Creamy Cajun Garlic Butter Spaghetti with Beef Strips

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When I first put together this Creamy Cajun Garlic Butter Spaghetti with Beef Strips, I wasn’t expecting it to become a regular in my dinner rotation—but now it’s a go-to comfort dish in my kitchen. It’s the perfect marriage of bold, spicy Cajun flavors, rich garlic butter sauce, and juicy seared beef strips, all tangled up in creamy spaghetti. It’s got that restaurant-style appeal without the wait or the price tag.

I love how this recipe can be thrown together in under 45 minutes, yet feels like something you’d order at a steakhouse or trendy bistro. It’s indulgent without being overly complicated, and the balance between spice, creaminess, and umami from the steak is downright addictive. Whether you’re cooking for date night, a small gathering, or just treating yourself after a long day—this is that dish you’ll come back to again and again.

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Why You’ll Love This Creamy Cajun Garlic Butter Spaghetti with Beef Strips

• Bold & creamy: You get the spicy punch of Cajun seasoning smoothed out by a velvety garlic butter cream sauce.
• Quick enough for a weeknight, but fancy enough for entertaining.
• Customizable heat level depending on your spice preference.
• The beef strips add protein and richness that make this meal satisfying and complete.
• Leftovers reheat surprisingly well, making it great for meal prep.

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What Kind of Pasta Works Best for Creamy Cajun Garlic Butter Spaghetti with Beef Strips?

Spaghetti is my top choice for this dish because it holds the creamy Cajun garlic butter sauce perfectly, twirling up every drop of that spicy, buttery goodness. That said, you can absolutely swap it out based on what you have. Fettuccine is a great alternative if you want more surface area to catch the sauce, while linguine offers a similar feel with a slightly more delicate bite. If you prefer short pasta like penne or rigatoni, go for it—they’ll hold up well under the creamy sauce and beef.

Avoid super thin pastas like angel hair; they tend to get lost in the richness of the sauce and may overcook too quickly. The goal here is to have a pasta sturdy enough to support all the bold flavors.

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Options for Substitutions

This recipe is flexible, so you can easily make it your own:

• Beef: Ribeye or sirloin are my go-tos, but you can use flank steak, skirt steak, or even chicken breast if you’re looking for a leaner protein.
• Cajun seasoning: If you don’t have Cajun spice, mix paprika, garlic powder, onion powder, cayenne, and a pinch of thyme and oregano to create a quick homemade version.
• Cream: Heavy cream delivers richness, but half-and-half or a full-fat coconut milk can work if you’re dairy-free.
• Butter: You can substitute with olive oil, though butter does give the sauce a silkier texture.
• Pasta: As mentioned, fettuccine, linguine, or penne are all great alternatives.

This dish is super forgiving, so don’t stress if you’re missing one or two ingredients—you’ll still end up with something mouthwatering.

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Ingredients for Creamy Cajun Garlic Butter Spaghetti with Beef Strips

• Spaghetti
  The base of the dish—its smooth texture wraps perfectly around the creamy sauce, making every bite satisfying.
• Beef Strips (sirloin or ribeye recommended)
  Adds heartiness and rich flavor; seared to golden perfection, they bring depth to the dish.
• Butter
  Forms the foundation of the garlic butter sauce and infuses the pasta with a silky, decadent finish.
• Garlic (minced)
  Essential for that punchy, aromatic flavor that balances the creamy and spicy elements.
• Cajun Seasoning
  Brings heat and bold flavor—it’s the key spice blend that defines the entire dish.
• Heavy Cream
  Gives the sauce its creamy consistency while mellowing out the spice for a luscious finish.
• Parmesan Cheese (grated)
  Melts into the sauce, adding saltiness and body, while helping it cling beautifully to the pasta.
• Olive Oil
  Used to sear the beef strips and prevent sticking, while adding a touch of fruity depth.
• Salt & Black Pepper
  Basic, but essential—used to season both the beef and the pasta sauce to taste.
• Fresh Parsley (optional, for garnish)
  Adds a fresh pop of color and a little herbaceous lift to brighten the plate.

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Step 1: Cook the Spaghetti

Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water in case you need to loosen the sauce later.

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Step 2: Season and Sear the Beef Strips

While the pasta cooks, season your beef strips generously with salt, black pepper, and a bit of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the beef strips for 2–3 minutes per side, or until nicely browned. Remove from the skillet and let them rest—don’t wipe the pan clean, we’ll use the flavorful bits for the sauce.

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Step 3: Make the Garlic Butter Base

In the same skillet, reduce the heat to medium and add butter. Once melted, stir in the minced garlic and cook for 1–2 minutes, just until fragrant—don’t let it burn!

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Step 4: Build the Cajun Cream Sauce

Sprinkle in more Cajun seasoning, then slowly pour in the heavy cream while stirring. Let the sauce simmer gently for 3–4 minutes to thicken slightly. Stir in grated Parmesan until it melts into the sauce, creating a smooth, creamy texture.

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Step 5: Combine Pasta and Sauce

Add the cooked spaghetti directly into the sauce. Toss well until every strand is coated. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.

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Step 6: Add the Beef

Slice the rested beef strips (if they aren’t already) and layer them over the top of the pasta. Let them warm slightly from the heat of the noodles, or gently toss them in if you prefer them mixed in.

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Step 7: Garnish and Serve

Finish with freshly chopped parsley and a little extra Parmesan on top if you’d like. Serve hot—and get ready for compliments.

