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Cajun Surf and Turf Pasta Recipe


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     Cajun Surf and Turf Pasta

Category   Entrees - Maindishes
Sub Category   None

1 pound fettuccine
1 pound ribeye steak, cut into bite-sized pieces
1/2 pound large shrimp, peeled and deveined
1 Tablespoon Cajun seasoning
Salt and pepper
2 Tablespoons butter
2 Tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, sliced
1 cup halved cherry tomatoes
3 cloves garlic, minced
2 cups chicken stock
1/2 cup white wine
1 cup heavy cream
3 to 4 dashes Worcestershire sauce
Hot sauce to taste
2 scallions, sliced

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 combine. Garnish with scallions and serve.

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