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Cajun Creamy Fettuccine Delight

Cajun Creamy Fettuccine Delight

Discover the perfect blend of comfort and spice with our Cajun Creamy Fettuccine Delight tender steak in a rich creamy sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb steak (ribeye or sirloin), sliced into strips
  • 12 oz fettuccine pasta
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon Cajun seasoning adjust to taste
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 2 cups heavy cream
  • 1 tablespoon tomato paste
  • 1 cup grated Parmesan cheese
  • 0.5 cup shredded sharp cheddar cheese
  • to taste salt and black pepper
  • 1/4 cup fresh parsley for garnish
  • to taste red pepper flakes (optional)

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Colander for draining pasta
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Start by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the steak strips and season with salt, black pepper, Cajun seasoning, smoked paprika, and garlic powder. Sauté for about 5-7 minutes, or until cooked to your liking. Remove the steak from the skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the diced onion and cook for about 3-4 minutes until softened. Toss in the minced garlic and cook for another 1-2 minutes until fragrant.
  4. Stir in the tomato paste and let it cook for a minute. Pour in the heavy cream, stirring constantly to combine. Bring to a simmer and let it cook for 2-3 minutes until slightly thickened.
  5. Lower the heat and stir in the grated Parmesan and shredded cheddar cheese. Continue cooking until cheese melts smoothly into the sauce. Adjust seasoning with salt and black pepper to taste.
  6. Return the cooked steak to the skillet, then toss in the cooked fettuccine pasta. Stir to coat the pasta evenly in the sauce.
  7. If desired, sprinkle in red pepper flakes. Garnish with fresh chopped parsley and serve hot.

Nutrition

Calories: 650kcalCarbohydrates: 45gProtein: 35gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 800IUVitamin C: 4mgCalcium: 300mgIron: 3mg

Notes

To enhance the flavor of the sauce, add a splash of white wine when you sauté the onions and garlic. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Add a splash of milk or cream when reheating to maintain the creamy texture. For a healthier option, consider using grilled chicken, shrimp, or a variety of sautéed vegetables instead of steak.
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