Surf & Turf
Cajun Fettuccine

PLAY BY PLAY

1. GET THE WATER GOING
   Bring a large pot of well-salted water to a boil for the 8 oz fettuccine. Get a large serving bowl nearby now. Once this dinner starts moving, it moves fast. Salt the water like you mean it. This is pasta, not a bath.
2. SEAR THE SIRLOIN
   Pat the 10–12 oz sirloin steak dry. Season it with about 1½–2 tsp McCormick Cajun Seasoning and a little black pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Sear the steak until browned on both sides and cooked to your preferred doneness. Use the instant-read thermometer instead of guessing. Guessing is how a beautiful piece of sirloin becomes a hockey puck. Move the steak to a cutting board and leave it whole while it rests.

1. COOK THE FETTUCCINE
   Add 8 oz fettuccine to the boiling water and cook it just shy of al dente. Before draining, scoop out at least ½ cup pasta water. Do not forget this. That cloudy water is about to save your sauce.
2. START THE CAJUN CREAM SAUCE
   In a large skillet over medium heat, melt 1 Tbsp butter. Add ½ red bell pepper, thinly sliced and cook 3–4 minutes until softened but still has a little bite. Add 2 minced garlic cloves and cook about 30 seconds. Thirty seconds. Garlic burns fast, and burnt garlic tastes like regret.
3. MAKE IT CREAMY
   Add 1 cup heavy cream, 2 tsp McCormick Cajun Seasoning, ¼ tsp smoked paprika and freshly ground black pepper. Keep it at a gentle simmer for 2–3 minutes. Turn the heat low and gradually stir in ¾ cup freshly grated Parmesan until smooth. Low heat when the Parmesan goes in. We want silky, not something you could patch drywall with.

1. FINISH THE PASTA FIRST
   Add the drained fettuccine to the sauce and toss. Add ⅓–½ cup reserved pasta water as needed until everything is silky. Finish with a small squeeze fresh lemon juice. Taste it. Then move the finished pasta into the large serving bowl.
2. COOK THE GARLIC SHRIMP
   Return the skillet to medium-high heat. Add the 1 Tbsp butter. Season the 8 oz large shrimp with about 1 tsp McCormick Cajun Seasoning. Add the shrimp and 2 minced garlic cloves. Cook just until the shrimp are nearly done—pink, curled and opaque. Don't drown them in extra fat. The pasta is already bringing the richness. Stay at the stove. Shrimp have absolutely no respect for your schedule.

1. NOW CUBE THE STEAK
   Grab the rested sirloin and cut it into bite-size cubes. Pour every drop of resting juice from the cutting board into the skillet with the shrimp. The girl will appreciate the cube. It's easier to eat with fettuccine and those freshly cut edges grab all that Cajun flavor.
2. BRING THE SURF & TURF TOGETHER
   Add the cubed steak to the shrimp. Give everything a light sprinkle of McCormick Cajun Seasoning and toss for only 1–2 minutes—just long enough to coat the steak and bring it back up to temperature. No extra finishing butter. You've got enough going on. You're introducing the steak and shrimp, not sending them on vacation together.
3. TOP THE PASTA
   Immediately spoon the hot steak, shrimp and skillet juices over the finished fettuccine in the serving bowl. Give the whole thing a very light Cajun dust, then finish with freshly grated Parmesan and chopped fresh parsley.
4. DRESS THE SALAD
   Toss 3 cups mixed greens, ½ sliced cucumber, 1 cup halved cherry tomatoes and ¼ small thinly sliced red onion with 2 Tbsp extra-virgin olive oil, 1 Tbsp fresh lemon juice, a pinch kosher salt and black pepper. Do it now—not twenty minutes ago. Nobody has ever been seduced by a bowl of soggy lettuce.
5. SERVE IT
   Pasta on the table. Salad beside it. Pour the chilled Chardonnay. Wipe the rim of the serving bowl if you got sauce all over it. You're not auditioning for the Food Network. She's hungry. Serve it.