•INGREDIENTS:
– 2 ribeye steaks, about 8 oz each
– 12 large shrimp, peeled and deveined
– 1 tablespoon blackening seasoning
– 2 tablespoons olive oil
– 1 pound fettuccine pasta
– 3 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped for garnish
•INSTRUCTIONS:
1. Season the steaks and shrimp with blackening seasoning.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the steaks and cook to your preferred doneness. Remove and set aside.
3. In the same skillet, add the remaining olive oil and shrimp. Cook until shrimp are pink and opaque. Remove and set aside.
4. Cook fettuccine pasta according to package instructions. Drain and set aside.
5. In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Add heavy cream and bring to a simmer. Reduce heat and stir in Parmesan cheese until melted and smooth.
6. Add cooked pasta to the sauce and toss to coat.
7. Slice steaks against the grain. Plate the pasta, top with sliced steak, shrimp, and garnish with fresh parsley.