Description
Steak & Shrimp Alfredo Pasta
“Tender, juicy steak and perfectly seared shrimp served over rich and creamy fettuccine Alfredo—pure indulgence in every bite!”
Ingredients:
For the Steak:
1 ribeye or filet mignon steak (8 oz)
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp butter
For the Shrimp:
8 large shrimp, peeled & deveined
1 tbsp olive oil
1/2 tsp Cajun seasoning
1/2 tsp garlic powder
1 tbsp lemon juice
For the Alfredo Sauce:
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional for spice)
For the Pasta:
8 oz fettuccine pasta
1 tbsp salt (for boiling water)
For Garnish:
1 tbsp fresh parsley, chopped
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook fettuccine according to package instructions until al dente. Drain and set aside.
Cook the Steak:
Season steak with salt, black pepper, garlic powder, and smoked paprika.
Heat olive oil in a skillet over medium-high heat.
Sear steak for 3-4 minutes per side (for medium-rare) or to desired doneness.
Add butter in the last minute of cooking and baste the steak.
Let rest for 5 minutes before slicing.
Cook the Shrimp:
Toss shrimp with olive oil, Cajun seasoning, and garlic powder.
Sauté in a hot pan for 2 minutes per side until slightly charred.
Finish with lemon juice and set aside.
Make the Alfredo Sauce:
In the same pan, melt butter and sauté minced garlic for 1 minute.
Pour in heavy cream and stir in Parmesan cheese, salt, black pepper, and red pepper flakes.
Simmer for 3-4 minutes until thick and creamy.
Combine Everything:
Toss cooked fettuccine into the Alfredo sauce, stirring to coat evenly.
Serve & Enjoy!
Plate the pasta, top with sliced steak and shrimp, and garnish with fresh parsley.
Pro Tip: Add a touch of truffle oil or crispy bacon bits for an extra gourmet touch!
