If comfort food had a passport, this dish would be stamped from both New Orleans and northern Italy. Cajun garlic butter linguine with tender beef strips is where creamy, spicy, and savory collide in perfect harmony. Every forkful offers a silky ribbon of pasta coated in Cajun-spiced garlic butter sauce, crowned with juicy, seared beef strips that lock in flavor with every bite.

The combination is indulgent yet balanced: the Cajun seasoning brings smoky heat, the garlic butter infuses richness, and the pasta delivers a satisfying chew. It’s an easy weeknight indulgence that feels like a chef-prepared meal, perfect for when you want dinner to make a statement without keeping you in the kitchen for hours.

Preparation Phase & Tools to Use

Large Cast Iron or Stainless Steel Skillet – Ensures an even, high-heat sear on the beef, locking in juices while creating that irresistible crust.

Pasta Pot with Strainer Insert – Makes it easy to cook and drain linguine without losing pasta water for the sauce.
Sharp Chef’s Knife – Essential for slicing beef into uniform strips for even cooking.
Wooden Spoon or Silicone Spatula – Gentle on your cookware and perfect for tossing pasta without breaking noodles.

Measuring Spoons and Cups – Precision matters with Cajun seasoning; too much can overpower, too little can underwhelm.

Ingredients for Cajun Garlic Butter Linguine with Tender Beef Strips

400 g linguine pasta
450 g beef sirloin or flank steak
2 tbsp Cajun seasoning
4 garlic cloves, minced
4 tbsp unsalted butter
2 tbsp olive oil
2 tbsp fresh parsley, chopped
1 cup heavy cream
1/2 cup Parmesan cheese, grated

How To Make Cajun Garlic Butter Linguine with Tender Beef Strips

Step 1: Season and Sear the Beef

Pat beef strips dry, season generously with Cajun seasoning, and sear in a hot skillet with olive oil until browned on both sides. Remove and set aside.

Step 2: Cook the Linguine

Boil linguine in salted water until al dente, reserving one cup of pasta water before draining.

Step 3: Build the Sauce

In the same skillet, melt butter, sauté minced garlic, then add Cajun seasoning. Pour in heavy cream and a splash of pasta water, stirring until smooth.

Step 4: Combine Pasta and Sauce

Add cooked linguine to the skillet, tossing to coat in the sauce. Stir in Parmesan cheese and adjust consistency with more pasta water if needed.

Step 5: Finish with Beef and Parsley

Return beef strips to the skillet, toss gently, and garnish with fresh parsley before serving.

Serving and Storing

Serve immediately while hot, paired with garlic bread or a crisp salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or milk to restore creaminess.

Frequently Asked Questions

Can I use chicken instead of beef?

Yes, chicken works beautifully with the Cajun garlic butter sauce.

Is Cajun seasoning spicy?

It has a mild to medium heat, but you can adjust by adding more or less.

Can I make this dairy-free?

Yes, use plant-based butter, coconut cream, and omit Parmesan.

What pasta shapes work best?

Linguine is ideal, but fettuccine or spaghetti also work.

How do I prevent overcooking the beef?

Sear quickly over high heat and remove promptly once browned.

Want More Pasta Ideas?

If you love this Cajun beef pasta, try these other favorites from Life With Olivia:

One-Pan Creamy Cajun Honey Garlic Steak Pasta

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Cajun Garlic Butter Linguine with Tender Beef Strips

Author: Olivia McKenney
Total Time: 35 minutes

Yield: 4 servings

Print Recipe

Description

A creamy, spicy, and savory pasta dish where Cajun garlic butter sauce clings to every strand of linguine, topped with tender seared beef strips for a comforting yet gourmet experience.

Ingredients

400 g linguine pasta

450 g beef sirloin or flank steak

2 tbsp Cajun seasoning

4 garlic cloves, minced

4 tbsp unsalted butter

2 tbsp olive oil

2 tbsp fresh parsley, chopped

1 cup heavy cream

1/2 cup Parmesan cheese, grated

Instructions

1. Pat beef strips dry, season with Cajun seasoning, and sear in a hot skillet with olive oil until browned. Remove and set aside.

2. Boil linguine in salted water until al dente, reserving 1 cup of pasta water before draining.

3. In the same skillet, melt butter, saute garlic, then stir in Cajun seasoning. Pour in heavy cream and a splash of pasta water, stirring until smooth.

4. Add linguine to the skillet, toss to coat, stir in Parmesan, and adjust sauce consistency with more pasta water if needed.

5. Return beef strips to the skillet, toss gently, and garnish with parsley before serving.