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If you are craving a dish that combines bold, smoky flavors with creamy, dreamy indulgence, this Blackened Steak and Shrimp Alfredo Recipe is going to become your new favorite go-to. Juicy cubes of blackened sirloin steak and perfectly seasoned shrimp mingle with tender penne pasta drenched in a rich, cheesy Alfredo sauce that’s laced with just the right kick of blackened spices. It’s the ultimate surf and turf comfort food that’s surprisingly easy to make but delivers a restaurant-quality experience every time.
Ingredients You’ll Need
Choosing the right ingredients is the secret to making this Blackened Steak and Shrimp Alfredo Recipe truly shine. Each component plays an essential role in balancing flavors, textures, and that irresistible creamy sauce that ties everything together.
- 8 ounces penne pasta: Perfect for holding onto the sauce with its ridged, tubular shape.
- 1 pound large shrimp, raw, deveined, tail removed: Tender seafood that absorbs the bold blackened seasoning.
- 1 teaspoon blackened seasoning (for shrimp): Adds smoky, spicy flavor for a mouthwatering kick.
- 1 tablespoon vegetable oil: Necessary for a quick sear that locks in shrimp juiciness.
- 1 pound top sirloin steak, cut into 1-inch cubes: Hearty and juicy, providing the perfect complement to shrimp.
- 1 teaspoon blackened seasoning (for steak): Ensures the steak is bursting with bold, deep flavors.
- ¼ cup (½ stick / 57 g) unsalted butter: Delivers richness for browning steak and creating sauce layers.
- 1 small yellow onion, diced (about ½ cup): Adds sweetness and depth to the Alfredo sauce base.
- 2 teaspoons garlic, minced: Provides aromatic warmth essential in creamy sauces.
- 2 cups (476 g) heavy whipping cream: The velvety backbone of the Alfredo sauce.
- 2 cups (200 g) parmesan cheese, freshly grated: Gives the sauce its sharp, cheesy punch.
- 1 tablespoon blackened seasoning (for sauce): Infuses the cream sauce with signature smoky heat.
- ½ teaspoon kosher salt: Enhances all the flavors harmoniously.
- ½ teaspoon black pepper: Adds mild spice and complements the seasoning.
- Parsley, chopped for garnish: A fresh, herbaceous finish to brighten the dish.
How to Make Blackened Steak and Shrimp Alfredo Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil over medium-high heat. Add the penne pasta and cook until just al dente, following package directions closely. Be sure to reserve one cup of the pasta water before draining—this starchy liquid will help you adjust the sauce’s consistency later, ensuring every bite is luscious and perfectly coated.
Step 2: Sear the Shrimp
Season the peeled and deveined shrimp evenly with one teaspoon of blackened seasoning. Heat one tablespoon of vegetable oil in a large 13-inch skillet over medium heat until shimmering hot. Add the shrimp and cook quickly for 1 to 2 minutes per side until they turn pink and opaque. Remove shrimp to a plate and tent with foil to keep warm—this preserves their juicy tenderness until assembly.
Step 3: Cook the Steak Cubes
Reuse the same skillet and crank the heat up to high. Sprinkle the sirloin cubes with another teaspoon of blackened seasoning for a deep smoky crust. Add the butter to the hot pan and wait until it starts bubbling and foaming. Add steak cubes, searing them for 1 to 2 minutes per side until a beautiful brown crust forms but the interior remains pink and juicy. Transfer steak to join the shrimp, tenting both to retain warmth.
Step 4: Prepare the Alfredo Sauce
Turn the heat down to medium and add the diced onion to the skillet, stirring and cooking until softened for about 3 to 5 minutes. Then add in the minced garlic and cook one more minute until fragrant and inviting. Slowly pour in the heavy cream along with ¼ to ½ cup of your reserved pasta water, stirring carefully. Sprinkle in the parmesan cheese, one tablespoon of blackened seasoning, kosher salt, and black pepper. Stir continuously until the cheese melts into a rich, velvety sauce that thickens slightly and tantalizes your senses.
Step 5: Combine Pasta and Sauce
Return the cooked penne pasta to the skillet and toss gently, ensuring every piece is coated in the creamy sauce. If needed, add more reserved pasta water to loosen it to your preferred consistency—it should cling smoothly without being heavy or gloppy. This step is all about achieving that perfect balance of creaminess and sauce coverage.
Step 6: Assemble and Serve
Finally, crown your pasta with the sizzling shrimp and steak cubes, giving the dish an irresistible surf-and-turf appeal. Sprinkle with freshly chopped parsley for that vibrant pop of color and a hint of freshness. Serve immediately, enjoying the harmony of bold blackened seasoning with the soothing creaminess that only Alfredo can deliver.
