Pinch of Salt
Pinch of freshly ground black pepper
ALFREDO SAUCE:
½ cup unsalted butter
4 oz. cream cheese softened to room temperature
2 cups (1 pint) heavy cream
1 Tbsp Cajun seasoning
1/2 tsp salt, or to taste
1/2 tsp freshly ground black pepper, or to taste
1 and ½ cups freshly grated Parmesan
INSTRUCTIONS
Place the steak pieces inside of a Ziploc bag. Set aside.
Combine 1/2 cup extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun seasoning, hot sauce, brown sugar, and ground black pepper in a small bowl.
Pour the marinade inside of the Ziploc bag, covering the meat. Seal tightly and refrigerate for 6-8 hours or preferably overnight.
FOR THE PASTA:
Fill a large pot with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.
Add the pasta to the boiling water and cook according to package directions. Drain the pasta water and set the noodles aside.
FOR THE SHRIMP:
In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.
Add shrimp to hot skillet and cook, stirring constantly until shrimp is pink. Scrape shrimp into a separate bowl and set aside.
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