STEAK INGREDIENTS:

1 pound steak, cut into cubes (Ribeye or Sirloin)

1/2 cup + 1 tablespoon extra virgin olive oil

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon garlic powder

1 tablespoon Cajun seasoning

1 tablespoon spicy sauce

1 tablespoon brown sugar

1 teaspoon black pepper

2 tablespoons butter

2 minced garlic cloves

Optional: 1/8 – 1/4 teaspoon crushed red chili pepper flakes

PASTA:

12 teaspoon salt

1 tablespoon olive oil

1 pound Penne Pasta

SHRIMP:

10 oz peeled and deveined shrimp (if frozen, thawed)

1 tablespoon olive oil

1 tablespoon cajun seasoning

1 tsp. salt

1 tsp freshly ground black pepper

SAUCE OF ALFREDO:

12 pound unsalted butter

4 oz. softened room temperature cream cheese

1 pint (1 cup) thick cream

1 tablespoon Cajun seasoning

1/2 teaspoon salt (or to taste)

1/2 teaspoon freshly ground black pepper, or as desired

1 to 12 cup fresh grated Parmesan

DIRECTIONS FOR STEAK MARINADE:

Put the steak pieces in a ziploc bag. Place aside.

In a small mixing bowl, combine 1/2 cup extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun spice, spicy sauce, brown sugar, and powdered black pepper.

Cover the meat with the marinade inside the ziploc bag. Refrigerate for 6-8 hours, or ideally overnight, after carefully sealing the container.

TO MAKE THE PASTA:

Fill a big pot halfway with water, then add 12 teaspoon salt and 1 tablespoon olive oil. Bring the water to a boil.

Cook the pasta according to package directions in boiling water. Drain the pasta water and set aside the noodles.

DIRECTIONS FOR THE SHRIMP:

Toss shrimp, olive oil, cajun spice, and a pinch of salt and pepper in a medium bowl to blend and coat.

Cook the shrimp in a heated skillet, tossing regularly, until they are pink. Set aside the shrimp in a separate bowl.

DIRECTIONS FOR THE STEAK:

In a hot skillet, heat 1 tablespoon olive oil.

Take the steak marinade out of the refrigerator. Remove the steak chunks from the marinade and arrange them in a single layer in the same skillet.

Cook, stirring periodically, for 2-4 minutes, or until golden brown.

Cook for 1-2 minutes, swirling and tossing to coat the steak with butter, minced garlic, and crushed red pepper flakes. Set aside after scraping into a separate bowl.

TO MAKE THE ALFREDO SAUCE:

Melt the butter in the same skillet over medium-low heat. When the butter has melted, add the cream cheese and continue to heat until softened.

Season with Cajun seasoning, salt, and pepper and pour in heavy cream. To blend, whisk everything together.

Bring to a simmer. Reduce the heat to low and let the sauce simmer for 8-10 minutes, whisking occasionally. The sauce should be thick enough to cover the back of a spoon.

When the sauce has thickened, remove from the heat and stir in the parmesan. Stir until the cheese has melted and everything is incorporated. Adjust the seasonings to your liking after tasting the sauce.

Toss the spaghetti in the Alfredo sauce to coat. Toss in the steak and shrimp and mix well. Serve and have fun!

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