Creamy Cajun Steak Pasta
Creamy Cajun Steak Pasta
Ingredients
For the Steak
- 2 New York strip steaks
- 2 tablespoons olive oil, as needed for searing
- 3 tablespoons butter
For the Pasta and Sauce
- 1 pound rigatoni
- 1 shallot, diced
- 1 teaspoon garlic, minced (about 3 cloves)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon salt, or to taste
- 1/2 tablespoon tomato paste
- 1 cup chicken broth
- 1 quart heavy cream
- 1 cup Parmesan cheese, grated
Instructions
- 1
Cook the rigatoni according to package directions until al dente. Drain and set aside.
⏱️ 10 min
- 2
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Season the New York strip steaks generously with salt and pepper. Carefully place the steaks in the hot pan and pan-sear for 3-5 minutes per side for medium-rare, or until desired doneness is reached.
⏱️ 10 min
- 3
Reduce heat to medium. Add 3 tablespoons of butter to the pan. Once melted, tilt the pan and use a spoon to baste the steaks with the melted butter for 1-2 minutes.
⏱️ 2 min
- 4
Remove the cooked steaks from the pan and transfer them to a cutting board. Tent loosely with foil and let rest while you prepare the sauce.
⏱️ 5 min
- 5
In the same pan (do not clean it, the fond adds flavor), add the diced shallot and sauté over medium heat until softened, about 3-4 minutes.
⏱️ 4 min
- 6
Add the minced garlic, smoked paprika, chicken bouillon, Italian seasoning, Cajun seasoning, and 1/2 teaspoon of salt to the pan. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 7
Stir in the tomato paste and cook for another minute.
⏱️ 1 min - 8
Deglaze the pan by pouring in 1 cup of chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer.
⏱️ 2 min
- 9
Pour in 1 quart of heavy cream and add 1 cup of grated Parmesan cheese. Stir well to combine. Bring the sauce to a gentle simmer and let it cook, stirring occasionally, until it thickens to your desired consistency, about 5-7 minutes.
⏱️ 7 min
- 10
Add the cooked rigatoni to the sauce and toss to coat evenly.
⏱️ 1 min
- 11
Slice the rested New York strip steaks against the grain into thin strips.
⏱️ 2 min
- 12
Divide the creamy Cajun pasta among serving bowls and top each with a generous portion of the sliced steak. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cajun Steak Pasta
For the Steak
- 2 New York strip steaks
- 2 tablespoons olive oil, as needed for searing
- 3 tablespoons butter
For the Pasta and Sauce
- 1 pound rigatoni
- 1 shallot, diced
- 1 teaspoon garlic, minced (about 3 cloves)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon salt, or to taste
- 1/2 tablespoon tomato paste
- 1 cup chicken broth
- 1 quart heavy cream
- 1 cup Parmesan cheese, grated
Instructions
- 1
Cook the rigatoni according to package directions until al dente. Drain and set aside.
⏱️ 10 min - 2
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Season the New York strip steaks generously with salt and pepper. Carefully place the steaks in the hot pan and pan-sear for 3-5 minutes per side for medium-rare, or until desired doneness is reached.
⏱️ 10 min - 3
Reduce heat to medium. Add 3 tablespoons of butter to the pan. Once melted, tilt the pan and use a spoon to baste the steaks with the melted butter for 1-2 minutes.
⏱️ 2 min - 4
Remove the cooked steaks from the pan and transfer them to a cutting board. Tent loosely with foil and let rest while you prepare the sauce.
⏱️ 5 min - 5
In the same pan (do not clean it, the fond adds flavor), add the diced shallot and sauté over medium heat until softened, about 3-4 minutes.
⏱️ 4 min - 6
Add the minced garlic, smoked paprika, chicken bouillon, Italian seasoning, Cajun seasoning, and 1/2 teaspoon of salt to the pan. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 7
Stir in the tomato paste and cook for another minute.
⏱️ 1 min - 8
Deglaze the pan by pouring in 1 cup of chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer.
⏱️ 2 min - 9
Pour in 1 quart of heavy cream and add 1 cup of grated Parmesan cheese. Stir well to combine. Bring the sauce to a gentle simmer and let it cook, stirring occasionally, until it thickens to your desired consistency, about 5-7 minutes.
⏱️ 7 min - 10
Add the cooked rigatoni to the sauce and toss to coat evenly.
⏱️ 1 min - 11
Slice the rested New York strip steaks against the grain into thin strips.
⏱️ 2 min - 12
Divide the creamy Cajun pasta among serving bowls and top each with a generous portion of the sliced steak. Serve immediately.
⏱️ 1 min