Steak and Shrimp Pasta (Cajun Alfredo)
This Cajun Steak and Shrimp Pasta is a restaurant-worthy dinner you can make at home in under an hour. Tender blackened steak, juicy shrimp, and fettuccine are tossed in a bold, creamy Cajun Alfredo sauce that is absolutely irresistible.
The Steak and Shrimp Pasta Recipe You Will Make on Repeat
Some recipes feel like a special occasion even on a regular Tuesday night. This Steak and Shrimp Cajun Alfredo Pasta is exactly that kind of dish. It has got everything: a smoky, boldly seasoned crust on tender strips of sirloin, perfectly seared shrimp, and a luxuriously creamy Cajun Alfredo sauce that clings to every strand of fettuccine. Think of it as your favorite steakhouse surf and turf transformed into a deeply satisfying pasta dinner.
Whether you are craving a true Shrimp and Steak Alfredo Pasta for date night or just want to impress the table on a weekend, this recipe delivers without requiring any professional kitchen skills. Once you try it, it will earn a permanent spot in your weeknight dinner rotation.
Why This Steak Shrimp Pasta Works So Well
The secret is building flavor in layers. First, a ripping-hot pan gives both the steak and the shrimp that gorgeous blackened crust, which is the hallmark of a great blackened steak Alfredo. Then, instead of wiping the pan clean, you build the Cajun Alfredo sauce right in those same drippings. Every bit of flavor that caramelized to the bottom of the skillet gets lifted into the sauce.
A small addition of cream cheese alongside the heavy cream makes the sauce noticeably thicker and more velvety without it ever feeling heavy. And finishing with freshly grated Parmesan off the heat keeps everything smooth and glossy rather than grainy.
Chef's Tip: Dry your steak strips completely with paper towels before seasoning. Moisture is the enemy of a good sear. Even a small amount of surface water will steam the meat instead of browning it.
Choosing the Right Ingredients and Tools
The quality of your steak and shrimp matters more here than in a dish where they are buried under a heavy sauce. Look for large, fresh shrimp (16 to 20 count per pound is ideal) and a well-marbled sirloin or ribeye. For the Cajun seasoning, a good store-bought blend works perfectly, but making your own lets you dial in the heat exactly where you want it.
Having the right pan is also a genuine game-changer for this recipe. A heavy cast-iron skillet holds heat evenly and gives you the kind of sear that a nonstick pan simply cannot match.
How to Build the Perfect Cajun Alfredo Sauce
Once your proteins are cooked and resting, the sauce comes together in the same skillet in about 10 minutes.
- Start with garlic and butter to build an aromatic base
- Deglaze with chicken broth to lift all those precious browned bits
- Add cream and cream cheese and whisk until completely smooth
- Stir in Parmesan off the heat so the sauce stays silky, not grainy
This is your classic Steak and Shrimp Alfredo foundation, elevated with Cajun seasoning and smoked paprika for that signature smoky, spicy backbone. Adjust the heat with red pepper flakes if you like a real kick, or simply leave them out for a milder version.
Chef's Tip: Always reserve some pasta water before you drain. A splash or two stirred into the sauce at the end is the easiest way to loosen a sauce that has thickened too much, and it helps the sauce cling to the pasta beautifully.
Tips for the Best Cajun Steak and Shrimp Alfredo Pasta
- Do not overcook the shrimp. They go from perfect to rubbery in under a minute. Pull them off the heat the moment they are pink and just opaque.
- Slice steak against the grain for the most tender bite every time.
- Use freshly grated Parmesan, not the pre-shredded kind. The anti-caking agents in pre-shredded cheese prevent it from melting smoothly into the sauce.
- This Steak Shrimp Pasta is best served immediately, straight from the pan while the sauce is at its creamiest.
Ready to bring it all together? Here is the full step-by-step recipe:
Steak and Shrimp Pasta (Cajun Alfredo)
This Cajun Steak and Shrimp Pasta is a restaurant-worthy dinner you can make at home in under an hour. Tender blackened steak, juicy shrimp, and fettuccine are tossed in a bold, creamy Cajun Alfredo sauce that is absolutely irresistible.
Ingredients
- 12 oz fettuccine pasta, or linguine
- 1 lb sirloin steak, cut into 1-inch strips
- 3/4 lb large shrimp, peeled and deveined, tails off
- 2 tbsp Cajun seasoning, divided, plus more to taste
- 2 tbsp olive oil, divided
- 3 tbsp unsalted butter, divided
- 5 garlic cloves, minced
- 1 1/2 cups heavy cream, room temperature
- 1/2 cup chicken broth, low sodium
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 2 oz cream cheese, softened, for extra richness
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes, optional, for extra heat
- 1 tsp salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
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. Set pasta aside.
Pat the steak strips completely dry with paper towels. Season generously on all sides with 1 tablespoon of Cajun seasoning, salt, and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large cast-iron or stainless steel skillet over high heat until smoking. Add the steak strips in a single layer without crowding. Sear for 2 to 3 minutes per side for medium-rare. Remove from the skillet and tent loosely with foil to rest.
Reduce heat to medium-high. Add the remaining 1 tablespoon of olive oil to the same skillet. Toss the shrimp with the remaining 1 tablespoon of Cajun seasoning. Cook the shrimp for 1 to 2 minutes per side until pink and just opaque. Remove and set aside with the steak.
Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and smoked paprika and cook for about 60 seconds, stirring constantly, until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
Pour in the heavy cream and add the softened cream cheese. Whisk together until smooth and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring occasionally, until the sauce begins to thicken.
Remove from heat and stir in the freshly grated Parmesan until fully melted and the sauce is silky. Add the red pepper flakes if using. Taste and adjust seasoning with salt, pepper, or more Cajun seasoning.
Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Gently fold in the cooked shrimp. Slice the rested steak against the grain and arrange on top of the pasta.
Garnish with fresh parsley and extra Parmesan. Serve immediately and enjoy.
Equipment
- Large pot
- Cast-iron skillet or large stainless steel pan
- Colander
- Whisk
- Tongs
- Cutting board and sharp knife
- Measuring cups and spoons
- Ladle or large serving tongs
Notes
Serving, Storing, and Variations
Serve this Cajun Steak and Shrimp Alfredo Pasta with a simple side salad and some crusty garlic bread to soak up every drop of that sauce. A crisp glass of white wine, like a buttery Chardonnay or a dry Pinot Grigio, pairs really well with the richness of the Alfredo.
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream or chicken broth, stirring until the sauce comes back together.
If you want to mix things up, try swapping the fettuccine for penne or rigatoni. Both shapes hold onto a thick, creamy sauce beautifully. You can also use chicken thighs in place of steak for a different take on this classic Steak and Shrimp Pasta recipe that is just as satisfying.
