Velvety Steak and Cajun Shrimp Alfredo (Print Version)
# Ingredients:
→ Proteins
01 -
10 jumbo shrimp
02 -
1 pound of steak
→ Sauce Ingredients
03 -
3 cloves of minced garlic
04 -
2 spoons of unsalted butter
05 -
1 cup of heavy cream
06 -
1 cup of chicken broth
07 -
1 cup of shredded Parmesan cheese
→ Pasta and Garnish
08 -
A box of fettuccine
09 -
Chopped fresh parsley for topping
# Instructions:
01 -
Preheat the grill, setting it up for indirect heat so it works for reverse-searing the steak.
02 -
Rub your steak with some SPG blend or any rub you like. Put your shrimp on skewers and coat with Cajun spices.
03 -
Grill your steak using indirect heat until it hits 110°F inside (should take around 20 minutes). Crank the heat up and sear it until it reaches 127°F.
04 -
In a pan over medium heat, melt the butter and cook the minced garlic for two minutes. Stir the broth, cream, and Parmesan cheese into the mix.
05 -
Cook the fettuccine in boiling water for about 6-8 minutes so it’s firm but cooked through.
06 -
Give the steak 10 minutes to rest, then cut it thinly against the grain. Toss the pasta in the thickened sauce and serve alongside the steak and shrimp.
# Notes:
01 -
Allow the steak to sit after cooking before slicing for better juice retention.
02 -
You can swap out chicken broth with the water used to boil your pasta, if needed.