If you have been dreaming of a pasta dish that perfectly balances rich, creamy sauce with bold, spicy flavors, look no further than this Cajun Garlic Butter Linguine with Tender Beef Strips Recipe. This recipe brings together tender seared beef cubes, luscious garlic butter sauce, and a gentle kick of Cajun seasoning, all tossed with perfectly cooked rigatoni that soaks up every bit of the flavorful sauce. Whether you’re cooking for family or impressing friends, this dish turns an ordinary dinner into a comforting feast of vibrant tastes and silky textures.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet essential ingredients. Each one plays a starring role, from the aromatic garlic and creamy butter to the smoky, spicy Cajun seasoning that elevates the entire dish. Fresh parsley adds just the right touch of color and brightness, making each bite a delightful experience.
- 12 oz rigatoni pasta: Perfectly shaped to hold the creamy Cajun sauce in every bite.
- 1 lb beef sirloin or tenderloin, cut into cubes: Choose tender cuts for juicy, flavorful strips.
- 2 tbsp olive oil: Essential for searing the beef to a golden-brown perfection.
- 2 tbsp unsalted butter: Creates a rich and velvety base for the garlic sauce.
- 4 cloves garlic, minced: Infuses the dish with that irresistible, fragrant punch.
- 1 ½ cups heavy cream: Brings the sauce’s creamy texture that coats every piece of pasta beautifully.
- 1 cup freshly grated Parmesan cheese: Adds sharp tang and depth of flavor.
- 1 ½ tbsp Cajun seasoning (adjust to taste): Delivers the signature spicy kick that defines this recipe.
- 1 tsp paprika: Enhances smokiness and adds a subtle warmth.
- 2 tbsp fresh parsley, chopped: Brightens the dish with fresh herbal notes and color.
- Salt and pepper, to taste: Balances and rounds out all the flavors perfectly.
How to Make Cajun Garlic Butter Linguine with Tender Beef Strips Recipe
Step 1: Cook the Rigatoni
Start by boiling your rigatoni in generously salted water until it reaches that perfect al dente texture—firm but tender. Don’t forget to reserve about half a cup of the pasta water before draining; this starchy water will be your secret weapon to blend the sauce to a smooth and silky consistency later on.
Step 2: Season and Sear the Beef
While the pasta cooks, take your beef cubes and toss them thoroughly in the Cajun seasoning. Heat olive oil in a skillet until shimmering, then add the beef, letting it sear on all sides. This step locks in the juices and creates a beautifully browned crust full of flavor. Once cooked to your desired doneness, remove the beef and set it aside—trust me, this step makes all the difference!
Step 3: Make the Garlic Butter Sauce
In the same skillet, melt the unsalted butter to soak up those wonderful browned bits left from searing the beef. Add the minced garlic and cook until it’s fragrant and golden. Stir in the Cajun seasoning and paprika to build that signature smoky and spicy foundation for your sauce.
Step 4: Stir in Heavy Cream and Parmesan
Pour in the heavy cream and let it gently simmer for 3 to 4 minutes as it thickens slightly. Gradually whisk in the freshly grated Parmesan cheese until everything becomes a smooth, luscious sauce that is simply irresistible. The combination of cream and cheese creates that velvety texture that makes this recipe unforgettable.
Step 5: Toss Pasta in Sauce
Add the drained rigatoni directly into your skillet and toss it well with the sauce, ensuring every piece is thoroughly coated. If the sauce feels a bit too thick, loosen it up by stirring in some of the reserved pasta water a little at a time until it reaches your perfect saucy consistency.
Step 6: Combine and Garnish
Finally, top the sauced pasta with your tender, seared beef strips. Sprinkle freshly chopped parsley and a touch more paprika if you want an extra pop of color and flavor. Serve this dish hot and watch as everyone falls in love with every bite of this satisfying meal.
How to Serve Cajun Garlic Butter Linguine with Tender Beef Strips Recipe
Garnishes
Fresh herbs like parsley are a must to brighten the rich flavors and add a lovely burst of green to the plate. You can also add a few thin slices of red chili or a sprinkle of extra paprika for visual interest and a bit more spice, perfect for those who like to turn up the heat.
Side Dishes
This dish pairs wonderfully with simple sides like a crisp green salad dressed in a light vinaigrette or some roasted vegetables such as asparagus or Brussels sprouts, which offer a nice contrast to the creamy pasta. Garlic bread is also an excellent choice to soak up any leftover sauce.
