1. Season the steak generously with Cajun seasoning, pressing it into the meat. Let it rest at room temperature for about 20 minutes.
2. In a large skillet over medium-high heat, add olive oil. Once hot, sear the steak for about 4 minutes on each side for medium-rare. Adjust the time to your preferred doneness. Remove from the skillet and let it rest.
3. In the same skillet, melt 1 tablespoon of butter. Add the shrimp and cook for about 2-3 minutes on each side until pink and opaque. Remove and set aside.
4. Reduce the heat to medium and add the remaining butter. Sauté the garlic until fragrant, about 1 minute.
5. Pour in the heavy cream, stirring constantly. Let it simmer for about 2 minutes, then gradually whisk in the Parmesan cheese until the sauce is smooth and thickened. Season with salt and pepper to taste.
6. Meanwhile, cook the fettuccine according to package instructions. Drain and add to the Alfredo sauce, tossing to coat the pasta evenly.
7. Slice the steak against the grain and arrange it over the pasta along with the shrimp. Garnish with chopped parsley before serving.

It’s important to let the steak rest before slicing to lock in those juices. This little tip from my Abuela ensures every bite is melt-in-your-mouth tender!