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My Famous Cajun Steak Pasta
This recipe combines two of my family's favorites juicy steak and creamy pasta into one incredible dish. The secret lies in my homemade Cajun seasoning blend that adds just the right kick to tender steak slices and silky Alfredo sauce. Trust me once you try this combo there's no going back to regular pasta night.
The Perfect Date Night Dinner
I discovered this recipe during my culinary adventures in Louisiana and tweaked it over countless dinner parties. The magic happens when those Cajun spices meet the rich cream sauce. What I love most is how fancy it feels but it's actually super easy to pull together in my home kitchen. My husband claims it beats any restaurant version.
Your Shopping List
- Sirloin or ribeye steak: 1 lb grab the nicest cut you can find it makes all the difference.
- Olive oil: 1 tbsp just enough to get that perfect sear.
- Cajun seasoning: 2 tsp for steak 1 tsp for sauce I make my own blend but store bought works too.
- Heavy cream: 1 ½ cups splurge on the good stuff here.
- Parmesan cheese: 1 cup freshly grated please skip the pre grated kind.
- Smoked paprika: ½ tsp my secret touch for extra flavor.
- Fettuccine or penne pasta: 12 oz pick your favorite shape.
- Garlic: 2 cloves fresh minced adds so much flavor.
- Parsley: A handful chopped fresh for that pop of color.
Kitchen Time
- Get That Steak Right:
- Season your steak generously with my Cajun blend. Sear it in a hot skillet 3 4 minutes each side for medium rare. Let it rest before slicing trust me on this.
- Make The Sauce:
- Use that same pan with all those yummy bits. Throw in butter and garlic let it get fragrant. Pour in cream bring to a bubble then stir in cheese and seasonings until silky smooth.
- Bring It Together:
- Toss your hot pasta in that heavenly sauce coating every strand.
- Plate Like a Pro:
- Twirl pasta onto warm plates top with those gorgeous steak slices sprinkle with parsley.
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Make It Your Own
Sometimes I swap in chicken when we're craving something lighter. Play with the spice levels until you find your sweet spot. My family loves it with crusty garlic bread to soak up every drop of that amazing sauce.
Frequently Asked Questions
- → Can I make this dish less spicy?
Reduce the Cajun seasoning by half and skip the smoked paprika. You'll still get great flavor without the heat. Add black pepper to taste instead.
- → What's the best steak to use?
Sirloin or ribeye work best as they're tender and flavorful. Make sure to let the meat rest before slicing to keep the juices in.
- → Can I make the sauce ahead of time?
While best fresh, you can make the sauce and reheat it gently. Add a splash of cream when reheating to restore the smooth texture.
- → How do I keep the alfredo sauce from breaking?
Keep the heat medium-low when adding cheese and stir constantly. If too hot, the sauce can separate. Remove from heat once smooth.
- → What sides go well with this dish?
Serve with garlic bread and a light salad. The rich sauce pairs well with crusty bread, while greens balance the meal's richness.