Cajun shrimp, chicken and alfredo pasta



A piece of meat:

1 b. diced steak (you can use Ribeye or Sirloin)

½ cup + 1 tablespoon extra virgin olive oil, divided

½ cup soy sauce

¼ cup Worcestershire sauce

1 tablespoon garlic powder

1 tablespoon Cajun seasoning

1 tablespoon hot sauce

1 tablespoon brown sugar

1 teaspoon ground black pepper

2 tablespoons butter

2 cloves minced garlic

⅛ – 1 teaspoon ground red pepper (optional)


Half a teaspoon of salt

1 tablespoon olive oil

1 b. penne pasta


1 and 1/2 tablespoon olive oil

1 boneless, skinless chicken breast, cut into 1-inch cubes

salt to taste

pepper to taste

– 1 tablespoon Cajun seasoning


10 ounces peeled and deveined shrimp (if frozen and thawed)

1 tablespoon olive oil

1 tablespoon of Cajun seasoning

a pinch of salt

Pinch ground black pepper

Alfredo sauce:

½ c butter

4 oz. Cream 

2 cups (1 liter) heavy cream

1 tablespoon Cajun seasoning

½ tsp salt, or to taste

½ tsp freshly ground black pepper, or to taste

1 and 1/2 cup freshly grated Parmesan cheese


To prepare the steak dressing:

Place the pieces of meat inside a ziplock bag. Sit aside.

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.

Pour the marinade into the ziplock bag that covers the meat. Close tightly and refrigerate for 6-8 hours or preferably overnight.

To prepare the pasta:

Fill a large saucepan with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. The mixture is boiled.

Add the pasta to the boiling water and cook according to package directions. Drain the pasta water and set the pasta aside.

For chicken:

Heat the oil in a large skillet or saucepan over medium heat.

Meanwhile, season chicken pieces with salt, pepper, and Cajun seasoning.

Once the pan is hot, add the chicken pieces and cook, stirring constantly, until the chicken is no longer pink. Scrape into a separate bowl and set aside. Keep the stove open.

For prawns:

In a medium bowl, add shrimp, olive oil, Cajun seasoning, and a pinch of salt and pepper and toss to combine with shrimp.

Add the shrimp to the hot skillet and cook, stirring constantly, until the shrimp are pink. Scrape the shrimp into a separate bowl and set aside.


Heat a tablespoon of olive oil in a hot skillet.

Remove steak marinade from the refrigerator. Remove the meat pieces from the marinade and place them in the same skillet in a single layer.

Cook for 2-4 minutes, stirring occasionally, until golden brown.

Add the butter, minced garlic and crushed red pepper flakes and continue cooking for 1-2 minutes, stirring, to coat the steaks. Scrape into a separate bowl and set aside.

To make the Alfredo sauce:

In the same skillet, melt butter over medium-low heat. Once the butter has melted, add the cream cheese and heat until softened.

Pour heavy cream and season with Cajun seasoning, salt, and pepper. whisk to combine.

Bring to a low boil. Once it boils, reduce the heat and let the sauce simmer for 8-10 minutes, whisking occasionally. The sauce should be thick enough to cover the spoon.

Once the sauce becomes thick, turn off the heat and add the Parmesan. Stir until cheese melts and is incorporated. Taste the sauce and adjust the seasoning to your preference.

Add the pasta and toss to coat in Alfredo. Add the steak, chicken, and shrimp, and stir until combined. 

Serve and enjoy!

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