This Blackened Steak and Shrimp Alfredo is the ultimate indulgence! It’s a decadent and flavorful pasta dish that combines tender, blackened steak cubes, juicy shrimp, and perfectly cooked penne pasta, all tossed in a rich and creamy Parmesan Alfredo sauce. I love how this recipe brings together the best of both worlds – surf and turf – in a comforting and satisfying meal. It’s perfect for a special occasion, a date night in, or any time you’re craving a truly luxurious pasta dish.
Why You’ll Love This Blackened Steak and Shrimp Alfredo
- Surf & Turf in a Bowl: Combines the delicious flavors of steak and shrimp in one amazing dish.
- Rich and Creamy Alfredo Sauce: The homemade Alfredo sauce, made with heavy cream and Parmesan cheese, is incredibly rich and flavorful.
- Bold Blackened Seasoning: The blackened seasoning adds a smoky, spicy kick to the steak and shrimp.
- Easy Elegance: This dish looks and tastes impressive, but it’s surprisingly easy to make.
Ingredients for Blackened Steak and Shrimp Alfredo
Here’s what you’ll need to make this decadent pasta. The full list with measurements is in the recipe card below.
Pasta
- Penne pasta (Pasta)
Shrimp
- Large shrimp, raw, deveined, tail removed (Shellfish)
- Blackened seasoning (Spice Blend)
- Vegetable oil (Oil)
Steak
- Top sirloin steak, cut into 1-inch cubes (Meat)
- Blackened seasoning (Spice Blend)
- Unsalted butter (Fat)
Sauce
- Yellow onion, diced (Vegetable)
- Garlic, minced (Aromatic)
- Heavy whipping cream (Dairy)
- Parmesan cheese, freshly grated (Dairy)
- Blackened seasoning (Spice Blend)
- Kosher salt (Seasoning)
- Black pepper (Spice)
- Parsley
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Blackened Steak and Shrimp Alfredo as is, but here are a few ideas for variations:
- Use Different Protein: Substitute chicken, scallops, or even lobster for the steak and shrimp.
- Add Vegetables: Toss in some sautéed mushrooms, spinach, or asparagus for added nutrients and flavor.
- Make it Spicier: Add a pinch of red pepper flakes to the sauce or use a spicier blackened seasoning blend.
- Different Pasta: Use fettuccine, linguine, or your favorite pasta shape instead of penne.
- Add Cajun Seasoning: For a flavorful change.
How to Make Blackened Steak and Shrimp Alfredo
Let me show you how to make this incredibly flavorful Blackened Steak and Shrimp Alfredo:
Cook the Pasta
- I bring a large pot of salted water to a boil over medium-high heat.
- I add the penne and cook it al dente according to the package directions.
- Before draining, I reserve 1 cup of the pasta water (this starchy water is great for adding to the sauce later if needed!).
- I drain the rest of the water and set the pasta aside.
Cook the Shrimp
- I season the shrimp evenly with blackened seasoning.
- To a large, 13-inch skillet over medium heat, I add the oil.
- Once it’s hot, I add the shrimp.
- I cook for 1-2 minutes per side, until the shrimp are pink and cooked through.
- I transfer the shrimp to a plate and tent it with foil to keep it warm.
Cook the Steak
- I season the steak cubes evenly with blackened seasoning.
- I increase the heat to high.
- I add the butter to the skillet and allow it to start to melt.
- I place the steak in the skillet.
- I cook for 1-2 minutes per side, or until browned outside and pink inside (or to your desired level of doneness).
- I transfer the steak to the plate with the shrimp and tent it with foil to keep it warm.
Make the Sauce
- I reduce the heat to medium.
- I add the diced onions to the skillet.
- I cook until softened (3-5 minutes).
- I add the minced garlic and cook for 1 minute, until fragrant.
- I add the heavy cream, ¼ to ½ cup of the reserved pasta water, Parmesan cheese, blackened seasoning, salt, and pepper.
- I stir until the cheese melts and the sauce thickens slightly.
Combine and Serve
- I add the cooked noodles to the skillet and toss to coat them in the sauce. I add more pasta water as needed to reach the desired consistency.
- I top the pasta with the cooked shrimp and steak.
- I garnish with chopped fresh parsley.
- I serve immediately
Tips and Tricks for the BEST Alfredo
Here are my secrets for making this dish truly exceptional:
- Use Freshly Grated Parmesan: Freshly grated Parmesan cheese melts better and has a more intense flavor than pre-grated.
- Don’t Overcook the Shrimp or Steak: Cook the shrimp and steak just until they’re cooked through to keep them tender and juicy.
