45 ml (3 tsp) basil oil
10 ml (2 teaspoons) Cajun seasoning
1 lb (454 g) steak (such as sirloin or ribeye)
1 lb (454 g) shrimp, peeled and deveined
1 large green or red bell pepper, seeded and cut into quarters
60 g (12 cups) Andouille or chorizo sausage, chopped
1 clove minced garlic
1 chopped tomato (about 250 ml/1 cup)
250 ml (1 cup) milk
1 pack Knorr Sidekicks Fettuccine Alfredo
In a medium bowl, mix 30ml (2 tablespoons) basil oil and Cajun seasoning. Add the steak, shrimp, and bell pepper. Toss to coat the ingredients with the seasoning mixture.
Heat a grill or grill pan over medium-high heat. Cook the steak and bell pepper on the grill, flipping once, until the steak reaches your desired level of doneness and the bell pepper is charred and tender. This usually takes about 4-6 minutes per side for medium-rare steak. Remove the steak and bell pepper from the grill and let them rest for a few minutes before slicing the steak into thin strips and cutting the bell pepper into smaller pieces.
In a large skillet, heat the remaining 15 ml (1 tablespoon) of basil oil over medium heat. Add the chopped sausage and cook, stirring frequently, until it becomes golden and slightly crispy, which should take about 3 minutes.
Add the minced garlic to the skillet and cook, stirring constantly, until fragrant, for about 30 seconds.
Stir in the chopped tomato and cook for an additional 2 minutes, or until the tomato has softened.
In the same skillet, add 175 ml (3/4 cup) of water and milk, and bring the mixture to a boil over high heat.
Stir in the Knorr Sidekicks Fettuccine Alfredo and return to a boil. Reduce the heat to medium and cover the skillet. Cook the pasta, stirring occasionally, for about 8 minutes or until it reaches the desired consistency.
Serve the sliced steak and shrimp with the cooked bell pepper and pasta.