Surf and Turf with Cajun Shrimp and Corn Feast

Season both sides of the ribeye or sirloin steaks with salt, pepper, and 1 tablespoon of Cajun seasoning.

Heat a grill or skillet over medium-high heat. Once hot, cook the steaks for 4-5 minutes per side for medium-rare (adjust for preferred doneness).

Transfer the steaks to a cutting board, loosely cover with foil, and let them rest while preparing the other components.

Grill the Corn:

Place the halved ears of corn directly on the grill.

Cook for 10-12 minutes, turning occasionally until they develop a nice char.

Brush with 1 tablespoon of butter and set aside.

Cook the Pasta:

Prepare the fettuccine pasta according to package instructions.

Drain and set aside.

Cook the Shrimp:

In a large skillet, melt 1 tablespoon of butter over medium heat.

Add the shrimp and the remaining tablespoon of Cajun seasoning.

Cook for 2-3 minutes, or until shrimp turn pink and opaque. Remove from skillet and set aside.

Prepare the Creamy Parmesan Sauce:

In the same skillet, pour in the heavy cream.

Stir in the grated Parmesan cheese and reduce the heat to low.

Let the sauce simmer for 3-4 minutes, stirring occasionally until slightly thickened.

Combine the Pasta and Shrimp:

Return the cooked shrimp to the skillet with the sauce.

Add the drained fettuccine pasta and toss everything together to coat evenly.

Serve the Feast:

Slice the rested steaks and plate them alongside the creamy Cajun shrimp pasta.

Add the grilled corn on the side.

Garnish with fresh lemon wedges and chopped parsley for a vibrant finish.

Serving and Storage Tips: