Cajun Shrimp and Steak Alfredo Pasta
A delightful fusion of creamy Alfredo sauce, succulent shrimp, and hearty steak, flavored with bold Cajun seasoning, served over tender fettuccine pasta.
Ingredients
Pasta
- 8 oz fettuccine or your favorite pasta
Proteins
- 1 lb shrimp (peeled and deveined)
- 1 lb steak (sirloin or ribeye, cut into bite-sized pieces)
Dairy
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 tbsp butter
Seasoning and Flavoring
- 3 tbsp Cajun seasoning adjust to your spice preference
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions
Cooking the Pasta
- Boil a large pot of salted water. Once boiling, add the fettuccine and cook it until al dente, according to the package instructions. Drain the pasta and set it aside, reserving a small amount of the pasta water.
Searing the Steak
- In a large skillet, heat 2 tablespoons of butter over medium-high heat. Season the steak with salt, pepper, and Cajun seasoning. Add the seasoned steak to the skillet and sear for about 3-4 minutes on each side or until brown. Remove the steak and set it aside.
Cooking the Shrimp
- In the same skillet, add another tablespoon of butter. Sauté the shrimp for approximately 2-3 minutes until pink and opaque, adding minced garlic in the last minute.
Making the Alfredo Sauce
- Lower the heat to medium and add heavy cream, stirring continuously. Once warmed, add Parmesan cheese and remaining Cajun seasoning until smooth. If too thick, add reserved pasta water until desired consistency.
Combining Ingredients
- Add the cooked pasta, seared steak, and shrimp to the skillet with the Alfredo sauce. Toss gently to coat well.
Serving
- Serve the pasta in bowls, garnished with freshly chopped parsley and additional Parmesan cheese if desired.
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Notes
For best results, use fresh, high-quality shrimp and steak. Adjust spice levels to personal preference. Store leftovers in an airtight container for up to 2-3 days. Reheat gently on low heat.