Description

This Cajun Steak and Shrimp Pasta combines tender Cajun-spiced steak and shrimp with pasta in a creamy, zesty sauce. It’s the perfect option for a hearty, satisfying meal with a spicy kick.

Ingredients

8 oz fettuccine or linguine pasta

8 oz sirloin steak, thinly sliced

8 oz large shrimp, peeled and deveined

2 tablespoons Cajun seasoning

2 tablespoons olive oil, divided

1 small onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, sliced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

1 tablespoon butter

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

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Instructions

Cook the pasta according to package instructions until al dente. Drain and set aside.
Toss the steak and shrimp separately with Cajun seasoning until evenly coated.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the steak and cook 2-3 minutes per side until browned but still juicy. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon olive oil and butter. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove and set aside with the steak.
Add the onion, garlic, and red bell pepper to the skillet. Sauté for 4-5 minutes until the vegetables are softened.
Pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 3-4 minutes until the sauce begins to thicken.
Stir in the Parmesan cheese, and season with salt and pepper to taste.
Return the steak and shrimp to the skillet along with the cooked pasta. Toss everything together to coat the pasta evenly in the creamy Cajun sauce.
Garnish with freshly chopped parsley and serve immediately.

Notes

For a vegetarian option, swap the steak and shrimp with vegetables like zucchini, mushrooms, and bell peppers.

Use any pasta you like—penne, spaghetti, or even gluten-free options work well.

For more heat, add some crushed red pepper flakes or a dash of hot sauce while the sauce simmers.

If you don’t have Parmesan, Pecorino Romano or Asiago would be great alternatives.

This dish stores well in the fridge for up to 3 days. Reheat in a skillet or microwave with a splash of chicken broth or cream to loosen the sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 5g
Sodium: 950mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 50g
Fiber: 3g
Protein: 35g
Cholesterol: 135mg