Description
A flavorful and creamy Cajun Garlic Butter Linguine featuring tender, perfectly seared beef strips. This quick and satisfying pasta dish combines the richness of garlic butter and heavy cream with a spicy Cajun kick, topped with Parmesan cheese and fresh parsley for a deliciously balanced meal.
Ingredients
Scale
Pasta
- 8 oz Linguine Pasta (Any flat pasta works well)
Beef and Seasoning
- 1 lb Flank Steak or Sirloin (sliced thin against the grain)
- 2 tbsp Olive Oil (can substitute with canola oil)
- 2 tbsp Cajun Seasoning (adjust according to spice tolerance)
- Salt to taste (essential for seasoning)
- Black Pepper to taste (essential for seasoning)
Sauce
- 4 tbsp Butter (unsalted recommended for sodium control)
- 4 cloves Garlic (minced for best flavor)
- 1 cup Heavy Cream (half-and-half can be used for lighter option)
- ½ cup Parmesan Cheese (can swap with Pecorino Romano)
Garnish
- ¼ cup Fresh Parsley (optional if short on time)
Instructions
- Boil the Linguine: Bring a large pot of salted water to a boil and cook the linguine pasta until al dente, about 8-10 minutes. Drain the pasta, reserving some pasta water for later use.
- Season the Beef: In a bowl, toss the thinly sliced flank steak or sirloin strips with Cajun seasoning, salt, and black pepper to evenly coat and infuse flavor.
- Sear the Beef Strips: Heat olive oil in a skillet over medium-high heat. Add the seasoned beef strips and sear until golden brown, approximately 2-3 minutes per side, ensuring they are cooked through but tender. Remove from skillet and set aside.
- Sauté Garlic in Butter: In the same skillet, melt the butter and sauté the minced garlic until it becomes fragrant, about 1 minute, taking care not to burn the garlic.
- Make the Creamy Sauce: Pour the heavy cream into the skillet with the garlic butter. Let it simmer gently for about 2 minutes, stirring occasionally, to thicken slightly and combine flavors.
- Combine Pasta and Sauce: Add the drained linguine to the creamy sauce. If the sauce is too thick, gradually mix in some of the reserved pasta water until desired consistency is achieved.
- Add Cheese and Beef: Stir in the Parmesan cheese and seared beef strips, mixing well until everything is evenly combined and thoroughly heated.
- Garnish and Serve: Sprinkle fresh parsley over the pasta for a pop of color and fresh flavor. Serve immediately to enjoy at optimal taste and texture.
Notes
- Use unsalted butter to control sodium levels.
- Adjust Cajun seasoning amount depending on your desired spice level.
- If you prefer a lighter sauce, substitute heavy cream with half-and-half.
- Reserve some pasta water when draining to help loosen the sauce if it becomes too thick.
- Fresh parsley adds a fresh, vibrant finish but can be omitted if unavailable.