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How Long to Cook Creamy Cajun Garlic Butter Spaghetti with Beef Strips

The entire cooking process takes about 35 to 40 minutes from start to finish:

• Spaghetti: 8–10 minutes (depending on the brand and doneness you prefer)
• Beef strips: 5–6 minutes to sear
• Garlic butter sauce: 10–12 minutes, including simmering and combining with pasta
• Final assembly & garnish: 5 minutes

It’s fast enough for a weeknight meal but indulgent enough to feel like something special.

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Tips for Perfect Creamy Cajun Garlic Butter Spaghetti with Beef Strips

• Pat the beef dry before searing to get a good crust and avoid steaming it.
• Don’t overcook the beef—medium-rare to medium is ideal for juicy, tender strips.
• Use freshly grated Parmesan, not pre-shredded, to help it melt smoothly into the sauce.
• Reserve pasta water—it helps adjust the sauce’s thickness without dulling the flavor.
• Taste and adjust seasoning before serving. Cajun blends vary, so you may need more salt or spice.
• Use a wide skillet to give the sauce room to reduce properly and coat the pasta evenly.
• Let the beef rest before slicing, so the juices stay locked in and don’t water down the sauce.

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Watch Out for These Mistakes While Cooking

• Overcooking the pasta
  You want that perfect al dente bite—if it’s too soft, it won’t hold up well in the creamy sauce.
• Burning the garlic
  Garlic cooks quickly, and burnt garlic turns bitter. Keep the heat moderate and stir constantly while sautéing.
• Adding too much Cajun seasoning at once
  Cajun blends can vary in salt and spice level. Start modestly and build the flavor gradually.
• Skipping the pasta water
  Don’t toss it out! That starchy water is gold when it comes to adjusting the sauce texture.
• Using cold beef straight from the fridge
  Let it sit at room temperature for 15–20 minutes before cooking—this helps it sear evenly and stay tender.

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What to Serve With Creamy Cajun Garlic Butter Spaghetti with Beef Strips?

Garlic Bread

Perfect for scooping up any extra creamy Cajun sauce on the plate.

Simple Arugula Salad

A peppery, lemony arugula salad balances the richness of the dish beautifully.

Roasted Broccoli or Asparagus

A crisp, oven-roasted green veg brings texture and lightness to the meal.

Tomato Cucumber Salad

Cool and refreshing with a bit of acidity to cut through the creamy butter sauce.

A glass of red wine or sparkling water with lemon

For the grown-ups—something bold like a Cabernet, or something crisp and refreshing.

Sautéed Mushrooms

Their earthy flavor pairs so well with both the beef and the Cajun spices.

Parmesan Crisps or Cheese Twists

A crunchy, salty side that plays up the cheese in the dish.

Lemon wedges

A squeeze of lemon over the top adds a surprising brightness that lifts the whole plate.

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Storage Instructions

Got leftovers? You’re in luck—this dish holds up surprisingly well!

• Refrigerator: Store any leftovers in an airtight container for up to 3 days. The flavors deepen over time, and it reheats beautifully.
• Reheating: Warm gently on the stovetop over medium-low heat or in the microwave in 30-second intervals. Add a splash of milk, cream, or reserved pasta water to loosen the sauce if it’s too thick.
• Freezing: Not ideal. The cream sauce can separate and turn grainy when thawed. If you must freeze, do so without the pasta and add freshly cooked pasta when reheating.

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Estimated Nutrition (Per Serving – Based on 4 Servings)

• Calories: ~640 kcal
• Protein: 32g
• Fat: 38g
• Saturated Fat: 18g
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 3g
• Sodium: 780mg
• Cholesterol: 115mg

These values are estimates and can vary depending on specific ingredient brands and portion sizes.

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Frequently Asked Questions

What cut of beef works best for this recipe?

Sirloin or ribeye are great because they’re tender and flavorful. Flank steak or skirt steak also work well when sliced thinly against the grain.

Can I make this dish less spicy?

Absolutely! Start with a smaller amount of Cajun seasoning and taste as you go. You can even use a mild blend or make your own with less cayenne.

Can I use milk instead of heavy cream?

You can, but the sauce will be thinner and less rich. Whole milk is the best substitute, but consider adding a bit of flour or cream cheese to help thicken the sauce.

Is this recipe gluten-free?

Not by default, but you can easily make it gluten-free by using gluten-free pasta and checking that your Cajun seasoning is gluten-free.

What kind of Parmesan should I use?

Freshly grated Parmesan is best—it melts more smoothly and adds better flavor than pre-shredded or powdered versions.

How do I keep the sauce from becoming too thick when reheating?

Add a splash of milk, cream, or even a bit of water while gently reheating to loosen up the sauce and bring back its creamy texture.

Can I make this dish ahead of time?

You can cook the components ahead (like the beef and sauce), but it’s best to combine everything just before serving to keep the texture fresh.

What’s the best way to slice the beef?

Let the beef rest after cooking, then slice it against the grain for the most tender bite.

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Conclusion

Creamy Cajun Garlic Butter Spaghetti with Beef Strips is one of those knockout recipes that feels indulgent, flavorful, and just a little bit fancy—all without being fussy. From the spicy kick of Cajun seasoning to the luxurious garlic butter sauce and juicy beef, it’s the kind of dish that turns a regular dinner into something memorable. It’s easy enough to whip up on a busy weeknight but delicious enough to serve to guests. So whether you’re feeding your family or impressing someone special, this recipe always delivers big flavor with minimal effort.

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