Juicy Steak & Cajun Shrimp Fettuccine Alfredo

– 200g Fettuccine pasta
– 2 tablespoons olive oil
– 2 steaks (about 200g each), preferably sirloin or ribeye
– 200g shrimp, peeled and deveined
– 1 tablespoon Cajun seasoning
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– 1/4 cup chicken or vegetable broth (optional, for thinning sauce)

1. Cook fettuccine according to package instructions until al dente, then drain and set aside.
2. While pasta cooks, heat 1 tablespoon olive oil in a pan over medium-high heat. Season steaks with salt, pepper, and half the Cajun seasoning. Sear steaks for 4-5 minutes on each side (for medium-rare), or until desired doneness. Remove from pan and let rest.
3. In the same pan, add the remaining olive oil and shrimp. Sprinkle with the remaining Cajun seasoning. Cook until shrimp are pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
4. Reduce the heat to medium. Add butter and garlic to the pan, sautéing until garlic is fragrant, about 1 minute. Stir in heavy cream and bring to a simmer. Add Parmesan cheese, stirring until the sauce thickens, about 2-3 minutes. If sauce is too thick, thin with broth as needed.
5. Slice steaks against the grain. Add pasta to the sauce, tossing to coat. Top with sliced steak and shrimp. Garnish with parsley before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 650 kcal | Servings: 4 servings

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