Spicy Cajun Steak with Velvety Alfredo Pasta
Ingredients:
12 oz fettuccine pasta
1 lb ribeye or sirloin steak, thinly sliced
1 teaspoons Cajun seasoning
teaspoon salt
teaspoon black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 cup Parmesan cheese, grated
teaspoon smoked paprika
teaspoon red pepper flakes optional
teaspoon ground nutmeg optional
cup fresh parsley, chopped
cup cherry tomatoes, halved optional
Directions:
Cook the fettuccine pasta according to package instructions. Drain and set aside.
Season the sliced steak with Cajun seasoning, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the steak for 2-3 minutes per side until cooked to your desired doneness. Remove from the skillet and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and milk, stirring to combine. Slowly add Parmesan cheese, stirring continuously until smooth.
Add smoked paprika, red pepper flakes, and nutmeg. Stir until the sauce thickens, about 3-4 minutes.
Toss the cooked pasta into the sauce, coating evenly. Add the sliced steak back into the skillet and stir to combine.
Garnish with fresh parsley and cherry tomatoes if desired. Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes
Kcal: 680 kcal Servings: 4 servings
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