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1 Ib. steak, cut into cubes (you can use Ribeye or Sirloin) 1/2 cup +

1 Tbsp extra virgin olive oil, divided

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1 Tbsp garlic powder

1 Tbsp Cajun seasoning

1 Tbsp hot sauce 1 Tbsp brown sugar

1 tsp ground black pepper 2 Tbsp butter

2 garlic cloves, minced 1/8 –

1/4 tsp crushed red chili pepper flakes (optional) PASTA: ½ tsp salt 1 Tbsp olive oil

1 Ib. Penne Pasta SHRIMP:

10 oz shrimp, peeled and deveined (if frozen, thawed) 1 Tbsp olive oil

1 Tbsp cajun seasoning Pinch of Salt Pinch of freshly ground black pepper ALFREDO SAUCE:

½ cup unsalted butter 4 oz. cream cheese softened to room temperature

2 cups (1 pint) heavy cream

1 Tbsp Cajun seasoning

1/2 tsp salt, or to taste

1/2 tsp freshly ground black pepper, or to taste

1 and ½ cups freshly grated Parmesan


Place the steak pieces inside a Ziploc pack. Set aside.Join 1/2 cup extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun getting ready, hot sauce, hearty shaded sugar, and ground dim pepper in a little bowl.Pour the marinade inside the Ziploc sack, covering the meat. Seal immovably and refrigerate for 6-8 hours or in a perfect world present moment.FOR THE PASTA:Fill a colossal pot with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Intensity with the end result of bubbling.Add the pasta to the gurgling water and cook as demonstrated by pack headings. Channel the pasta water and set the noodles aside.FOR THE SHRIMP:In a medium bowl, add shrimp, olive oil, cajun getting ready, and a spot of salt and pepper and toss to unite and cover the shrimp.Add shrimp to hot skillet and cook, mixing persistently until shrimp is pink. Scratch shrimp into an alternate bowl and set aside.

FOR THE STEAK:Heat 1 tablespoon of olive oil in the hot skillet.Dispense with steak marinade from the refrigerator. Dispense with the steak bumps from the marinade and spot them in a comparative skillet in a singular layer.Cook for 2-4 minutes, blending here and there until splendid brown.Add margarine, minced garlic, and crushed red pepper chips and continue to cook for 1-2 minutes, mixing and tossing to cover the steak. Scratch into an alternate bowl and set aside.FOR THE ALFREDO SAUCE:In a comparative skillet, relax the margarine over medium-low power. At the point when the spread is melted, add the cream cheddar and force until mellowed.Pour in profound cream and season with Cajun flavor, salt, and pepper. Speed to solidify.

Bring to a low air pocket. While percolating, decline the power to low and allow the sauce to stew for 8-10 minutes, speeding now and again. The sauce should be adequately thick to cover a spoon.At the point when the sauce has thickened, switch off the power and add the parmesan. Blend until cheddar is relaxed and merged. Taste the sauce and change the flavors to your tendency.Add the pasta and toss it around to cover in the Alfredo. Toss in the steak, and shrimp and blend to join.

Enjoy !

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