If you are craving a dish that’s rich, flavorful, and downright indulgent, you have to try this Blackened Steak and Shrimp Alfredo Recipe. It masterfully combines juicy, blackened sirloin steak and perfectly seasoned shrimp with a creamy, cheesy Alfredo sauce all tossed with tender penne pasta. Every forkful bursts with bold spices balanced by velvety textures, making it a surefire winner for dinner parties or cozy nights in. I can’t wait to share the details of this show-stopping dish that will have you coming back for seconds!
Ingredients You’ll Need
These ingredients are straightforward but crucial to building the perfect layers of flavor and texture in your Blackened Steak and Shrimp Alfredo Recipe. Each one adds its own magic, from the tender pasta to the rich cream and freshly grated Parmesan that make this dish irresistibly creamy.
- 8 ounces penne pasta: Holds the sauce beautifully with its ridged shape for ultimate flavor absorption.
- 1 pound large shrimp, raw, deveined, tail removed: Provides succulent seafood richness and pairs perfectly with steak.
- 1 teaspoon blackened seasoning (for shrimp): Adds a smoky, spicy crust that wakes up your taste buds.
- 1 tablespoon vegetable oil: Perfect for searing shrimp quickly to lock in moisture.
- 1 pound top sirloin steak, cut into 1-inch cubes: Tender, juicy steak adds hearty protein and beefy flavor.
- 1 teaspoon blackened seasoning (for steak): Creates that signature spicy crust that contrasts wonderfully with creamy sauce.
- ¼ cup (½ stick / 57 g) unsalted butter: Enhances richness and helps cook the steak and onions to perfection.
- 1 small yellow onion, diced (about ½ cup): Adds subtle sweetness and depth to the Alfredo base.
- 2 teaspoons garlic, minced: Imbues the sauce with aromatic warmth and savory complexity.
- 2 cups (476 g) heavy whipping cream: The heart of the Alfredo sauce, giving it that luscious, creamy texture.
- 2 cups (200 g) parmesan cheese, freshly grated: Delivers sharp, nutty flavor and helps thicken the sauce.
- 1 tablespoon blackened seasoning (for sauce): Ties the whole dish together with a subtle smoky kick in the sauce itself.
- ½ teaspoon kosher salt: Balances flavors perfectly throughout the dish.
- ½ teaspoon black pepper: Adds mild heat and seasoning depth.
- Parsley, chopped for garnish: Brightens the plate with a fresh, herbaceous touch.
How to Make Blackened Steak and Shrimp Alfredo Recipe
Step 1: Cook Pasta
Start by bringing a large pot of salted water to a boil over medium-high heat. Add your penne pasta and cook it until al dente, following package instructions. Don’t forget to reserve one cup of the pasta water before draining. This starchy water will come in handy later to adjust your sauce’s consistency and ensure silky smooth coating.
Step 2: Cook Shrimp
Next up are your beautiful shrimp. Season them evenly with 1 teaspoon of blackened seasoning to get that iconic smoky crust. Heat a tablespoon of vegetable oil in a 13-inch skillet over medium heat until it’s hot. Then add the shrimp and cook them quickly, about 1 to 2 minutes per side, just until they turn pink and opaque. Be careful not to overcook! Transfer them to a plate and tent with foil to keep warm while you move on.
Step 3: Cook Steak
Using the same skillet, increase the heat to high for a good sear. Season your sirloin steak cubes with another teaspoon of blackened seasoning. Add ¼ cup of unsalted butter to the hot pan and let it melt until it’s bubbly and fragrant. Then carefully add the steak cubes, cooking them about 1 to 2 minutes per side for a perfect browned exterior and tender, slightly pink center. Remove the steak and place it on the plate with the shrimp, covering loosely to hold warmth.
Step 4: Make the Sauce
Lower the heat to medium and add your diced onion to the skillet. Sauté for 3 to 5 minutes until the onion softens and sweetens. Stir in the minced garlic and cook for another minute until fragrant—this step really makes the sauce sing. Pour in the heavy whipping cream along with about ¼ to ½ cup of the reserved pasta water, then stir in your freshly grated Parmesan cheese. Sprinkle in the final tablespoon of blackened seasoning, kosher salt, and black pepper. Keep stirring gently until the cheese melts and the sauce thickens to a cozy, creamy consistency.
Step 5: Toss Pasta in Sauce
Return your cooked penne pasta to the skillet and gently toss it in the Alfredo sauce to coat every piece evenly. Add more pasta water little by little to reach the perfect saucy texture that clings just right to the pasta.
Step 6: Serve
To finish, pile the juicy steak cubes and succulent shrimp on top of the creamy pasta. Sprinkle with freshly chopped parsley for a splash of color and freshness, then serve immediately while everything is hot, creamy, and ready to wow your taste buds.
How to Serve Blackened Steak and Shrimp Alfredo Recipe
Garnishes
A simple sprinkle of chopped parsley brightens up the plate visually and adds a fresh herbal note to balance the rich Alfredo sauce. You can also offer lemon wedges on the side for guests who love a zesty kick to cut through the creaminess.
Side Dishes
Since this Blackened Steak and Shrimp Alfredo Recipe is quite hearty, pairing it with a crisp, refreshing side works beautifully. Think a vibrant green salad with a tangy vinaigrette or some roasted garlic asparagus. Garlic bread is also a classic choice to soak up every last drop of that luscious sauce.
