Surf & Turf Cajun Pasta: A Bold Twist on the Classic
A fusion of hearty steak and shrimp brings creamy, spicy Southern comfort to every fork.
Surf & Turf Cajun Pasta: Bringing Southern Flair to Your Table
This vibrant and hearty Surf & Turf Cajun Pasta is a spirited variation of the classic Cajun Chicken Pasta—amped up with steak and shrimp for the ultimate comfort meal. Inspired by Southern traditions and honest, bold flavors, this recipe is a crowd-pleaser that’s both man-friendly and gal-friendly, a dish that tempts with creamy sauce, savory proteins, and a peppery, colorful punch.
What Makes Surf & Turf Cajun Pasta Special?
- Bold Cajun spice: Layers of smokiness and heat for invigorating flavor.
- Surf (shrimp) and turf (steak): A luxurious pairing for a restaurant-worthy meal.
- Creamy sauce: White wine and chicken broth balanced with rich cream and Parmesan for irresistible smoothness.
- Veggies: Peppers and onions add color, crunch, and a subtle sweetness.
- Fresh finish: Minced parsley and diced tomatoes provide brightness and freshness.
Ingredients: Gathering the Cast of Characters
Every great recipe begins with quality ingredients. For Surf & Turf Cajun Pasta, assemble the following:
- Beef filet steaks or petite steaks: At least 1 1/2 inches thick, for rich flavor and succulent texture.
- Large shrimp: Peeled and deveined for tender bites.
- Cajun seasoning: Store-bought or homemade blend to taste.
- Butter and olive oil: For searing and flavor-building in the pan.
- Red onion and bell peppers: For a rainbow of color and a sweet crunch.
- Garlic cloves: Finely minced.
- White wine: Preferably dry, to deglaze and flavor the sauce.
- Low-sodium chicken broth: Used to adjust consistency and keep salt under control.
- Heavy cream: For a lush, velvety base.
- Parmesan cheese: Freshly grated for creamy, nutty notes.
- Roma tomatoes: Diced, uncooked, added for freshness.
- Fettuccine pasta: Al dente for perfect sauce cling.
- Fresh parsley: Minced, for garnish.
Step-by-Step: The Method Behind the Magic
1. Prepping the Ingredients
- Slice bell peppers into strips and red onion into thin half-moons.
- Mince garlic and chop fresh parsley.
- Dice Roma tomatoes into small pieces and set aside.
- Generously season steaks and shrimp with Cajun seasoning on both sides.
2. Cooking the Pasta
- Cook fettuccine according to package directions in salted water until al dente (firm to the bite).
- Drain, reserving a cup of pasta water in case sauce needs thinning later.
3. Searing the Turf (Steak)
- Heat a skillet over medium-high. Add butter and olive oil, then add steaks in a single layer.
- Sear until dark golden on each side (about 2–3 minutes per side).
- Transfer steaks to an oven-safe dish and finish cooking in a 425°F oven for about 10–12 minutes, aiming for medium-rare.
4. Cooking the Surf (Shrimp)
- Add a splash more oil and butter to the hot skillet.
- Add seasoned shrimp and cook until opaque and golden (about 2–3 minutes).
- Remove shrimp and set aside, being careful not to overcook.
5. Sautéing the Veggies
- In the same pan, add onions and bell peppers. Cook briefly until golden and just tender.
- Add garlic, stir for 30–45 seconds to release fragrance.
- Remove veggies to a plate—do not overcook; some crunch is best.
6. Building the Cajun Cream Sauce
- Pour in white wine, scraping the bottom to deglaze the pan and pick up all those savory bits.
- Add chicken broth, cooking on high for about 4 minutes, reducing the liquid and intensifying the flavor.
- Reduce heat. Stir in heavy cream and whisk continuously, letting thicken for a few minutes.
- Mix in grated Parmesan until melted and smooth.
- Taste and adjust seasoning with more Cajun spice, black pepper, or salt as needed.
Bringing It All Together
- Return sautéed veggies (and any accumulated juices) to the sauce. Let bubble briefly.
- Add drained fettuccine and toss until pasta is fully coated.
