steak and blackened shrimp Cajun pasta

• 1 and ½ tablespoon olive oil
• 1 skinless, boneless chicken breast, cut into 1-inch cubes
• Salt, to taste
• Pepper, to taste
• ½ – 1 tablespoon Cajun seasoning

SHRIMP:

• 10 oz shrimp, peeled and deveined (if frozen, thawed)
• 1 tablespoon olive oil
• 1 tablespoon cajun seasoning
• 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 tablespoon Cajun seasoning
• ½ teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• 1 and ½ cups freshly grated Parmesan

INSTRUCTIONS

FOR THE STEAK MARINADE:

1. 1. Place the steak pieces inside of a ziploc bag. Set aside.
   2. Combine ½ 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.

1. 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:

1. Fill a large pot with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.
2. Add the pasta to the boiling water and cook according to package directions. Drain the pasta water and set the noodles aside.

FOR THE CHICKEN:

1. Heat oil in a large skillet or a large pot over medium heat.
2. Meanwhile, season the chicken pieces with salt, pepper and Cajun spice.
3. Once skillet is hot, add the chicken pieces and cook, stirring constantly until chicken is no longer pink. Scrape into a separate bowl and set aside. Keep the stove on.

FOR THE SHRIMP:

1. 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.

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