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.