saturated Fat: 24g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg
Keywords: Cajun steak pasta, creamy fettuccine, parmesan sauce