Cajun Shrimp and Steak Alfredo (Print Version)
# Ingredients:
→ Pasta and Proteins
01 -
225 g fettuccine or preferred pasta
02 -
450 g ribeye or sirloin steak, thinly sliced
03 -
225 g large shrimp, peeled and deveined
→ Seasonings
04 -
2 tablespoons Cajun seasoning, divided
05 -
Salt and freshly ground black pepper, to taste
→ Sauce Components
06 -
2 tablespoons olive oil, divided
07 -
2 cloves garlic, minced
08 -
240 ml heavy cream
09 -
100 g grated Parmesan cheese
10 -
15 g unsalted butter
→ Garnish
11 -
Chopped fresh parsley (optional)
12 -
Red pepper flakes (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add fettuccine, cook until al dente following package instructions, drain, and set aside.
02 -
Coat sliced steak and shrimp evenly with 1 tablespoon Cajun seasoning each, ensuring thorough coverage.
03 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear steak strips for 2–3 minutes per side until browned to desired doneness. Remove steak and set aside.
04 -
In the same skillet, add remaining olive oil. Sauté shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside with steak.
05 -
In a large saucepan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until aromatic. Pour in heavy cream, bringing to a gentle simmer. Gradually whisk in Parmesan cheese until sauce is smooth and creamy. Season with salt and pepper as needed.
06 -
Add cooked pasta to Alfredo sauce, tossing until evenly coated. Stir in cooked steak and shrimp, mixing to combine. If needed, add a splash of reserved pasta water or extra cream to adjust sauce consistency.
07 -
Divide pasta among plates. Garnish with chopped parsley and a pinch of red pepper flakes if desired. Serve immediately.
# Notes:
01 -
For optimal texture, ensure steak is thinly sliced and do not overcook the shrimp. Reserve a few tablespoons of pasta water to adjust sauce consistency if necessary.