Description
A rich and flavorful Cajun Beef Linguine tossed in a creamy Velveeta Parmesan garlic sauce, delivering a perfect blend of spicy, cheesy, and savory notes. This hearty pasta dish is easy to prepare in under 30 minutes and makes a comforting meal for any night of the week.
Ingredients
Scale
Pasta
- 8 oz linguine pasta
Beef and Seasoning
- 1 lb ground beef
- 1 tbsp Cajun seasoning
- 1/2 tsp crushed red pepper (optional)
- 1 tbsp fresh parsley or 1 tsp dried herbs
Sauce
- 8 oz Velveeta cheese, cubed
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp butter
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain the pasta and set it aside for later use.
- Brown the Ground Beef: Heat a skillet over medium-high heat. Add the ground beef and cook until fully browned, breaking it apart as it cooks. Drain any excess grease and set the cooked beef aside.
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Make the Cheese Sauce: Pour in the heavy cream and add the cubed Velveeta cheese to the skillet. Stir continuously until the cheese is fully melted and the sauce is smooth.
- Add Parmesan and Cajun Seasoning: Stir in the grated Parmesan cheese and Cajun seasoning, mixing thoroughly to combine all flavors evenly.
- Combine Beef and Pasta: Return the cooked ground beef to the skillet with the sauce. Add the cooked linguine and toss everything together until the pasta is evenly coated with the creamy sauce.
- Finish and Serve: If using, add the crushed red pepper for extra heat. Garnish the dish with fresh parsley or dried herbs. Serve hot and enjoy your creamy, spicy Cajun Beef Linguine.
Notes
- For a milder flavor, omit the crushed red pepper.
- You can substitute Velveeta with other melty cheeses like cream cheese or cheddar for variation.
- Fresh herbs add a brighter finish, but dried herbs work well too.
- To save time, use pre-minced garlic or garlic powder.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
