Blackened Steak and Salmon Alfredo (Print Version)

# Ingredients:

→ Pasta

01 - 8 ounces cavatappi pasta

→ Steak

02 - 1 pound top sirloin steak, cut into 1-inch cubes
03 - 1 teaspoon blackened seasoning
04 - ¼ cup (½ stick / 57 g) unsalted butter

→ Salmon

05 - 1 pound salmon, skin removed, cut into 1-inch bites
06 - 1 teaspoon blackened seasoning
07 - 1 tablespoon vegetable oil

→ Sauce

08 - 1 small yellow onion, diced (about ½ cup)
09 - 2 teaspoons garlic, minced
10 - 2 cups (476 g) heavy whipping cream
11 - 2 cups (200 g) parmesan cheese, freshly grated
12 - 1 tablespoon blackened seasoning
13 - ½ teaspoon kosher salt
14 - ½ teaspoon black pepper
15 - parsley, chopped for garnish

# Instructions:

01 - Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook al dente according to package directions (8-10 minutes). Reserve 1 cup of pasta water; drain the rest. Set aside.
02 - Season cubes of steak evenly with blackened seasoning. In a large skillet on high heat, add butter. Once melted, place the steak pieces in the skillet. Cook for about 1-2 minutes per side, or until browned outside and pink inside. Transfer to a plate and tent to keep warm.
03 - Pat salmon dry with paper towels, and season evenly with blackened seasoning. To the same skillet over medium-high heat, add oil. Once hot, add salmon pieces. Cook for about 2-3 minutes per side or until seared and golden brown and cooked through to an internal temperature of 145°F. Transfer to the plate with the steak and tent to keep warm.
04 - To the same skillet, add onions. Cook until softened, about 3-5 minutes. Add garlic and cook for 1 more minute. Add heavy cream, ¼ to ½ cup of pasta water, parmesan cheese, blackened seasoning, salt, and pepper. Stir until the cheese melts and the sauce thickens slightly.
05 - Add cooked pasta to the skillet and toss to coat. Add more pasta water as needed to reach the desired consistency. Top the pasta with the cooked steak and salmon pieces. Garnish with chopped parsley. Serve immediately while hot.

# Notes:

01 - This recipe utilizes the same skillet for cooking all components, which helps build flavor throughout the dish.
02 - Reserve pasta water is essential - the starchy water helps create a silky sauce that clings to the pasta.
03 - Recipe from Amanda Rettke at iamhomesteader.com

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