* Ingredients :

+STEAK:

°1 pound. steak, cubed (you could use Ribeye or Sirloin)

°1/2 cup + 1 tbsp greater virgin olive oil, divided

°1/four cup soy sauce

°1/four cup Worcestershire sauce

°1 tbsp garlic powder

°1 tablespoon Cajun seasoning

°1 tablespoon warm sauce

°1 tablespoon brown sugar

°1 teaspoon floor black pepper

°2 tablespoons of butter

°2 garlic cloves, minced

°1/8 – 1/four teaspoon crushed red pepper flakes (optional)

+PASTA:

°½ teaspoon of salt

°1 tablespoon olive oil

°1 pound. Penne

+SHRIMP:

°10 ozpeeled and deveined shrimp (if frozen, thawed)

°1 tablespoon olive oil

°1 tablespoon Cajun seasoning

°Pinch of salt

°Pinch of black pepper

+ALFRED SAUCE:

°½ cup butter

°four oz. cream cheese softened at room temperature

°2 cups (1 pint) heavy cream

°1 tablespoon Cajun seasoning

°1/2 teaspoon freshly black pepper, or to taste

°1 and ½ cup freshly grated parmesan cheese

*INSTRUCTIONS

Place the steak portions internal a Ziploc bag. Put aside.

Combine 1/2 cup greater virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun seasoning, warm sauce, brown sugar and black pepper in a small bowl.

Pour the marinade in the Ziploc bag, overlaying the meat. Seal tightly and refrigerate for six to eight hours or ideally overnight.

FOR THE PASTA:

Fill a huge saucepan with water and upload ½ teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.

Add pasta to boiling water and cook in keeping with pack directions. Drain the water from the pasta and set the noodles aside.

FOR THE SHRIMPS:

In bowl, upload shrimp, olive oil, Cajun seasoning, also pinch of salt & pepper and toss to mix and coat shrimp.

Add the prawns to the recent pan and cook, stirring constantly, till the prawns are pink. Scrape the prawns right into a separate bowl and set aside.

FOR THE STEAK:

Heat 1 tablespoon of olive oil in a completely warm pan.

Take the steak marinade out of the refrigerator. Remove the steak portions from the marinade and area them withinside the identical skillet in a unmarried layer.

Cook for two to four minutes, stirring occasionally, till golden brown.

Add the butter, minced garlic and beaten red pepper flakes and keep cooking for 1-2 minutes, stirring and tossing to flippantly coat the steak. Scrape right into a separate bowl and set aside.

FOR THE ALFREDO SAUCE:

In the identical skillet, soften the butter over medium-low heat. Once butter has melted, upload cream cheese also warmth till softened.

FOR THE STEAK:

Heat 1 tablespoon of olive oil in a completely warm pan.

Take the steak marinade out of the refrigerator. Remove the steak portions from the marinade and area them withinside the identical skillet in a unmarried layer.

Cook for two to four minutes, stirring occasionally, till golden brown.

Add the butter, minced garlic and beaten red pepper flakes and keep cooking for 1-2 minutes, stirring and tossing to flippantly coat the steak. Scrape right into a separate bowl and set aside.