Delicate Cajun Steak Alfredo
made this Delicate Cajun Steak Alfredo rich, delicate and bursting with flavor! The Cajun seasoning adds the perfect kick, making it an instant fave.
constituents
1 lb steak( ribeye or sirloin), sliced into strips
oz fettuccine pasta
2 mugs heavy cream
1 mug Parmesan rubbish, grated
tbsp Cajun seasoning
2 tbsp adulation
1 tbsp olive oil painting
2 cloves garlic, diced
small onion, minced
/ 4 mug fresh parsley, diced
swab and pepper to taste
Directions
Cook the fettuccine pasta according to package instructions until al dente. Drain and set away.
Heat olive oil painting in a large skillet over medium-high heat. Season the steak strips with swab, pepper, and Cajun seasoning. Cook the steak for 3- 4 twinkles until browned and cooked to your asked position of doneness. Remove the steak from the skillet and set away.
In the same skillet, melt the adulation. Add the garlic and onion, cooking for 2- 3 twinkles until softened and ambrosial.
Pour in the heavy cream, bring to a poach, and cook for 3- 5 twinkles until slightly thickened.
Stir in the grated Parmesan rubbish and cook until the sauce is smooth and delicate.
Add the cooked pasta and steak strips to the sauce, tossing to fleece everything unevenly. Cook for 1- 2 twinkles to toast through.
Garnish with fresh parsley and serve warm.
cuisine Time 25 twinkles| Servings 4| Calories 650 per serving