Cajun Shrimp and Steak Alfredo Pasta

Introduction

Cajun Shrimp and Steak Alfredo Pasta is a luxurious and flavor-packed dish that combines the bold and spicy flavors of Cajun cuisine with the creamy richness of Alfredo sauce. This dish features tender, juicy steak and succulent shrimp, both seasoned with Cajun spices, then served over a bed of creamy fettuccine Alfredo. The combination of smoky, spicy, and creamy flavors makes this dish a favorite for those who love indulgent comfort food with a kick.

History of the Dish

This dish is an evolution of two beloved cuisines: Cajun and Italian-American. Cajun cooking originates from Louisiana and is known for its bold, smoky, and spicy flavors. Alfredo pasta, on the other hand, comes from Italy and was popularized in America as a creamy, cheese-based pasta dish. The fusion of these two styles creates a perfect balance of spice and creaminess, making Cajun Shrimp and Steak Alfredo Pasta a favorite in restaurants and home kitchens alike.

Ingredients

For the Cajun Steak and Shrimp:

• 1 lb (450g) steak (ribeye, sirloin, or filet mignon), cut into strips

• 1 lb (450g) large shrimp, peeled and deveined

• 1 tbsp Cajun seasoning

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tbsp olive oil

• 1 tbsp unsalted butter

For the Pasta and Alfredo Sauce:

• 12 oz (340g) fettuccine or penne pasta

• 3 tbsp unsalted butter

• 4 cloves garlic, minced

• 2 cups heavy cream

• 1 cup whole milk

• 1 1/2 cups grated Parmesan cheese

• 1/2 tsp Cajun seasoning (for extra spice)

• 1/2 tsp red pepper flakes (optional)

• Salt and black pepper to taste

• 1/2 cup chicken or beef broth

• 1 tbsp cornstarch (mixed with 2 tbsp water, optional for thickening)

• 1/4 cup chopped parsley (for garnish)

• 1/2 cup cherry tomatoes, halved (optional for freshness)

Instructions & Cooking Methods

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