Description
Indulgent Cajun Beef Linguine in Creamy Velveeta Garlic Sauce is a rich and flavorful pasta dish that combines tender seared beef seasoned with spicy Cajun spices, al dente linguine, and a luscious creamy sauce made with Velveeta, Parmesan, garlic, and heavy cream. This comforting dish is perfect for a satisfying weeknight dinner that comes together in just 30 minutes.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta (Can substitute with penne for a different texture.)
Beef
- 1 pound beef sirloin (Alternatives include ribeye or flank steak.)
- 2 tablespoons Cajun seasoning (Adjust according to your spice preference.)
- 1-2 tablespoons olive oil or butter (Used for sautéing.)
Sauce
- 3 cloves garlic, minced (Adds aromatic depth.)
- 1 cup heavy cream (Consider half-and-half for a lighter option.)
- 8 ounces Velveeta cheese, cubed (Swap with any melty cheese if preferred.)
- 1/2 cup grated Parmesan cheese (Enhances the cheesy flavor.)
- to taste salt and black pepper (Essential for seasoning.)
Garnish
- 1/4 cup fresh parsley, chopped (Adds freshness.)
Instructions
- Cook linguine: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to the package instructions until al dente, about 8-10 minutes. Drain the pasta and toss it with a small amount of olive oil to prevent sticking.
- Sear the beef: In a large skillet, heat olive oil or butter over medium-high heat. Season the beef sirloin evenly with Cajun seasoning. Add the beef to the skillet and sear for about 3-4 minutes per side until browned and cooked to your preferred doneness. Remove the beef from the skillet and let it rest for a few minutes.
- Prepare the sauce: Lower the heat to medium-low in the same skillet. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in the heavy cream and stir well to combine. Add the cubed Velveeta cheese and grated Parmesan, stirring continuously until the cheeses melt completely and the sauce is smooth, about 3-4 minutes.
- Combine beef and pasta: Slice or chop the rested beef as desired and return it to the skillet with the creamy sauce. Add the cooked linguine and toss everything together thoroughly until the pasta and beef are well coated with the sauce. Let it cook together for an additional 1-2 minutes to meld flavors.
- Serve and garnish: Plate the Cajun beef linguine ensuring an even distribution of beef and sauce in each serving. Garnish generously with chopped fresh parsley and serve immediately while warm and creamy.
Notes
- You can substitute penne or any other pasta shape if preferred.
- For a lighter sauce, replace heavy cream with half-and-half.
- Adjust Cajun seasoning quantity based on your preferred spice level.
- If Velveeta is not available, any melty processed cheese or mild cheddar can be used.
- Allowing the beef to rest after searing helps retain its juices.
- Use fresh garlic for the best flavor; avoid pre-minced garlic for this recipe.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days but are best enjoyed fresh.
