Blackened Steak and Shrimp Alfredo

The Steak and Shrimp Pasta Recipe That Belongs on Your Dinner Table Tonight

Some recipes just have that pull. The kind that make you want to cancel your restaurant reservation and cook at home instead. This Blackened Steak and Shrimp Alfredo is exactly that. It starts with a boldly spiced Cajun crust seared hard onto juicy sirloin and plump shrimp, and finishes in a velvety, buttery Parmesan cream sauce that coats every ribbon of fettuccine.

This is not your average steak and shrimp pasta. It is the kind of dish that hits every note: smoky, spicy, creamy, rich, and deeply satisfying. Whether you are cooking for a special occasion or just want to turn an ordinary weeknight into something memorable, this cajun steak and shrimp alfredo pasta delivers every single time.

Why This Blackened Steak Alfredo Works So Well

The secret is in the contrast. Blackening creates a deeply savory, slightly spicy crust that plays against the cool richness of the homemade Alfredo sauce in the most perfect way. Each element in this steak and shrimp alfredo pasta recipe is cooked separately at high heat to get maximum color and flavor before everything comes together in one glorious skillet.

A few things make this dish genuinely special:

• The spice blend uses smoked paprika, cayenne, garlic powder, and dried herbs for authentic Cajun heat without being overwhelming.
• Cream cheese in the Alfredo is the quiet MVP. It adds body and stability to the sauce so it clings rather than pools at the bottom of the bowl.
• Reserved pasta water is your best friend here. The starchy water helps the sauce emulsify and coat every strand of fettuccine evenly.
• A proper rest for the steak makes the difference between juicy slices and dry ones. Do not skip it.

Chef's Tip: Use freshly grated Parmesan, not the pre-shredded variety. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, and your sauce will end up grainy instead of silky.

The Right Tools Make a Real Difference

For this shrimp and steak alfredo pasta, a heavy cast iron skillet is non-negotiable. It holds heat evenly at high temperatures, which is what creates that signature blackened crust. A good quality box grater or Microplane for the Parmesan and a reliable instant-read thermometer for the steak will also make your life considerably easier.

Choosing Your Steak and Shrimp

For this steak shrimp pasta, sirloin is the ideal choice. It is lean enough to slice cleanly but still has enough beefy flavor to stand up to bold Cajun spicing. Ribeye works beautifully if you want something richer and more indulgent. Flank or skirt steak are excellent budget options, just slice them extra thin.

For the shrimp, go with large or extra-large (16 to 20 count per pound). Smaller shrimp cook too fast next to hot spices and can turn rubbery before they get any color. Fresh is always preferred, but thawed frozen shrimp work perfectly well here as long as you pat them thoroughly dry before seasoning.

Building the Blackening Spice Blend

The homemade spice blend is what transforms this from a standard steak and shrimp pasta into a genuine cajun steak and shrimp alfredo pasta experience. You are looking for:

• Smoked paprika for depth and color
• Cayenne for heat (dial it up or down to your preference)
• Garlic powder and onion powder for savory backbone
• Dried oregano and thyme for that classic Cajun herb character
• Freshly ground black pepper to tie it all together

This blend can be mixed in advance and stored in a jar for weeks, making future batches of this steak shrimp alfredo pasta even faster to pull together.

Chef's Tip: When searing the steak, resist the urge to move it around the pan. Let it sit undisturbed for a full 3 to 4 minutes per side. That patience is what builds the crust.

The Alfredo Sauce: Rich, Creamy, and Completely from Scratch

There is no jarred sauce here, and you will not miss it. The homemade Alfredo comes together in the same pan you used to cook the steak and shrimp, which means all those flavorful browned bits get scraped up and folded right into the sauce. Butter and garlic go in first, then heavy cream, then softened cream cheese, and finally a generous shower of freshly grated Parmesan whisked in off the heat.

The result is a sauce that is silky, clinging, and deeply savory with just a whisper of Cajun heat carried over from the pan drippings. It is, quite honestly, the best Alfredo sauce you will ever put on a steak and shrimp pasta recipe.

