Steak and Shrimp Pasta with Cajun Alfredo Sauce
This Cajun Steak and Shrimp Alfredo Pasta brings together seared sirloin, juicy shrimp, and a rich, smoky cream sauce in one show-stopping dinner that is ready in under an hour.
The Pasta Dinner That Feels Like a Special Occasion (Even on a Tuesday)
If you have ever sat down at a steakhouse or a seafood restaurant and thought, I wish I could make this at home, this is your recipe. This Cajun Steak and Shrimp Alfredo Pasta delivers everything you want from a restaurant-quality surf-and-turf: deeply seared sirloin strips, plump, perfectly cooked shrimp, and a smoky, garlicky cream sauce that clings to every ribbon of fettuccine. It is the kind of meal that makes people stop mid-bite and ask you for the recipe.
What makes this version stand out from other steak shrimp pasta recipes is the Cajun Alfredo sauce. Instead of a plain butter-and-cream base, we build in bold smoked paprika, fragrant garlic, and a proper hit of Cajun seasoning that layers smoky, savory, and just a little spicy all at once. The result is a sauce that tastes like it took hours but comes together in under 10 minutes.
Why This Steak and Shrimp Cajun Pasta Works So Well
A dish like this lives or dies by two things: the sear on your proteins and the quality of your Parmesan. Freshly grated Parm melts into the cream sauce in a way that pre-shredded cheese simply cannot match, and a ripping-hot cast iron pan gives you that gorgeous, caramelized crust on the steak that makes this feel truly special.
Using the right pan and freshly grated cheese genuinely transforms the final result here. The products below are ones we actually use and trust for dishes like this:
Beyond equipment, the technique matters too. We build the sauce in the same pan used to sear the steak and shrimp, which means every bit of those flavorful browned bits gets scraped up and folded into the Cajun Alfredo. That is pure flavor you would otherwise leave behind.
Tips for Perfect Seared Steak Strips
The number one mistake people make with steak shrimp alfredo pasta is undercooking the sear. Here is how to nail it every time:
- Dry your steak completely. Pat it with paper towels until there is no visible moisture. Steam is the enemy of a good crust.
- Get the pan smoking hot. Medium heat will steam your steak. High heat gives you the crust.
- Do not crowd the pan. Cook in batches if needed. Crowding drops the pan temperature and leads to grey, steamed meat instead of a proper sear.
- Let it rest. Even just a few minutes on a plate under foil lets the juices redistribute so every bite stays tender.
Chef's Tip: For even more depth of flavor, season your steak strips and let them sit uncovered in the fridge for 30 minutes before cooking. This quick dry-brine intensifies the crust and keeps the interior juicy.
Building the Cajun Alfredo Sauce
Once your proteins are seared and resting, the sauce comes together fast. Garlic goes in first, then a splash of chicken broth to deglaze all those incredible pan drippings. The cream follows, simmering gently until it thickens just enough to coat the back of a spoon. Then the heat comes off, the Parmesan goes in, and in about 60 seconds you have a silky, restaurant-worthy blackened steak Alfredo sauce that smells absolutely incredible.
The reserved pasta water is your secret weapon here. If the sauce tightens up too much when you add the fettuccine, just splash in a little pasta water. The starch in it helps the sauce stay smooth and glossy rather than clumping.
Variations Worth Trying
This steak and shrimp Alfredo recipe is endlessly adaptable:
- Swap the pasta: Penne, rigatoni, or linguine all work well with this sauce.
- Add vegetables: Sliced bell peppers or baby spinach wilted into the sauce add color and freshness.
- Go full Cajun: Stir in a tablespoon of tomato paste with the cream for a slightly richer, deeper sauce reminiscent of classic Cajun steak and shrimp pasta found in New Orleans-style kitchens.
- Make it lighter: Substitute half-and-half for the heavy cream. The sauce will be a little thinner but still delicious.
Ready to bring it all together? Here is everything you need to make this steak shrimp pasta at home:
Steak and Shrimp Pasta with Cajun Alfredo Sauce
This Cajun Steak and Shrimp Alfredo Pasta brings together seared sirloin, juicy shrimp, and a rich, smoky cream sauce in one show-stopping dinner that is ready in under an hour.
Ingredients
- 12 oz fettuccine pasta, or linguine
- 1 lb sirloin steak, cut into 1-inch strips
- 1 lb large shrimp, peeled and deveined, tails off
- 2 tbsp Cajun seasoning, divided, plus more to taste
- 2 tbsp olive oil, for searing
- 3 tbsp unsalted butter, divided
- 5 garlic cloves, minced
- 1 1/2 cups heavy cream, room temperature
- 1/2 cup chicken broth, low sodium
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes, optional, for extra heat
- 1 tsp salt, to taste
- 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 generously salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 0.5 cup of pasta water before draining. Drain and set aside.
Pat the steak strips completely dry with paper towels. Season all over with 1 tablespoon of Cajun seasoning, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or cast iron pan over high heat until just smoking. Sear the steak strips in a single layer for 2 to 3 minutes per side until deeply browned. Work in batches if needed to avoid crowding. Remove 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. Season the shrimp with the remaining 1 tablespoon of Cajun seasoning. Cook the shrimp for 1 to 2 minutes per side until pink and just opaque. Remove to the plate with the steak.
Reduce heat to medium. Add 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for 60 seconds, stirring constantly, until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it reduce for 1 minute.
Stir in the heavy cream, smoked paprika, and red pepper flakes if using. Bring to a gentle simmer and cook for 4 to 5 minutes, stirring occasionally, until the sauce begins to thicken.
Remove the pan from heat and stir in the grated Parmesan and the remaining 1 tablespoon of butter until fully melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Add the drained fettuccine to the pan and toss to coat every strand in the Cajun Alfredo sauce.
Gently fold in the seared steak strips and shrimp. Taste and adjust seasoning with salt and Cajun seasoning as needed.
Divide into bowls, garnish with fresh parsley and extra Parmesan, and serve immediately.
Equipment
- Large pot
- Large skillet or cast iron pan
- Tongs
- Colander
- Wooden spoon or silicone spatula
- Box grater or microplane
- Measuring cups and spoons
Notes
Serving and Storing Your Steak and Shrimp Pasta
Serve this pasta immediately, straight from the pan while the sauce is at its creamiest. A simple side salad with a sharp vinaigrette and some crusty garlic bread round out the meal perfectly.
Leftovers reheat beautifully on the stovetop with a small splash of cream or broth stirred in over low heat. Give it 3 to 4 minutes and it will come back to life almost exactly as it was the night before. This is one of those rare pasta dishes where day-two leftovers are genuinely something to look forward to.
