Instructions:
Step 1: Cook fettuccine in salted boiling water until al dente. Drain and set aside.
Step 2: Pat the steak dry and rub with olive oil. Season all over with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
Step 3: Heat a skillet or grill pan over medium-high heat. Sear steak for 3–4 minutes per side (depending on thickness) until desired doneness. Let rest 5 minutes before slicing.
Step 4: In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Step 5: Pour in heavy cream and bring to a simmer. Stir in Parmesan and mozzarella cheese until melted and smooth.
Step 6: Add the cooked fettuccine and toss until evenly coated. Season with salt, pepper, and red pepper flakes if using.
Step 7: Plate the creamy pasta and top with sliced Cajun steak. Garnish with fresh parsley and serve hot.
Storage Information:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of cream or milk to restore the sauce’s consistency. Keep steak and pasta separate when storing for best texture.
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