Cajun Steak Rigatoni with Silky Sauce in 30 Min

Instructions:

1. Pat the steak cubes dry and toss with 1 tbsp of Cajun seasoning and the 1 tsp of smoked paprika until they are evenly coated.
2. Heat avocado oil in a 12-inch cast iron skillet over medium high heat until you see the first wisps of smoke.
3. Add the steak in a single layer, ensuring they aren't touching. Cook for 2 minutes until a dark brown crust develops.
4. Flip the cubes and cook for another 2 minutes. Remove them from the pan and set them aside on a plate; they will continue to cook slightly from carryover heat.
5. In a large pot, boil the 1 lb of rigatoni in salted water according to package directions, but remove it 1 minute early. Reserve 0.5 cup of pasta water before draining.
6. In the same skillet used for the steak (don't wash it!), lower the heat to medium and add the diced shallot. Sauté for 2 minutes until translucent and soft.
7. Add the 3 cloves of minced garlic and 0.5 tsp red pepper flakes. Stir for 30 seconds until the garlic is fragrant but not brown.
8. Pour in the 2 cups of heavy cream and the remaining 1 tbsp of Cajun seasoning. Bring to a gentle simmer for 3 minutes until the sauce slightly thickens.
9. Whisk in the 1 cup of Parmesan and 1 cup of Mozzarella slowly. Stir until the cheese is fully melted and velvety.
10. Toss the cooked rigatoni and the seared steak (plus any juices from the plate) into the sauce. Add the 0.5 cup of reserved pasta water.
11. Stir over low heat for 2 minutes until the sauce coats every piece of pasta.
12. Remove from heat and stir in the 0.25 cup of fresh parsley and the 1 tsp of lemon zest. Serve immediately while it is piping hot.