Surf and Turf with Cajun Cream Sauce

In a cast iron pan, cook the steak to your desired temperature, seasoning with salt and pepper. Once flipped, add butter, rosemary, 3 sprigs of thyme, and the smashed garlic, then baste the steak. Remove the steak and set aside.

If there are any charred bits on the pan, wipe them off with a paper towel. Add 3 sprigs of thyme, the minced garlic, minced shallots, and butter to the pan. Add the extra large shrimp and season them with pepper and Cajun seasoning. Once the shrimp are cooked, remove them from the pan.

Deglaze the pan by adding the dry white wine and reduce by half. Stir in the heavy cream, paprika, and more Cajun seasoning. Bring the sauce to a simmer to thicken. Add the cooked shrimp back into the pan with the sauce and top with fresh chopped parsley. Serve immediately with the steak.