This Steak & Shrimp with Cajun Cream Sauce is what happens when indulgence meets balance. Tender seared filet medallions and buttery shrimp are bathed in a rich, smoky Cajun cream that clings perfectly to every bite. It’s the ultimate surf-and-turf — classic, sultry, and restaurant-level in presentation yet easy enough to master in your own kitchen.

The sauce is the star: heavy cream infused with garlic, paprika, and Cajun spice, rounded by butter and brightened with a touch of lemon. The steak adds depth and umami while the shrimp brings sweetness that cuts through the richness. It’s an elegant, high-impact dinner that looks impressive on the plate and tastes even better.

Why This Dish Works

• Balanced flavors: The heat of Cajun spice contrasts beautifully with the cream’s smoothness.
• Juicy steak & tender shrimp: Each component is cooked separately, then married in the sauce to perfection.
• Restaurant-quality in 30 minutes: Minimal ingredients, maximum payoff.
• Visually stunning: Golden cream sauce, charred shrimp, and perfectly browned beef — irresistible presentation.
• Flexible & foolproof: Works with ribeye, filet, sirloin, or tenderloin medallions.

Ingredients (Serves 4)

For the Steak

• 4 filet mignon medallions (or 1-inch thick sirloin medallions)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Shrimp

• 12 large shrimp, peeled & deveined (tails on for presentation)
• 1/2 teaspoon salt
• 1/2 teaspoon Cajun seasoning
• 1 tablespoon butter

For the Cajun Cream Sauce

• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 teaspoon Cajun seasoning (adjust for heat)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 cup heavy cream
• 1/2 cup chicken or beef stock
• 1/2 cup finely grated Parmesan
• Juice of 1/2 lemon
• Salt & black pepper to taste
• 1 tablespoon chopped parsley for garnish

Equipment

• Cast-iron or stainless skillet
• Tongs
• Small whisk or wooden spoon
• Instant-read thermometer (recommended)

Instructions

1) Prepare and Sear the Steak

Pat the steak medallions dry with paper towels. Season generously with salt, pepper, and smoked paprika. Heat olive oil in a heavy skillet over medium-high until shimmering. Add steak and sear for 3–4 minutes per side until a deep brown crust forms. Reduce heat slightly, add 1 tablespoon butter, and baste the steak for the final minute. Remove to a plate, cover loosely with foil, and rest while you cook the shrimp.

2) Cook the Shrimp

In the same pan, melt 1 tablespoon butter over medium heat. Add shrimp seasoned with salt and Cajun spice. Sear 1–2 minutes per side until pink and lightly charred. Remove and set aside with the steak — the fond left in the pan is pure flavor.

3) Make the Cajun Cream Sauce

Reduce heat to medium-low. Add 1 tablespoon butter to the skillet, then stir in minced garlic. Cook 30 seconds until fragrant, then add Cajun seasoning, paprika, and red pepper flakes. Deglaze with stock, scraping up any browned bits. Pour in the cream, stirring gently until combined, then let it simmer for 3–4 minutes to thicken slightly. Stir in Parmesan and lemon juice. Taste and adjust salt, pepper, and heat.

4) Combine Everything

Return steak and shrimp to the skillet, spooning the sauce over the top. Let it warm for 1–2 minutes on low heat to meld flavors without overcooking. The sauce should be silky, coating the back of a spoon.

5) Serve

Plate each portion with two steak medallions and three shrimp. Spoon extra sauce generously over top, then sprinkle with parsley and cracked black pepper. Add a lemon wedge for brightness — the touch of acid makes the flavors pop.

Flavor Notes

Every bite hits all the right notes — smoky, creamy, peppery, and rich. The steak brings a deep, caramelized crust, while the shrimp add sweetness and texture. The sauce ties it all together, buttery and garlicky with just enough spice to keep it interesting. It’s indulgent without being heavy, perfect for pairing with mashed potatoes, rice, or roasted vegetables.

Chef’s Tips

• Don’t crowd the pan: Sear the steak in batches if needed for even browning.
• Butter baste for flavor: Adds depth and shine to the meat.
• Temperature check: Medium-rare at 130°F, medium at 140°F — use a thermometer for precision.
• Deglaze properly: Scrape up all the browned bits before adding cream — they hold the flavor base.
• Don’t overcook shrimp: They’re done as soon as they curl and turn opaque.

Make-Ahead & Storage

• Make-ahead: The sauce can be prepared 1 day in advance and reheated gently before serving.
• Storage: Store leftovers in an airtight container for up to 2 days.
• Reheat: Warm slowly on low heat, adding a splash of cream to refresh the sauce.
• Freeze: Not recommended — cream sauces may separate once thawed.

Variations

• Cajun Alfredo Pasta: Serve the sauce over fettuccine and top with sliced steak and shrimp.
• Garlic-Butter Upgrade: Add 1 extra tablespoon butter and 1 minced shallot for a silkier sauce.
• Smoky Bourbon Cream: Stir in 1 tablespoon bourbon before adding cream for a Southern twist.
• Spicy Version: Increase Cajun spice and red pepper flakes for added kick.
• Surf & Turf Medley: Mix scallops or crab meat in with the shrimp for extra luxury.

Quick Recipe Card

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Serves: 4

1. Season and sear steak to desired doneness.
2. Cook shrimp until pink; set aside.
3. Build Cajun cream sauce with butter, garlic, cream, and Parmesan.
4. Combine steak and shrimp in sauce and warm through.
5. Garnish with parsley and serve hot with lemon wedges.

Pairings

Serve with garlic mashed potatoes, roasted asparagus, or buttery rice pilaf. A glass of Chardonnay or Pinot Noir pairs perfectly — the acidity balances the creamy sauce. For a non-alcoholic option, try sparkling water with lemon or sweet tea with a splash of citrus.

Behind the Recipe

Inspired by classic New Orleans surf-and-turf, this dish captures that southern decadence without the heaviness. The secret is restraint — build flavor through the sear, butter, and cream, but finish with acid and herbs to keep it light. It’s a restaurant-style dinner anyone can make at home with confidence.

Troubleshooting

• Sauce broke? Remove from heat, whisk in a tablespoon of cold cream, and stir until it smooths out.
• Sauce too thick? Add a splash of warm stock or cream to loosen.
• Sauce too thin? Simmer another minute or whisk in a little extra Parmesan.

Final Thoughts

Steak & Shrimp with Cajun Cream Sauce is the definition of modern comfort — a rich, peppery cream wrapped around perfectly seared beef and buttery shrimp. It’s simple, seductive, and endlessly satisfying. One bite and you’ll see why this dish has become a *Cooks Collection* staple: sophisticated flavor, minimal effort, and absolutely unforgettable.