Blackened Steak and Shrimp Alfredo
This Blackened Steak and Shrimp Alfredo combines bold Cajun-spiced proteins with a silky, restaurant-quality cream sauce for a steak and shrimp pasta recipe that feels indulgent any night of the week.
The Steak and Shrimp Pasta Recipe You Will Make on Repeat
There are weeknight dinners, and then there are dinners that make everyone at the table go quiet for a moment before the compliments start rolling in. This Blackened Steak and Shrimp Alfredo is firmly in the second category. Bold Cajun-blackened proteins, a silky Parmesan cream sauce, and perfectly cooked fettuccine come together in a way that feels like something you would order at a steakhouse, except you made it yourself in about 50 minutes.
Whether you are searching for steak and shrimp pasta recipes for a date night, a special occasion, or simply because you want something extraordinary on a Tuesday, this dish delivers every single time.
Why This Recipe Works So Well
The magic here is contrast. The blackening technique creates an intensely spiced, charred crust on both the steak and the shrimp, which plays beautifully against the cool, creamy richness of a classic Alfredo sauce. Neither element overpowers the other. Instead, they complement each other in every forkful.
A few things that set this Cajun steak and shrimp Alfredo pasta apart from the rest:
- A smoking-hot pan is non-negotiable for real blackening. You want color and crust, not steam.
- Cream cheese in the Alfredo sauce adds body and keeps it from breaking, which is the trick to that glossy, restaurant-quality finish.
- Freshly grated Parmesan melts far more smoothly than the pre-shredded kind, which often contains anti-caking agents that can make your sauce grainy.
- Reserved pasta water is your safety net. A splash loosens the sauce and helps it cling beautifully to every strand of fettuccine.
Chef's Tip: Dry your steak strips thoroughly before seasoning. Any surface moisture creates steam in the pan, and steam is the enemy of a good blackened crust.
The Right Tools and Ingredients Make the Difference
For a steak shrimp Alfredo pasta like this one, a cast-iron skillet is your best friend. Nothing else gets hot enough to create that deep, crackling blackened crust the way cast iron does. Equally important is using freshly grated Parmigiano-Reggiano and a quality Cajun or blackening seasoning blend with balanced heat.
These are the tools and pantry staples that genuinely elevate this recipe:
Choosing Your Steak
For this steak and shrimp Alfredo, you want a cut with enough fat to stay juicy after a high-heat sear. Ribeye is the top choice for flavor. Sirloin is a leaner, more budget-friendly option that still delivers great results. Flank steak and New York strip are solid alternatives.
Whichever cut you choose, slice it against the grain into strips about half an inch thick. This shortens the muscle fibers and keeps every bite tender rather than chewy.
Building the Perfect Cajun Alfredo Sauce
A good blackened steak Alfredo lives or dies by its sauce. This version starts with garlic sauteed in butter, then layers in chicken broth to deglaze all those flavorful blackened bits left behind by the proteins. Heavy cream and softened cream cheese go in next, followed by two additions of freshly grated Parmesan whisked in over low heat.
The result is a sauce that is:
- Thick but pourable, with just enough body to coat the pasta without feeling heavy
- Savory and garlicky, with a warmth from the residual Cajun spice in the pan
- Stable and glossy, thanks to the cream cheese acting as an emulsifier
Chef's Tip: Never let the Alfredo sauce reach a full boil after adding the Parmesan. A hard boil can cause it to break and turn greasy. Keep the heat gentle and whisk steadily.
Cooking the Shrimp Just Right
Overcooked shrimp is one of the most common pitfalls in shrimp and steak Alfredo pasta. The window is narrow: you want pink, curled, and lightly charred at the edges, which takes about 1 to 2 minutes per side over medium-high heat. The moment they curl into a tight C-shape and turn opaque all the way through, pull them off immediately.
When in doubt, err on the side of undercooking slightly. The residual heat will carry them the rest of the way.
