Blackened Steak and Shrimp Alfredo

Ingredients:

For the Blackened Seasoning:

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp cayenne pepper (adjust to heat preference)

• 1 tsp black pepper

• 1 tsp kosher salt

For the Steak & Shrimp:

• 1 lb sirloin or ribeye steak (about 1-inch thick)

• 1 lb large shrimp, peeled & deveined

• 2 tbsp olive oil or melted butter

For the Alfredo Sauce:

• 3 tbsp unsalted butter

• 3 cloves garlic, minced

• 1 ½ cups heavy cream

• 1 cup freshly grated Parmesan cheese

• ½ cup grated Pecorino Romano (optional, for extra richness)

• Salt & black pepper, to taste

• Pinch of nutmeg (optional)

For Serving:

• 12 oz fettuccine (or pasta of choice)

• Fresh parsley, chopped

• Extra Parmesan for garnish

Instructions:

1. Cook the Pasta:

   • Bring salted water to a boil, cook pasta until al dente, drain, and set aside. Reserve ½ cup pasta water.

2. Season the Steak & Shrimp:

   • Mix blackened seasoning spices in a small bowl.

   • Rub steak generously with the seasoning. Toss shrimp with remaining seasoning and a drizzle of oil.

3. Cook the Steak:

   • Heat a cast-iron skillet over medium-high heat with oil.

   • Sear steak 4–5 minutes per side (for medium-rare, depending on thickness).

   • Rest steak for 5 minutes before slicing thinly against the grain.

4. Cook the Shrimp:

   • In the same skillet, add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside.

5. Make the Alfredo Sauce:

   • In a large pan, melt butter and sauté garlic 1 minute.

   • Pour in cream and simmer 3–4 minutes until slightly thickened.

   • Stir in Parmesan (and Romano if using) until smooth. Season with salt, pepper, and nutmeg.

   • Toss in pasta, adding reserved pasta water if needed to loosen.

6. Assemble:

   • Plate pasta, top with sliced blackened steak and shrimp.

   • Garnish with parsley and extra Parmesan.