Cajun Steak and Shrimp Pasta with Creamy Alfredo Sauce
This Cajun steak and shrimp pasta brings together tender blackened steak, juicy shrimp, and a rich, creamy Alfredo sauce tossed with fettuccine for a restaurant-worthy dinner you can make at home in under an hour.
The Steak and Shrimp Pasta Recipe You Have Been Dreaming About
Imagine twirling a forkful of fettuccine coated in a silky, garlicky Alfredo sauce, catching a tender chunk of blackened steak and a perfectly pink, juicy shrimp in the same bite. That is exactly what this Cajun steak and shrimp pasta delivers, and it does it in under an hour on a regular weeknight.
This dish is the love child of a classic shrimp and steak Alfredo pasta and the bold, smoky swagger of Cajun cooking. The result is one of those steak shrimp pasta recipes that genuinely tastes like something from a high-end steakhouse, but comes together in your own kitchen without any intimidating techniques.
Whether you are feeding a hungry family or hosting a casual dinner party, this is the kind of recipe that earns you serious compliments.
Why This Cajun Steak and Shrimp Alfredo Works So Well
The secret to this dish is layering flavor at every single step. The steak is seasoned deeply and seared hot, building a beautiful crust that adds smoky, savory depth to the whole pan. The shrimp cook in that same flavorful skillet, soaking up every bit of those drippings. Then the Alfredo sauce gets built right in that same pan, pulling in every gorgeous browned bit.
Here is what makes this version stand out from other steak shrimp Alfredo pasta recipes:
- A touch of cream cheese in the Alfredo sauce gives it an extra layer of richness and helps it cling beautifully to the pasta.
- Cajun seasoning on both proteins means every single bite carries that signature bold, smoky flavor.
- Sauteed bell pepper and onion add color, sweetness, and a light crunch that keeps the dish from feeling too heavy.
Chef's Tip: The single biggest upgrade you can make to this Cajun steak and shrimp Alfredo pasta is using freshly grated Parmesan rather than the pre-shredded kind. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, which can make your sauce grainy instead of silky.
Tools and Ingredients That Actually Make a Difference
For this steak shrimp pasta, a cast iron skillet is genuinely the best tool for the job. Nothing else builds that kind of deep, even sear on the steak or delivers those flavorful browned bits that become the backbone of your sauce. A good Cajun seasoning blend also matters here. Smoky ones with a balance of paprika, garlic, and a real kick of cayenne work best.
How to Make Cajun Steak and Shrimp Pasta Step by Step
This recipe moves quickly once you start cooking, so having everything prepped and ready before you turn on the heat makes the whole process smooth and fun.
A few key tips before you begin:
- Dry the steak completely before seasoning. Moisture is the enemy of a good sear.
- Do not rush the sear. Get that pan ripping hot and resist the urge to move the steak around.
- Cook the shrimp last in the protein order, since they only need about 2 minutes per side and can go rubbery if overcooked.
- Reserve that pasta water. The starchy cooking liquid is liquid gold for adjusting your sauce consistency.
Ready to bring it all together? Here is the full recipe:
Cajun Steak and Shrimp Pasta with Creamy Alfredo Sauce
This Cajun steak and shrimp pasta brings together tender blackened steak, juicy shrimp, and a rich, creamy Alfredo sauce tossed with fettuccine for a restaurant-worthy dinner you can make at home in under an hour.
Ingredients
- 12 oz fettuccine pasta, or linguine
- 1 lb ribeye or sirloin steak, cut into 1-inch strips
- 3/4 lb large shrimp, peeled and deveined, tails removed
- 2 tbsp Cajun seasoning, divided, store-bought or homemade
- 2 tbsp olive oil, extra virgin
- 3 tbsp unsalted butter, divided
- 5 garlic cloves, minced
- 1 1/2 cups heavy cream, room temperature
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 2 oz cream cheese, softened, for extra creaminess
- 1/2 cup chicken broth, low sodium
- 1 red bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes, optional, for extra heat
- 2 tbsp fresh parsley, chopped, for garnish
- 1 tsp salt and black pepper, to taste
- 1/2 cup pasta cooking water, reserved 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 cooking water before draining. Drain and set aside.
Pat the steak strips completely dry with paper towels. Season generously with 1 tablespoon of Cajun seasoning, smoked paprika, salt, and black pepper on all sides.
Season the shrimp with the remaining 1 tablespoon of Cajun seasoning and a pinch of salt. Toss to coat evenly and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or cast iron pan over high heat until the pan is very hot and just beginning to smoke.
Add the steak strips in a single layer without crowding. Sear for 2 to 3 minutes per side until a deep brown crust forms. Work in batches if needed. Remove the steak to a plate and tent loosely with foil to rest.
Reduce the 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 and just curled. Remove to the plate with the steak.
Reduce heat to medium. Add 1 tablespoon of butter to the pan. Add the sliced onion and red bell pepper. Saute for 4 to 5 minutes, scraping up any browned bits from the bottom of the pan, until softened.
Add the minced garlic and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.
Pour in the chicken broth and let it simmer for 2 minutes, reducing slightly. Add the heavy cream and softened cream cheese, whisking gently until the cream cheese is fully melted and smooth.
Reduce heat to medium-low. Stir in the freshly grated Parmesan cheese a little at a time until fully melted and the sauce is silky. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until it reaches your desired consistency.
Add the drained fettuccine to the sauce and toss well to coat every strand. Taste and adjust seasoning with salt, pepper, or additional Cajun seasoning.
Fold the cooked shrimp into the pasta. Arrange the rested steak strips on top. Garnish with chopped fresh parsley and extra Parmesan. Serve immediately.
Equipment
- Large pot for boiling pasta
- Cast iron skillet or large heavy-bottomed pan
- Tongs
- Whisk
- Ladle or large pasta spoon
- Cutting board and sharp knife
- Box grater or microplane for Parmesan
Notes
Serving, Storing, and Making It Your Own
Serve this Cajun steak and shrimp Alfredo pasta immediately, straight from the pan into warm bowls. A shower of extra Parmesan and a handful of fresh parsley make it look as good as it tastes. A simple green salad and crusty garlic bread round out the meal perfectly.
Want to customize it? Here are a few easy variations:
- Make it extra smoky by adding a pinch of chipotle powder to the Cajun seasoning.
- Lighten it up by swapping half the heavy cream for half-and-half and skipping the cream cheese.
- Add more vegetables by tossing in baby spinach or sun-dried tomatoes right before you add the pasta.
Leftovers store well in the refrigerator for up to 3 days and reheat beautifully with a splash of cream or broth in a skillet over low heat. This is one of those steak and shrimp pasta recipes that might honestly taste even better the next day once the flavors have had a chance to settle in together.
