Cajun Shrimp and Steak Alfredo Pasta
A flavorful combination of shrimp and steak in a creamy Alfredo sauce with fettuccine, perfect for any occasion.
Ingredients
Pasta and Proteins
- 8 oz fettuccine pasta cooked to al dente perfection
- 1 lb shrimp peeled and deveined
- 1 lb steak (sirloin or ribeye) sliced into strips
Sauce Ingredients
- 2 tablespoons Cajun seasoning a blend of spices with a kick
- 3 tablespoons olive oil for sautéing
- 3 cloves garlic minced
- 1 cup heavy cream for a creamy sauce
- 1 cup grated Parmesan cheese for richness
- 1/4 cup chopped fresh parsley for garnish
- to taste Salt and pepper enhancing flavors
Instructions
Cooking the Fettuccine
- Cook the fettuccine according to the package instructions. Once cooked, drain the pasta and set it aside.
Cooking the Shrimp
- Toss the shrimp in a bowl with 1 tablespoon of Cajun seasoning.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the seasoned shrimp to the skillet and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from skillet and set aside.
Cooking the Steak
- In the same skillet, add the remaining olive oil and the strips of steak.
- Season the steak with the remaining Cajun seasoning, salt, and pepper. Sear for about 4-5 minutes until browned.
- Remove from the skillet and let it rest.
Making the Sauce
- Add minced garlic to the skillet and sauté for 1 minute.
- Pour in the heavy cream, stirring gently as you bring it to a simmer.
- Add the grated Parmesan cheese and stir until it melts into a thick, creamy sauce.
Combine and Serve
- Return the shrimp and steak to the skillet and toss them in the Alfredo sauce.
- Add the cooked fettuccine to the skillet and mix gently until coated.
- Garnish with freshly chopped parsley and serve warm.
Notes
Marinate the steak and shrimp in Cajun seasoning for deeper flavors. Avoid overcooking shrimp to prevent rubbery texture.