* 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.
FOR THE ALFREDO SAUCE:
In the identical skillet, soften the butter over medium-low heat. Once the butter has melted, upload the cream cheese and warmth till softened.
Enjoy !