Melt 1 tbs of butter in a large skillet over medium-high heat. Sear the New York Strip Steaks until they are lightly browned on both sides and cooked to your preferred level of doneness. Once done, remove steak from the skillet and set aside to rest.
Reduce the skillet heat to medium. Melt 1 tbs of butter and add shrimp to the skillet. Cook shrimp until they are pink on both sides, about 1 – 2 minutes per side. Remove shrimp from pan and set aside.
In the same pan used for the shrimp, add the remaining 1 tbs of butter and sauté the minced garlic for about one minute until fragrant.
Pour in the chicken broth, add the heavy cream, Dijon mustard, and Cajun seasoning. Stir well and bring the mixture to a boil. Let it simmer for about one minute to thicken slightly.
Remove from heat and stir in the shredded parmesan cheese until fully melted into the sauce.
Add the lemon juice, chopped parsley, and the cooked shrimp back into the sauce. Stir to combine all flavors. Serve shrimp and Cajun sauce generously over the seared steaks.
