Indulge in the perfect blend of bold flavors and creamy richness with this Blackened Steak & Shrimp Alfredo. Tender strips of steak and succulent shrimp are seasoned with smoky blackened spices and tossed in a luscious Parmesan cream sauce, creating a decadent pasta experience that’s hard to resist.
This dish brings a restaurant-quality, elegant dinner to your home table, balancing the spice of the blackened seasoning with the smoothness of traditional Alfredo. Whether for a special occasion or a cozy night in, it’s a guaranteed crowd-pleaser.
- Combines smoky blackened steak and shrimp with a velvety, cheesy Alfredo sauce for a rich flavor profile.
- Quick to prepare with simple steps that maximize taste and texture.
- Perfectly balanced with creamy pasta, making it an indulgent yet approachable meal for any night.
Ingredients
- Steak (300–400 g): Choose your favorite cut, sliced into strips for quick, even cooking and tender bites.
- Shrimp (300–400 g): Peeled and deveined to ensure a juicy and tender seafood addition that cooks evenly.
- Blackened seasoning (1–2 tbsp): Smoky, spicy blend that imparts a bold flavor coating to both steak and shrimp.
- Olive oil (1–2 tbsp): Used for searing protein and enhancing the rich flavors with a subtle fruity note.
- Fettuccine or your favorite pasta (350–400 g): Wide, flat noodles that perfectly hold the creamy Alfredo sauce.
- Butter (3–4 tbsp): Adds richness and helps create the smooth base for the Alfredo sauce.
- Garlic cloves (3–4, minced): Freshly minced to infuse the sauce with aromatic depth and balance the creamy texture.
- Heavy cream (1½–2 cups): Gives the sauce its silky, luxurious consistency and decadence.
- Parmesan cheese (1 cup, grated): Provides sharp, nutty flavor and helps thicken the sauce to creamy perfection.
- Salt & freshly ground black pepper: Essential for seasoning and enhancing the overall dish taste.
- Optional garnish: chopped parsley or extra Parmesan: Adds a fresh color contrast and boosts the flavor for serving.
Instructions
- Cook the Pasta to Al Dente
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Bring a large pot of salted water to a rolling boil to properly season the noodles. Add your fettuccine pasta and cook until al dente, which means tender but still slightly firm to the bite. Draining the pasta well ensures it doesn’t water down the Alfredo sauce later.
- Season and Sear the Steak
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Pat the steak strips dry to get a good sear, then evenly coat them with blackened seasoning for bold flavor. Heat olive oil in a skillet over medium-high heat and sear the steak strips until they develop a brown crust and reach your desired doneness. This locks in juiciness and enhances the flavor with caramelization.
- Cook the Shrimp
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In the same skillet, add a bit more olive oil if needed. Season the shrimp with blackened seasoning and cook them for 1-2 minutes per side until they turn pink and opaque, signaling they’re perfectly cooked. This quick cooking prevents toughness and preserves their juiciness.
- Make the Alfredo Sauce
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Melt butter over medium heat in the same pan, allowing you to capture any remaining flavors from searing. Add the minced garlic and sauté until fragrant, around one minute, to build a savory base. Pour in the heavy cream and bring it to a gentle simmer, which thickens the sauce while maintaining its creamy texture.
- Add Parmesan Cheese for Creaminess
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Stir grated Parmesan into the gently simmering cream mixture, melting it smoothly into the sauce. This enriches the dish with nutty, savory notes and helps the sauce develop a rich, velvety consistency. Season with salt and freshly ground black pepper to taste, adjusting the balance.
- Combine Pasta, Steak, and Shrimp
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Add the cooked pasta, seared steak strips, and shrimp back into the pan with the Alfredo sauce. Toss everything gently to ensure each component is evenly coated with the creamy sauce, marrying the smoky spice of the blackened seasoning with the rich cheese flavors beautifully.
- Serve and Garnish
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Divide the finished Blackened Steak & Shrimp Alfredo among plates. Garnish with freshly chopped parsley or extra grated Parmesan to add a pop of color and extra layers of flavor. Serve immediately to enjoy the creamy sauce at its best texture and temperature.
- Blackened seasoning heat levels vary; adjust quantities to suit your spice preference.
- If the Alfredo sauce becomes too thick, add a splash of reserved pasta water to loosen it up smoothly.
- For a protein variation, chicken strips can be used instead of steak and shrimp.
- Avoid overcooking shrimp to maintain their tenderness and prevent rubbery texture.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore sauce creaminess and prevent it from drying out.
Serving Suggestions
Pair this indulgent pasta with a slice of garlic bread to soak up every bit of the Alfredo sauce. A crisp green salad tossed in a light vinaigrette also complements the richness, balancing the meal perfectly for dinner.
- Allow the steak strips to rest for a few minutes after searing to retain juices before combining with the sauce.
- Use freshly grated Parmesan for better melting and flavor rather than pre-grated cheese.
- Gently toss pasta and sauce rather than stirring vigorously to maintain the tender texture of the protein.
FAQs
- Can I use different types of pasta?
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Yes, any pasta that holds sauce well, such as linguine or penne, will work beautifully with this Alfredo dish.
- How spicy is the blackened seasoning?
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It typically has a moderate heat level with smoky and savory spices, but you can adjust the amount to suit your taste.
- Is it possible to make this dish gluten-free?
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Absolutely! Just substitute the pasta with your favorite gluten-free alternative.
- Can I prepare the sauce in advance?
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While the Alfredo sauce is best fresh, you can prepare it ahead and gently reheat, adding cream if needed to loosen it up.
- How do I prevent shrimp from becoming rubbery?
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Cook shrimp just until they turn pink and opaque, typically 1–2 minutes per side; overcooking causes toughness.
- What kind of steak is best for this dish?
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Flank, sirloin, or ribeye steaks work well, as they balance tenderness and flavor when sliced thinly.
Blackened Steak Shrimp Alfredo
Equipment
- 1 large pot for boiling pasta
- 1 skillet for cooking steak, shrimp, and sauce
Ingredients
- 10 –14 oz steak sliced into strips
- 10 –14 oz shrimp peeled and deveined
- 1 –2 tbsp blackened seasoning
- 1 –2 tbsp olive oil
- 12 –14 oz fettuccine or preferred pasta
- 3 –4 tbsp butter
- 3 –4 garlic cloves minced
- 1½ –2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Optional garnish: chopped parsley or extra Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain and set aside.
- Pat steak strips dry, season with blackened seasoning, and sear in olive oil over medium-high heat until browned and cooked to preference. Remove and keep warm.
- In the same skillet, add oil if needed, season shrimp with blackened seasoning, and cook 1 to 2 minutes per side until pink and cooked through. Remove with steak.
- Melt butter in the skillet over medium heat, add minced garlic, and cook until fragrant, about one minute.
- Pour in heavy cream and simmer gently. Stir in grated Parmesan cheese until melted and sauce is smooth. Season with salt and pepper.
- Combine cooked pasta, steak, and shrimp with the Alfredo sauce. Toss gently to coat evenly.
- Serve garnished with chopped parsley or additional Parmesan if desired.
Notes
- Adjust blackened seasoning to control dish heat and flavor.
- Swap steak and shrimp with chicken for variation.
- Add pasta water to loosen sauce if too thick.
- Serve with garlic bread and salad for a complete meal.
