1. Rub the steak with Cajun seasoning to taste. Heat the oil in a large skillet over medium-high heat. Add the steak and cook to your desired doneness (about 4-5 minutes per side for medium-rare). Remove the steak from the skillet and set aside to rest.
2. In the same skillet, add the butter and let it melt. Add the shrimp and cook until they are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
3. Add the chopped garlic to the skillet and cook until fragrant, about 30 seconds. Pour in the chicken broth (or white wine) and scrape up any browned bits from the bottom of the skillet.
4. Reduce the heat to medium and stir in the heavy cream, Dijon mustard, and Cajun seasoning. Simmer until the sauce thickens slightly, about 3-5 minutes.
5. Stir in the grated Parmigiano Reggiano until melted and smooth. Add the lemon juice and chopped parsley, stirring to combine.
6. Return the cooked steak and shrimp to the skillet, spooning the sauce over to coat.
7. Serve the steak topped with the creamy Cajun shrimp sauce.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 550 kcal | Servings: 4 servings
