Seared steak & creamy Cajun shrimp with sautéed spinach & mashed Yukon potatoes

Ingredients:

For the Steak:

2 ribeye or sirloin steaks, about 1 inch thick

Salt and pepper to taste

2 tablespoons olive oil

For the Creamy Cajun Shrimp:

1/2 lb large shrimp, peeled and deveined

2 tablespoons Cajun seasoning

2 tablespoons butter

2 cloves garlic, minced

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

For the Sautéed Spinach:

4 cups fresh spinach

1 tablespoon olive oil

2 cloves garlic, minced

Salt and pepper to taste

For the Mashed Yukon Potatoes:

2 lbs Yukon Gold potatoes, peeled and cut into chunks

1/2 cup milk

1/4 cup heavy cream

4 tablespoons butter

Salt and pepper to taste

Directions:

For the Steak:

Season both sides of the steaks generously with salt and pepper. Let them sit at room temperature for 15-20 minutes.

In a large skillet, heat the olive oil over medium-high heat until hot. Add the steaks and cook for 3-4 minutes per side for medium-rare, or until your desired level of doneness. Remove the steaks from the skillet and let them rest on a plate, covered with foil.

For the Creamy Cajun Shrimp:

Season the shrimp with Cajun seasoning.

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Add the seasoned shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.

Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes until the sauce has thickened. Remove from heat and keep warm.

For the Sautéed Spinach:

In a separate skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Add the fresh spinach to the skillet and sauté until wilted, about 3-4 minutes. Season with salt and pepper to taste.

For the Mashed Yukon Potatoes:

Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.

Drain the potatoes a