Blackened Steak and Shrimp Alfredo

The Steak and Shrimp Pasta Recipe You Have Been Waiting For

Some dinners just feel like a special occasion, and this Blackened Steak and Shrimp Alfredo is exactly that. Tender slices of Cajun-spiced sirloin, plump seared shrimp, and silky homemade Alfredo sauce all come together over a tangle of fettuccine in one jaw-dropping bowl. It is the kind of steak shrimp pasta that makes people put down their forks for a moment and just say wow.

If you have ever ordered a Cajun steak and shrimp Alfredo pasta at a restaurant and wondered whether you could pull it off at home, the answer is a confident yes. This recipe is bold, deeply flavorful, and honestly faster than you might think. We are talking 50 minutes from start to finish, including that gorgeous sear.

Why the Blackening Technique Changes Everything

Blackening is not the same as burning. It is a cooking method born in Louisiana, where proteins are coated in a punchy spice blend and cooked in a scorching-hot cast iron pan. The result is a deeply charred, aromatic crust that is smoky, slightly spicy, and packed with flavor.

For this blackened steak Alfredo, that crust is the hero. It provides a bold contrast to the rich, creamy sauce underneath. Without it, you have a perfectly good steak and shrimp Alfredo pasta. With it, you have something truly memorable.

Chef's Tip: The single most important thing you can do for a proper blackened crust is to get your cast iron screaming hot before anything touches it. Give it at least 3 to 4 minutes over high heat. You should see faint wisps of smoke before the oil goes in.

Building the Perfect Cajun Spice Blend

The backbone of this entire dish is the homemade blackening spice blend. It takes about two minutes to mix and it does double duty, seasoning both the steak and the shrimp. Here is what goes into it:

• Smoked paprika for deep, earthy color and warmth
• Garlic powder and onion powder for savory backbone
• Cayenne pepper for the heat that makes this a true Cajun steak and shrimp Alfredo pasta
• Dried oregano and thyme for herbal complexity
• Freshly ground black pepper to tie it all together

Feel free to mix a larger batch and keep it in a sealed jar. It will last for months and comes in handy for grilled chicken, roasted vegetables, and countless other weeknight dinners.

The Tools and Ingredients That Actually Matter Here

For a recipe like this steak and shrimp pasta, your equipment really does affect the final result. A good cast iron skillet is non-negotiable for that proper blackened crust, and freshly grated Parmesan melts into a far silkier Alfredo sauce than anything that comes pre-shredded in a bag.

How to Make the Alfredo Sauce From Scratch

Skipping the jarred sauce here is absolutely worth it. A homemade Alfredo comes together in under 10 minutes and tastes incomparably better. The process is simple:

1. Sauté minced garlic in butter and the browned bits left behind by the steak.
2. Add heavy cream and simmer until it thickens.
3. Pull the pan off the heat and stir in freshly grated Parmesan until the sauce is smooth and glossy.
4. A final pat of cold butter stirred in at the end gives it that lush, restaurant-quality finish.

Chef's Tip: Always reserve some pasta water before draining. The starchy water is liquid gold for loosening a thick Alfredo sauce without diluting its flavor.

Tips for Perfectly Cooked Shrimp

Shrimp are quick to overcook, and rubbery shrimp in an otherwise incredible steak and shrimp Alfredo would be a shame. Keep these things in mind:

• Use large or extra-large shrimp so they have a moment to develop color before cooking through.
• Cook them in a single layer with space between each one so they sear rather than steam.
• Pull them from the pan the second they curl into a loose C shape and turn opaque. An O shape means they are overcooked.

Putting It All Together

Once you have your pasta coated in that creamy Cajun Alfredo, the plating is the fun part. Fan the thinly sliced blackened steak over the top, nestle the seared shrimp alongside, and finish with a generous shower of fresh parsley and extra Parmesan. It is the kind of steak and shrimp pasta presentation that genuinely looks like it came out of a restaurant kitchen.

