Cajun Surf & Turf with Creamy Garlic Shrimp Sauce
There’s something hard to beat about a perfectly cooked steak, but covering it with buttery Cajun shrimp and a creamy garlic Parmesan sauce takes it to another level. This Cajun surf and turf combines two steakhouse favorites into one rich, seriously satisfying plate.
Ribeye brings plenty of beefy flavor and marbling, while filet mignon gives you a leaner, incredibly tender option. Either works beautifully underneath the shrimp sauce. A hot skillet creates the crust on the steak before the same pan is used to capture all those browned bits in the sauce.
The shrimp cooks quickly in butter, garlic, and Cajun seasoning before heavy cream and Parmesan transform everything into a thick, savory sauce. Keeping the shrimp cook time short helps them stay tender while the sauce picks up plenty of smoky, spicy Cajun flavor.
Serve the steaks with mashed potatoes, roasted vegetables, asparagus, or even grilled corn. You’ll want something alongside them capable of catching every bit of the extra cream sauce.
Ingredients
- 2 ribeye or filet mignon steaks
- 7 oz shrimp, peeled and deveined
- 1 cup heavy cream
- 1 tbsp Cajun seasoning
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 0.25 cup Parmesan cheese, freshly grated
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Remove the steaks from the refrigerator about 20–30 minutes before cooking and pat them dry with paper towels.
- Season both sides generously with salt and freshly ground black pepper.
- Heat the olive oil in a heavy skillet over medium-high heat until shimmering.
- Add the steaks and sear for about 3–4 minutes on the first side.
- Flip and continue cooking until the steaks reach your preferred internal temperature.
- Transfer the steaks to a plate or cutting board and allow them to rest while you prepare the sauce.
- Reduce the skillet to medium heat and add the butter.
- Add the minced garlic and sauté for about 30 seconds, just until fragrant.
- Add the shrimp and sprinkle with Cajun seasoning.
- Cook the shrimp for about 1–2 minutes per side, until they are pink and just cooked through.
- Reduce the heat to medium-low and pour in the heavy cream.
- Stir in the Parmesan cheese until completely melted and the sauce begins to thicken.
- Taste the sauce and adjust with additional Cajun seasoning, salt, or black pepper if needed.
- Return the steaks to the skillet.
- Spoon the Cajun shrimp and cream sauce generously over each steak.
- Allow everything to warm together for about 1 minute without overcooking the steak or shrimp.
- Remove from the heat and garnish with freshly chopped parsley.
- Serve immediately with plenty of extra Cajun shrimp sauce spooned over the top.
Steak Temperature Guide
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
- Medium-Well: 150–155°F
- Well Done: 160°F+
Pull the steaks from the skillet about 5°F below your final target temperature, since they will continue cooking while they rest.
Serving Suggestions
- Garlic mashed potatoes
- Smoked or roasted asparagus
- Roasted Brussels sprouts
- Grilled corn
- Loaded baked potato
- Crusty bread for soaking up the Cajun cream sauce
Notes
- Use freshly grated Parmesan instead of pre-shredded cheese for a smoother sauce.
- If the sauce becomes too thick, loosen it with a small splash of heavy cream.
- For more heat, add a pinch of cayenne pepper with the Cajun seasoning.
- Avoid simmering the shrimp for too long after adding the cream sauce, as shrimp can quickly become tough.
- Ribeye gives the dish a richer, beefier flavor, while filet mignon makes it especially tender and steakhouse-style.