Ready to make it? Here is the full step-by-step recipe:

Blackened Steak and Shrimp Alfredo

This Blackened Steak and Shrimp Alfredo combines bold Cajun spices, seared sirloin, and juicy shrimp in a rich, velvety homemade Alfredo sauce over fettuccine. It is the ultimate steak and shrimp pasta recipe for a restaurant-quality dinner at home.

Prep:20 mins

Cook:30 mins

Total:50 mins

Yield:4 servings

Cuisine:American

Yield: 4 servingsCalories: 780Protein: 52g

Carbs: 58gFat: 36gSat. Fat: 18gFiber: 3gSugar: 4gSodium: 1120mg

Ingredients

Units

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Scale

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• 12 oz fettuccine pasta
• 1 lb sirloin steak, about 1 inch thick, patted dry
• 1 lb large shrimp, peeled and deveined, tails on or off
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp cayenne pepper, adjust to taste
• 1/2 tsp black pepper, freshly ground
• 1 tsp kosher salt, divided
• 4 tbsp unsalted butter, divided
• 2 tbsp olive oil, divided
• 5 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup Parmesan cheese, freshly grated, plus more for serving
• 2 oz cream cheese, softened, for extra creaminess
• 1/2 cup pasta water, reserved before draining
• 2 tbsp fresh parsley, chopped, for garnish

Instruction

1

Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 0.5 cup of pasta water before draining, then drain and set aside.

2

In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and 0.5 teaspoon of the kosher salt to make the blackening spice blend.

3

Pat the sirloin steak dry with paper towels and coat all sides generously with half of the blackening spice blend. Press the spices firmly into the meat.

4

Heat a large cast iron skillet over high heat until smoking. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Sear the steak for 3 to 4 minutes per side for medium-rare, or until it reaches your desired doneness. Transfer to a cutting board, tent loosely with foil, and let rest for at least 5 minutes.

5

While the steak rests, toss the shrimp with the remaining blackening spice blend and 0.5 teaspoon of salt. In the same skillet over medium-high heat, add 1 tablespoon of olive oil. Cook the shrimp in a single layer for 1 to 2 minutes per side until pink, opaque, and slightly charred on the edges. Remove from the pan and set aside.

6

Reduce the skillet heat to medium-low. Add the remaining 3 tablespoons of butter and the minced garlic. Saute for 60 seconds until fragrant, scraping up any browned bits from the bottom of the pan.

7

Pour in the heavy cream and add the softened cream cheese. Whisk constantly until the cream cheese is fully melted and the sauce begins to simmer gently, about 3 to 4 minutes.

8

Reduce the heat to low and stir in the freshly grated Parmesan cheese a little at a time, whisking until completely smooth and glossy. If the sauce is too thick, loosen it with a splash of reserved pasta water until it reaches a silky, coating consistency.

9

Add the drained fettuccine directly into the Alfredo sauce and toss with tongs to coat every strand. Use additional pasta water as needed.

10

Slice the rested steak thinly against the grain. Divide the pasta among bowls or plates, top generously with sliced steak and blackened shrimp, and garnish with fresh parsley and extra Parmesan. Serve immediately.

Equipment

• Large cast iron skillet
• Large pot for pasta
• Colander
• Cutting board
• Sharp chef's knife
• Tongs
• Whisk
• Measuring cups and spoons
• Small mixing bowl

Notes

For the best crust on your steak, make sure it is completely dry before applying the spice blend and that your skillet is genuinely smoking hot before it goes in. Let the steak rest the full 5 minutes so the juices redistribute. The Alfredo sauce thickens as it sits, so keep a splash of pasta water nearby to loosen it when plating. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or milk to revive the sauce.

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Serving, Storing, and Making It Your Own

Serve this steak and shrimp alfredo immediately, straight from the pan. Pile the pasta into wide, shallow bowls, layer the sliced steak on top, fan the blackened shrimp alongside, and finish with extra Parmesan and a handful of fresh parsley.

Variations worth trying:

• Add sauteed bell peppers and onions to the sauce for a more Cajun-forward flavor profile.
• Swap the fettuccine for pappardelle or linguine depending on what you have on hand.
• Stir a teaspoon of Cajun seasoning directly into the Alfredo sauce for extra heat throughout every bite.

Leftovers store well in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of heavy cream to bring the sauce back to life. This cajun steak and shrimp alfredo pasta might just be even better the next day.