Blackened Steak Shrimp Alfredo

This Blackened Steak Shrimp Alfredo blends bold Cajun spices with rich creamy Alfredo sauce, creating a luxurious surf and turf pasta that delights every time. The tender steak cubes and juicy shrimp are quickly seared to lock in flavor, then smothered in a parmesan-infused cream sauce that clings beautifully to al dente penne. It’s the perfect weeknight dinner when you want something hearty yet special, or a reliable way to impress guests without spending hours in the kitchen.

I first made this on a quiet date night and couldn’t believe how restaurant-quality it tasted. Now it’s my go-to when I want to wow family or guests with minimal effort.

Ingredients

• Penne pasta: choose a sturdy shape like penne because it holds up well under thick sauce and carries the steak and shrimp
• Large shrimp: fresh or frozen then thawed peeled and deveined for convenience look for shrimp with a sweet ocean scent and firm texture
• Blackened seasoning: adds a smoky spicy kick aim for Cajun style without fillers or excessive salt
• Vegetable oil: a neutral oil ideal for high heat searing without overpowering flavors
• Top sirloin steak: pick a nicely marbled cut for flavor cut into bite-sized cubes to ensure even cooking
• Unsalted butter: adds richness to the steak while letting you control the salt level
• Yellow onion: minced to add sweetness and depth fresh onions always provide the best flavor
• Garlic: use fresh minced garlic for bright aromatic notes
• Heavy whipping cream: the base of the ultra creamy Alfredo sauce choose a thick rich cream
• Parmesan cheese: buy a wedge and grate it fresh freshly grated cheese melts better and delivers a nutty flavor
• Kosher salt and black pepper: to season the sauce use freshly cracked pepper for enhanced aroma
• Parsley for garnish: adds fresh color and balances the richness of the sauce

Instructions

Cook the Pasta:

Bring a large pot of water generously salted to a rolling boil. Add the penne and stir well to prevent sticking. Cook until just al dente which usually takes around ten to eleven minutes but taste to be sure. Reserve one cup of pasta water before draining. The reserved water is liquid gold for loosening the sauce later. Set pasta aside.

Blacken the Shrimp:

Pat the shrimp dry thoroughly with paper towels. Season each shrimp evenly on all sides with blackened seasoning. Heat a wide skillet over medium heat then add vegetable oil. Wait until the oil is shimmering hot but not smoking. Place shrimp in a single layer and cook about one to two minutes per side until edges turn pink and a golden crust appears. Avoid crowding the pan to ensure even searing. Transfer shrimp to a plate and tent loosely with foil to keep warm.

Sear the Steak:

Without cleaning the skillet, turn heat to high. Add butter to the pan and let it sizzle and foam. When melted, add steak cubes in an even layer. Let them sear without stirring for one to two minutes until a dark crust forms. Flip and cook another minute to get a golden brown outside with still tender pink inside pork. Avoid overcooking. Move cooked steak to the plate with shrimp and keep warm.

Make the Alfredo Sauce:

Reduce heat to medium, adding more butter or oil if needed. Stir in minced onions and cook gently for three to five minutes until translucent and soft while scraping browned bits from the pan to deepen flavor. Add minced garlic and cook for just 30 to 60 seconds until fragrant. Pour in heavy cream along with a quarter cup of reserved pasta water. Sprinkle in parmesan cheese, blackened seasoning, salt, and pepper. Stir gently while cheese melts and sauce thickens about two to three minutes. Adjust thickness with extra pasta water to reach a silky consistency.

Combine Everything:

Return drained pasta to the skillet and toss gently to coat every piece of penne in the sauce. Taste and adjust seasoning with salt, pepper, or extra pasta water if needed. Pile shrimp and steak over the pasta and finish with a sprinkle of fresh parsley. Serve immediately while steaming hot.

This recipe brings back memories of cozy family gatherings where the big pasta bowl was passed around and no one left hungry.

Storage Tips

Store the cooked components separately when possible to preserve texture. Sauce tends to thicken once refrigerated, so keep some extra pasta water handy to loosen it during reheating. Refrigerate leftovers within two hours and use within three days. Warm gently on the stovetop with a splash of cream or water to revive the sauce’s creaminess.

Ingredient Substitutions

If top sirloin is not available, ribeye or strip steak are great alternatives. For shrimp substitutions, scallops or cooked chicken breast chunks provide a tasty change. To reduce richness, you can swap heavy cream with half and half but expect a lighter sauce.

Serving Suggestions

This dish is satisfying on its own but pairs wonderfully with a baby arugula salad dressed with lemon and olive oil. Garlic bread is perfect for soaking up any leftover sauce. For a more festive feel, serve alongside roasted vegetables or with a chilled crisp white wine.

Serve immediately while steaming hot. Enjoy this steakhouse-style surf and turf pasta with a simple salad or garlic bread.

Common Questions About the Recipe

→ What type of steak works best?

Top sirloin provides tender, flavorful cubes that sear beautifully, but ribeye or New York strip can add richness if preferred.

→ Can I use another type of pasta?

Penne is excellent for holding the thick sauce, though fettuccine, linguine, or rotini can also work well to soak up the creamy Alfredo.

→ Is homemade blackened seasoning necessary?

Store-bought blackened seasoning works perfectly, but homemade blends allow you to control the heat and flavor more precisely.

→ How can I prevent overcooked shrimp?

Sear shrimp quickly just until they turn pink and opaque, about 1-2 minutes per side, then remove from heat immediately to keep them tender.

→ What garnishes pair well with this dish?

Fresh parsley or chopped chives add bright color and freshness, while extra grated parmesan enhances the savory depth.

→ Can components be prepared ahead?

You can cook steak, shrimp, and sauce in advance, but it’s best to combine everything just before serving to maintain texture and warmth.