Cajun Garlic Butter Linguine with Tender Beef Strips

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Craving a restaurant-style dinner with bold flavors and buttery richness? This Cajun Garlic Butter Linguine with Tender Beef Strips delivers all that and more in one gorgeous plate. Juicy seared steak slices rest atop silky linguine swirled with a smoky, garlicky Cajun-spiced butter sauce that clings to every noodle.

This dish is a satisfying fusion of Southern spice and Italian comfort, perfect for a cozy dinner or impressing guests. The layers of flavor build quickly but leave a lasting impression: think umami-packed beef, heat from Cajun seasoning, and the mellow kiss of garlic butter. It’s weeknight-easy yet dinner-party-fancy.

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Preparation Phase & Tools to Use

To master this dish, a few kitchen essentials go a long way:

• Cast Iron Skillet or Heavy-Bottomed Pan: Perfect for getting that golden crust on the beef without overcooking.
• Large Pot: For boiling the linguine evenly without sticking.
• Tongs: Help toss the pasta and flip beef strips effortlessly.
• Microplane or Garlic Press: Ideal for freshly minced garlic, which is key to the buttery sauce.
• Fine Mesh Strainer: For draining the pasta while retaining some of that starchy pasta water to emulsify the sauce.

Each of these tools plays a role in building flavor and maintaining texture—don’t skip them if you want a silky sauce and beautifully seared beef.

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Ingredients for the Cajun Garlic Butter Linguine with Tender Beef Strips

• Linguine Pasta – Acts as the buttery, tender base for soaking up all that garlicky Cajun flavor.
• Beef Sirloin or Flank Steak – Chosen for its tenderness and flavor when seared quickly over high heat.
• Garlic Cloves – Fresh and pungent, garlic is essential for that rich, aromatic butter sauce.
• Unsalted Butter – Builds the base of the sauce; unsalted lets you control the seasoning.
• Olive Oil – Used to sear the beef and prevent burning while adding flavor.
• Cajun Seasoning – The hero of the dish; it adds heat, smokiness, and Southern flair.
• Heavy Cream (Optional) – Adds richness and helps the sauce cling to the linguine.
• Parmesan Cheese (Optional) – For a salty, umami finish.
• Fresh Parsley – Lends color and a pop of freshness.
• Salt & Cracked Pepper – Essential for seasoning each component perfectly.

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How To Make the Cajun Garlic Butter Linguine with Tender Beef Strips

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Reserve 1 cup of pasta water, then drain.

Step 2: Sear the Beef Strips

Season sliced beef with Cajun seasoning, salt, and pepper. Heat olive oil in a hot skillet. Sear the beef strips until browned on both sides, about 2 minutes per side. Remove and set aside.

Step 3: Build the Garlic Butter Base

In the same skillet, lower the heat and add butter and minced garlic. Stir frequently to prevent burning and let the garlic infuse the butter for 1-2 minutes.

Step 4: Make It Creamy (Optional)

Add a splash of heavy cream to the garlic butter and stir until combined. Let simmer for 1-2 minutes.

Step 5: Toss the Pasta

Add drained linguine to the skillet and toss with the garlic butter sauce. Add pasta water a little at a time to loosen the sauce until glossy.

Step 6: Finish with Beef & Herbs

Return seared beef strips to the pan and toss lightly with the pasta. Finish with grated Parmesan and chopped parsley.

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Serving and Storing Cajun Garlic Butter Linguine

Serve this dish immediately while it’s piping hot. The sauce is best enjoyed when freshly tossed, as it tends to thicken and absorb into the noodles as it sits. Garnish with more parsley and a sprinkle of Parmesan for an elegant finish.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat with a splash of cream or water to loosen the sauce. Avoid microwaving, as it can overcook the beef.

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Frequently Asked Questions

How spicy is this dish?

The spice level depends on the Cajun seasoning used. For a milder dish, opt for a low-heat blend or reduce the quantity. You can also balance the heat by adding more cream.

Can I use another cut of beef?

Yes, flank steak or even ribeye works well. Just slice it thin and sear quickly to keep it tender.

What if I don’t have Cajun seasoning?

You can mix your own with paprika, garlic powder, onion powder, cayenne, thyme, and oregano. It’s easy and adjustable to your taste.

Can I make this dairy-free?

Swap butter for plant-based butter and skip the cream and Parmesan. The garlic and Cajun spice will still deliver tons of flavor.

Is this good for meal prep?

It can be, but note that the sauce will thicken in the fridge. Store sauce and pasta separately if possible and combine when reheating.

What other proteins could I use?

Chicken, shrimp, or even andouille sausage are fantastic substitutions that keep with the Cajun theme.

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Want More Beef Pasta Ideas?

If this bold Cajun pasta has your taste buds dancing, here are more savory dishes you’ll want to explore:

For a creamy yet peppery bite, the Beef and Rotini in Garlic Parmesan Sauce is a comforting option. Or try the Delicious Beef Bowtie Pasta if you prefer something a little heartier with a rustic twist.

Feeling adventurous? The Spicy Rattlesnake Pasta delivers serious heat with velvety pasta textures. And don’t miss the Garlic Butter Steak Bites with Creamy Parmesan Shells for another savory take on beef with pasta indulgence.

For more recipes like this, check out my Pinterest page: LadyPlate on Pinterest. I post new recipe ideas there daily!

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Pin and Tell Me How Yours Turned Out

You can save this to your dinner or pasta board for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you use flank steak or sirloin? Did you add cream or skip it? Leave a comment below. I’m always curious how others tweak it to make it their own!

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