cook pasta according to package directions. drain when its al dente. don't overcook!

preheat oven to 425°F

season steaks generously with Cajun spice on both sides. melt 1 tbsp butter and 2 tbsp oil in a large skillet over medium-high heat. sear the steaks until dark brown on both sides. remove to an oven safe plate or dish. place I'm the oven and continue to cook until medium rare, about 12 minutes. (if you have thin slices of steak just skip the oven step.)

add 1 tbsp butter and another tbsp votive oil to the skillet and allow to get hot. season shrimp liberally with Cajun spice and throw into skillet. cook the shrimp fully, remove to a plate and set aside.

throw in onion and bell peppers then cook for a couple minutes until golden brown in color but still crisp. add garlic and cook around for 40 secs. remove veggies to a plate and set aside.

with the pan on high heat pour in the wine and chicken broth. cook on high for 5 minutes scraping the bottom on the pan to declare. reduce heat and pour in heavy cream stirring constantly. cook sauce over medium low heat for a few minutes until cream starts to thicken. add parmesan cheese and stir to melt. taste ans adjust seasoning as needed.

add veggies to the sauce making sure to include all the juices that have drained onto the plate. stir and cook for a minute or two, until mixture is bubbly and hot. transfer mixture onto the pasta and toss in the parsley, toss to combine. splash in more chicken broth of needed.

mound pasta onto plates and nese s warm steak in the middle. arrange shrimp around the edge of the plate (or you can combine to shrimp with the pasta) sprinkle with a little more minced parsley and serve