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1
Cook pasta according to package directions.
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2
Drain when pasta is still al dente; do not overcook!
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3
Preheat oven to 425 degrees.
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4
Season steaks generously with Cajun spice.
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5
Melt 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
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6
Sear the steaks until dark golden brown on both sides.
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7
Remove to an oven-safe plate or dish.
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8
Place in the oven and continue cooking until medium rare, about 12 minutes.
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9
Add additional 1 tablespoon butter and another tablespoon olive oil to the skillet and allow to melt/get hot.
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10
Season shrimp liberally with Cajun spice and throw into the skillet.
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11
Cook until opaque and deep golden brown.
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12
Remove to a plate and set aside.
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13
Throw in onion and bell pepper, then cook for a couple of minutes until golden brown and color but still somewhat crisp.
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14
Add garlic and cook around for 30-45 seconds.
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15
Remove veggies to a plate and set aside.
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16
With the pan over high heat, pour in the wine and chicken broth.
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17
Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze.
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18
Reduce heat to medium-low and pour in cream, stirring/whisking constantly.
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19
Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture.
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20
Add Parmesan and stir to melt.
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21
Taste and adjust seasonings as needed.
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22
Finally, add vegetables to the sauce, making sure to include all the juices that have drained onto the plate.
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23
Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot.
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24
Add drained fettuccine, minced parsley, and toss to combine.
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25
Splash in more chicken broth if it needs more liquid.
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26
Mound pasta on plates and nest a warm steak in the middle.
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27
Arrange shrimp around the edge of the plate.
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28
Sprinkle with a little more minced parsley and serve!
