Description
This Spicy Cajun Steak with Parmesan Fettuccine Pasta is a flavorful and satisfying dish that combines tender, seasoned ribeye or sirloin steaks with creamy, cheesy fettuccine pasta. The steaks are seared to medium-rare perfection with a bold Cajun seasoning, then sliced and served atop a rich Parmesan cream sauce pasta. A touch of red pepper flakes adds an optional spicy kick, while fresh parsley adds brightness to the plate. Perfect for a quick yet impressive meal, ready in just 30 minutes.
Ingredients
Scale
Steak
- 2 ribeye or sirloin steaks
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt, to taste
- Black pepper, to taste
Parmesan Fettuccine Pasta
- 8 ounces fettuccine pasta
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon red pepper flakes (optional)
Instructions
- Season the Steaks: Generously coat the steaks with Cajun seasoning, pressing it firmly into the surface to ensure the flavors penetrate the meat.
- Sear the Steaks: Heat olive oil and butter in a skillet over medium-high heat. Add the steaks and sear for 3–4 minutes per side to achieve a medium-rare interior. Remove the steaks from the skillet and let rest for 5 minutes to retain juiciness, then slice thinly against the grain for tenderness.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta cooking water before draining the pasta.
- Sauté Garlic: In the same skillet used for the steaks, reduce heat to medium. Add minced garlic and sauté for about 1 minute, until fragrant but not browned, to infuse the sauce with flavor.
- Make the Sauce: Pour in heavy cream and stir, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the cream simmer gently for 3-5 minutes until it slightly thickens.
- Add Parmesan Cheese: Stir grated parmesan cheese into the cream sauce, allowing it to melt completely. If the sauce becomes too thick, gradually add reserved pasta water to reach a smooth, sauce consistency.
- Toss Pasta in Sauce: Add the cooked fettuccine into the skillet, tossing well to coat the pasta evenly with the creamy parmesan sauce. Season with salt and black pepper to taste.
- Serve: Plate the pasta and top it with slices of the Cajun-seasoned steak. Garnish with chopped fresh parsley, optional red pepper flakes for heat, and additional parmesan cheese if desired.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add a sprinkle of cayenne pepper to the Cajun seasoning.
- Steak doneness can be adjusted according to preference; cook an extra minute per side for medium or longer for well-done.
- Reserve pasta water is key to adjusting the sauce consistency without diluting flavor.
- Use freshly grated parmesan cheese for best melting and taste results.
- This recipe can be easily doubled to serve more people.
