Ingredients:

  • 1 tablespoon (15 ml) smoked paprika
  • 1 teaspoon (5 ml) garlic powder
  • 1 teaspoon (5 ml) onion powder
  • 1 teaspoon (5 ml) dried oregano
  • 1 teaspoon (5 ml) dried thyme
  • ½ teaspoon (2.5 ml) cayenne pepper (adjust to taste)
  • ½ teaspoon (2.5 ml) black pepper
  • ½ teaspoon (2.5 ml) salt
  • 2 ribeye or strip steaks (8 oz/225g each), trimmed
  • 12 oz (340g) large shrimp, peeled and deveined
  • 2 tablespoons (30 ml) olive oil, divided
  • 1 tablespoon (15g) unsalted butter
  • 2 tablespoons (30g) unsalted butter
  • 3 cloves garlic, minced
  • 1 ½ cups (355 ml) heavy cream
  • 1 cup (100g) freshly grated Parmesan cheese, plus more for garnish
  • Salt and freshly ground black pepper, to taste
  • Pinch of ground nutmeg (optional)
  • 12 oz (340g) fettuccine or pasta of choice
  • Salted water for boiling
  • Chopped fresh parsley
  • Extra grated Parmesan cheese

Instructions:

  1. In a small bowl, combine all blackening seasoning ingredients.
  2. Pat steak and shrimp dry with paper towels. Generously rub the blackening seasoning on both sides of the steak and shrimp. Allow to sit at room temperature for at least 15 minutes while preparing the other ingredients.
  3. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve ½ cup of pasta water before draining. Drain pasta and set aside.
  4. Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat. Sear steaks for 3-4 minutes per side for medium-rare, adjusting for desired doneness. Add butter during the last minute of cooking, basting the steak.
  5. Transfer the cooked steak to a plate, tent loosely with foil, and let rest for at least 5 minutes.
  6. In the same skillet (add another tablespoon of olive oil if needed), sear shrimp for 1-2 minutes per side, until opaque and curled. Remove from skillet and set aside.
  7. In a separate saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds, until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and whisk until smooth and thickened, about 3-5 minutes. Season with salt, pepper, and nutmeg (if using).
  8. Slice the rested steak against the grain. Toss the cooked pasta with the Alfredo sauce, adding reserved pasta water a bit at a time if the sauce is too thick.
  9. Top the pasta with the blackened shrimp and sliced steak. Garnish with chopped parsley and extra Parmesan cheese, if desired. Serve immediately.