Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

While the pasta is cooking, pat the steaks dry with paper towels and season both sides generously with the blackened seasoning.

In a large skillet, heat the olive oil and butter over medium-high heat until shimmering.

Add the seasoned steaks to the skillet and cook for about 4-5 minutes per side for medium-rare, adjusting the time for your preferred doneness. Remove the steaks from the skillet and let them rest on a cutting board.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it.

Pour in the heavy cream and bring to a simmer, stirring constantly. Allow the cream to reduce slightly for about 3-4 minutes.

Stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.

Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly.

While the pasta is in the sauce, slice the rested steaks against the grain into strips.

In the same skillet, add the shrimp and cook for about 2-3 minutes on each side until pink and opaque.

Serve the fettuccine Alfredo topped with blackened steak strips and shrimp. Garnish with chopped parsley before serving.