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Introduction

This one felt a little full-circle.

This was a dish Dave used to make all the time—one of those meals that just became part of the routine without me ever really thinking about it. Steak, shrimp, sausage…a whole situation. Except I never liked the sausage, and his version definitely leaned spicy. Like…why is my mouth sweating spicy.

So I took the bones of it and made it mine.

No sausage. Dialed back heat. Kept all the flavor.

And honestly? This version feels better. Lighter, more balanced, and something I can actually enjoy without needing a recovery drink afterward. Growth…in pasta form.

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Ingredients

• 1 lb steak (sirloin or ribeye)
• ½ lb large or extra-large shrimp, peeled and deveined
• 8 oz pasta (penne or fettuccine)
  
• 1 tbsp olive oil
• 2 tbsp butter
  
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• ½ onion, thinly sliced
• 3 cloves garlic, minced
  
• 1 cup heavy cream
• ½ cup grated Parmesan
• ½ cup reserved pasta water
  
• 2 cups fresh spinach
• 1–2 tbsp lemon juice
  
• 2 tsp Cajun seasoning (steak)
• 1 tsp Cajun seasoning (shrimp)
• 1 tsp Cajun seasoning (veggies)
• ½ tsp Cajun seasoning (sauce)
  
• Salt and pepper, to taste

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Instructions

1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Season the steak with Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook steak for 3–5 minutes per side depending on thickness. Remove and let rest before slicing.
3. In the same skillet, add the sliced bell peppers and onion. Sprinkle with Cajun seasoning and cook for 4–5 minutes until softened with a slight char. Remove and set aside.
4. Season shrimp with Cajun seasoning and cook in the same pan for 1–2 minutes per side until pink and opaque. Remove and set aside.
5. Lower heat to medium-low. Add butter and garlic to the skillet and cook for about 30 seconds until fragrant. Pour in the heavy cream and let it gently simmer.
6. Stir in Parmesan and Cajun seasoning. Add reserved pasta water a little at a time until the sauce is smooth and silky.
7. Add spinach and stir until wilted. Add cooked pasta and toss to coat.
8. Slice the rested steak and return it to the pan along with the shrimp, peppers, and onion. Toss everything together until warmed through.
9. Turn off heat and add lemon juice. Toss, taste, and adjust as needed.

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Results

This came together so much smoother than I expected.

The biggest difference for me was the balance. It still has that Cajun flavor, but without the overwhelming heat. The lemon at the end cuts through the cream in a way that makes it feel lighter instead of heavy, which I didn’t realize this dish was missing before.

Also…learn from me: I was fully on autopilot and diced the onion and bell peppers. Don’t do that. Thin slices are the move. It changes the texture completely and just works better with the pasta.

It’s one of those meals that feels a little elevated but is actually just you rotating things through one pan like you know what you’re doing.

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Storage

Refrigerator:
Store in an airtight container.
Keeps up to 3–4 days.
Reheat with a splash of cream, milk, or water to loosen the sauce.

Freezer:
Let cool completely before storing.
Store in freezer-safe containers.
Freeze up to 2 months.
Thaw overnight in the fridge before reheating.

Still familiar. Still comforting. Just…mine now.