Description
Juicy ribeye steak, succulent shrimp, and creamy Alfredo pasta with a Cajun kick—this indulgent dish is cooked in just 30 minutes!
Ingredients
Units Scale
Pasta and Meat
- 500 g penne pasta
- 500 g ribeye steak
- 500 g shrimp, peeled and deveined
- Olive oil, for cooking
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 4 tbsp butter, divided
- 1 cup cream
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Parsley, chopped (for garnish)
Instructions
- In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, black pepper, cayenne pepper, and salt. Set aside.
- Season the ribeye steak with half of the seasoning mix. Do the same for the shrimp. Set both aside.
- Heat olive oil in a cast-iron skillet over medium-high heat. Sear the steak for 3 minutes on each side for medium-rare. Remove from the skillet and let it rest.
- In the same skillet, add 2 tbsp of butter. Once melted, sauté the shrimp until pink and cooked through, about 2 minutes per side. Remove and set aside.
- Boil the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the remaining 2 tbsp of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the cream and bring to a gentle simmer. Gradually add the Parmesan cheese, stirring until the sauce thickens (about 4 minutes).
- Slice the rested steak into cubes. Add the cooked pasta, shrimp, and steak to the sauce. Toss everything together until evenly coated. Season with salt and pepper to taste.
- Transfer to serving plates and garnish with freshly chopped parsley.