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Creamy Cajun Steak Pasta with Parmesan and Lemon Recipe

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★★★★★

4.2 from 38 reviews

This Creamy Steak Pasta recipe combines tender filet mignon or ribeye steaks with a rich and flavorful Cajun-spiced cream sauce tossed with pappardelle pasta. The dish is enhanced with garlic, rosemary, fresh parmesan, and a touch of lemon juice, offering a decadent, restaurant-quality meal that can be prepared in just 40 minutes.

Ingredients

Scale

Steak and Seasoning

  • 1 1/2 lbs filet mignon or ribeye (about 2 steaks)
  • 1 tablespoon Cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • Avocado oil (enough to coat the pan)
  • 2 tablespoons salted butter
  • 2 sprigs fresh rosemary
  • 2 cloves garlic (thinly sliced)

Pasta and Sauce

  • 8 oz dry pappardelle pasta
  • 4 tablespoons salted butter
  • 4 garlic cloves (minced)
  • 1 cup heavy cream
  • 1 cup half and half
  • 2 teaspoons Cajun seasoning
  • Salt and pepper, to taste
  • 1 cup freshly grated parmesan cheese
  • 1/3 lemon, juice of
  • 2/3 cup reserved cream sauce
  • Extra parmesan cheese, for serving
  • Fresh parsley (minced), for garnish

Instructions

  1. Season Steak: Generously season the filet mignon or ribeye steaks on both sides with kosher salt, freshly ground black pepper, and 1 tablespoon of Cajun seasoning. This will ensure the steaks are flavorful and well-spiced.
  2. Sear Steak: Heat enough avocado oil in a skillet over medium heat to coat the bottom. Once hot, add the steaks and sear for 3 to 4 minutes per side or until they reach your desired level of doneness. Searing creates a flavorful crust to seal juices inside.
  3. Baste Steak: Reduce the heat to low. Add 2 tablespoons salted butter, 2 sprigs of fresh rosemary, and the sliced garlic cloves to the pan. Continuously spoon the infused melted butter over the steak to baste it, allowing the flavors to meld. After basting, remove the steaks and tent with foil to rest.
  4. Prepare Pan for Sauce: Keep the browned bits and remaining pan juices in the skillet, but wipe out any burnt or blackened bits carefully to avoid bitterness.
  5. Sauté Garlic: Turn the heat to medium-low and melt 4 tablespoons of salted butter in the pan. Add minced garlic and sauté until fragrant, about 1 to 2 minutes, being careful not to burn it.
  6. Make Cream Sauce: Pour in 1 cup heavy cream and 1 cup half and half. Add 2 teaspoons Cajun seasoning, and season with salt and pepper to taste. Let the sauce simmer gently for 7 to 8 minutes until it thickens slightly. While the sauce simmers, cook the pappardelle pasta according to the package instructions until al dente, then drain.
  7. Add Cheese and Steak Juices: Stir the 1 cup freshly grated parmesan cheese into the cream sauce until melted and smooth. Slice the rested steak into thin strips and pour any pan juices collected into the cream sauce. Stir in the juice of 1/3 lemon to brighten the flavors. Reserve about 2/3 cup of this cream sauce for serving.
  8. Toss Pasta with Sauce: Add the cooked pasta directly into the cream sauce. Toss well to coat each strand thoroughly. If needed, allow the pasta and sauce to simmer together for a few more minutes to thicken the sauce further and meld flavors.
  9. Serve: Plate the pasta and top it with sliced steak. Drizzle with the reserved extra cream sauce and sprinkle with additional parmesan cheese and fresh minced parsley for garnish. Serve immediately to enjoy the full richness and aroma.

Notes

  • Resting the steak is important to keep it juicy and tender.
  • Adjust Cajun seasoning to taste depending on your spice preference.
  • Use freshly grated parmesan cheese for best melting and flavor.
  • Cooking pasta al dente ensures it holds up well when tossed in the cream sauce.
  • You can substitute pappardelle with fettuccine or tagliatelle if preferred.
  • If the sauce thickens too much, add a splash of pasta cooking water to loosen it.

Keywords: creamy steak pasta, filet mignon pasta, ribeye pasta, Cajun cream sauce, pappardelle pasta recipe, steak pasta dinner

Find it online: https://foodarohub.com/creamy-cajun-steak-pasta-with-parmesan-and-lemon-recipe/