Cajun Shrimp and Steak Alfredo Pasta

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Description:
Cajun Shrimp and Steak Alfredo Pasta combines succulent shrimp and tender steak with a rich, creamy Alfredo sauce, seasoned with bold Cajun spices. This indulgent dish brings together the flavors of the surf and turf, creating a restaurant-quality meal at home. It’s perfect for a special dinner or when you’re craving something comforting yet elevated.

Ingredients:

  • Shrimp (peeled and deveined): 1 lb (450 g)
  • Steak (ribeye, sirloin, or strip, sliced thin): 1 lb (450 g)
  • Fettuccine or pasta of choice: 12 oz (340 g)
  • Heavy cream: 1 ½ cups (360 ml)
  • Parmesan cheese (grated): 1 cup (100 g)
  • Butter: 4 tbsp (divided)
  • Garlic (minced): 4 cloves
  • Cajun seasoning: 2 tbsp
  • Olive oil: 2 tbsp
  • Salt: ½ tsp
  • Black pepper: ½ tsp
  • Fresh parsley (chopped, for garnish)
  • Optional: Red pepper flakes (for added heat)

Instructions:

  1. Cook the pasta:
    Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
  2. Season the shrimp and steak:
    In a large bowl, toss the shrimp and sliced steak with Cajun seasoning, salt, and black pepper until evenly coated.
  3. Cook the steak:
    Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak slices and cook for 3-4 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
  4. Cook the shrimp:
    In the same skillet, add another tablespoon of butter. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove and set aside with the steak.
  5. Make the Alfredo sauce:
    Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and let it simmer for about 3-4 minutes, stirring occasionally. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
  6. Combine:
    Return the cooked steak and shrimp to the skillet, tossing them in the Alfredo sauce. Add the cooked pasta and gently mix everything together until the pasta is coated with the sauce.
  7. Serve:
    Garnish the pasta with fresh parsley and a sprinkle of red pepper flakes for an extra kick if desired. Serve hot.

Tips for Success:

  • Steak doneness: For best results, cook the steak to medium-rare or medium, so it stays tender in the pasta.
  • Cheese: Use freshly grated Parmesan cheese for a smoother Alfredo sauce, as pre-grated cheese can result in a grainy texture.
  • Cajun spice: Adjust the amount of Cajun seasoning to suit your spice preference. You can add more for an extra kick or reduce it for a milder dish.

Recommendations:

  • Side dishes: Serve this pasta with a fresh green salad or garlic bread for a complete meal.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk if needed to loosen the sauce.
  • Freezing: This dish is best enjoyed fresh, as the cream sauce may separate when frozen.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 620
  • Protein: 40 g
  • Fat: 38 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Sugar: 2 g
  • Sodium: 950 mg

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