Steak with Cajun Shrimp Sauce (Print Version)

# Ingredients:

→ Steak

01 - 4 steaks, 6-8 oz each (ribeye, sirloin, or filet mignon)
02 - 2 tbsp olive oil
03 - Salt, to taste
04 - Pepper, to taste
05 - 2 tbsp unsalted butter

→ Cajun Shrimp Sauce

06 - 1 lb large shrimp, peeled and deveined
07 - 1 tbsp Cajun seasoning
08 - 2 tbsp unsalted butter
09 - 3 cloves garlic, minced
10 - 1 cup heavy cream
11 - 1/4 cup grated Parmesan cheese
12 - 1 tsp smoked paprika
13 - 1/4 tsp cayenne pepper (optional, for extra heat)
14 - Salt, to taste
15 - Pepper, to taste
16 - 1/4 cup chopped fresh parsley (for garnish)

# Instructions:

01 - Bring steaks to room temperature for about 20 minutes. Pat dry with paper towels and season generously with salt and pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add steaks and cook 3-5 minutes per side for medium-rare (or adjust to your desired doneness). During the last minute of cooking, add butter to the skillet and spoon it over the steaks for extra flavor. Remove steaks and let them rest, tented with foil.
03 - In the same skillet, add 1 tbsp butter. Toss the shrimp with Cajun seasoning, then cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - Lower the heat to medium and add the remaining 1 tbsp butter to the skillet. Sauté the garlic for about 30 seconds until fragrant. Stir in the heavy cream, Parmesan cheese, smoked paprika, and cayenne pepper (if using). Let the sauce simmer for 2-3 minutes until slightly thickened. Add the cooked shrimp back to the sauce and stir to coat. Adjust seasoning with salt and pepper as needed.
05 - Plate the steaks and spoon the creamy Cajun shrimp sauce generously over the top. Garnish with chopped parsley.

# Notes:

01 - Use a meat thermometer to check steak doneness: Rare: 125°F, Medium-Rare: 135°F, Medium: 145°F, Well-Done: 160°F.
02 - Pair this dish with mashed potatoes, roasted vegetables, or garlic bread for a complete meal.
03 - Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking.

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