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My Signature Spicy Steak Pasta
This dish brings together two crowd pleasers in my house - tender steak and velvety pasta in one knockout meal. What makes it special? My homemade Cajun spice mix that gives just enough heat to perfectly complement the buttery Alfredo sauce coating each bite. Once you've had this combo, your standard pasta dinners won't ever feel the same.
An Elegant Home-Cooked Romance
I stumbled upon this creation during my food journey through Louisiana and fine-tuned it after many dinner gatherings. The real magic starts when those bold spices blend into the creamy sauce. What I really love is how impressive it seems while being totally doable in any kitchen. My partner swears it's better than anything we've ordered out.
Your Grocery Needs
- Sirloin or ribeye steak: 1 lb splurge on quality meat as it really transforms the dish.
- Olive oil: 1 tbsp just enough for that beautiful crust.
- Cajun seasoning: 2 tsp for meat 1 tsp for sauce homemade is best but packaged works fine too.
- Heavy cream: 1 ½ cups don't skimp with lower fat options here.
- Parmesan cheese: 1 cup grate it fresh for the best melt.
- Smoked paprika: ½ tsp my hidden enhancement for depth.
- Fettuccine or penne pasta: 12 oz whatever shape you prefer works.
- Garlic: 2 cloves freshly chopped for maximum taste.
- Parsley: A handful freshly snipped for bright garnish.
Cooking Steps
- Perfect Your Beef:
- Coat your steak generously with the Cajun mixture. Get it sizzling in a hot pan about 3 4 minutes per side for pink middle. Rest it before cutting it'll thank you later.
- Whip Up The Drizzle:
- Keep that same skillet with all its flavor gems. Drop in butter and garlic until you smell that goodness. Add the cream let it simmer then mix in cheese and spices until everything comes together smoothly.
- Mix It All:
- Grab your drained pasta and toss it through that dreamy sauce making sure it's fully covered.
- Serve With Style:
- Arrange pasta on heated dishes lay those beautiful steak strips on top scatter with fresh parsley.
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Custom Tweaks
I often switch to chicken when we want something not as heavy. Feel free to adjust the spiciness until it hits just right for you. We can't get enough of this with toasty garlic bread on the side to mop up all that wonderful sauce.
Frequently Asked Questions
- → How can I tone down the spice?
Use less Cajun seasoning and skip the smoked paprika if you'd like a milder flavor. Try adding a little black pepper for balance.
- → Which cut of steak works best?
Choose sirloin or ribeye; they're both tender and flavorful. Let the steak rest a few minutes before cutting it to keep the juices in.
- → Can I prepare the sauce in advance?
Yes, though fresh is better. If reheating, do it gently on low heat with a splash of cream to keep the texture smooth.
- → How do I stop the sauce from separating?
Don't let the heat get too high when stirring in cheese. Keep it at medium-low and whisk consistently until it's velvety. Remove from heat once blended.
- → What sides should I serve with this?
Pair it with a green salad and some warm garlic bread. The bread soaks up the sauce, and the salad's crunch adds nice contrast.