Start by seasoning the steaks with blackening seasoning on both sides. Allow them to sit at room temperature for about 15 minutes to absorb the flavors.

Cook the fettuccine pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining the pasta.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned steaks and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks and let them rest for at least 5 minutes before slicing.

In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.

Add the shrimp to the skillet and cook for about 2-3 minutes, turning once, until they are pink and opaque. Remove the shrimp and set aside with the steaks.

Pour the heavy cream into the skillet and bring to a simmer over medium heat, scraping up any browned bits from the bottom. Cook for about 2-3 minutes until slightly thickened.

Stir in the grated Parmesan cheese, mixing until the cheese has melted and the sauce is smooth. If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved. Season with salt and pepper to taste.

Add the cooked fettuccine and toss to coat evenly in the Alfredo sauce.

Slice the rested steaks against the grain and arrange them on top of the creamy fettuccine. Top with cooked shrimp and garnish with chopped parsley.