Sizzling Surf & Turf in Cajun Cream Sauce

**Ingredients:**

- 2 ribeye steaks (about 1-inch thick)

- 1 lb shrimp, peeled and deveined

- 2 tbsp Cajun seasoning, divided

- 1 tbsp olive oil

- 2 tbsp unsalted butter

- 4 garlic cloves, minced

- 1 cup heavy cream

- 1/2 cup grated Parmesan cheese

- 1/4 tsp smoked paprika

- 1/4 tsp crushed red pepper flakes (optional)

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

**Directions:**

1. Season the ribeye steaks with 1 tbsp of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust cooking time to your preference. Transfer to a plate and tent with foil.

2. In the same skillet, melt 1 tbsp of butter. Add the shrimp and sprinkle with the remaining 1 tbsp of Cajun seasoning. Cook for 2-3 minutes per side until the shrimp turn pink and opaque. Remove and set aside.

3. Reduce heat to medium. Add the remaining 1 tbsp of butter and sauté the garlic until fragrant, about 1 minute. Pour in the heavy cream, scraping up any flavorful bits from the bottom. Stir in Parmesan cheese, smoked paprika, and crushed red pepper flakes (if using). Simmer for 2-3 minutes until slightly thickened.

4. Return the shrimp to the skillet, stirring to coat in the sauce. Season with salt and pepper to taste.

5. Place the steaks on serving plates and generously spoon the creamy Cajun shrimp sauce over top. Garnish with fresh parsley. Serve immediately alongside your favorite sides.

Pro tip: Let your steaks come to room temperature 30 minutes before cooking for the most even searing and perfect doneness.

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