Description
This spicy Cajun steak with Parmesan fettuccine pasta is a bold, creamy comfort food favorite. Perfect for dinner, this pasta dish features tender Cajun-seasoned steak over rich Parmesan cream fettuccine. Ideal for weeknights or date nights, it’s a spicy pasta recipe that’s easy to love.
Ingredients
1 pound steak (sirloin or ribeye)
8 ounces fettuccine pasta
1 tablespoon Cajun seasoning
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve ½ cup of pasta water, drain the rest, and set aside.
2. Pat the steak dry. Season both sides generously with Cajun seasoning, salt, and black pepper.
3. In a cast iron skillet, heat olive oil and 1 tablespoon butter over medium-high. Sear the steak for 3–4 minutes per side until a crust forms. Remove and let rest.
4. In the same skillet, add remaining butter and sauté garlic for 30 seconds. Add heavy cream and bring to a simmer.
5. Stir in Parmesan cheese until melted and smooth. If too thick, add a splash of reserved pasta water.
6. Toss cooked fettuccine in the sauce until fully coated. Adjust seasoning to taste.
7. Slice steak thinly against the grain. Serve over pasta.
8. Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.
Notes
Use a well-marbled steak like ribeye for extra flavor.
Always slice steak against the grain to keep it tender.
Reserve pasta water to adjust the cream sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion (Cajun + Italian)
Nutrition
- Serving Size: 1 plate
- Calories: 625
- Sugar: 2g
- Sodium: 610mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 145mg