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
Scale
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.
