Cook the pasta according to package directions. Drain and set aside.

Slice steak into 1/2 – 1 inch chunks.

In a small bowl, combine Creole seasoning with brown sugar and 1 1/2 teaspoons kosher salt.

Heat olive oil or beef tallow in a large skillet. When it is sizzling hot, add the steak bites. Season with half of Creole seasoning mixture, stirring occasionally until steak just starts to brown. Continue to cook to desired doneness. Remove from the skillet and set aside.

Add the shrimp to the hot skillet, season with remaining Creole seasoning, stir frequently until shrimp are curled. Use a digital meat thermometer, cooking shrimp to 145°. Remove from skillet with the steak bites and set aside.

Add butter to the skillet and lower to medium heat. Grate in garlic cloves, cook 1- 2 minutes, stirring constantly. Add flour, stirring until it starts to brown, about 2 minutes.

Add the heavy cream and milk, season with remaining 1 teaspoon kosher salt. Stir continually or whisk until sauce is thickened and smooth. Lower to simmer and mix in the parmesan cheese.

Stir in the steak and shrimp.

Add the cooked and drained pasta, stirring until all combined.

Garnish with parsley and serve immediately.