Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Season both sides generously with salt and pepper.

In a large skillet, heat olive oil over medium-high heat. Once hot, add the ribeye steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from the skillet and let rest for at least 5 minutes before slicing.

While the steaks are cooking, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

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

Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes. Stir in the lobster meat and cook for an additional 2 minutes.

Pour in the heavy cream and sprinkle in the Cajun seasoning. Stir well to combine, then bring the mixture to a gentle simmer.

Gradually stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, you can add a little pasta water to reach your desired consistency.

Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the creamy Cajun sauce. Cook for an additional minute to heat through.

Slice the ribeye steaks against the grain. Serve the creamy Cajun shrimp and lobster fettuccine in bowls, topped with sliced ribeye and a sprinkle of fresh parsley. Serve with lemon wedges on the side for an extra burst of flavor.