Go Back
Cajun Ground Beef Linguine in Garlic Alfredo: A Creamy, Bold Weeknight Dinner the Whole Family Will Crave
Louise

Cajun Ground Beef Linguine in Garlic Alfredo

This creamy Cajun Ground Beef Linguine in Garlic Alfredo combines tender linguine with seasoned ground beef, garlic, heavy cream, Parmesan, and melted mozzarella. Cajun seasoning and smoked paprika add smoky heat, while fresh parsley brings brightness. Ready in about 40 minutes, this comforting pasta is perfect for a flavorful weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 340 g linguine pasta (12 oz)
  • 450 g ground beef (1 lb)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tablespoons Cajun seasoning, divided
  • 1 teaspoon smoked paprika
  • 240 ml heavy cream (1 cup)
  • 120 ml beef broth (1/2 cup)
  • 60 g grated Parmesan cheese (1/2 cup)
  • 150 g shredded mozzarella cheese (1 1/2 cups)
  • 2 tablespoons butter
  • salt, to taste
  • black pepper, to taste
  • 1 tablespoon fresh parsley, chopped
  • red pepper flakes (optional)

Equipment

  • large pot For cooking the linguine.
  • colander For draining the pasta.
  • large deep skillet For browning the beef and preparing the sauce.
  • Cutting board For chopping the onion and garlic.
  • Chef's knife For preparing the vegetables and parsley.
  • Measuring cups and spoons For measuring ingredients.
  • wooden spoon or spatula For breaking up the beef and stirring the sauce.

Method
 

  1. Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Before draining, reserve about 120 ml (1/2 cup) of the starchy pasta water. Drain the pasta.
  2. While the pasta cooks, heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef, 1 tablespoon of Cajun seasoning, smoked paprika, a pinch of salt, and black pepper. Cook for 6–8 minutes, breaking the meat into small pieces, until fully browned with no pink remaining. Drain excess fat if necessary.
  3. Stir in the finely chopped onion and cook for 3–4 minutes until softened and translucent. Add the minced garlic and cook for another 30–60 seconds until fragrant, taking care not to brown the garlic.
  4. Reduce the heat to medium-low. Add the butter and let it melt into the beef mixture. Pour in the beef broth and heavy cream, then stir in the remaining tablespoon of Cajun seasoning. Simmer gently for 3–5 minutes, stirring occasionally. Avoid vigorous boiling to prevent the cream from separating.
  5. Add the grated Parmesan and stir until completely melted and the sauce is smooth and glossy. Taste and adjust the salt, black pepper, or Cajun seasoning as needed. The sauce should remain creamy and pourable.
  6. Add the drained linguine directly to the skillet and toss thoroughly to coat every strand with the Cajun beef sauce. If the sauce is too thick, add a splash of reserved pasta water until it reaches a silky consistency.
  7. Sprinkle the shredded mozzarella over the pasta. Cover the skillet for 1–2 minutes over low heat, or stir gently, until the mozzarella melts into the sauce. Remove from the heat.
  8. Scatter the chopped fresh parsley over the pasta. Serve immediately while hot and creamy, offering extra Parmesan and red pepper flakes at the table if desired.

Notes

Use a good-quality Cajun seasoning blend that is not overly salty, and adjust the added salt after tasting the sauce. For milder flavor, reduce the Cajun seasoning; for extra heat, add red pepper flakes or cayenne. Cook the linguine until al dente and reserve pasta water to adjust the sauce consistency. Keep the sauce at a gentle simmer to prevent the cream from separating. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently with a splash of milk, cream, or broth. Freezing is possible, but the cream sauce may separate slightly.