Ingredients
- Linguine pasta – 1 pound
- Shrimp (peeled and deveined) – 1 pound
- Sirloin steak (cut into bite-sized pieces) – 1 pound
- Heavy cream – 2 cups
- Butter – 1/2 cup
- Garlic (minced) – 4 cloves
- Parmesan cheese (grated) – 1 cup
- Cajun seasoning – 2 tablespoons
Instructions
- Step 1: Cook linguine according to package directions. Drain and set aside, reserving about 1 cup of pasta water.
- Step 2: While pasta is cooking, season steak pieces generously with half of the Cajun seasoning. In a large skillet or pan, melt 2 tablespoons of butter over medium-high heat. Sear the steak until browned on all sides and cooked to your desired doneness (about 5-7 minutes for medium). Remove steak and set aside.
- Step 3: In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Add the shrimp and the remaining Cajun seasoning. Cook shrimp until pink and opaque (about 3-5 minutes). Remove shrimp and set aside with the steak.
- Step 4: Reduce heat to low. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a little of the reserved pasta water to reach desired consistency.
- Step 5: Add the cooked pasta to the Alfredo sauce and toss to coat. Add the steak and shrimp to the pasta and sauce mixture and toss gently to combine. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or cream to the pasta to prevent the sauce from drying out.
- Garnish with fresh parsley and a sprinkle of extra Parmesan for an elegant presentation.
- For an extra kick, add a pinch of cayenne pepper to the Cajun seasoning mix when searing the steak.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American