- Reserve Pasta Water: The starchy pasta water helps to create a creamy and emulsified sauce.
- Adjust Seasoning: Taste the sauce and adjust the seasonings to your liking.
How to Serve
This Blackened Steak and Shrimp Alfredo is a complete meal on its own, but here are a few serving suggestions:
- Garlic Bread: Serve with a side of warm, crusty garlic bread.
- Side Salad: A simple green salad or a Caesar salad would complement the richness of the pasta.
- Steamed Vegetables: Add some steamed broccoli or asparagus for extra nutrients.
Make Ahead and Storage
You can cook the steak and shrimp ahead of time and store them separately in the refrigerator. Reheat gently before adding them to the pasta. Leftover pasta can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if needed to loosen the sauce.
FAQs about Blackened Steak and Shrimp Alfredo
- Can I use a different type of pasta?
- Yes, you can use any type of pasta you like, such as fettuccine, linguine, or spaghetti.
- Can I make this without the steak or shrimp?
- Yes, you can omit either the steak or the shrimp, or both, for a vegetarian version.
- What if I don’t have blackened seasoning?
- You can make your own.
Enjoy this decadent and flavorful Blackened Steak and Shrimp Alfredo! It’s a restaurant-quality meal that’s surprisingly easy to make at home.
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Blackened Steak and Shrimp Alfredo
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: Main Course
- Cuisine: American
Description
This decadent Blackened Steak and Shrimp Alfredo combines tender, blackened steak cubes and succulent shrimp with perfectly cooked penne pasta, all tossed in a rich and creamy Parmesan sauce.
Ingredients
Scale
For the Pasta:
- 8 ounces penne pasta
For the Shrimp:
- 1 pound large shrimp, raw, peeled, deveined, and tails removed
- 1 teaspoon blackened seasoning
- 1 tablespoon vegetable oil (or canola oil)
For the Steak:
- 1 pound top sirloin steak, cut into 1-inch cubes
- 1 teaspoon blackened seasoning
- 1/4 cup (1/2 stick or 57g) unsalted butter
For the Sauce:
- 1 small yellow onion, diced (about 1/2 cup)
- 2 teaspoons garlic, minced
- 2 cups (476g) heavy whipping cream
- 2 cups (200g) freshly grated Parmesan cheese
- 1 tablespoon blackened seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside.
- Season and Cook Shrimp: While the pasta is cooking, season the shrimp evenly with 1 teaspoon of blackened seasoning. Heat the vegetable oil in a large (13-inch) skillet over medium heat. Once the oil is hot, add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, or until the shrimp are pink and cooked through. Transfer the cooked shrimp to a plate and cover loosely with foil to keep warm.
- Season and Cook Steak: Season the steak cubes evenly with 1 teaspoon of blackened seasoning. Increase the heat under the skillet to high. Add the butter to the skillet and let it melt. Add the seasoned steak cubes to the skillet. Cook for 1-2 minutes per side, or until the steak is browned on the outside and cooked to your desired level of doneness (medium-rare to medium is recommended). Transfer the cooked steak to the plate with the shrimp and cover loosely with foil.
- Sauté Onion: Reduce the heat under the skillet to medium. Add the diced onion to the skillet. Cook, stirring occasionally, until the onion is softened, about 3-5 minutes.
- Add Garlic: Add the minced garlic to the skillet and cook for about 1 minute, or until fragrant.
- Make Sauce: Pour the heavy cream into the skillet. Add 1/4 to 1/2 cup of the reserved pasta water. Stir in the grated Parmesan cheese, 1 tablespoon of blackened seasoning, salt, and pepper. Stir constantly until the cheese is melted and the sauce is smooth and slightly thickened.
- Combine Pasta and Sauce: Add the cooked and drained penne pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add more of the reserved pasta water, a little at a time, until the desired consistency is reached.
- Add Protein: Add the cooked shrimp and steak to the skillet with the pasta and sauce. Toss gently to combine.
- Garnish and Serve: Garnish with chopped fresh parsley. Serve immediately.
Notes
- Blackened Seasoning: Use your favorite store-bought blackened seasoning blend, or make your own by combining paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper.
- Pasta Water: The starchy pasta water helps to thicken the sauce and make it cling to the pasta.
- Steak Doneness: Adjust the cooking time for the steak to your preference.
- Shrimp: Be careful not to overcook the shrimp, or they will become tough.
- Serving Suggestions: Serve this dish with a side salad and garlic bread.
- Storage: Store in the fridge for up to 3 days.