Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni

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Creamy, spicy, buttery, and completely unforgettable—this Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni is the kind of comfort food you dream about on long days. It’s a bold fusion of Cajun heat, velvety garlic butter sauce, and perfectly seared beef cubes that bring flavor and flair to every bite. The thick rigatoni tubes soak up every ounce of sauce, while the charred edges of the beef add that crave-worthy bite.

What makes this dish extra special is how it layers flavors. The Cajun seasoning brings the fire, the garlic butter tames it with richness, and the beef—tender and juicy—is the perfect topper to tie it all together. Whether you’re making a cozy dinner for two or impressing guests at a weekend gathering, this pasta recipe checks every box: creamy, spicy, hearty, and wildly satisfying.

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Preparation Phase & Tools to Use

To get the best results, here’s what you’ll need in your kitchen:

• Cast Iron Skillet or Heavy-Bottomed Pan: Crucial for searing the beef to achieve that caramelized, crusty exterior while locking in juices.
• Large Pasta Pot: A roomy pot ensures rigatoni cooks evenly and doesn’t stick together.
• Colander: For quick draining, which is important to avoid overcooked pasta.
• Whisk or Wooden Spoon: Needed to emulsify the butter and cream sauce, keeping it silky and lump-free.
• Tongs: Ideal for flipping the beef and mixing the pasta into the sauce with more control.
• Sharp Knife and Cutting Board: You’ll want clean, even beef cubes for even cooking.

These tools help you balance timing and texture—two things that make or break a recipe like this.

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Ingredients for the Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni

• Rigatoni Pasta: The thick, tubular shape captures the creamy sauce beautifully in every bite.
• Beef Sirloin or Tenderloin: Lean, juicy, and quick-cooking; perfect for a flavorful sear.
• Heavy Cream: Adds a rich, silky base to balance the heat of the Cajun seasoning.
• Garlic (minced): The backbone of the butter sauce; aromatic and savory.
• Unsalted Butter: Gives the dish its signature richness while carrying the garlic and spices.
• Olive Oil: Helps sear the beef evenly without burning.
• Cajun Seasoning: A bold blend of paprika, garlic powder, cayenne, and herbs—spicy, smoky, and full of depth.
• Parmesan Cheese (freshly grated): Melts into the sauce for nutty, salty creaminess.
• Fresh Parsley (chopped): Brings a pop of color and freshness.
• Salt & Black Pepper: To taste, enhancing every layer of flavor.

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How To Make the Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni

Step 1: Boil the Rigatoni

Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Drain and set aside.

Step 2: Sear the Beef

In a cast iron skillet over medium-high heat, add olive oil. Once hot, add seasoned beef cubes (light salt, pepper, and Cajun seasoning). Sear on each side until browned and cooked to your preferred doneness. Remove and let rest.

Step 3: Build the Garlic Butter Base

In the same skillet, lower heat to medium and melt butter. Add minced garlic and cook until fragrant (about 1 minute), being careful not to brown it.

Step 4: Create the Creamy Cajun Sauce

Pour in heavy cream, whisking constantly to combine. Stir in Cajun seasoning and freshly grated Parmesan. Simmer for a few minutes until sauce thickens.

Step 5: Combine the Pasta and Sauce

Add cooked rigatoni into the skillet and toss until all pasta is coated in the sauce. Adjust seasoning with salt and pepper if needed.

Step 6: Plate and Garnish

Serve pasta in bowls and top with seared beef cubes. Sprinkle with chopped parsley and a light dusting of Cajun seasoning or paprika for color.

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How to Serve and Store Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni

Serve this dish fresh off the stove for the best flavor and texture. The creamy sauce is at its peak when warm, and the beef retains its juiciness straight after searing. Plate the pasta in shallow bowls, top with beef cubes, and garnish with a pinch of fresh parsley and extra Cajun spice for a vibrant touch.

Pair it with crusty garlic bread or a crisp green salad to balance out the richness. A glass of chilled white wine or sparkling water with lemon also works beautifully.

Storing Tips:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently over low heat on the stove, adding a splash of cream or milk to loosen the sauce.
• Avoid microwaving the beef pieces with the pasta, as it can overcook them—add them in separately during reheating.

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Frequently Asked Questions

What kind of beef works best for this recipe?

Sirloin or tenderloin are both great because they stay juicy and sear well, but ribeye or NY strip can work if you want even more richness.

Can I substitute the rigatoni with another pasta?

Yes! Penne or linguine work just fine, but rigatoni holds the sauce exceptionally well thanks to its large tubes.

Is Cajun seasoning really spicy?

It can be! If you’re heat-sensitive, start with a smaller amount and taste as you go. You can also make your own blend to control the spice level.

Can I make this dish dairy-free?

You can use coconut cream or a dairy-free heavy cream alternative, and a vegan butter. The flavor will shift slightly, but it’ll still be delicious.

What’s the best way to meal prep this dish?

Make the sauce and pasta ahead of time, and store them separately. Sear the beef fresh for the best flavor and texture when you’re ready to serve.

Can I freeze it?

Cream-based sauces can separate after freezing, so it’s not ideal. However, you can freeze the cooked beef cubes and freshly boiled pasta separately and make the sauce fresh later.

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Want More Pasta Ideas with a Kick?

If you’re into bold and creamy pasta dishes like this Cajun Garlic Butter Linguine with Tender Beef Strips Rigatoni, check out these mouthwatering recipes on the blog:

• One Skillet Spicy Garlic Butter Parmesan Steak Pasta – steak meets heat in this ultra-comforting pasta.
• Beef and Rotini in Garlic Parmesan Sauce – creamy, garlicky, and perfect for any night of the week.
• Creamy Honey Buffalo Steak Pasta Bake – sweet and spicy in all the right ways.
• Sticky Honey Garlic Steak and Rotini – another great beef and pasta combo with irresistible glaze.
• Creamy Garlic Butter Chicken Rotini – swap beef for chicken without losing any flavor.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go spicy or dial it down? Did you switch up the pasta? I’d love to hear your twist!

For more flavor-packed ideas, check out my daily recipe pins on Pinterest at Life With Olivia.

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