STEAK:
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
INSTRUCTIONS
Place the steak pieces inside of a Ziploc bag. Set aside.
Combine 1/2 cup extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun seasoning, hot sauce, brown sugar, and ground black pepper in a small bowl.
Pour the marinade inside of the Ziploc bag, covering the meat. Seal tightly and refrigerate for 6-8 hours or preferably overnight.
FOR THE PASTA:
