Cajun Shrimp Chicken And Steak Alfredo Pasta Food

CAJUN SHRIMP CHICKEN AND STEAK ALFREDO PASTA

Steps:

• Place the steak pieces inside of a ziploc bag. Set aside.
• Combine 1/2 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 inside of the ziploc bag, covering the meat. Seal tightly and refrigerate for 6-8 hours or preferably overnight.
• Fill a large pot with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.
• Add the pasta to the boiling water and cook according to package directions. Drain the pasta water and set the noodles aside.
• Heat oil in a large skillet or a large pot over medium heat.
• Meanwhile, season the chicken pieces with salt, pepper and Cajun spice.
• Once skillet is hot, add the chicken pieces and cook, stirring constantly until chicken is no longer pink. Scrape into a separate bowl and set aside. Keep the stove on.
• In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.
• Add shrimp to hot skillet and cook, stirring constantly until shrimp is pink. Scrape shrimp into a separate bowl and set aside.
• Heat 1 tablespoon of olive oil in the hot skillet.
• Remove steak marinade from refrigerator. Remove the steak chunks from the marinade and place in the same skillet in a single layer.
• Cook for 2-4 minutes, stirring occasionally until golden brown.
• Add butter, minced garlic and crushed red pepper flakes and continue to cook for 1-2 minutes, stirring and tossing to coat the steak. Scrape into a separate bowl and set aside.
• In the same skillet, melt the butter over medium-low heat. Once the butter is melted, add the cream cheese and heat until softened.
• Pour in heavy cream and season with Cajun spice, salt and pepper. Whisk to combine.
• Bring to a low boil. Once boiling, decrease the heat to low and allow the sauce to simmer for 8-10 minutes, whisking occasionally. The sauce should be thick enough to coat a spoon.
• Once sauce has thickened, turn off the heat and add the parmesan. Stir until cheese is melted and combined. Taste the sauce and adjust the seasonings to your preference.
• Add the pasta and toss around to coat in the Alfredo. Toss in the steak, chicken and shrimp and stir to combine. Serve and enjoy!

STEAK AND ALE'S SPICY CHICKEN PASTA

Steps:

• To prepare the sauce, melt butter over medium heat. Add all-purpose flour, stirring until blended. Continue stirring for 3 minutes. Remove pan from the heat.
• Add milk and cream and whisk until well-blended. Return pan to medium heat. Heat mixture, stirring frequently until temperature reaches 200°F The mixture will just begin to bubble up the sides of the pot. When the mixture reaches 200° F, remove from the heat and add the 6 tablespoons of Parmesan and 3 tablespoons of Cajun seasoning.
• Sprinkle chicken breasts with the Cajun seasoning. Grill for 6 to 8 minutes, or until an internal temperature of 165° F is reached.
• Pour 4 cups of Cajun Cream Sauce into a large saute pan. Add linguini and toss with tongs until pasta is evenly coated with the sauce. Cook over medium heat for about 30 seconds.
• Divide pasta among 4 large serving plates or bowls, mounding up pasta. Slice cooked chicken on the bias into 1/4-inch strips and place on top of pasta. Sprinkle tomatoes, green onions and Parmesan over each portion. Add garlic toast and serve.