If you’re looking for a showstopping dinner that delivers both bold flavor and pure comfort, you can’t go wrong with Blackened Steak and Shrimp Alfredo. This dish takes the best of surf and turf—tender, spice-rubbed steak and juicy shrimp—then nestles them onto a bed of creamy, dreamy Alfredo-coated fettuccine. With its Cajun kick and rich, cheesy sauce, it’s the kind of meal that feels right at home at a fancy date night or a relaxed family gathering. Let’s dive into how to master this irresistible classic at home!
Ingredients You’ll Need
The beauty of Blackened Steak and Shrimp Alfredo lies in its straightforward list of ingredients. Each one plays a starring role, contributing to the dish’s signature creaminess, spicy crust, or irresistible seafood and steak combo. Here’s what you need and why:
- Sirloin or Ribeye Steak (1 pound): Choose a nicely marbled cut for the juiciest, most flavorful steak bites.
- Large Shrimp (½ pound, peeled and deveined): Fresh or frozen work beautifully—just be sure to pat them dry for perfect searing.
- Blackened Seasoning (2 tablespoons): This spice blend is what gives the steak and shrimp their signature, smoky-sassy crust.
- Olive Oil (2 tablespoons): Helps the seasoning stick and ensures a golden, flavorful sear on both steak and shrimp.
- Fettuccine Pasta (12 ounces): Wide, flat noodles catch all that creamy Alfredo sauce, making every bite satisfying.
- Unsalted Butter (2 tablespoons): Adds richness to the sauce and mellows the garlic beautifully.
- Garlic Cloves (3, minced): A fragrant, savory backdrop that brings the whole sauce to life.
- Heavy Cream (1 ½ cups): The secret to a luxurious, silky Alfredo sauce.
- Freshly Grated Parmesan Cheese (1 cup): For authentic, nutty flavor and a perfectly melty sauce.
- Salt and Pepper (to taste): Essential for balancing all the rich flavors in the dish.
- Chopped Parsley (for garnish): A sprinkle of green adds freshness and color right before serving.
How to Make Blackened Steak and Shrimp Alfredo
Step 1: Cook the Fettuccine
Start by boiling a large pot of salted water, then cook the fettuccine until it’s perfectly al dente. This usually takes about 10–12 minutes, but check the package for exact timing. Once it’s just right, drain and set aside. Don’t forget to reserve a little pasta water— it’s liquid gold if you need to loosen up your Alfredo sauce later.
Step 2: Season and Prep the Steak and Shrimp
While the pasta cooks, pat your steak and shrimp dry with paper towels—this lets the blackened seasoning stick and helps create that irresistible crust. Rub both with the blackened seasoning until every surface is coated in a deep, spicy layer. It’ll smell amazing already!
Step 3: Sear the Steak
In a large skillet over medium-high heat, add a splash of olive oil and get it shimmering hot. Lay the steak in and sear for about 3–4 minutes per side for a perfect medium cook—adjust for thickness and your preferred doneness. Once it’s cooked, remove the steak and let it rest for a few minutes to keep all those juices locked in. After resting, slice it thinly against the grain for tender bites.
Step 4: Sear the Shrimp
Using the same skillet (no need to wash, those steak juices are flavor!), pour in your remaining olive oil. Add the shrimp in a single layer, working in batches if necessary. Sear for 1–2 minutes per side until beautifully pink and cooked through. Don’t overcook—shrimp turn rubbery fast! Remove and set aside with the sliced steak.
Step 5: Make the Creamy Alfredo Sauce
Turn the heat to medium. Add butter and let it melt before adding your minced garlic. Sauté until fragrant, about a minute—take care not to let it burn. Now, pour in the heavy cream, give it a gentle whisk, and bring to a simmer. Scoop in the Parmesan cheese and stir until the sauce is smooth and silky. Taste and season with salt and pepper, making sure the sauce is as rich and cheesy as you like! If it gets too thick, a splash of reserved pasta water works wonders.
Step 6: Bring It All Together
Add the hot, drained fettuccine straight into your pan of Alfredo sauce, tossing until every noodle is luscious and coated. Gently lay the sliced steak and shrimp right over the top, letting all those flavors mingle. Finish with a kiss of chopped parsley for freshness, and serve your Blackened Steak and Shrimp Alfredo hot and steamy!
How to Serve Blackened Steak and Shrimp Alfredo
Garnishes
For extra color and a burst of freshness, sprinkle the finished dish with a shower of chopped parsley. If you love a little extra zing, a scattering of red pepper flakes adds just the right hint of heat. Freshly cracked black pepper or a fine dusting of additional Parmesan can also take your Blackened Steak and Shrimp Alfredo over the top.
