Name: Cajun Beef Linguine in Creamy Velveeta Parmesan Garlic Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 12 oz linguine; 1 lb ground beef; 1 tablespoon olive oil; 2 teaspoons Cajun seasoning; 0.5 teaspoon smoked paprika; 0.5 teaspoon black pepper; 0.25 teaspoon salt; 0.5 small onion, finely chopped; 0.5 red bell pepper, diced; 1 tablespoon unsalted butter; 4 cloves garlic, minced; 1.5 cups heavy cream; 1 cup Velveeta cheese, shredded; 0.5 cup Parmesan cheese, grated; 0.25 teaspoon crushed red pepper flakes; 0.25 teaspoon Italian seasoning; 2 tablespoons pasta water; 1 tablespoon chopped parsley (optional); 2 tablespoons grated Parmesan for garnish (optional)

Description

This Cajun Beef Linguine in Creamy Velveeta Parmesan Garlic Sauce is a hearty and flavorful meal perfect for busy weeknights.

Ingredients

Scale

12 oz linguine
1 lb ground beef
1 tablespoon olive oil
2 teaspoons Cajun seasoning
0.5 teaspoon smoked paprika
0.5 teaspoon black pepper
0.25 teaspoon salt
0.5 small onion, finely chopped
0.5 red bell pepper, diced
1 tablespoon unsalted butter
4 cloves garlic, minced
1.5 cups heavy cream
1 cup Velveeta cheese, shredded
0.5 cup Parmesan cheese, grated
0.25 teaspoon crushed red pepper flakes
0.25 teaspoon Italian seasoning
2 tablespoons pasta water
1 tablespoon chopped parsley (optional)
2 tablespoons grated Parmesan for garnish (optional)

Instructions

Start by bringing a large pot of salted water to a boil over high heat. Once boiling, carefully add the linguine and cook it until it reaches an al dente texture, normally about 8 to 10 minutes. It’s crucial to reserve ½ cup of the pasta water before you drain, as this water will help adjust the consistency of your cheese sauce later. Drain the linguine, but don’t rinse it; this helps the sauce cling better.
In a large skillet, add the olive oil and heat it over medium-high heat. Once hot, introduce the ground beef. Season the beef with Cajun seasoning, smoked paprika, salt, and black pepper, stirring occasionally to prevent sticking. As the beef starts to brown, add the finely chopped onion and diced red bell pepper. Cook for around 6–8 minutes, allowing the vegetables to soften and blend with the meat flavors. Once done, set the mixture aside.
In a medium saucepan, melt an unsalted butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and gently reduce the heat to medium-low. Gradually mix in the Velveeta and Parmesan cheese until both are melted and fully combined. The sauce should be smooth and creamy at this stage. To enhance flavor, add crushed red pepper flakes and Italian seasoning, mixing gently.
Now it’s time to combine everything. Toss the cooked linguine directly into the cheese sauce, ensuring each piece is well-coated. If the sauce appears too thick, add the reserved pasta water a tablespoon at a time until you achieve your desired consistency. Stir in the cooked Cajun beef and mix evenly to ensure every bite is flavorful.
Plate the creamy linguine generously topped with the seasoned Cajun beef mixture. For an added splash of color and flavor, garnish with freshly chopped parsley and sprinkle extra grated Parmesan cheese on top. Feel free to add a pinch of red pepper flakes for an extra kick if desired. Serve hot and enjoy your comforting meal!

Notes

For a creamy sauce, ensure you cook over low heat once the cream is added to prevent it from curdling.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner

Nutrition

Calories: 650 kcal
Sodium: 800 mg
Protein: 35 g