Description
This Indulgent Cajun Garlic Butter Linguine with Beef Strips is a rich and flavorful pasta dish featuring tender seared beef strips tossed in a creamy, garlicky Cajun butter sauce. The perfect balance of spicy Cajun seasoning, smooth heavy cream, and savory Parmesan cheese makes this meal a satisfying comfort food classic with a gourmet twist.
Ingredients
Scale
Pasta
- 12 oz Rigatoni Pasta (Other options include penne or fettuccine)
Beef
- 1 lb Beef Sirloin or Ribeye (Substitute with chicken or turkey for a lighter option)
Sauce & Seasonings
- 4 tbsp Unsalted Butter (Can substitute with olive oil for a lighter touch)
- 4 cloves Garlic (Minced; fresh garlic is preferred for potency)
- 1 cup Heavy Cream (Use half-and-half or coconut cream for a lighter version)
- 2 tbsp Cajun Seasoning (Adjust to taste or make homemade seasoning)
- 1 cup Parmesan Cheese (Freshly grated; Pecorino Romano can be used as an alternative)
- 2 tbsp Chopped Fresh Parsley (Can be substituted with chives or cilantro)
- 1 tsp Smoked Paprika (For garnish; omit if desired)
- Salt and Pepper (To taste)
Instructions
- Prepare the beef: Heat a large skillet over medium-high heat and add a splash of oil to coat the bottom. Season the beef strips with salt, pepper, and half of the Cajun seasoning. Sear the beef for about 2-3 minutes on each side until nicely caramelized and browned. Remove the beef from the skillet and set it aside.
- Cook the pasta: In a large pot, bring salted water to a rolling boil. Add the rigatoni and cook according to package instructions until al dente, approximately 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
- Make the Cajun garlic butter sauce: Using the same skillet, reduce heat to medium and melt the unsalted butter until bubbling. Add the minced garlic and sauté until fragrant, about 1-2 minutes, ensuring it does not burn. Stir in the remaining Cajun seasoning to infuse the spices for an additional minute.
- Simmer the cream sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Cook the sauce for about 2-3 minutes, stirring occasionally, until it slightly thickens. If too thick, add some reserved pasta water gradually to reach the desired consistency, stirring to combine fully.
- Combine pasta and sauce: Add the drained rigatoni to the creamy sauce, tossing gently so each pasta piece is coated well. Stir in the freshly grated Parmesan cheese until melted and creamy.
- Reintroduce the beef: Return the seared beef strips to the skillet and mix everything together evenly.
- Garnish and serve: Remove from heat. Garnish with chopped fresh parsley and a sprinkle of smoked paprika. Serve immediately to enjoy the creamy texture and rich flavors at their best.
Notes
- Substitute rigatoni with penne or fettuccine if desired.
- Use chicken or turkey strips instead of beef for a lighter version.
- Olive oil can replace butter for a healthier fat option.
- Adjust Cajun seasoning to suit your spice tolerance or make your own blend at home.
- Reserve some pasta water to help adjust sauce thickness and create a silky texture.
- Pecorino Romano cheese can be used in place of Parmesan for a sharper flavor.
- Omit smoked paprika if you prefer less smoky flavor.
- Fresh garlic is recommended for more potent aroma and taste.
