Cajun Shrimp and Steak Alfredo Past

Ingredients:

For the Cajun Shrimp:

1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp Cajun seasoning
1 tsp paprika
1 tsp garlic powder
Salt and pepper to taste

For the Steak:

1 lb steak (ribeye, sirloin, or flank), cut into strips
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste

For the Alfredo Sauce:

2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper to taste

For the Pasta:

12 oz fettuccine or your preferred pasta
Fresh parsley (for garnish)

Preparation:

Cook the Pasta:

Cook the fettuccine according to package instructions, drain, and set aside.
Prepare the Cajun Shrimp:

In a bowl, toss the shrimp with olive oil, Cajun seasoning, paprika, garlic powder, salt, and pepper.
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.

Cook the Steak:

In the same skillet, add a bit more olive oil if necessary. Season the steak strips with garlic powder, salt, and pepper.
Sear the steak for 3-4 minutes on each side until cooked to your desired doneness. Remove from the skillet and set aside.

Make the Alfredo Sauce:

In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
Pour in the heavy cream, bringing it to a simmer. Stir in the grated Parmesan cheese and crushed red pepper flakes (if using). Cook for 2-3 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste.

Combine Everything:

Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing to coat the pasta.
Return the Cajun shrimp and steak to the skillet, mixing everything together.