Ingredients
STEAK:
°1 pound. steak, cubed (you can use Ribeye or Sirloin)
°½ c + 1 tbsp extra virgin olive oil
°¼ c soy sauce
°¼ c Worcestershire sauce
°1 tbsp garlic powder
°1 tablespoon Cajun seasoning
°1 tablespoon hot sauce
°1 tablespoon brown sugar
°1 teaspoon ground black pepper
°2 tablespoons of butter
°2 garlic cloves, minced
°⅛ – ¼ tsp crushed red pepper flakes (optional)
PASTA:
°½ teaspoon of salt
°1 tablespoon olive oil
°1 pound. Penne
CHICKEN:
°1 and ½ tablespoon of olive oil
°1 boneless, skinless chicken breast, cut into 1-inch cubes
°Salt, to taste
°Pepper to taste
°½ – 1 tablespoon Cajun seasoning
SHRIMP:
°10 oz peeled and deveined shrimp (if frozen, thawed)
°1 tablespoon olive oil
°1 tablespoon Cajun seasoning
°Pinch of salt
°Pinch of freshly ground black pepper
ALFRED SAUCE:
°½ cup unsalted butter
°4 oz. cream cheese, softened at room temperature
°2 cups (1 pint) heavy cream
°1 tablespoon Cajun seasoning
°½ tsp salt, or to taste
°½ tsp black pepper
°1 and ½ cup freshly grated parmesan cheese
Directions
FOR THE STEAK MARINADE:
Place the steak pieces inside a ziploc bag. Put aside.
Blending ½ cup virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun season, hot sauce, brown sugar & ground black pepper in bowl.
Pour the marinade inside the ziploc bag, covering the meat. Seal tightly and refrigerate for 6 to 8 hours or preferably overnight.
FOR THE PASTA:
Fill a large saucepan with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.
Adding pasta to boil water and cooking according to pack directions. Drain the water from the pasta and set the noodles aside.
FOR THE CHICKEN:
Heat the oil in a large skillet or saucepan over medium heat.
Meanwhile, season the chicken pieces with salt, pepper and Cajun spices.
Once the pan is hot, add the chicken pieces and cook, stirring constantly, until the chicken is no longer pink. Scrape into a separate bowl and set aside. Keep the stove on.
FOR THE SHRIMPS:
In a medium bowl, add the shrimp, olive oil, Cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.
Add the prawns to the hot pan and cook, stirring constantly, until the prawns are pink. Scrape the prawns into a separate bowl and set aside.
FOR THE STEAK:
Heat 1 tablespoon of olive oil in a very hot pan.
Remove the steak marinade from the refrigerator. Remove the steak pieces from the marinade and place them in the same skillet in a single layer.
Cook for 2 to 4 minutes, stirring occasionally, until golden brown.
Add the butter, minced garlic and crushed red pepper flakes and continue cooking for 1-2 minutes, stirring and tossing to evenly coat the steak.
FOR ALFREDO SAUCE:
In same skillet, melting butter on medium-low heat. Once the butter has melted, add the cream cheese and heat until softened.
Pour in the heavy cream and season with Cajun spices, salt and pepper. Whisk to combine.
Bring to a low boil. Once boiling, reduce the heat to low and simmer the sauce for 8 to 10 minutes, whisking occasionally. The sauce be thick to coat a spoon.
Once the sauce has thickened, turn off the heat and add the parmesan. Stirring cheese is melt and combine.
Add the pasta and toss to coat the Alfredo. Add steak, chicken and shrimp and stir to combine.
SERVE AND ENJOY!
