Ingredients:

  • 4 (6 oz/170g) sirloin steaks, about 1-inch thick
  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) blackening seasoning
  • 1 tablespoon (15g) unsalted butter
  • 8 tablespoons (113g) unsalted butter
  • 4 cloves garlic, minced
  • 1 ½ cups (355ml) heavy cream
  • 1 cup (100g) freshly grated Parmesan cheese
  • ½ teaspoon (3g) freshly ground black pepper
  • ¼ teaspoon (1.5g) salt, or to taste
  • Pinch of nutmeg (optional)
  • 1 lb (450g) fettuccine pasta
  • Water for boiling pasta
  • Salt for pasta water
  • Chopped fresh parsley (optional)
  • Red pepper flakes (optional)
  • Lemon wedges (optional)

Instructions:

  1. Pat the steak and shrimp dry with paper towels. Generously season both with blackening seasoning.
  2. Cook the fettuccine according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water before draining.
  3. Heat olive oil in a large skillet or cast iron pan over medium-high heat until shimmering. Sear the steaks for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Remove from pan and let rest for at least 5 minutes before slicing against the grain.
  4. Add butter to the same skillet. Cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove from the pan and set aside.
  5. Melt butter in a small saucepan over medium heat. Add garlic and sauté for about 1 minute, until fragrant. Pour in heavy cream and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 5 minutes, or until slightly thickened.
  6. Remove from heat and stir in Parmesan cheese, black pepper, salt, and nutmeg (if using). Stir until the cheese is melted and the sauce is smooth. Add a splash of reserved pasta water if the sauce is too thick.
  7. Add the cooked pasta to the Alfredo sauce and toss to coat. Top with sliced steak and shrimp. Garnish with chopped parsley, red pepper flakes, and a squeeze of lemon juice (optional). Serve immediately.