Description
Spicy Cajun steak alfredo promises a mouthwatering culinary adventure combining Southern heat with creamy Italian comfort. Rich, tender steak nestles in velvety pasta, delivering bold flavors that will transport your taste buds to a delightful fusion of regional cuisines.
Ingredients
Scale
Main Proteins:
- 1 lb ribeye or sirloin steak
- 1 cup grated Parmesan cheese
Spices and Seasonings:
- 1 tablespoon Cajun seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon Cajun seasoning (optional, for extra kick)
- ¼ teaspoon black pepper
Pasta and Additional Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ teaspoon salt (adjust to taste)
- 12 ounces (340 grams) fettuccine (or pasta of choice)
- 1 tablespoon salt (for pasta water)
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Prepare the steak by thoroughly drying the surface and massaging with a blend of Cajun spices, creating a flavorful crust that will enhance the meat’s natural richness.
- Ignite a cast-iron skillet to high temperature, ensuring a perfect sear that locks in the steak’s juices and develops a robust, caramelized exterior.
- Cook the steak precisely, allowing each side to develop a deep golden-brown color and crisp texture, typically 3-4 minutes per side for a succulent medium-rare finish.
- Allow the steak to rest peacefully, letting the internal juices redistribute and ensuring maximum tenderness before slicing into elegant, thin strips.
- Meanwhile, transform fettuccine in a rolling boil of salted water, cooking until it reaches a perfect al dente texture with a gentle bite.
- Capture a small portion of the pasta’s cooking liquid as a potential sauce modifier, then carefully drain the pasta and set aside.
- Utilize the same skillet to craft a luxurious Alfredo sauce, beginning with butter melting into a silky pool of potential flavor.
- Introduce minced garlic, allowing its aromatic essence to permeate the butter and create a fragrant base for the sauce.
- Gently pour heavy cream into the skillet, creating a smooth foundation that will embrace the Parmesan cheese’s rich, nutty characteristics.
- Incorporate Parmesan cheese and additional Cajun seasoning, whisking continuously to develop a velvety, cohesive sauce that clings lovingly to the pasta.
- Marry the cooked fettuccine with the cream sauce, tossing delicately to ensure each strand is elegantly coated in the decadent mixture.
- Arrange the sauced pasta on awaiting plates, crowning the dish with the previously prepared Cajun-spiced steak strips.
- Elevate the presentation with a sprinkle of fresh parsley and an additional dusting of Parmesan cheese, adding both visual appeal and layers of flavor.
- Serve immediately, inviting diners to experience the harmonious blend of Cajun-inspired steak and creamy Alfredo pasta.
Notes
- Choose a well-marbled steak like ribeye or New York strip for maximum flavor and tenderness.
- Pat the steak completely dry before seasoning to ensure a perfect crispy exterior when searing.
- Let the steak rest after cooking to allow juices to redistribute, keeping the meat moist and flavorful.
- Use a cast-iron skillet for the best sear and rich caramelization of the steak’s surface.
- Customize Cajun seasoning intensity by adjusting the amount or making your own blend at home.
- Reserve pasta water as a secret weapon to create a silky, clingy sauce that perfectly coats the noodles.
- For a lighter version, substitute half-and-half for heavy cream and use less butter.
- Add grilled vegetables like bell peppers or zucchini for extra nutrition and color.
- Make it gluten-free by using zucchini noodles or gluten-free pasta alternatives.
- Quickly grate fresh Parmesan for a more intense and authentic cheese flavor compared to pre-grated options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 4
- Calories: 750
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg