Creamy Cajun Garlic Butter Spaghetti with Beef Strips

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I’m obsessed with this Creamy Cajun Garlic Butter Spaghetti with Beef Strips. It’s bold, rich, and ridiculously satisfying — the kind of dish that makes you forget you’re eating at home and not in a cozy bistro with candlelight and jazz playing softly in the background. The combination of seared, juicy beef strips with that creamy, slightly spicy Cajun-infused garlic butter sauce just works. And when it’s all tangled up in perfectly cooked spaghetti? Total magic.

I came up with this recipe on a weeknight when I was craving something indulgent but easy to make. I had steak, some heavy cream, Cajun seasoning, garlic, and pasta in the kitchen — the rest was just improvisation and pure comfort food instinct. It’s become a regular rotation in my house, especially when I want to impress someone (or just treat myself after a long day).

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

This recipe hits all the right notes — it’s creamy, garlicky, spicy, and savory with a punch of umami from the beef. The Cajun seasoning gives the dish a bold personality without overwhelming it, and the butter makes everything velvety smooth. It’s a complete meal on its own but also easy to scale up for guests. Whether you’re cooking for a dinner date or just want a cozy meal, this one delivers on all fronts.

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What Cut of Beef Works Best for Creamy Cajun Garlic Butter Spaghetti?

You want a cut that’s tender, flavorful, and cooks quickly. I usually go for sirloin steak because it’s lean, juicy, and not too expensive. Ribeye is excellent if you’re in the mood to splurge — it adds extra richness thanks to its marbling. Flank steak or skirt steak also work well, as long as you slice them thinly against the grain. Just be sure to avoid any cuts that are too tough unless you’re marinating ahead of time.

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Options for Substitutions

This recipe is flexible enough to adapt to what you have on hand:

• Pasta: You can substitute spaghetti with linguine, fettuccine, or even penne for a chunkier feel. Gluten-free pasta works just as well.
• Beef: Chicken breast, shrimp, or even tofu can easily step in if you don’t have steak. Just adjust the cooking time accordingly.
• Cream: No heavy cream? Try half-and-half, coconut milk (for a dairy-free twist), or even cream cheese diluted with a splash of milk.
• Cajun seasoning: If you’re out, mix up paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper — instant Cajun blend.
• Butter: Swap in ghee or olive oil, but butter really delivers the rich flavor that ties the sauce together.

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Ingredients for Creamy Cajun Garlic Butter Spaghetti with Beef Strips

• Spaghetti
  This is the base of the dish — a classic, long pasta that soaks up every drop of the creamy Cajun garlic butter sauce beautifully.
• Sirloin Steak (or your preferred cut)
  Tender, juicy strips of beef add heartiness and rich flavor that balances the creamy and spicy elements of the dish.
• Heavy Cream
  This is what gives the sauce its luscious texture. It smooths out the spice and carries all the flavors evenly across the pasta.
• Garlic (minced)
  Essential for that bold, aromatic backbone. Garlic pairs beautifully with both butter and Cajun spice.
• Butter
  Melted into the sauce, butter adds depth and a silky finish that ties everything together.
• Cajun Seasoning
  The star of the flavor show — spicy, smoky, and just the right amount of heat. It elevates both the beef and the sauce.
• Parmesan Cheese (grated)
  Adds a salty, nutty layer of umami and helps thicken the sauce just a touch.
• Olive Oil
  Used to sear the steak to perfection while also adding a touch of richness.
• Salt & Black Pepper
  For balance and brightness — season as you go to control the final taste.
• Chopped Parsley (optional for garnish)
  Adds a pop of freshness and a little color to finish the dish beautifully.

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Step 1: Cook the Spaghetti

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.

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Step 2: Season and Sear the Beef

Pat the steak dry and season generously with Cajun seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak for about 3–4 minutes per side until it forms a nice crust and is cooked to your desired doneness. Remove from the pan and let it rest before slicing.

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Step 3: Sauté the Garlic

In the same pan, reduce heat to medium and add butter. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant — don’t let it brown.

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Step 4: Make the Cajun Cream Sauce

Pour in the heavy cream and stir to combine. Add more Cajun seasoning to taste, and bring the sauce to a gentle simmer. Stir in grated Parmesan and a bit of the reserved pasta water to loosen the sauce if needed.

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Step 5: Combine Pasta and Sauce

Add the cooked spaghetti directly into the pan with the sauce. Toss well until the pasta is fully coated and the sauce clings to every strand.

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Step 6: Add the Beef Strips

Slice the rested steak into thick strips. Lay them over the creamy Cajun pasta or toss them in gently, depending on your serving style. Garnish with chopped parsley if desired.

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

This dish comes together surprisingly fast. Here’s a breakdown of the timing:

• Pasta: 8–10 minutes for al dente spaghetti.
• Steak: 6–8 minutes total, depending on the cut and preferred doneness.
• Sauce: About 5 minutes to come together once the garlic hits the butter.
• Total Time: Roughly 25–30 minutes from start to finish.

Perfect for a weeknight dinner that feels like a weekend indulgence.

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Tips for Perfect Creamy Cajun Garlic Butter Spaghetti with Beef Strips

• Use room temperature steak before cooking — it sears more evenly and avoids that tough, chewy texture.
• Don’t overcrowd the pan when searing steak. A good crust needs high heat and space.
• Taste the sauce as you go. Cajun seasoning blends vary in heat and saltiness — adjust to match your preference.
• Reserve pasta water — it’s a game-changer for adjusting the sauce’s consistency without thinning the flavor.
• Rest the steak before slicing — this keeps the juices in the meat and not all over your cutting board.
• Add Parmesan at the end of cooking the sauce to avoid clumping or graininess.

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Watch Out for These Mistakes While Cooking

• Using cold steak straight from the fridge: This can shock the meat and cause uneven cooking. Let it sit at room temperature for 20–30 minutes first.
• Overcooking the garlic: Garlic burns quickly and turns bitter — keep the heat medium and stir constantly when it hits the butter.
• Adding too much Cajun seasoning early on: You can always add more, but you can’t take it out once it’s in. Build flavor gradually.
• Skipping the pasta water: This liquid gold helps the sauce cling to the pasta — don’t toss it out!
• Slicing steak too early: Resting lets the juices redistribute. Cut too soon and you’ll lose all that flavor to the cutting board.
• Letting the sauce boil: Boiling cream can cause separation. Keep the heat gentle to maintain a silky texture.

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

Garlic Bread

A crispy, buttery side that’s perfect for scooping up any leftover sauce on the plate.

Simple Green Salad

Balance out the richness with fresh greens tossed in a lemon vinaigrette or balsamic glaze.

Grilled Corn on the Cob

Sweet, smoky corn pairs beautifully with the spicy, creamy pasta.

A Glass of Red Wine

A medium-bodied red like Zinfandel or Syrah works wonders with the Cajun spices and beef.

Roasted Asparagus with Lemon

Adds a bright, citrusy bite to contrast the savory pasta.

Creamy Mashed Potatoes

For an ultra-comfort meal — creamy meets creamy in the best possible way.

Pickled Veggies or Cucumber Salad

A cool, tangy side dish that refreshes the palate between bites.

Sparkling Water with Lime

Helps cleanse the richness and keeps things light and refreshing.

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Storage Instructions

If you have leftovers (lucky you), store them properly to keep everything tasting fresh:

• Refrigerate: Place the cooled pasta and beef in an airtight container. It’ll stay good in the fridge for up to 3 days.
• Reheat: Gently warm on the stove over low heat, adding a splash of milk or cream to loosen the sauce. Microwave works too — just stir halfway through and reheat in short bursts to avoid drying it out.
• Freezing: Not recommended. Cream-based sauces tend to separate when thawed, and the texture of the pasta may suffer.

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Estimated Nutrition (Per Serving — based on 4 servings)

• Calories: ~670
• Protein: 34g
• Carbohydrates: 55g
• Fat: 35g
• Saturated Fat: 17g
• Cholesterol: 115mg
• Sodium: 720mg
• Fiber: 3g
• Sugar: 4g

These values are approximate and will vary depending on the cut of beef, the exact amount of seasoning, and substitutions made.

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Frequently Asked Questions

What if I don’t have Cajun seasoning?

No problem! You can make your own with a mix of paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper. Start light and adjust to taste.

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Can I use pre-cooked beef or leftovers?

Yes, absolutely. Leftover steak or even rotisserie chicken can be sliced and added at the end. Just warm it through in the sauce — don’t overcook it.

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Is this dish spicy?

It has a mild to moderate heat, depending on the Cajun seasoning you use. If you’re sensitive to spice, use a low-sodium, mild blend or cut it with extra cream or cheese.

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Can I make this dairy-free?

You can! Swap the heavy cream for full-fat coconut milk and use a dairy-free butter alternative. Skip the Parmesan or use a vegan version if needed.

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Will this work with gluten-free pasta?

Definitely. Use your favorite gluten-free spaghetti or linguine. Just watch the cook time — some GF pastas break down quicker.

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Can I add vegetables to the dish?

Yes! Bell peppers, spinach, mushrooms, or zucchini sautéed with the garlic would work wonderfully and add some color and nutrition.

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How do I make it ahead of time?

You can cook the steak and make the sauce in advance, but don’t mix in the pasta until you’re ready to serve. Reheat gently and toss everything together fresh.

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What’s the best way to get a restaurant-style finish?

Butter-baste your steak while searing, add fresh parsley before serving, and give a final grating of Parmesan right at the table. It makes a big difference in flavor and presentation.

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Conclusion

Creamy Cajun Garlic Butter Spaghetti with Beef Strips is the kind of dish that feels indulgent without being fussy. It’s bold, comforting, and completely satisfying. Whether you’re making it for a cozy solo dinner or a table full of guests, this recipe delivers restaurant-level flavor in under 30 minutes. With just the right balance of creamy richness, spiced heat, and savory depth, it’s a dish you’ll come back to again and again.

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