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Savor the Bold Flavors of Blackened Steak and Shrimp Alfredo

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Learn how to make delicious Blackened Steak and Shrimp Alfredo. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound (about 2 steaks) of sirloin or ribeye, sliced into strips
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons Cajun or blackened seasoning (see substitution suggestions below)
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 8 ounces fettuccine or your favorite pasta
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Optional substitutions: If you don’t have Cajun seasoning, you can mix paprika, cayenne, garlic powder, onion powder, thyme, oregano, and black pepper. For a lighter version, use half-and-half instead of heavy cream. I always keep these spices on hand because they turn a simple dish into something extraordinary.

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later if needed. I love cooking pasta to just shy of perfect doneness since it will finish cooking in the sauce.
  2. While the pasta cooks, pat the steak strips and shrimp dry with paper towels. Season both generously with the Cajun or blackened seasoning, making sure to coat evenly. I always take a moment to smell the spices; it reminds me of my grandma’s kitchen, where spices filled the air with warmth.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When shimmering, add the steak strips. Sear for about 2-3 minutes on each side, or until nicely browned and cooked to your preferred doneness. Remove from the skillet and set aside. I’ve learned that letting the meat rest for a couple of minutes helps keep it juicy, just like my grandma used to do.
  4. In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and cook for about 30 seconds until fragrant — but be careful not to burn it, as garlic can turn bitter quickly. I always smile remembering how my grandma used to say, “Garlic is the soul of the dish.”
  5. Add the seasoned shrimp to the skillet. Cook for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside with the steak. The aroma of spices and garlic together is a sensory hug.
  6. Pour the heavy cream into the skillet, stirring to loosen any browned bits from the bottom. Bring to a gentle simmer over low-medium heat. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly. I find that stirring constantly helps create a smooth, luscious sauce that coats the pasta beautifully.
  7. Return the cooked steak and shrimp to the skillet, tossing to coat everything evenly in the sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it up. This is a trick I learned from my grandma — a little pasta water transforms the sauce into something silky and perfect.
  8. Add the cooked pasta to the skillet, tossing gently until everything is well combined. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with chopped parsley for a fresh pop of color and flavor. I love finishing the dish with a squeeze of lemon for brightness, which reminds me of summer evenings at grandma’s table.

Find it online: https://artofeasycooking.com/blackened-steak-and-shrimp-alfredo/