Creative Ways to Present
For a special occasion, plate the pasta in neat nests, placing the steak cubes and shrimp on top like edible jewels. Drizzle a little extra cream or olive oil around the edges and garnish with finely grated Parmesan or microgreens. Serving in shallow bowls helps contain all that delicious sauce, making every bite a delight.
Make Ahead and Storage
Storing Leftovers
Store any leftover Blackened Steak and Shrimp Alfredo Recipe in an airtight container in the refrigerator for up to two days. It’s best to keep the sauce and protein together to maintain flavor, but be sure to reheat gently to avoid overcooking the shrimp or drying out the steak.
Freezing
This dish doesn’t freeze as well because creamy sauces can separate when thawed. If you want to freeze portions, save just the steak and shrimp separately without the sauce or pasta. Thaw and reheat slowly, then toss with freshly made Alfredo for the best experience.
Reheating
Reheat leftovers on the stove over low heat, adding a splash of cream or milk to loosen the sauce if it thickens too much. Stir gently until warmed through to keep both steak and shrimp tender and prevent the cheese from clumping.
FAQs
Can I use a different type of pasta?
Absolutely! While penne is great for holding onto the sauce, you can swap in fettuccine, linguine, or even rigatoni depending on your preference. Just stick to pasta shapes that can catch that creamy Alfredo sauce.
What if I don’t have blackened seasoning?
No worries! You can make a quick substitute with paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Mix those together to mimic the smoky, spicy flavor profile.
Can I use a different cut of steak?
Top sirloin is perfect because it’s tender and flavorful, but you can also use ribeye or strip steak if you prefer. Just cut into similarly sized cubes for even cooking.
Is this recipe spicy?
The blackened seasoning adds a nice smoky heat, but it’s usually mild to medium spicy. You can adjust the amount of seasoning or cayenne to suit your taste buds—add less for a milder dish or more if you crave a kick!
Can I meal prep this recipe?
Yes! You can prepare the components ahead of time and assemble quickly when ready to eat. Just cook the shrimp and steak fresh if possible, and gently reheat the sauce and pasta without overcooking the protein.
Final Thoughts
This Blackened Steak and Shrimp Alfredo Recipe is one of those dishes that feels luxurious yet approachable, perfect for impressing guests or treating yourself on a weeknight. The contrast of bold spices with rich creamy sauce is simply unbeatable. I’m so excited for you to try making and savoring this recipe—it’s sure to become a cherished favorite in your culinary rotation!
Print
Blackened Steak and Shrimp Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A flavorful Blackened Steak and Shrimp Alfredo combines juicy, spiced steak cubes and tender shrimp with creamy parmesan-infused alfredo sauce, served over perfectly cooked penne pasta. This dish offers a rich and indulgent twist on classic alfredo, enhanced by bold blackened seasoning and fresh parsley garnish.
Ingredients
Pasta
- 8 ounces penne pasta
Shrimp
- 1 pound large shrimp, raw, deveined, tail removed
- 1 teaspoon blackened seasoning
- 1 tablespoon vegetable oil
Steak
- 1 pound top sirloin steak, cut into 1-inch cubes
- 1 teaspoon blackened seasoning
- ¼ cup (½ stick / 57 g) unsalted butter
Sauce
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 cups (476 g) heavy whipping cream
- 2 cups (200 g) parmesan cheese, freshly grated
- 1 tablespoon blackened seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Garnish
- parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the penne pasta and cook until al dente according to package directions. Reserve 1 cup of pasta water before draining the pasta and setting it aside.
- Cook Shrimp: Season the shrimp evenly with 1 teaspoon of blackened seasoning. Heat 1 tablespoon of vegetable oil in a large 13-inch skillet over medium heat until hot. Add the shrimp and cook for 1-2 minutes on each side until pink and cooked through. Transfer the shrimp to a plate and tent to keep warm.
- Cook Steak: Season the steak cubes evenly with 1 teaspoon blackened seasoning. Increase the heat to high in the same skillet. Add ¼ cup unsalted butter and allow it to melt and start to bubble. Place the steak cubes in the skillet and cook for 1-2 minutes on each side until nicely browned on the outside but still pink inside. Transfer the steak to the plate with shrimp and tent to keep warm.
- Make Sauce: Reduce heat to medium. Add diced onion to the skillet and cook for 3-5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Pour in 2 cups of heavy whipping cream, ¼ to ½ cup reserved pasta water, and 2 cups freshly grated parmesan cheese. Stir in 1 tablespoon blackened seasoning, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Continue stirring until the cheese melts and the sauce thickens slightly.
- Toss Pasta in Sauce: Add the cooked penne pasta into the skillet with the sauce. Toss to coat evenly, adding additional pasta water as needed to achieve your desired sauce consistency.
- Serve: Top the pasta with the cooked shrimp and steak cubes. Garnish with chopped parsley and serve immediately while hot and creamy.
Notes
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
- Make sure not to overcook the steak to keep it tender and juicy inside.
- Use freshly grated parmesan cheese for best flavor and melting quality.
- Blackened seasoning can be adjusted to taste for more or less spiciness.
- Serve immediately for best texture and taste as the sauce thickens upon standing.
