Gourmet Surf and Turf with Cajun Cream Sauce and Alfredo Pasta

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Steak:

1 thick-cut steak (ribeye or strip), about 8 oz

Salt and pepper

1 tbsp olive oil

For the Cajun Cream Sauce:

2 tbsp butter

1 small onion, finely chopped

2 garlic cloves, minced

1 tsp Cajun seasoning

1/2 cup heavy cream

1/4 cup chicken broth

Salt and pepper to taste

For the Shrimp:

8 large shrimp, peeled and deveined

1 tbsp olive oil

1 tsp Cajun seasoning

For the Alfredo Pasta:

6 oz fettuccine pasta

2 tbsp butter

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1/4 tsp black pepper

Salt to taste

For Garnish:

Fresh parsley, finely chopped

 

Instructions:

Prepare Alfredo Pasta:

Cook fettuccine in salted boiling water until al dente. Drain.

In a saucepan, melt butter, add heavy cream, bring to a simmer.

Stir in Parmesan cheese and black pepper until smooth and creamy.

Toss pasta in Alfredo sauce to coat fully; keep warm.

Cook Steak:

Season steak generously with salt and pepper.

Heat olive oil in skillet over medium-high heat.

Sear steak 3-4 minutes per side until desired doneness. Rest and slice thinly.

Make Cajun Cream Sauce:

In the same skillet, melt butter and sauté onions until translucent.

Add garlic and Cajun seasoning; cook 1 minute.

Pour in chicken broth and cream, simmer until slightly thickened.

Season with salt and pepper.

Cook Shrimp:

Toss shrimp with olive oil and Cajun seasoning.

Sear in skillet over medium heat until pink and slightly charred (2-3 minutes per side).

Assemble Dish:

Pour Cajun cream sauce into deep plate.

Arrange sliced steak on the sauce.

Place shrimp beside steak.

Add a nest of Alfredo pasta on the plate.

Garnish with freshly chopped parsley.

Serve immediately with warm rustic bread or a fresh side salad.