Skip to content
Ingredients:
– 1 pound fettuccine pasta
– 1 pound large shrimp, peeled and deveined
– 1 pound steak (ribeye or strip loin), sliced into thin strips
– 2 tablespoons unsalted butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions (optional)
Instructions:
1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Prepare the steak: Season the steak strips with salt, black pepper, and paprika.
3. Sear the steak: In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the steak strips and sear for 2-3 minutes per side, or until cooked to desired doneness. Transfer the steak to a plate and cover with foil to keep warm.
4. Cook the shrimp: In the same skillet, add the remaining 1 tablespoon of butter. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
5. Make the Cajun Alfredo sauce: Add the diced onion to the skillet and cook until translucent. Add the garlic, Cajun seasoning, and cayenne pepper. Cook for 1 minute, stirring constantly.
6. Add the heavy cream and Parmesan cheese: Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and let cook for 2-3 minutes, or until slightly thickened. Stir in the Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
7. Combine the pasta, steak, and shrimp: Add the cooked fettuccine pasta to the skillet with the Cajun Alfredo sauce. Toss to coat, adding some reserved pasta water if needed to achieve desired consistency. Add the cooked steak and shrimp to the pasta and toss to combine.
8. Serve and garnish: Serve the CAJUN SHRIMP AND STEAK ALFREDO PASTA hot, garnished with chopped parsley, scallions (if using), and additional Parmesan cheese if desired.
Nutrition Information (per serving)
– Calories: 720
– Fat: 44g
– Saturated Fat: 24g
– Cholesterol: 120mg
– Sodium: 450mg
– Carbohydrates: 40g
– Fiber: 2g
– Sugar: 2g
– Protein: 35g
Tips and Variations:
– Use andouille sausage or chicken instead of steak for a different twist.
– Add diced bell peppers or mushrooms to the skillet with the onion for extra flavor and nutrients.
– Substitute Greek yogurt or half-and-half for the heavy cream to reduce calories and saturated fat.
– Serve with crusty bread or a side salad for a complete meal.