Side Dishes
This pasta is really the star, but it’s hard to resist a crisp green salad with lemon vinaigrette on the side. Garlic bread or toasted baguette slices are perfect for scooping up any extra Alfredo sauce. Want to keep things light? Try roasted asparagus or tender-crisp green beans—their brightness balances the richness beautifully.
Creative Ways to Present
For a special occasion, twirl the fettuccine into neat nests using tongs and rest the steak and shrimp on top for a restaurant-worthy look. You can also serve Blackened Steak and Shrimp Alfredo family-style in a big, shallow bowl for everyone to dig in together. To impress at dinner parties, drizzle a little extra Alfredo over the steak and shrimp right before garnishing with herbs.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container, layering the fettuccine, shrimp, and steak together to keep everything moist. Refrigerate within two hours of cooking; it’s best enjoyed within 2–3 days. The flavors meld as it sits, offering even more punch the next day.
Freezing
While creamy sauces can sometimes separate, you can freeze Blackened Steak and Shrimp Alfredo for up to one month. Cool the dish completely, then store in freezer-safe containers. Thaw in the fridge overnight before reheating gently. Stirring in a little extra cream or butter can help refresh the sauce’s texture after defrosting.
Reheating
To reheat, place portions in a saucepan or skillet over low heat. Add a splash of milk or cream to loosen the sauce, stirring gently until everything is hot and velvety again. The microwave works in a pinch—cover loosely and stir halfway through for even heating, but keep an eye out to avoid overcooking the shrimp.
FAQs
Can I use a different cut of steak for Blackened Steak and Shrimp Alfredo?
Absolutely! While sirloin and ribeye are favorites for their tenderness and flavor, you can use strip steak, filet mignon, or even a more budget-friendly cut like flank steak. Just be sure to slice thinly and against the grain for the best texture.
Can I substitute chicken for steak or shrimp?
Yes—chicken breast or thighs make a delicious swap for the steak or shrimp if you want to switch it up. Just season and sear as you would in the recipe, then slice thinly before topping the Alfredo pasta.
Is it possible to make this dish lighter?
For a lighter take, try swapping some heavy cream for whole milk or half and half, and use a little less butter. You can also serve more veggies on the side or stir in wilted spinach or sautéed mushrooms for extra flavor and nutrients.
What’s the best way to make homemade blackened seasoning?
Making your own is simple: mix paprika, cayenne, garlic powder, onion powder, dried oregano, dried thyme, salt, and plenty of black pepper. Adjust the cayenne to suit your spice preference. It keeps well stored airtight, so feel free to make a big batch!
Can I prepare parts of Blackened Steak and Shrimp Alfredo in advance?
Certainly! You can prep and season the steak and shrimp a few hours ahead and store them in the refrigerator. The Alfredo sauce also reheats nicely, so feel free to make it the day before—just reheat gently on the stove before tossing with fresh pasta.
Final Thoughts
With its bold, blackened flavors and creamy, comforting sauce, Blackened Steak and Shrimp Alfredo is guaranteed to impress anyone lucky enough to share your table. Don’t be surprised if it becomes your go-to recipe for celebrations, date nights, or just when you need a little extra joy in your dinner routine. Treat yourself and give this unforgettable dish a try—you’ll want to make it again and again!
Print
Blackened Steak and Shrimp Alfredo Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun-American
- Diet: Non-Vegetarian
Description
Indulge in a delicious surf and turf pasta dish with this Blackened Steak and Shrimp Alfredo recipe. Tender steak and succulent shrimp are coated in zesty blackened seasoning, then served over creamy fettuccine Alfredo for a Cajun-American twist on a classic favorite.
Ingredients
For the Blackened Steak and Shrimp:
- 1 pound sirloin or ribeye steak
- ½ pound large shrimp (peeled and deveined)
- 2 tablespoons blackened seasoning
- 2 tablespoons olive oil
For the Alfredo Sauce:
- 12 ounces fettuccine pasta
- 2 tablespoons unsalted butter
- 3 garlic cloves (minced)
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the Fettuccine: Prepare the fettuccine according to package instructions. Drain and set aside.
- Season and Cook the Steak and Shrimp: Pat dry the steak and shrimp. Rub with blackened seasoning. Sear the steak in olive oil until desired doneness. Set aside and slice thinly. Cook the shrimp until pink and opaque. Remove and set aside.
- Make the Alfredo Sauce: In the same skillet, sauté garlic in butter. Add cream, bring to a simmer, and whisk in Parmesan until smooth. Season with salt and pepper.
- Combine and Serve: Toss cooked fettuccine in the sauce. Top with sliced steak and shrimp. Garnish with parsley and serve hot.
Notes
- You can use store-bought blackened seasoning or make your own using a blend of paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and pepper. Add red pepper flakes for extra heat.
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