Kingsland Pasta

Start by placing your steaks in a bowl. Drizzle them with Worcestershire sauce, 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and a good amount of blackened seasoning. Work those flavors into the meat with your hands or tongs. Cover the bowl and set it aside to let the flavors mingle.

In another bowl, add your chicken breasts. Sprinkle them with the Soffritto seasoning, another 1/2 teaspoon of kosher salt, a tablespoon of olive oil, and about 2 teaspoons of blackened seasoning. Make sure every piece of chicken is coated well. If you see any bare spots, add a bit more seasoning.

Finally, place your shrimp in a bowl. Add the last 1/2 teaspoon of kosher salt, a tablespoon of olive oil, and a tablespoon of blackened seasoning. Stir well to coat the shrimp evenly. Now, set it aside next to the other bowls.

Preheat your oven to 375°F. In a medium saucepan, melt 1 tablespoon of butter over medium-high heat. Once it’s melted, toss in the minced garlic and shallot. Sauté them until they become fragrant and start to turn color, which should take about 4 minutes.

Slowly stir in the heavy cream, then reduce the heat to medium. Let it simmer for 5 minutes before stirring in the Italian seasoning and grated Parmesan. Stir until the Parmesan melts, then taste it. If it needs more salt, add some. Cover the sauce and let it simmer on low while you prepare the meats, whisking occasionally so it thickens a bit.

Grab a grill pan or a large cast-iron skillet and preheat it over medium-high heat for two minutes. After it’s hot, drizzle in just enough oil to coat the surface and add the steaks in a single layer. Let them sear undisturbed for 2 minutes, then flip and sear for another minute or so. Transfer the steaks to a baking sheet and place them in the oven to continue cooking. How long they stay in the oven depends on the thickness of the steaks and how well-done you like them. A thermometer can help if you’re not sure.

While the steaks are in the oven, start boiling your fettuccine in salted water according to the package directions. Cook it to al dente, as it will continue to absorb some of the sauce when mixed later.

Using the same pan you cooked the steaks in, add a bit more oil if needed, then add the chicken breasts. Sear them for 4 minutes undisturbed, then flip and continue cooking. You can either cook them completely in the pan, which will take another 5-7 minutes, or transfer them to the oven with the steaks for about 10 minutes to finish cooking. Again, use a thermometer if you're not confident.

Finally, cook the shrimp in the same pan. Add more oil if needed, and lay the shrimp in a single layer. Sear them until they start to become opaque, then flip. They should curl into a C shape (but not too tightly). Add the remaining butter to the pan and toss the shrimp around until it melts and coats them nicely. Remove the shrimp from the pan.

Slice the steaks and chicken breasts against the grain and at a slight angle. Pour about two-thirds of the Alfredo sauce into the drained fettuccine noodles and stir to combine.

To serve, spoon a bit of the remaining sauce onto each plate or pasta bowl, twirl some pasta on top, and then ladle more sauce over the noodles. Arrange the steak, chicken, and shrimp on top of the pasta. Finish with a sprinkle of minced parsley, and dassit!