Description
This Indulgent Cajun Garlic Butter Rigatoni combines tender, seared beef strips with a rich and creamy Cajun-spiced garlic butter sauce. The dish features perfectly cooked rigatoni enveloped in a velvety blend of heavy cream, Parmesan cheese, and bold Cajun seasoning, finished with a smoky paprika garnish and fresh parsley for a flavor-packed, comforting meal ready in just 30 minutes.
Ingredients
Scale
Protein
- 1 pound Beef Sirloin or Ribeye (Substitute with chicken or shrimp for different protein option)
Pasta
- 12 ounces Rigatoni Pasta (Can be swapped with penne, fettuccine, or pappardelle)
Sauce and Seasonings
- 4 cloves Minced Garlic (Fresh garlic is preferred)
- 4 tablespoons Unsalted Butter (Use salted butter if unsalted is unavailable)
- 1 cup Heavy Cream (Alternatives include half-and-half or coconut cream)
- 2 tablespoons Cajun Seasoning (Adjust quantity based on spice tolerance)
- 1 cup Parmesan Cheese (Freshly grated offers the best flavor)
- 1 teaspoon Smoked Paprika (Optional but recommended for presentation)
- 2 tablespoons Chopped Fresh Parsley (Can be replaced with chives or green onions)
- Salt (to taste)
- Pepper (Use freshly cracked black pepper for better flavor)
Instructions
- Prepare and Sear Beef: Heat a large skillet over medium-high heat and add a drizzle of oil. Season the beef strips with salt, pepper, and Cajun seasoning, then sear them in the hot skillet for 2-3 minutes on each side until nicely browned. Remove the beef from the skillet and set it aside.
- Cook Rigatoni: In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, typically around 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the rigatoni and set it aside.
- Sauté Garlic and Build Sauce: In the same skillet used for the beef, melt unsalted butter over medium heat. Once melted, add minced garlic and sauté for about 1 minute until fragrant. Stir in the remaining Cajun seasoning.
- Add Cream and Simmer: Pour in the heavy cream, stirring continuously as the mixture starts to simmer. Allow it to cook for 2-3 minutes or until the sauce slightly thickens.
- Toss Pasta with Sauce: Add the cooked rigatoni into the Cajun garlic butter sauce, tossing gently to coat. Stir in the freshly grated Parmesan cheese until it melts and combines smoothly.
- Combine Beef and Garnish: Return the seared beef strips to the skillet, mixing them with the rigatoni and sauce. Garnish with chopped parsley and a sprinkle of smoked paprika. Serve immediately.
Notes
- You can substitute beef with chicken or shrimp for different protein options.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Adjust Cajun seasoning amount to match your preferred spice level.
- If you prefer, substitute the rigatoni with other pasta types such as penne, fettuccine, or pappardelle.
- Reserving pasta water allows you to adjust sauce thickness if needed.
- Fresh garlic is recommended over pre-minced for a more robust flavor.
