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Experience the perfect marriage of land and sea with this Steak and Cajun Shrimp Alfredo. Juicy steak and spiced shrimp are served over tender fettuccine pasta coated in a rich, creamy homemade Alfredo sauce. This restaurant-quality dish brings steakhouse flavors right to your dining table.
This dish became a personal favorite after perfecting the balance between the rich Alfredo sauce and zesty Cajun spices. The combination creates an unforgettable flavor profile that elevates traditional pasta dishes.
Key Ingredients Guide
- Steak: Select well-marbled ribeye or strip steak for best results
- Shrimp: Fresh large shrimp (16-20 per pound) work best
- Heavy Cream: Use full-fat for sauce stability
- Parmesan: Freshly grated provides superior melting
- Cajun Seasoning: Choose salt-free blends
- Garlic: Fresh cloves provide optimal flavor
Preparation Method
- Step 1: Protein Preparation
- Season steak with salt and pepper, allowing it to reach room temperature. Coat shrimp thoroughly with Cajun seasoning.
- Step 2: Pasta Technique
- Cook fettuccine in well-salted water until slightly firm. Save pasta water before draining.
- Step 3: Sauce Creation
- Melt butter, add garlic until fragrant. Gradually incorporate cream while stirring. Add Parmesan slowly for a smooth consistency.
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Proper timing ensures each component reaches the plate at its peak. Let the steak rest while finishing the shrimp and sauce for optimal serving temperature.
Temperature Control
- Monitor steak temperature carefully, accounting for carryover cooking during rest period
Perfecting the Sauce
Temperature control is crucial for sauce success. Room temperature ingredients and proper heat management prevent separation and graininess.
Final Touches
Fresh herbs and citrus notes provide essential contrast to the rich sauce and proteins.
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This elevated pasta dish combines classic steakhouse flavors with coastal cuisine, creating an impressive yet achievable home-cooked meal.
Frequently Asked Questions
- → What’s the best steak cut for this dish?
- Go for New York strip or ribeye steaks. Choose ones that are about an inch thick for the juiciest results.
- → Do I have to use a grill?
- Not at all! You can sear the steak in a hot cast iron skillet for about 4-5 minutes per side to get a nice medium-rare finish.
- → How can I keep the sauce smooth?
- When you’re adding the cream and cheese, keep the heat no higher than medium-low. Stir the mixture continuously to prevent it from curdling.
- → Which shrimp size works best?
- Go with large or jumbo shrimp, around 16-20 count—this way, they cook evenly and are easier to thread if you’re skewering them.
- → Can I prep anything in advance?
- Absolutely—season the shrimp and steak up to 8 hours before. However, make the sauce right before serving to keep it fresh and creamy.