When comfort food gets a bold Southern kick, you get this Cajun Garlic Butter Linguine with Tender Beef Strips. This dish is a weeknight dinner winner that looks and tastes like it came straight from a restaurant kitchen. The beef is seared until it’s perfectly caramelized, then tossed with rich, garlicky butter and a medley of Cajun spices. Pair that with silky linguine, and every bite bursts with flavor.

The beauty of this recipe is that it’s both impressive and uncomplicated. Whether you’re hosting or just need something indulgent after a long day, this dish hits the mark. It’s hearty without being too heavy, spicy without being overwhelming, and every forkful is layered with textures—from juicy strips of beef to slippery pasta coated in golden, spiced butter.

What Kind of Beef Should I Use for This Linguine?

For the best texture and flavor, go with sirloin steak or flank steak. These cuts are lean but become beautifully tender when sliced thin and seared hot. You could also try ribeye if you’re feeling fancy and want more marbling. Just make sure to slice against the grain to avoid chewiness.

Ingredients for the Cajun Garlic Butter Linguine with Tender Beef Strips

Linguine: This flat, ribbon-like pasta holds on to every drop of the buttery sauce beautifully.

Beef Strips: Sirloin, flank, or ribeye—thinly sliced and seared for maximum flavor.

Garlic: Freshly minced garlic infuses the butter and adds a savory, aromatic kick.

Butter: This recipe leans heavily on good quality butter for that silky, luxurious mouthfeel.

Cajun Seasoning: A must. It brings the spice, warmth, and smoky notes that define this dish.

Olive Oil: Helps sear the beef and prevents the butter from burning.

Parsley: A touch of freshness to finish off the dish and balance the richness.

Parmesan (optional): For those who like a cheesy twist, a sprinkle of Parm never hurts.

Salt & Pepper: Always essential for seasoning as you go.

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

Step 1: Cook the Linguine

Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.

Step 2: Sear the Beef

In a large skillet over medium-high heat, add a drizzle of olive oil. Once hot, add the beef strips in batches to avoid overcrowding. Sear for 2–3 minutes on each side until browned and slightly crispy. Transfer to a plate and set aside.

Step 3: Make the Cajun Garlic Butter

Lower the heat to medium. In the same skillet, melt the butter and add the minced garlic. Cook for 1–2 minutes until fragrant but not browned. Stir in Cajun seasoning and mix well.

Step 4: Combine Everything

Add the cooked linguine to the skillet with the butter sauce. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Return the seared beef strips to the skillet and stir everything together until heated through.

Step 5: Garnish and Serve

Sprinkle chopped parsley and grated Parmesan on top if using. Serve immediately while everything is hot and buttery.

Serving and Storing Cajun Garlic Butter Linguine with Tender Beef Strips

This dish is best served hot straight from the skillet, with fresh parsley and a light dusting of Parmesan. Pair it with a crisp side salad or roasted veggies if you’re looking to round out the meal.

To store leftovers, let the dish cool completely and transfer to an airtight container. It will keep in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to bring the sauce back to life without drying out the pasta or beef.

Frequently Asked Questions

Can I use chicken instead of beef?

Absolutely! Chicken thighs or breast strips can be seasoned and cooked the same way. Just make sure they’re cooked through and still juicy.

What Cajun seasoning should I use?

You can use a store-bought Cajun blend or make your own with paprika, cayenne, garlic powder, onion powder, oregano, and thyme. Adjust the heat level to your taste.

Can I make it less spicy?

Yes! Simply reduce the Cajun seasoning or use a milder blend. You can even mix it with smoked paprika for more flavor and less heat.

How do I avoid overcooking the beef?

Use high heat and cook the strips quickly—just 2–3 minutes per side. Don’t overcrowd the pan so each piece sears properly.

Can I freeze the leftovers?

It’s possible, but the texture may change. The butter sauce and pasta are best enjoyed fresh or from the fridge within a few days.

What wine pairs well with this dish?

A chilled glass of Chardonnay or a fruity Pinot Noir pairs wonderfully with the richness of the garlic butter and the bold Cajun flavors.

Want More Pasta Ideas?

If this Cajun Garlic Butter Linguine has your taste buds dancing, check out these other mouthwatering pasta favorites:

One-Pot Creamy Beef and Garlic Butter Pasta for a cozy, simplified twist.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli when you want a creamy, cheesy delight.
Red Pepper Rigatoni for a bold and spicy veggie-forward experience.
Creamy Cajun Steak Alfredo if you’re in the mood for a rich and indulgent alternative.
Cheesesteak Tortellini in Rich Provolone Sauce for cheesy, beefy comfort in every bite.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Jam on Pinterest

And let me know in the comments how yours turned out. Did you spice it up more or mellow it down? Did you add mushrooms or serve it over zoodles?

I love seeing the way you personalize these meals. Questions and suggestions are welcome—let’s make every plate better together!

Cajun Garlic Butter Linguine with Tender Beef Strips

Author: Jam Scott
Total Time: 25 minutes
Yield: 4 servings

Print Recipe

Description

This Cajun Garlic Butter Linguine with Tender Beef Strips is a bold, buttery pasta dish packed with flavor. Tender beef strips are seared and tossed in a rich Cajun-spiced garlic butter sauce, then swirled with silky linguine. A perfect indulgent weeknight meal that comes together in under 30 minutes.

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain and set aside.

2. Heat olive oil in a large skillet over medium-high heat. Sear beef strips in batches for 2–3 minutes per side until browned. Set aside.

3. Reduce heat to medium. In the same skillet, melt butter and stir in garlic. Cook for 1–2 minutes until fragrant. Add Cajun seasoning and mix.

4. Add the cooked linguine to the skillet and toss to coat in the garlic butter. Add a splash of reserved pasta water to loosen the sauce if needed.

5. Return seared beef to the skillet and stir to combine. Warm through for 1–2 minutes.

6. Garnish with chopped parsley and optional Parmesan. Serve hot.