Description
This Indulgent Cajun Garlic Butter Linguine combines tender, seasoned beef strips with a rich, creamy garlic butter sauce tossed with perfectly cooked linguine. Enhanced with Parmesan cheese and fresh parsley, this flavorful and comforting dish is ready in just 30 minutes and serves four.
Ingredients
Scale
Pasta
- 12 oz Linguine Pasta (Can substitute with fettuccine)
Beef
- 1 lb Flank Steak or Sirloin Steak (Thinly sliced)
- 1 tbsp Cajun Seasoning (Adjust to taste)
- 1 tsp Salt (Kosher salt preferred)
- 1 tsp Black Pepper
Sauce
- 1 tbsp Olive Oil (Can substitute with vegetable oil)
- 4 tbsp Butter (Unsalted recommended)
- 4 cloves Garlic (Minced)
- 1 cup Heavy Cream (Can use half-and-half for a lighter option)
- 1/2 cup Parmesan Cheese (Grated)
Garnish
- 2 tbsp Fresh Parsley (Chopped)
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 8-10 minutes. Drain and set aside to keep warm.
- Prepare the Steak: Season the thinly sliced steak evenly with Cajun seasoning, salt, and black pepper to infuse flavor.
- Sear the Beef: Heat a skillet over high heat and add olive oil. Sear the beef strips in batches for 2-3 minutes per side until browned and cooked to your preference. Remove beef from skillet and set aside.
- Prepare the Sauce: Reduce heat to medium, melt butter in the same skillet, and add minced garlic. Sauté the garlic for about 1 minute until fragrant but not browned.
- Create the Creamy Base: Pour in the heavy cream while stirring, then let the mixture simmer gently for 2 minutes to thicken slightly.
- Combine the Pasta: Add the cooked linguine into the skillet with the creamy sauce. Toss well to ensure the pasta is fully coated with the sauce.
- Finish with Beef and Cheese: Stir in the grated Parmesan cheese and return the cooked beef strips to the skillet. Toss everything together to combine and heat through thoroughly.
- Garnish and Serve: Plate the linguine topped with beef and sauce. Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve immediately while hot.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half.
- You can replace linguine with fettuccine or your favorite pasta shape.
- Adjust the amount of Cajun seasoning according to your heat preference.
- To keep steak tender, slice thinly against the grain.
- Use unsalted butter to better control the saltiness of the dish.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
