Cajun Shrimp and Steak Alfredo Pasta

INGREDIENTS:

For the Steak:

1 lb (about 450g) flank steak or your preferred cut

1-2 tablespoons Cajun seasoning (adjust to taste)

Salt and pepper to taste

1 tablespoon olive oil

For the Shrimp:

1 lb (about 450g) large shrimp, peeled and deveined

1 tablespoon Cajun seasoning

1 tablespoon olive oil

For the Alfredo Sauce:

2 tablespoons unsalted butter

2 cloves garlic, minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

Salt and pepper to taste

For the Pasta:

8 oz (about 225g) fettuccine or your choice of pasta

Water for boiling

Salt for the pasta water

DIRECTIONS:

Prepare the Pasta:

Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water for adjusting the sauce consistency later.

Cook the Steak:

Season the Steak: Season both sides of the steak generously with Cajun seasoning, salt, and pepper.

Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the steak and cook to your desired doneness, about 3-4 minutes per side for medium-rare. Remove from the skillet, let it rest for a few minutes, then slice against the grain into thin strips. Set aside.

Cook the Shrimp:

Season the Shrimp: Toss the shrimp with Cajun seasoning until evenly coated.

Cook the Shrimp: In the same skillet, add another tablespoon of olive oil if needed and cook the shrimp on medium heat until they are pink and opaque, about 2 minutes per side. Remove from the skillet and set aside.

Make the Alfredo Sauce:

Sauté Garlic: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Combine Ingredients: Slowly add the heavy cream, stirring constantly. Bring to a simmer, then reduce the heat to low. Gradually add the grated Parmesan cheese, stirring until the sauce is smooth and creamy. Season with salt and pepper to taste …