Blackened Steak and Shrimp Alfredo is a rich, indulgent dish that combines tender, smoky blackened steak, juicy shrimp, and creamy Alfredo pasta for the ultimate surf-and-turf experience. The bold Cajun seasoning enhances the flavors of the steak and shrimp, while the homemade Parmesan Alfredo sauce ties everything together in a silky, savory dish perfect for a restaurant-quality meal at home!
Ingredients
For the Blackened Steak:
- 1 lb (450 g) ribeye, sirloin, or filet mignon
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp Cajun or blackening seasoning
- ½ tsp salt
- ½ tsp black pepper
For the Blackened Shrimp:
- ½ lb (225 g) large shrimp, peeled and deveined
- 1 tbsp butter
- 1 tsp Cajun seasoning
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
For the Alfredo Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 ½ cups (360 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional, for heat)
For the Pasta:
- 12 oz (340 g) fettuccine or linguine
- 1 tbsp salt (for boiling water)
For Garnish:
- 2 tbsp chopped fresh parsley
- Extra Parmesan cheese
- Lemon wedges (optional)
Directions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.
- Drain and set aside, reserving ½ cup of pasta water for the sauce if needed.
Step 2: Blacken the Steak
- Pat the steak dry and rub with Cajun seasoning, salt, and black pepper.
- Heat olive oil and butter in a cast-iron skillet over medium-high heat.
- Sear the steak for 3-4 minutes per side (for medium-rare) or adjust based on desired doneness.
- Remove from the skillet and let rest for 5-10 minutes before slicing.
Step 3: Blacken the Shrimp
- In the same skillet, melt butter over medium heat.
- Toss the shrimp with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
- Cook for 1-2 minutes per side, until pink and opaque. Remove and set aside.
Step 4: Make the Alfredo Sauce
- In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer (do not boil).
- Stir in Parmesan cheese, salt, black pepper, and red pepper flakes, whisking until smooth.
- If the sauce is too thick, add reserved pasta water to loosen it.
Step 5: Assemble the Dish
- Toss the cooked pasta into the Alfredo sauce until fully coated.
- Slice the blackened steak and place it on top of the pasta.
- Add the blackened shrimp and garnish with fresh parsley and extra Parmesan.
Step 6: Serve and Enjoy
- Serve immediately with lemon wedges on the side for an extra burst of freshness.
Notes
- Steak doneness guide:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Well-Done: 160°F+ (71°C+)
- Make it spicier: Add extra Cajun seasoning or a dash of hot sauce.
- No heavy cream? Use half-and-half for a lighter version.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat with a splash of cream to keep the sauce smooth.
Why This Recipe Works
The smoky blackened steak and shrimp contrast beautifully with the creamy, cheesy Alfredo sauce, creating the ultimate surf-and-turf pasta dish. The bold Cajun spices add depth and heat, while the homemade Alfredo saucekeeps everything rich and indulgent.
Conclusion
This Blackened Steak and Shrimp Alfredo is a restaurant-worthy dish that’s easy to make at home. Perfect for special occasions, date nights, or whenever you crave a decadent meal, this dish will impress every time! Try it tonight and enjoy the ultimate steak and seafood pasta experience! 🥩🍤🍝✨
