Step-by-Step Instructions
Cook the Pasta:
Bring a large pot of water to a rolling boil then add salt. The water should taste like the sea. Add fettuccine and cook until just shy of al dente about 1 minute less than package directions. Reserve ½ cup pasta water before draining. This ensures the pasta will finish cooking in the sauce absorbing more flavor.
Sear the Steak:
Pat the steak completely dry with paper towels to ensure proper browning. Heat a large cast iron skillet until smoking hot then add olive oil. Season steak generously on both sides with the spice mixture. Place steak in pan without moving it for 3 to 4 minutes until a deep brown crust forms. Flip once and repeat. Add butter and use a spoon to baste the steak with the melted butter continuously for 1 minute. Transfer to a cutting board and rest for at least 5 minutes before slicing against the grain.
Sauté the Cajun Shrimp:
Using the same pan with all the flavorful bits from the steak add olive oil. Toss shrimp with seasonings ensuring even coating. Arrange shrimp in a single layer and cook undisturbed for 2 minutes until edges turn pink. Flip each shrimp and cook another 2 minutes until opaque and curled into a C shape. Add butter and quickly toss to coat. Remove shrimp promptly to avoid overcooking.
Prepare the Cajun Alfredo Sauce:
Without wiping the pan melt butter over medium heat. Add minced garlic and stir constantly for 30 seconds until fragrant but not browned. Pour in heavy cream while whisking to incorporate all browned bits from pan bottom. Add Parmesan in small handfuls stirring until melted before adding more. Stir in Cajun seasoning and seasonings. Allow to simmer gently for 2 to 3 minutes until slightly thickened. Add cherry tomatoes and cook just until they begin to soften.
Combine and Serve:
Add cooked pasta directly to the sauce tossing gently to coat every strand. If sauce becomes too thick add reserved pasta water a tablespoon at a time. Divide pasta among warmed plates. Arrange sliced steak and shrimp on top. Garnish with fresh parsley and optional red pepper flakes for added color and heat.
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