Preparation :

Step 1:

Start by prepping the steaks. Pat them dry with a paper towel to ensure a good sear, and season generously with salt, pepper, and half of the Cajun seasoning (1 tbsp). Rub the seasoning into the steaks, ensuring an even coat on all sides. Let the steaks rest at room temperature for about 15-20 minutes, allowing the flavors to penetrate.

Step 2:

Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over high heat. When the oil is shimmering and hot, add the ribeye steaks. Sear the steaks for about 3-4 minutes per side for a medium-rare finish (adjust cooking time if you prefer them more or less cooked). Avoid overcrowding the pan—cook the steaks one at a time if necessary. Once seared to perfection, remove the steaks from the pan and allow them to rest on a cutting board covered loosely with foil.

Step 3:

In the same skillet, without wiping it clean (so you retain all the flavorful steak drippings), lower the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Garlic burns quickly, so keep an eye on it and stir frequently.

Step 4:

Add the shrimp to the skillet, along with the remaining Cajun seasoning, paprika, and onion powder. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. The seasoning will coat the shrimp beautifully, giving them a spicy, smoky flavor.

Step 5:

Pour the heavy cream into the skillet, stirring well to combine it with the spices and shrimp. Allow the sauce to simmer and thicken, stirring occasionally, for about 4-5 minutes. Once the sauce has thickened to your liking, taste and adjust seasoning with salt and pepper if needed.

Step 6:

Return the steaks to the skillet briefly to heat through and allow the flavors to meld. Serve the steaks on a plate and generously spoon the creamy Cajun shrimp sauce over the top. Garnish with freshly chopped parsley for a pop of color and freshness.