Ready to bring this whole dish together? Here is the complete step-by-step recipe:
Blackened Steak and Shrimp Alfredo
This Blackened Steak and Shrimp Alfredo combines bold Cajun-spiced proteins with a silky, restaurant-quality cream sauce for a steak and shrimp pasta recipe that feels indulgent any night of the week.
Ingredients
- 12 oz fettuccine pasta
- 1 lb ribeye or sirloin steak, cut into bite-sized strips
- 3/4 lb large shrimp, peeled and deveined
- 2 tbsp Cajun or blackening seasoning, divided between steak and shrimp
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 5 garlic cloves, minced
- 2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 2 oz cream cheese, softened, for extra body
- 1/2 cup chicken broth
- 1/2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes, optional, for extra heat
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper, freshly cracked
- 2 tbsp fresh parsley, chopped, for garnish
- 1/2 cup reserved pasta water, set aside before draining
Instruction
Bring a large pot of heavily salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 0.5 cup of pasta water before draining, then set pasta aside.
Pat the steak strips completely dry with paper towels. Season generously on all sides with 1 tablespoon of the Cajun blackening seasoning, salt, and black pepper.
Season the shrimp with the remaining 1 tablespoon of Cajun seasoning and a pinch of salt. Toss to coat evenly.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large cast-iron skillet or heavy-bottomed pan over high heat until smoking hot. Add the steak strips in a single layer and sear without moving for 2 to 3 minutes per side until deeply blackened and cooked to your liking. Transfer to a plate and tent loosely with foil.
Reduce heat to medium-high. Add the remaining 1 tablespoon of olive oil to the same pan. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink, curled, and lightly charred at the edges. Transfer to the plate with the steak.
Reduce heat to medium. Add the remaining 2 tablespoons of butter to the pan. Once melted, add the minced garlic and cook for 60 seconds, stirring constantly, until fragrant and golden.
Pour in the chicken broth and scrape up any blackened bits from the bottom of the pan. Let it simmer for 1 minute.
Add the heavy cream and softened cream cheese. Whisk together over medium heat until the cream cheese is fully melted and the sauce is smooth, about 3 to 4 minutes.
Stir in the Italian seasoning and red pepper flakes. Let the sauce simmer gently for 3 to 4 minutes until slightly thickened.
Reduce heat to low. Add the grated Parmesan cheese in two additions, whisking constantly until fully melted and the sauce is silky. If the sauce is too thick, splash in reserved pasta water a little at a time to loosen it.
Add the drained fettuccine to the sauce and toss to coat evenly. Taste and adjust salt and pepper as needed.
Plate the pasta and top each serving with the blackened steak strips and shrimp. Garnish with fresh chopped parsley and extra Parmesan. Serve immediately.
Equipment
- Large pot for boiling pasta
- Cast-iron skillet or heavy stainless-steel pan
- Large whisk
- Tongs
- Cutting board and sharp knife
- Measuring cups and spoons
- Ladle or wooden spoon
Notes
Serving and Storing Your Steak and Shrimp Alfredo
This cajun steak and shrimp Alfredo pasta is best served immediately, straight from the pan while the sauce is at its creamiest. Twirl a generous nest of fettuccine into each bowl, layer on the blackened steak and shrimp, and finish with a shower of fresh parsley and extra Parmesan.
For leftovers: Store the pasta, steak, and shrimp together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or broth. Avoid the microwave, which can make the shrimp rubbery and cause the sauce to separate.
Make-ahead tip: The Alfredo sauce can be prepared up to a day in advance and refrigerated separately. Cook the proteins fresh just before serving for the best texture and that signature blackened crust.
Variations Worth Trying
- Extra smoky: Add a half teaspoon of smoked paprika to the blackening seasoning.
- Lighter version: Swap heavy cream for half-and-half and skip the cream cheese. The sauce will be thinner but still delicious.
- Different pasta: Pappardelle, penne, or rigatoni all hold up well to this hearty steak shrimp pasta sauce.
- Add vegetables: Thinly sliced bell peppers or wilted baby spinach stirred into the sauce add color and a fresh note that balances the richness beautifully.
