Cook the fettuccine, drain and set aside. Sprinkle the steak
and shrimp with 1 teaspoon each of Cajun seasoning and a
pinch of salt and pepper. Toss to coat.
Heat the butter and olive oil in a large skillet over medium-high
heat. When the butter has melted and the oil is hot, add the
steak and shrimp and cook until the steak has browned on all
sides and the shrimp are opaque and almost cooked through,
about 3 minutes. Remove the steak and shrimp to a plate.
Add the bell peppers and onions to the same skillet, then
sprinkle with the remaining teaspoon of Cajun seasoning.
Cook until the veggies begin to blacken, 1 to 2 minutes. Add
the tomatoes and garlic, then stir gently for an additional 30
seconds. Add the chicken stock and wine, stirring to release all
flavors from the bottom of the skillet. Allow to cook for a couple
of minutes, then reduce heat slightly. Add the cream,
Worcestershire sauce and hot sauce, then continue to cook
until the sauce has started to thicken. Taste and adjust the
seasonings as needed.
Add the steak and shrimp back to the skillet along with any
juices left on the plate, then stir. Add the fettuccine and toss to
Garnish with scallions and serve.
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