Description
A rich and flavorful Cajun Garlic Butter Rigatoni featuring tender seared beef strips, coated in a creamy, spiced sauce with Parmesan cheese and fresh parsley. This indulgent pasta dish offers the perfect balance of bold Cajun spices and comforting creaminess.
Ingredients
Scale
Beef and Seasonings
- 1 pound Beef Sirloin or Ribeye (can substitute with chicken or shrimp)
- 2 tablespoons Cajun Seasoning (adjust based on spice preference)
- Salt, to taste
- Freshly cracked black pepper, to taste
Pasta and Sauce
- 12 ounces Rigatoni Pasta (or penne, fettuccine, pappardelle)
- 4 cloves Minced Garlic (fresh preferred)
- 4 tablespoons Unsalted Butter (use salted if unavailable)
- 1 cup Heavy Cream (or half-and-half, coconut cream)
- 1 cup Freshly grated Parmesan Cheese
- 1 teaspoon Smoked Paprika (optional, for garnish)
- 2 tablespoons Chopped Fresh Parsley (or chives, green onions)
- Olive oil or cooking oil for searing
Instructions
- Prepare and sear beef: Heat a large skillet over medium-high heat and add a drizzle of oil. Season the beef strips with salt, pepper, and Cajun seasoning. Sear the beef in the hot skillet for 2-3 minutes on each side until nicely browned. Remove from skillet and set aside.
- Cook pasta: In a large pot, bring salted water to a boil. Add the rigatoni and cook until al dente, about 8-10 minutes according to package instructions. Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and set aside.
- Make the sauce: In the same skillet used for the beef, melt the unsalted butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in remaining Cajun seasoning.
- Add cream and thicken: Pour in the heavy cream while stirring continuously as the mixture comes to a simmer. Cook for 2-3 minutes until the sauce slightly thickens.
- Toss pasta in sauce: Add the cooked rigatoni into the Cajun garlic butter sauce and toss gently to coat. Stir in the freshly grated Parmesan until melted and creamy.
- Combine beef and garnish: Return the seared beef strips to the skillet, mixing them into the pasta and sauce evenly. Garnish with chopped parsley and a sprinkle of smoked paprika. Serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut cream.
- The Cajun seasoning can be adjusted to taste or substituted with a homemade blend of paprika, cayenne, garlic powder, and thyme.
- Reserve pasta water to loosen the sauce if it becomes too thick.
- Freshly grated Parmesan cheese yields the best flavor and melting consistency.
- Use freshly minced garlic for a more vibrant and aromatic sauce.
- Optional smoked paprika garnish adds a subtle smoky flavor and beautiful presentation.
- This recipe can be modified to use chicken or shrimp instead of beef for different protein options.
