Surf & Turf Alfredo (Cuff Me Pasta)

Ingredients:

For the Steak:

• 1 lb ribeye steak
• 2 tbsp Texas Steak Rub
• 1 tbsp olive oil

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil

For the Alfredo Sauce:

• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Parmesan cheese
• 1-2 tsp Delta Dust Blackened Seasoning

For the Pasta:

• 16 oz pappardelle pasta
• 1 tbsp olive oil

Instructions:

1. Cook the Steak: Season the ribeye steak generously with Texas Steak Rub. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Cook the steak to your preferred doneness. Remove the steak from the skillet and let it rest for 5 minutes before slicing it into strips.
2. Cook the Shrimp: Season shrimp with Delta Dust Blackened Seasoning and add the shrimp to skillet. Cook for about 2 minutes per side, or until they're pink and opaque. Remove from skillet and set aside.
3. Prepare the Alfredo Sauce: Using the same skillet, melt the butter over medium heat. Add the heavy cream and bring to a slight simmer. Add the grated Parmesan cheese and continue stirring until the sauce thickens. Season with Delta Dust Blackened Seasoning to taste.
4. Cook the Pappardelle Pasta: In a large pot of boiling water, cook the pappardelle pasta according to package directions. Drain and toss with 1 tbsp of olive oil to prevent sticking.
5. Combine: Add the cooked pasta back into the skillet with the Alfredo sauce, then add the sliced steak and cooked shrimp. Toss to combine.
6. Serve: Plate your Surf and Turf Pappardelle Pasta, ensuring each serving has a good mix of steak, shrimp, and creamy Alfredo sauce seasoned with Delta Dust Blackened Seasoning and Texas Steak Rub.

Video Recipe