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Cajun Steak Pasta

Cajun Steak Pasta

Discover the ultimate Cajun Steak Pasta, a symphony of bold flavors and creamy textures perfect for any occasion. Enjoy this delicious and easy recipe.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 8-ounce sirloin steaks, about 1-inch thick
  • 2 tablespoons olive oil
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1 pound rigatoni pasta
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon Cajun seasoning
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon garlic powder
  • 1.25 cups grated Parmesan cheese
  • to taste salt and black pepper
  • 1 tablespoon chopped fresh chives or parsley, for garnish

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Tongs or a slotted spoon
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Pat steaks dry, rub with olive oil, and coat with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
  2. Heat skillet over medium-high heat, melt butter, and sear steaks for 3-4 minutes on each side. Let rest.
  3. Boil salted water, cook rigatoni until al dente, then drain.
  4. In a large skillet, melt butter and sauté minced garlic for about a minute.
  5. Whisk in flour, then slowly add milk and cream, stirring until the sauce thickens.
  6. Stir in Cajun seasoning, smoked paprika, garlic powder, and Parmesan cheese, adjusting seasoning with salt and pepper.
  7. Toss cooked rigatoni in the sauce and simmer for a minute.
  8. Slice rested steaks against the grain and serve over creamy pasta, garnished with chives or parsley.

Nutrition

Calories: 720kcalCarbohydrates: 60gProtein: 44gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 140mgSodium: 960mgPotassium: 650mgFiber: 4gSugar: 4gVitamin A: 900IUVitamin C: 2mgCalcium: 350mgIron: 3mg

Notes

For the perfect blackened crust, ensure your skillet is very hot before cooking the steaks. Feel free to substitute steak with ribeye or filet mignon, and use different pasta or cheeses as desired. If you have leftovers, store them in an airtight container in the fridge for up to 3 days, or freeze without the steak for up to 3 months.
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