Zesty Cajun Cream Cheese Alfredo (Print version)
Creamy Cajun Alfredo sauce with tender bowtie pasta and seasoned spiced beef for a bold, satisfying dinner.
# What you'll need:
→ Pasta
01 - 12 oz bowtie (farfalle) pasta
02 - 1 Tbsp salt for pasta water
→ Spiced Beef
03 - 1 lb beef sirloin or flank steak, thinly sliced
04 - 1 Tbsp olive oil
05 - 1 tsp smoked paprika
06 - 1 tsp Cajun seasoning
07 - ½ tsp garlic powder
08 - ½ tsp onion powder
09 - ½ tsp salt
10 - ¼ tsp black pepper
→ Alfredo Sauce
11 - 2 Tbsp unsalted butter
12 - 3 cloves garlic, minced
13 - 1 cup heavy cream
14 - 6 oz cream cheese, softened and cubed
15 - 1 cup freshly grated Parmesan cheese
16 - 1-2 tsp Cajun seasoning to taste
17 - ½ tsp crushed red pepper flakes optional
18 - Salt and black pepper to taste
→ Garnish
19 - 2 Tbsp chopped fresh parsley
20 - Extra Parmesan cheese for serving
# How to make it:
01 - Cook bowtie pasta in large pot of salted boiling water until al dente. Drain, reserving ½ cup pasta water.
02 - Toss beef strips with olive oil, smoked paprika, Cajun seasoning, garlic powder, onion powder, salt and black pepper until well coated.
03 - Heat large skillet over medium-high heat. Add seasoned beef strips and cook 3-4 minutes, stirring occasionally, until browned and cooked through. Remove and set aside covered.
04 - Reduce skillet heat to medium. Add butter and minced garlic. Sauté 1 minute until fragrant.
05 - Add heavy cream and cream cheese to skillet. Stir until cream cheese melts and sauce is smooth.
06 - Stir in Parmesan cheese, Cajun seasoning and red pepper flakes. Simmer 2-3 minutes, stirring often, until thickened. Season with salt and pepper to taste.
07 - Add drained pasta to sauce, tossing to coat. Add reserved pasta water as needed for desired consistency.
08 - Top pasta with cooked spiced beef. Toss gently or leave beef on top as garnish.
09 - Sprinkle with chopped parsley and extra Parmesan before serving.
# Expert suggestions:
01 -
- The spicy beef creates these incredible little flavor explosions in every single bite
- That creamy Cajun sauce somehow manages to be both rich and bright at the same time
02 -
- Reserving that pasta water is not optional, it is liquid gold that will save your sauce if it gets too thick
- The beef will keep cooking after you take it out of the pan, so pull it when it is just barely done
03 -
- Slice your beef when it is slightly frozen, it cuts so much cleaner and thinner
- Room temperature cream cheese incorporates way faster than cold straight from the fridge