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Creamy Cajun Surf and Turf Steak

Tender filet mignon steaks paired with spicy Cajun shrimp in a rich, creamy Parmesan sauce—a quick and indulgent surf and turf dinner perfect for weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the Steak and Shrimp
  • 2 pieces filet mignon steaks or ribeye
  • 8 large shrimp peeled and deveined
  • 2 tbsp olive oil for searing steaks
  • 2 tbsp butter divided between steak and shrimp
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 1 tbsp Cajun seasoning divided
  • 1 tsp smoked paprika
  • 1 tbsp fresh parsley chopped, for garnish
  • salt and black pepper to season
  • 1 tbsp lemon juice adds brightness to the sauce

Equipment

  • Skillet
  • Tongs or Spatula

Method
 

  1. Step 1: Pat steaks dry and season generously with salt, black pepper, smoked paprika, and half of the Cajun seasoning.
  2. Step 2: Heat olive oil in a hot skillet over medium-high heat. Sear steaks for 3–4 minutes per side until golden brown. In the last minute, add 1 tablespoon butter and baste steaks. Remove and let rest.
  3. Step 3: In the same skillet, add shrimp, minced garlic, remaining Cajun seasoning, and 1 tablespoon butter. Sauté shrimp for 1–2 minutes per side until pink and curled. Remove and set aside with steaks.
  4. Step 4: Reduce heat to medium-low. Pour in heavy cream, stir in Parmesan cheese and lemon juice. Simmer gently, stirring occasionally, until sauce thickens, about 3–5 minutes.
  5. Step 5: Plate steaks and top with Cajun shrimp. Spoon creamy sauce over everything. Garnish with fresh parsley and serve immediately.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to maintain sauce creaminess and steak tenderness. Swap ribeye or New York strip if filet mignon is unavailable. For dairy-free, use coconut cream and nutritional yeast. Add sautéed mushrooms or spinach for extra veggies.