Ready to make the best Cajun steak and shrimp Alfredo pasta of your life? Here is everything you need:

Blackened Steak and Shrimp Alfredo

This Blackened Steak and Shrimp Alfredo combines bold Cajun spices with tender sirloin, juicy shrimp, and a velvety homemade Alfredo sauce over fettuccine for a restaurant-worthy dinner you can make at home.

Prep:20 mins

Cook:30 mins

Total:50 mins

Yield:4 servings

Cuisine:American

Yield: 4 servingsCalories: 780Protein: 52g

Carbs: 58gFat: 36gSat. Fat: 18gFiber: 3gSugar: 4gSodium: 940mg

Ingredients

Units

USM

Scale

1x2x3x

• 12 oz fettuccine pasta
• 1 lb sirloin steak, about 1 inch thick, patted dry
• 1 lb large shrimp, peeled and deveined, tails off
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp cayenne pepper, adjust to taste
• 1/2 tsp black pepper, freshly ground
• 1 tsp kosher salt, divided
• 4 tbsp unsalted butter, divided
• 2 tbsp olive oil, extra virgin
• 5 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup Parmesan cheese, freshly grated, plus more for serving
• 1/2 cup pasta water, reserved before draining
• 2 tbsp fresh parsley, chopped, for garnish

Instruction

1

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. Set pasta aside.

2

In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and 0.75 tsp of the kosher salt to make the blackening spice blend.

3

Pat the sirloin steak completely dry with paper towels. Press the blackening spice blend firmly onto both sides of the steak, coating it evenly. Set aside to rest at room temperature for 10 minutes.

4

Toss the peeled shrimp with 1 tsp of the blackening spice blend and the remaining 0.25 tsp kosher salt. Set aside.

5

Heat a cast iron skillet over high heat until smoking hot. Add 1 tbsp olive oil and 1 tbsp butter. Sear the steak for 3 to 4 minutes per side for medium-rare, or until it reaches your desired doneness. Transfer to a cutting board and let rest for at least 5 minutes before slicing.

6

In the same skillet, reduce heat to medium-high. Add 1 tbsp olive oil. Cook the shrimp in a single layer for 1 to 2 minutes per side, just until they are pink and opaque. Remove from the pan and set aside.

7

Reduce the skillet heat to medium. Add 2 tbsp butter and let it melt, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for 1 minute until fragrant.

8

Pour in the heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring frequently, until the cream thickens slightly.

9

Remove from heat and stir in the freshly grated Parmesan cheese until fully melted and smooth. Add the remaining 1 tbsp butter and stir to combine. If the sauce is too thick, loosen it with a splash of the reserved pasta water.

10

Add the cooked fettuccine to the Alfredo sauce and toss well to coat every strand. Slice the rested steak thinly against the grain.

11

Plate the pasta and top each serving with sliced blackened steak and seared shrimp. Garnish with fresh parsley and extra Parmesan. Serve immediately.

Equipment

• Large pot
• Cast iron skillet
• Cutting board
• Sharp chef's knife
• Tongs
• Wooden spoon or silicone spatula
• Colander
• Small mixing bowl
• Box grater or microplane

Notes

For the best crust on the steak, make sure your cast iron skillet is genuinely smoking before the meat hits the pan. Do not move the steak while it sears. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to revive the sauce. The blackening spice blend can be made in a larger batch and stored in a sealed jar for up to 3 months.

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Serving, Storing, and Variations

Serving suggestions: This dish is rich and complete on its own, but a simple arugula salad with lemon vinaigrette cuts through the creaminess beautifully. Crusty garlic bread is never a bad idea either.

Make it your own:

• Swap the fettuccine for penne or rigatoni if that is what you have on hand.
• Add sliced bell peppers or baby spinach to the sauce for a vegetable boost.
• If you prefer chicken, blackened chicken thighs work wonderfully in place of the steak.

Storing leftovers: This shrimp and steak Alfredo pasta keeps well in the refrigerator for up to 3 days. Reheat it low and slow in a skillet with a splash of cream to bring the sauce back to life. The flavors actually deepen overnight, making next-day leftovers something to genuinely look forward to.