Creative Ways to Present
For entertaining, serve the linguine in shallow bowls and arrange the beef strips artfully on top with a final sprinkle of parsley. You might even try layering in some sautéed mushrooms or caramelized onions for extra depth. A drizzle of good quality olive oil or a squeeze of fresh lemon juice just before serving can also elevate the dish to restaurant-quality presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Cajun Garlic Butter Linguine with Tender Beef Strips Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick lunches or dinners during a busy week.
Freezing
Freezing this dish is possible but not ideal due to the creamy sauce, which can sometimes separate after freezing. If you want to freeze, store the beef and pasta separately and combine them after reheating to preserve texture and flavor. Use within 1 to 2 months for best results.
Reheating
When reheating, do so gently on the stovetop over low heat to prevent the cream sauce from breaking. Add a splash of milk or cream if the sauce thickens too much, stirring frequently until warmed through. Alternatively, microwave in short bursts, stirring in between.
FAQs
Can I use another type of pasta instead of rigatoni?
Absolutely! While rigatoni works wonderfully thanks to its shape holding the sauce, you can swap in linguine, fettuccine, or even penne. Just be sure to cook your pasta al dente so it pairs perfectly with the creamy Cajun sauce.
How spicy is this Cajun Garlic Butter Linguine with Tender Beef Strips Recipe?
The spice level is moderate thanks to the Cajun seasoning and paprika, but you can always adjust the amount to suit your preferences. If you enjoy more heat, add extra seasoning or a pinch of cayenne pepper.
Can I substitute the heavy cream for a lighter option?
Heavy cream is key for the rich, silky texture of this sauce, but you can try half-and-half or a combination of milk and cream. Keep in mind the sauce may be slightly less thick and creamy with lower-fat options.
What cut of beef is best for this recipe?
Choose tender cuts like sirloin or tenderloin to ensure your beef strips stay juicy and tender after searing. Avoid tougher cuts unless you have time to marinate or cook slowly for tenderness.
Is this recipe suitable for meal prepping?
Yes, it’s a great meal prep option! Cook the pasta and beef in advance and store separately for best texture. When ready to eat, combine and reheat gently. It makes a flavorful and satisfying meal on busy days.
Final Thoughts
There’s something truly special about enjoying a meal where every element sings together so harmoniously, and this Cajun Garlic Butter Linguine with Tender Beef Strips Recipe does exactly that. It is delicious, comforting, and remarkable in its simplicity, making it one of those dishes you’ll want to cook again and again. Give this recipe a try and watch how it becomes a fast favorite in your kitchen, delivering bold flavors and comforting creaminess with every bite.
Print
Cajun Garlic Butter Linguine with Tender Beef Strips Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni is a flavorful and creamy pasta dish featuring perfectly seared beef cubes tossed in a rich Cajun-spiced garlic butter cream sauce. Combining tender pasta with bold spices and creamy Parmesan, this dish is perfect for a comforting yet adventurous weeknight dinner.
Ingredients
Pasta
- 12 oz rigatoni pasta
Beef and Seasoning
- 1 lb beef sirloin or tenderloin, cut into cubes
- 1 ½ tbsp Cajun seasoning (adjust to taste)
- 1 tsp paprika
- Salt and pepper, to taste
Sauce
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Cook Pasta: Boil rigatoni in salted water until al dente, about 9-11 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Season and Sear Beef: Season the beef cubes evenly with Cajun seasoning. Heat olive oil in a skillet over medium-high heat and sear beef cubes on all sides until browned and cooked to your preferred doneness, about 4-6 minutes. Remove beef from skillet and set aside.
- Prepare Sauce Base: In the same skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté until fragrant, approximately 1-2 minutes. Stir in additional Cajun seasoning and paprika to build the flavor.
- Create Cream Sauce: Pour in the heavy cream and let it simmer gently for 3-4 minutes, stirring occasionally to combine flavors. Gradually stir in freshly grated Parmesan cheese until the sauce becomes smooth and creamy.
- Toss Pasta in Sauce: Add the drained rigatoni into the skillet with the cream sauce. Toss the pasta to ensure it is evenly coated. Add the reserved pasta water a little at a time as needed to loosen the sauce to your desired consistency.
- Finish and Serve: Top the sauced pasta with the seared beef strips. Garnish the dish with chopped fresh parsley and a sprinkle of paprika for color and extra flavor. Serve immediately while hot.
Notes
- Adjust the amount of Cajun seasoning to manage the spice level according to your preference.
- Using fresh Parmesan cheese will yield the creamiest sauce texture and best flavor.
- Reserve some pasta water before draining to help loosen and bind the sauce to the pasta.
- For a lighter option, substitute half-and-half for heavy cream, though sauce may be less rich.
- Rest the seared beef briefly after cooking to help retain juices and tenderness.
