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–+ servings

Cajun Beef Linguine

Discover a creamy and spicy Cajun Beef Linguine, perfect for any gathering. Packed with bold flavors and easy to make, it's a crowd-pleaser for weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb linguine pasta
  • 1.5 lbs beef sirloin or flank steak, thinly sliced into bite-sized strips
  • 3 tbsp unsalted butter, divided
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1.5 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • q.s. Salt and freshly ground black pepper to taste
  • 1 cup heavy cream
  • 4 oz cream cheese
  • 1/2 cup Velveeta cheese cubes
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup grated Parmesan cheese plus extra for garnish
  • 1/2 cup reserved pasta water
  • 2 tbsp fresh parsley, chopped for garnish

Equipment

  • Large pot for boiling pasta
  • Large skillet for searing and sautéing
  • Wooden spoon or spatula for stirring
  • Colander for draining pasta

Method
 

  1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8 to 10 minutes. Drain pasta and reserve 1/2 cup of pasta water.
  2. Toss the beef strips with Cajun seasoning, smoked paprika, Italian seasoning, salt, and pepper.
  3. Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Sear the beef for 3 to 4 minutes on one side and 2 to 3 minutes on the other until cooked through. Remove and set aside.
  4. Reduce heat to medium. Add the remaining 2 tbsp of butter and minced garlic to the skillet. Sauté garlic for 1 minute until fragrant.
  5. Pour in the heavy cream and stir gently. Add the cream cheese and Velveeta, stirring until melted and smooth.
  6. Stir in the shredded mozzarella and grated Parmesan until sauce thickens and becomes creamy, adding reserved pasta water as needed.
  7. Toss the cooked linguine in the sauce. Add beef strips and mix well to coat.
  8. Plate the linguine and beef. Garnish with extra Parmesan and parsley, and serve warm.

Nutrition

Calories: 750kcalCarbohydrates: 67gProtein: 42gFat: 40gSaturated Fat: 20gCholesterol: 140mgSodium: 1000mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 600IUVitamin C: 2mgCalcium: 300mgIron: 4mg

Notes

This dish can be stored in the refrigerator for up to 3 days. To store, let it cool completely, then transfer it to an airtight container. When reheating, add a splash of milk or cream to the pan to help rehydrate the pasta and keep the sauce creamy.
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