Cajun Steak Alfredo

Cajun Steak Alfredo: A Spicy Delight

Ingredients:

12 oz fettuccine pasta

1 lb ribeye steak (or your preferred cut), sliced into strips

2 tbsp Cajun seasoning (divided)

1 tbsp olive oil

3 cloves garlic, minced

1½ cups heavy cream

1 cup freshly grated Parmesan cheese

Salt, to taste

Black pepper, to taste

Fresh parsley, chopped (for garnish)

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Instructions:

1. Cook the pasta:

Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain and set aside.

2. Season the steak:

Rub steak strips with 1 tbsp Cajun seasoning, a pinch of salt, and pepper.

3. Sear the steak:

Heat olive oil in a large skillet over medium-high heat. Add steak strips and sear 2–3 minutes per side until browned and cooked to desired doneness. Remove and set aside.

4. Make the sauce:

In the same skillet, reduce heat to medium. Add minced garlic and sauté 30 seconds until fragrant. Pour in heavy cream and stir. Bring to a gentle simmer.

5. Add cheese and seasoning:

Stir in Parmesan cheese, remaining 1 tbsp Cajun seasoning, and a bit of salt and pepper to taste. Stir until the sauce is smooth and slightly thickened (about 3–5 minutes).

6. Combine:

Add cooked fettuccine to the skillet, tossing to coat in the creamy Cajun sauce. Add steak back in and stir gently to combine.

7. Serve:

Garnish with fresh chopped parsley and extra Parmesan if desired. Serve hot.