If the sauce is too thick, splash in extra chicken broth or reserved pasta water. - Fold in diced tomatoes and sprinkle with fresh parsley.
- Arrange shrimp around each plate and nest the steak in the center.
Sprinkle with extra parsley for garnish.
What others are reading
Serving Suggestions: Elevating the Experience
This dish marries the rustic elements of Cajun cooking with the elegance of steak and shrimp, making it perfect for both special occasions and weeknight indulgence. Serve with:
- Crusty French bread: Ideal for sopping up extra sauce.
- Simple green salad: To balance the richness.
- Dry white wine: Complements the creamy sauce and seafood.
Nutritional Table: Key Components (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 750–900 |
| Protein | 35g |
| Fat | 35g |
| Carbohydrates | 75g |
| Sodium | 900mg |
Values are estimated and vary based on specific ingredients and serving sizes.
Tips, Variations, and Substitutions
- Steak swaps: Use sirloin, ribeye, or even grilled chicken for variation.
- Seafood swaps: Substitute with scallops or crab for a different take.
- Pasta changes: Fettuccine is classic; linguine or penne work well too.
- Vegetable boost: Add zucchini, mushrooms, or spinach for more veggies.
- No alcohol: Skip wine and use more chicken broth if preferred.
- Adjust spice level: Tweak Cajun seasoning and add cayenne for more heat; omit for milder taste.
Frequently Asked Questions (FAQs)
Q: Can I make Surf & Turf Cajun Pasta ahead?
A: Yes, you can prepare the sauce and proteins ahead, but cook pasta fresh and toss together right before serving for best texture.
Q: What’s the best way to reheat leftovers?
A: Reheat gently over low heat with a splash of chicken broth or cream to loosen the sauce. Avoid microwaving steak and shrimp for prolonged periods—this can make them tough.
Q: How do I make homemade Cajun seasoning?
A: Combine paprika, garlic and onion powder, dried oregano and thyme, cayenne, and black pepper. Adjust ratios based on heat and flavor preference.
Q: Can I use a non-dairy cream?
A: Yes, use coconut cream or a plant-based alternative, but the flavor and texture may change slightly.
Q: Is this recipe gluten-free?
A: Not by default, but you can swap regular pasta for a gluten-free variety.
Pro Chef Tips: Making It Restaurant-Worthy
- Resting the steak: Always rest after baking for a few minutes—juices redistribute for perfect tenderness.
- Searing shrimp: Get the pan nice and hot to caramelize the outside without overcooking.
- Finishing with acidity: Diced tomatoes or a splash of lemon right before serving brightens up the richness of sauce.
- Garnish generously: Fresh parsley or chives make the dish pop visually and flavor-wise.
Behind the Scenes: Cajun Pasta Inspiration
The origins of this dish hail from the heart of Southern cooking, inspired by the flavors of Louisiana—from aromatic Cajun spice blends to the satisfying simplicity of creamy pasta dishes. The blend of surf (seafood) and turf (beef) elevates a staple comfort food, transforming a weeknight meal into a festive dinner. The recipe on The Pioneer Woman site traces its roots to the classic Cajun Chicken Pasta, swapping chicken for steak and shrimp to delight both meat lovers and seafood fans.
Final Serving Tips & Presentation
- Slice stakes just before plating to display juicy pink centers or serve whole for dramatic flair.
- Arrange shrimp in a ring along the edge of the plate for an elegant touch.
- Sprinkle with Parmesan and fresh parsley right before serving for extra zest.
Quick Reference Table: Surf & Turf Cajun Pasta Cooking Timeline
| Step | Estimated Time |
|---|---|
| Prep veggies and proteins | 15 min |
| Cook pasta | 10 min |
| Sear steak & finish in oven | 20 min |
| Sear shrimp | 5 min |
| Sauté veggies and make sauce | 15 min |
| Toss, assemble, garnish | 10 min |
Conclusion: Why You’ll Love It
This lively Surf & Turf Cajun Pasta brings together rich steak, plump shrimp, vibrant vegetables, and a creamy, Cajun-spiced sauce for an unforgettable dining experience at home. Easy enough for ambitious weeknight cooks yet impressive for entertaining, it celebrates southern flavors and the joy of bold comfort food.
References
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