Creamy Cajun steak pasta (Printable Version)

Juicy steak slices with creamy Cajun-seasoned pasta. Feels fancy but super simple for weeknights.

# What You'll Need:

→ Steak Prep

01 - 1 tablespoon olive oil
02 - 1 pound sirloin or ribeye steak, let it come to room temperature
03 - Salt and freshly ground black pepper—season it to your taste
04 - 2 teaspoons Cajun spice mix

→ Sauce Stuff

05 - 2 garlic cloves, finely chopped
06 - 2 tablespoons unsalted butter
07 - 1½ cups heavy cream
08 - ½ teaspoon smoked paprika
09 - 1 cup Parmesan cheese, freshly shredded
10 - 1 teaspoon Cajun seasoning

→ Extras

11 - 12 ounces fettuccine noodles
12 - A handful of freshly chopped parsley for topping

# Steps to Follow:

01 - Slather the steak with olive oil until it glistens, then coat both sides generously with Cajun seasoning. Add a little salt and pepper to taste. Let it sit at room temperature for 15 minutes while you prep the rest.
02 - Grab a big pot, fill it with water, and bring it to a boil for the pasta. Toss in a healthy pinch of salt for flavor—it makes all the difference!
03 - Get a cast iron pan super hot—you want it almost smoking. Place your steak in the pan and leave it alone for 3-4 minutes. Flip it over for another 3-4 minutes for medium-rare. If you like it cooked more, just give it extra time.
04 - Move the steak to a cutting board and let it sit. Trust me, cutting it too soon lets all those flavorful juices escape, and no one wants a dry steak!
05 - Use the same pan—don’t wash away that flavor! Melt the butter in it, then add the garlic. Let it cook for about a minute until it smells amazing but isn’t browned!
06 - Pour in that creamy goodness (the heavy cream) and let it sit over medium heat until you see a gentle simmer. Let it bubble softly for around 3 minutes so it thickens slightly.
07 - Slowly toss in the Parmesan a handful at a time, stirring to mix it fully. Sprinkle in the smoked paprika and Cajun seasoning. Stir until it’s silky and lump-free.
08 - Toss your fettuccine into the boiling water and cook until it’s al dente—it should have a little bite to it. Before draining, save about 1/2 cup of the pasta water for possible use in your sauce.
09 - With your steak fully rested, cut it into thin strips, making sure to slice against the grain. This little detail keeps it tender and flavorful.
10 - Drain the pasta and blend it right into the creamy sauce. If it feels too thick, splash in some of that saved pasta water. Stir until every strand is coated.
11 - Dish out the saucy pasta onto plates, arrange those juicy steak strips artfully on top, and sprinkle parsley over everything. Watch hungry smiles break out as soon as everyone sees it!

# Additional Notes:

01 - Not into steak? Try subbing in chicken or shrimp—it works just as well!
02 - Want more heat? Double up on the Cajun blend for an extra kick!
03 - Serve right away before the sauce thickens too much!

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