Cajun Shrimp and Steak Alfredo Pasta

 

Introduction

Cajun Shrimp and Steak Alfredo Pasta is a rich and flavorful dish that combines the smoky, spicy taste of Cajun seasoning with the creamy indulgence of Alfredo sauce. This dish is perfect for special occasions, family dinners, or when you crave a comforting yet luxurious meal. Originating from Italian-American cuisine with a Southern twist, this pasta is a favorite among food lovers who enjoy bold flavors and creamy textures.

History of Cajun Shrimp and Steak Alfredo Pasta

The roots of this dish come from the fusion of Italian Alfredo pasta and Cajun cuisine from Louisiana. Alfredo sauce, originally from Italy, was made famous in the early 20th century by Alfredo di Lelio, who created it using butter and Parmesan cheese. Over time, it evolved in America with the addition of heavy cream. Cajun cuisine, known for its bold spices and smoky flavors, originated from French-speaking Acadians who settled in Louisiana. The combination of Cajun-seasoned shrimp and steak with creamy Alfredo sauce creates a dish that perfectly blends the best of both worlds.

Ingredients

For the Protein:

200g shrimp, peeled and deveined

200g ribeye steak, sliced into strips

1 tbsp Cajun seasoning

1 tbsp olive oil

1 tbsp butter

For the Pasta:

300g fettuccine pasta

1 tbsp salt (for boiling water)

1 tbsp olive oil (to prevent sticking)

For the Alfredo Sauce:

2 tbsp butter

4 cloves garlic, minced

2 cups heavy cream

1 cup grated Parmesan cheese

1 tsp Cajun seasoning

½ tsp black pepper

½ tsp salt (or to taste)

½ tsp red pepper flakes (optional)

For Garnishing:

Fresh parsley, chopped

Grated Parmesan cheese

Instructions

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