Blackened Steak and Shrimp Alfredo: A Rich Surf-and-Turf Delight

Combine the cayenne pepper, paprika, garlic powder, onion powder, oregano, thyme, salt, and black pepper in a small bowl.
Rub the spice mixture onto both sides of the steaks and shrimp, pressing lightly to ensure it sticks. Let them rest while you prepare the pasta.

Cook the Pasta:
In a large pot of boiling salted water, cook the fettuccine (or your preferred pasta) according to the package directions until al dente. Drain and set aside.

Cook the Steak:
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Once the skillet is hot, add the steaks and cook for 4-6 minutes per side (depending on thickness) for medium-rare or adjust to your preferred doneness.
Remove the steaks from the skillet, cover with foil, and let them rest while you cook the shrimp.

Cook the Shrimp:
In the same skillet, add a little more oil if needed and cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
Remove from heat and set aside.

Make the Alfredo Sauce:
In the same skillet, melt the butter over medium heat.
Add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the heavy cream, bring to a simmer, and cook for 3-4 minutes to thicken.
Stir in the Parmesan cheese, and cook for another 2-3 minutes, stirring frequently until the sauce is smooth and creamy.
Season with salt and pepper to taste.

Assemble the Dish:
Toss the cooked fettuccine in the Alfredo sauce until well-coated.
Slice the rested steaks into strips and arrange on top of the pasta.
Place the shrimp on top of the steak, and drizzle with any remaining sauce.

Serve:
Serve immediately, garnishing with additional grated Parmesan and fresh parsley if desired.

Serving and Storage Tips: