Creamy Cajun Ribeye Pasta with Garlic Alfredo Linguine🍝🥩
Ingredients:
For the Cajun Steak:
2 boneless ribeye steaks (about 6 oz each)
1 tablespoon Cajun seasoning
1 tablespoon olive oil
Salt and pepper, to taste
For the Alfredo Pasta:
8 oz linguine pasta
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Pat the ribeye steaks dry and coat both sides with Cajun seasoning, a pinch of salt, and freshly ground black pepper. Heat olive oil in a skillet over medium-high heat. Once hot, place the steaks in the pan and sear for 4 to 5 minutes per side, or until cooked to your preferred doneness. Transfer to a plate and let rest for 5 minutes before slicing.
Cook the Pasta: While the steaks are resting, bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Reserve about 1 cup of pasta water, then drain and set the pasta aside.
Make the Alfredo Sauce: Using the same skillet from the steak (leave the flavorful bits in the pan), melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and let it gently simmer. Stir in the Parmesan cheese, whisking until smooth and creamy. Adjust with salt and pepper as needed.
Finish the Pasta: Add the cooked linguine directly into the Alfredo sauce, tossing to coat the noodles evenly. If needed, stir in reserved pasta water a little at a time to loosen the sauce to your liking.
Serve & Garnish: Plate the creamy pasta and top with sliced Cajun steak. Sprinkle fresh parsley over the top for a pop of color and flavor. Serve hot and enjoy the bold, creamy fusion.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2–3
Calories: ~600 per serving
