Banana pudding cheesecake squares
CAJUN SHRIMP AND STEAK ALFREDO PASTA
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This Cajun Shrimp and Steak Alfredo Pasta is made with penne pasta, cajun seasoned shrimp, and steak all covered in a rich Alfredo sauce.
Fixings
STEAK:
1 Ib. steak, cut into 3D shapes (you can utilize Ribeye or Sirloin)
1/2 cup + 1 Tbsp additional virgin olive oil, partitioned
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 Tbsp garlic powder
1 Tbsp Cajun preparing
1 Tbsp hot sauce
1 Tbsp earthy colored sugar
1 tsp ground dark pepper
2 Tbsp margarine
2 garlic cloves, minced
1/8 - 1/4 tsp squashed red bean stew pepper drops (discretionary)
PASTA:
½ tsp salt
1 Tbsp olive oil
1 Ib. Penne Pasta
SHRIMP:
10 oz shrimp, stripped and deveined (whenever frozen, defrosted)
1 Tbsp olive oil
1 Tbsp cajun preparing
Spot of Salt
Spot of newly ground dark pepper
ALFREDO SAUCE:
½ cup unsalted margarine
4 oz. cream cheddar, relaxed to room temperature
2 cups (1 16 ounces) weighty cream
1 Tbsp Cajun preparing
1/2 tsp salt, or to taste
1/2 tsp newly ground dark pepper, or to taste
1 and ½ cups newly ground Parmesan
Guidelines
FOR THE STEAK MARINADE:
Place the steak pieces within a ziploc pack. Put away.
Join 1/2 cup additional virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun preparing, hot sauce, earthy colored sugar and ground dark pepper in a little bowl.
Pour the marinade within the ziploc sack, covering the meat. Seal firmly and refrigerate for 6-8 hours or ideally short-term.
FOR THE PASTA:
Fill a huge pot with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Heat to the point of boiling.
Add the pasta to the bubbling water and cook as per bundle bearings. Channel the pasta water and put the noodles away.
FOR THE SHRIMP:
In a medium bowl, add shrimp, olive oil, cajun preparing, and a spot of salt and pepper and throw to join and cover the shrimp.
Add shrimp to hot skillet and cook,
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