Craving something indulgent that combines bold spice with creamy comfort? This Cajun Garlic Butter Steak over Creamy Parmesan Linguine hits all the right notes—tender seared steak, silky pasta, and a garlicky parmesan sauce that wraps it all together like a warm hug.

The contrast between the spicy Cajun crust on the steak and the luscious richness of the linguine makes every bite feel gourmet. It’s the kind of dish you’d expect from a high-end bistro, but it’s totally doable in your home kitchen. Whether you’re cooking for guests or elevating your weeknight dinner, this recipe brings the wow factor.

Preparation Phase & Tools to Use

To make this Cajun Garlic Butter Steak over Creamy Parmesan Linguine seamless, you’ll want to gather the right tools upfront:

Cast Iron Skillet: Delivers the ideal sear and crust on the steak thanks to even heat retention.
Large Pot: Perfect for boiling linguine without overcrowding.
Tongs: Crucial for flipping steak without piercing and losing juices.
Whisk: Essential when creating a smooth, emulsified parmesan cream sauce.
Fine Grater: Helps produce fluffy shreds of parmesan that melt effortlessly into the sauce.

Having these ready means you can work efficiently while hitting those key textures—crispy crust, tender center, and creamy coating.

Ingredients for the Cajun Garlic Butter Steak over Creamy Parmesan Linguine

Each ingredient in this recipe has a purpose. Here’s what brings the magic:

Ribeye or NY Strip Steak: Offers a tender bite with enough marbling to stand up to the Cajun crust.
Linguine Pasta: Its flat surface clings beautifully to the creamy parmesan sauce.
Garlic Cloves: Brings sharp aromatic depth, especially when infused into butter.
Butter: Carries the garlic and Cajun flavors into the steak and sauce.
Heavy Cream: Forms the base of the sauce, making it ultra-rich and smooth.
Parmesan Cheese: Adds salty, nutty umami that thickens and flavors the sauce.
Cajun Seasoning: Delivers heat, smokiness, and an earthy spice kick to the steak.
Salt & Pepper: Balances flavors and enhances each layer.
Olive Oil: Helps with initial steak sear without burning the butter.
Parsley (optional): Fresh garnish that cuts through richness with a touch of color and brightness.

How To Make the Cajun Garlic Butter Steak over Creamy Parmesan Linguine

Step 1: Season and Sear the Steak

Rub both sides of your steak with Cajun seasoning, salt, and pepper. In a hot cast iron skillet with olive oil, sear each side for 3–4 minutes or until a beautiful crust forms. Add butter and smashed garlic cloves during the last minute, basting the steak. Rest the steak before slicing.

Step 2: Boil the Linguine

Cook linguine in generously salted water until al dente. Reserve 1/2 cup of pasta water before draining.

Step 3: Make the Parmesan Cream Sauce

In a separate pan, melt butter and sauté minced garlic until fragrant. Pour in the heavy cream and simmer gently. Slowly whisk in grated parmesan until melted and smooth. Add pasta water for desired consistency.

Step 4: Toss Pasta with Sauce

Add drained linguine to the sauce and toss until well-coated. The sauce should cling to each strand.

Step 5: Slice and Serve

Slice your rested steak into thick strips. Plate the linguine and top with steak slices. Drizzle extra garlic butter from the pan on top. Garnish with chopped parsley.

Serving and Storing This Flavor-Packed Steak Pasta

This dish is best served immediately while the steak is warm and the parmesan sauce is silky and smooth. For a striking presentation, arrange the sliced steak right over the glossy linguine, letting some of that buttery Cajun drizzle soak into the pasta.

Pair it with a crisp green salad or garlicky roasted vegetables to balance out the richness. Want to take it a notch higher? A chilled glass of Chardonnay or a light red like Pinot Noir complements the bold and creamy flavors beautifully.

For storing leftovers, allow everything to cool fully, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream or milk to loosen the sauce without breaking it.

Frequently Asked Questions

How spicy is this Cajun garlic butter steak pasta?

It carries a flavorful kick but isn’t overwhelmingly hot. You can adjust heat levels by using less Cajun seasoning or a milder blend.

Can I use a different cut of steak?

Absolutely! Sirloin or flat iron steaks also work well. Just make sure to slice against the grain for tenderness.

What’s the best way to reheat this dish without ruining the sauce?

Use low heat and add a touch of cream or milk as you stir. Avoid the microwave if possible, as it can cause the sauce to split.

Can I make the sauce ahead of time?

You can prepare the parmesan cream sauce a day ahead, but for best results, store it separately from the pasta and reheat slowly while stirring.

Is there a substitute for heavy cream?

Half-and-half can work in a pinch, but the sauce won’t be as rich. Avoid milk-only options, as they might curdle with the heat.

What if I don’t have a cast iron skillet?

Any heavy-bottomed pan that can hold high heat will work. Just be sure it creates a nice sear.

Want More Steak Pasta Ideas?

If this Cajun Garlic Butter Steak over Creamy Parmesan Linguine has you craving more pasta and protein combinations, you’re in for a treat.

The One Skillet Spicy Garlic Butter Parmesan Steak Pasta is a cousin to this recipe—fast, flavorful, and cooked all in one pan for convenience. Or for a rich variation with a twist, the Garlic Butter Steak Bites with Creamy Parmesan Shells delivers the same decadence in bite-sized form.

Prefer a beef and pasta combo with a hearty sauce? The Delicious Beef Bowtie Pasta packs in savory satisfaction with every forkful. And for a slow-cooked flavor experience, the Beef and Rotini in Garlic Parmesan Sauce is comfort food at its best.

Lastly, don’t miss the Creamy Cajun Chicken Pasta if you’re craving the spice but want a poultry option instead.

Pin and Tell Me How Yours Turned Out

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

And when you make it, I’d love to know how it turned out. Did you go heavy on the Cajun? Did you try it with shrimp instead? Drop a comment and share your twist. I’m always excited to hear how these recipes come alive in different kitchens.

For more flavorful meals and comfort food ideas, check out my daily recipe shares on Pinterest @LadyPlate.

Cajun Garlic Butter Steak over Creamy Parmesan Linguine

Author: Julia Koch
Total Time: 30 minutes
Yield: 2 servings

Print Recipe

Description

This Cajun Garlic Butter Steak over Creamy Parmesan Linguine is an indulgent fusion of bold spices and creamy comfort. Featuring seared Cajun-rubbed steak atop rich linguine coated in a velvety parmesan garlic sauce, it’s perfect for an elevated weeknight dinner or an impressive guest meal.

Instructions

1. Rub the steak with Cajun seasoning, salt, and pepper. Heat olive oil in a cast iron skillet and sear steak for 3–4 minutes per side. Add butter and garlic; baste and remove to rest.

2. Cook linguine in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.

3. In a pan, melt butter and sautée garlic. Add cream, bring to a simmer, then slowly whisk in parmesan. Stir until smooth. Add pasta water to loosen if needed.

4. Toss linguine in the sauce until evenly coated.

5. Slice the steak and place on top of the creamy pasta. Spoon over remaining garlic butter and garnish with parsley if desired.