Ingredients

For the Cajun Steak

• 1 lb (450 g) sirloin or ribeye steak

• 1–2 tbsp Cajun seasoning

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1/2 tsp smoked paprika (optional)

• Salt and black pepper, to taste

For the Alfredo Sauce

• 2 tbsp butter

• 4 cloves garlic, minced

• 1 1/2 cups heavy cream

• 1 cup grated Parmesan cheese

• 1/2 tsp Cajun seasoning (adjust to taste)

• Salt and pepper, to taste

For the Pasta

• 10 oz (280 g) fettuccine or linguine

• Water + salt (for boiling)

Optional Garnishes

• Fresh parsley, chopped

• Extra Parmesan cheese

• Red pepper flakes

Instructions

1. Prepare the Steak

1. Pat the steak dry and rub both sides with olive oil.

2. Season generously with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.

3. Heat a skillet over medium-high heat.

4. Cook the steak 3–4 minutes per side (medium-rare) or until desired doneness.

5. Remove from heat, let rest for 5 minutes, then slice into strips.

2. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the pasta and cook according to package instructions until al dente.

3. Reserve 1/2 cup of pasta water, then drain and set aside.

3. Make the Cajun Alfredo Sauce

1. In the same skillet, melt the butter over medium heat.

2. Add minced garlic and sauté for 1 minute until fragrant.

3. Pour in heavy cream and simmer gently for 3–4 minutes.
   Do not boil.

4. Add Parmesan cheese and whisk until melted and smooth.

5. Season with Cajun seasoning, salt, and black pepper.

6. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

4. Assemble the Dish

1. Add the cooked pasta to the Alfredo sauce and toss until evenly coated.

2. Plate the pasta and top with sliced Cajun steak.

3. Garnish with parsley, extra Parmesan, and red pepper flakes if you like extra heat.

Serving Suggestions

• Serve with garlic bread or a fresh green salad.

• For extra flavor, drizzle a little Cajun butter (melted butter + Cajun seasoning) over the steak.