Cajun Garlic Butter Steak over Creamy Parmesan Linguine
Easy Homemade Cajun Garlic Butter Steak over Creamy Parmesan Linguine
2️⃣ Introduction (Storytelling + Emotion)
Cajun Garlic Butter Steak over Creamy Parmesan Linguine is one of those meals that feels indulgent and cozy — the kind you make when you want to impress without spending all night in the kitchen. I remember the first time I made this: a rainy Friday, jazz on the radio, and the whole apartment smelled like garlic and butter. My partner walked in and said, “This should be on the menu every week.”
This dish is perfect for a weeknight dinner when you want something quick and comforting, a Sunday family meal that feels a little special, or even a holiday gathering where you want to serve something both familiar and flavorful. It’s rich, zippy with Cajun spices, and surprisingly easy to pull together.
3️⃣ 🧂 Ingredients
- 1.5 lb (700 g) sirloin or ribeye steak, sliced into thin strips (about 1/2-inch wide)
- 12 oz (340 g) linguine pasta
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1–1.5 tsp Cajun seasoning (adjust to taste)
- 1/2 tsp crushed red pepper flakes (optional — adjust heat)
- Salt and freshly ground black pepper, to taste
- 1 cup (240 ml) heavy cream (or half-and-half for lighter)
- 1 cup (100 g) freshly grated Parmesan cheese
- 1/2 cup reserved pasta water (approx; save more if needed)
- 1 tbsp olive oil (for searing)
- Juice of 1/2 lemon (optional — brightens the sauce)
- Fresh parsley, chopped (for garnish)
- Extra Parmesan for serving
Optional add-ins:
- 1 cup sliced mushrooms or roasted red peppers (for extra veg)
- 1/2 cup white wine (to deglaze)
4️⃣ 👩🍳 Directions
- Bring a large pot of salted water to a boil. Cook linguine until al dente (usually 9–11 minutes). Reserve 1/2–1 cup pasta water, then drain and set pasta aside.
- Pat steak strips dry and season with 1 tsp Cajun seasoning, salt, and pepper. Heat a large skillet over medium-high heat with 1 tbsp olive oil.
- Add steak in a single layer (work in batches if needed) and sear 2–3 minutes per side for medium-rare to medium, until browned. Total searing time ~4–6 minutes. Remove steak to a plate and tent with foil to rest for 5 minutes.
- In the same skillet, reduce heat to medium and add 2 tbsp butter. Add minced garlic and cook 30–45 seconds until fragrant — don’t let it brown.
- Optional: If using, pour in 1/2 cup white wine to deglaze the pan, scraping up browned bits for 1 minute. Let the wine reduce slightly.
- Pour in heavy cream and bring to a gentle simmer. Simmer 2–3 minutes until the sauce begins to thicken.
- Stir in grated Parmesan gradually until melted and smooth. If sauce is too thick, loosen with a splash of reserved pasta water until you reach a silky consistency. Add lemon juice if using.
- Add cooked linguine and remaining 2 tbsp butter to the sauce. Toss to coat evenly; simmer 1–2 minutes so pasta absorbs the sauce.
- Return steak to the skillet and toss just to combine (1 minute). Taste and adjust seasoning with salt, pepper, and more Cajun seasoning if desired.
- Serve immediately, garnished with chopped parsley and extra Parmesan. Enjoy!
Total hands-on time: ~25–30 minutes. Rest time for steak: 5 minutes.
5️⃣ 💡 Tips & Variations
- Tip: Dry the steak well before searing. Moisture = steam, which prevents a good crust.
- Tip: Use hot skillet and don’t overcrowd—batch sear if needed for best browning.
- Tip: Save pasta water — the starchy water helps the sauce cling to the linguine and smooths texture.
- Tip: For cream sauce that isn’t too heavy, use half heavy cream + half milk or half-and-half. Stir in Parmesan off heat to avoid graininess.
Healthy swaps:
- Low-carb: Swap linguine for zucchini noodles or shirataki noodles; toss briefly with sauce to warm.
- Gluten-free: Use a gluten-free linguine (rice or chickpea pasta).
- Lighter: Use Greek yogurt (temper it with a bit of hot sauce first) or light crème fraîche in place of heavy cream.
- Vegan: Use plant-based steak strips or marinated tempeh, dairy-free cream (oat or cashew cream), and vegan Parmesan.
Serving ideas:
- Serve with a crisp green salad, garlic-roasted asparagus, or steamed green beans.
- Add roasted cherry tomatoes or wilted spinach to the sauce for color and nutrition.
Leftovers:
- Store in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove over low heat with a splash of milk or water to loosen the sauce. Avoid microwave blasts that can separate the cream.
7️⃣ 🩺 Health & Lifestyle Tie-in (Optional)
This dish packs a satisfying dose of protein from the steak, which helps keep you full and supports muscle repair. Using moderate amounts of butter and Parmesan provides healthy calories and flavor; swapping to olive oil or lighter dairy can reduce saturated fat if you’re watching heart health. Making comforting, homemade meals like this can also be a small but meaningful part of a healthier lifestyle — less takeout, more control over ingredients, and potentially lower long-term health costs. Eating well now is an investment in future wellness.
8️⃣ ❤️ Conclusion
If you make this Cajun Garlic Butter Steak over Creamy Parmesan Linguine, please let me know — leave a comment or tag me on social so I can see your version. This recipe is one of my go-to comfort meals when I want flavor, speed, and a little bit of kitchen joy. Happy cooking!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Cajun Garlic Butter Steak over Creamy Parmesan Linguine
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook linguine until al dente (usually 9–11 minutes). Reserve 1/2–1 cup pasta water, then drain and set pasta aside.
- Pat steak strips dry and season with 1 tsp Cajun seasoning, salt, and pepper.
- Heat a large skillet over medium-high heat with 1 tbsp olive oil.
- Add steak in a single layer (work in batches if needed) and sear 2–3 minutes per side for medium-rare to medium, until browned. Total searing time ~4–6 minutes. Remove steak to a plate and tent with foil to rest for 5 minutes.
- In the same skillet, reduce heat to medium and add 2 tbsp butter.
- Add minced garlic and cook 30–45 seconds until fragrant — don’t let it brown.
- Optional: If using, pour in 1/2 cup white wine to deglaze the pan, scraping up browned bits for 1 minute. Let the wine reduce slightly.
- Pour in heavy cream and bring to a gentle simmer. Simmer 2–3 minutes until the sauce begins to thicken.
- Stir in grated Parmesan gradually until melted and smooth. If sauce is too thick, loosen with a splash of reserved pasta water until you reach a silky consistency. Add lemon juice if using.
- Add cooked linguine and remaining 2 tbsp butter to the sauce. Toss to coat evenly; simmer 1–2 minutes so pasta absorbs the sauce.
- Return steak to the skillet and toss just to combine (1 minute). Taste and adjust seasoning with salt, pepper, and more Cajun seasoning if desired.
- Serve immediately, garnished with chopped parsley and extra Parmesan.
