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Creamy Cajun Butter Tender Steak Pasta Skillet

Creamy Cajun Butter Tender Steak Pasta Skillet in 30 Minutes

Experience the delightful Creamy Cajun Butter Tender Steak Pasta Skillet, a quick and flavorful dinner option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 250 g Steak (ribeye or sirloin) Avoid super lean cuts like filet mignon.
  • 2 tsp Cajun Seasoning Adjust to your heat preference.
  • 1 tbsp Olive Oil Ideal for searing the steak.
For the Creamy Sauce
  • 2 tbsp Butter Creates a rich sauce.
  • 2 cloves Garlic (minced) Fresh garlic enhances aroma.
  • 1 cup Heavy Cream Coconut cream is a dairy-free alternative.
  • 1/2 cup Parmesan Cheese (grated) Freshly grated for optimal flavor.
For the Pasta
  • 225 g Pasta (penne or fettuccine) Any pasta shape can be used.
  • 1/4 tsp Salt Essential for enhancing flavor.
  • 1/4 tsp Black Pepper Adjust according to taste.
For Garnish
  • 2 tbsp Fresh Parsley (chopped) Adds color and freshness.

Equipment

  • Large Skillet
  • pot

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until shimmering, about 1-2 minutes.
  2. Season 250 g of steak generously with 2 teaspoons of Cajun seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Sear each side for 2-3 minutes until a golden crust forms.
  3. In a separate pot, bring salted water to a rolling boil. Add 225 g of penne or fettuccine, cooking until al dente, approximately 8-10 minutes.
  4. Lower the skillet heat to medium and add the remaining tablespoon of butter and 2 minced garlic cloves. Sauté for 1-2 minutes until fragrant.
  5. Pour in 1 cup of heavy cream into the skillet, stirring well. Gradually mix in 1/2 cup of grated Parmesan cheese, letting it melt. Simmer for about 3-5 minutes.
  6. Add the drained pasta to the creamy Cajun sauce, tossing gently to coat. If too thick, add reserved pasta cooking water.
  7. Slice the rested steak thinly against the grain. Add the beef back into the skillet, mixing gently.
  8. Plate the dish and garnish with 2 tablespoons of chopped fresh parsley. Serve hot.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 250mgIron: 3mg

Notes

For best flavor, use fresh ingredients like garlic and Parmesan cheese.

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