Description
A cozy, weeknight-fast pasta that marries smoky Cajun spice with a lush, garlicky cream sauce. Tender seared beef and silky linguine are coated in a blend of melty Velveeta and nutty Parmesan for a sauce that clings to every strand. It is bold, creamy, and comforting — finished with parsley and an optional squeeze of lemon for balance.
Ingredients
12 oz linguine
1 lb beef sirloin, thinly sliced
1 1/2 tbsp Cajun seasoning
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
1 1/2 cups heavy cream
8 oz Velveeta, cubed
3/4 cup Parmesan cheese, finely grated
1/4 tsp crushed red pepper flakes (optional)
2 tbsp fresh parsley, chopped
1 tsp lemon juice (optional)
1/2 to 3/4 cup reserved pasta water
Instructions
1. Pat beef dry and season with Cajun seasoning, salt, and pepper. Sear in hot oil until browned; set aside.
2. Cook linguine in salted boiling water to al dente. Reserve 3/4 cup pasta water; drain.
3. Melt butter in the skillet; saute garlic until fragrant, 30 to 60 seconds.
4. Add heavy cream; when steaming, whisk in Velveeta until smooth.
5. Whisk in Parmesan; adjust seasoning and add optional red pepper flakes.
6. Toss linguine with sauce, loosening with reserved pasta water as needed.
7. Fold in beef and any juices; add parsley and optional lemon juice. Serve with extra Parmesan.
Notes
Keep heat low while adding cheeses to prevent splitting.
Use starchy pasta water to achieve a glossy, clingy sauce.
Adjust Cajun blend for heat level; add red pepper flakes for extra kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta, Dinner
- Method: Stovetop / Skillet
- Cuisine: Cajun-American
Nutrition
- Serving Size: ~1.5 cups
- Calories: 720
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 135 mg
Keywords: cajun pasta, beef pasta, velveeta pasta, garlic parmesan, weeknight dinner