How to Serve Blackened Steak and Shrimp Alfredo Recipe
Garnishes
Adding fresh parsley is a simple step that makes a world of difference by bringing a bright, herbaceous contrast to the creamy richness. For a little extra zing, try a sprinkle of crushed red pepper flakes or a light drizzle of lemon juice to lift the flavors and balance the smoky blackened notes.
Side Dishes
This dish pairs beautifully with crisp green vegetables like sautéed spinach, garlicky broccoli, or roasted asparagus. A simple mixed green salad with a tangy vinaigrette can also cut through the richness and refresh your palate between bites.
Creative Ways to Present
Serve this creamy pasta in individual shallow bowls to showcase the juicy steak cubes and vibrant shrimp nestled on top. For an elegant touch, add a few thin lemon wedges on the side, inviting guests to add brightness as they wish. Garnish plates with a light dusting of extra parmesan cheese for that final indulgent flourish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The shrimp and steak remain tender, and the pasta sauce stays luscious, making it perfect for a next-day treat.
Freezing
Although the creamy Alfredo sauce can change texture when frozen, you can freeze portions of the shrimp and steak separately in airtight bags for up to 2 months. Reheat gently and combine with freshly prepared sauce and pasta for best results.
Reheating
Reheat leftovers gently in a skillet over low heat, adding a splash of cream or milk to revive the sauce’s creaminess. Avoid microwaving on high heat which can cause the sauce to curdle and the steak to become tough. Slowly warming ensures you get that comforting, restaurant-quality texture every time.
FAQs
Can I use a different type of pasta for the Blackened Steak and Shrimp Alfredo Recipe?
Absolutely! While penne is perfect for holding the sauce, you can swap in fettuccine, rigatoni, or even farfalle depending on your preference. Just make sure to adjust cooking times accordingly.
Is the blackened seasoning very spicy?
The seasoning has a balanced heat with smoky, savory spices. If you prefer milder dishes, start with less seasoning and adjust to taste. It adds great flavor without overwhelming the creamy Alfredo base.
Can I prepare the components ahead of time?
You can cook and season the shrimp and steak a few hours before serving, but the best flavor and texture come from assembling everything just before eating. The sauce is quick to whip up and tastes freshest when made last minute.
What if I don’t have heavy cream?
Substitutes like half-and-half mixed with a little butter can work in a pinch, but heavy cream creates the richest, silkier sauce that’s signature to this Blackened Steak and Shrimp Alfredo Recipe.
Can I make this dish gluten-free?
Yes! Simply use your favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free, ensuring everyone can enjoy this indulgent surf and turf Alfredo without worry.
Final Thoughts
This Blackened Steak and Shrimp Alfredo Recipe is an absolute treasure for anyone who loves bold flavors wrapped in creamy comfort. Whether it’s a special occasion or a cozy weeknight dinner, it delivers satisfying layers of taste and texture that keep you coming back for more. So, gather your ingredients and treat yourself to this delightful fusion of smoky, savory, and cheesy goodness—you deserve it!
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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
This Blackened Steak and Shrimp Alfredo recipe combines tender, juicy cubes of top sirloin steak and perfectly cooked shrimp, seasoned with bold blackened spices, served over al dente penne pasta in a rich, creamy parmesan sauce. Ready in just 35 minutes, it’s a deliciously indulgent meal perfect for seafood and steak lovers alike.
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 for garnish
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 instructions. Reserve 1 cup of the pasta water before draining the pasta, then set the pasta aside.
- Cook Shrimp: Season the raw, deveined 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 they turn pink and are cooked through. Transfer the shrimp to a plate and tent with foil to keep warm.
- Cook Steak: Season the sirloin steak cubes evenly with 1 teaspoon of blackened seasoning. Increase the skillet heat to high. Add ¼ cup unsalted butter and allow it to melt and 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 in the center. Transfer the steak to the plate with the shrimp and tent to keep warm.
- Make Sauce: Reduce the heat to medium. Add the diced onion to the skillet and cook for 3-5 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant. Pour in 2 cups of heavy whipping cream, ¼ to ½ cup of the reserved pasta water, and 2 cups of freshly grated parmesan cheese. Stir in 1 tablespoon of 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 well to coat the pasta evenly, adding more reserved pasta water as needed to reach the desired sauce consistency.
- Serve: Top the creamy pasta with the cooked shrimp and steak cubes. Garnish generously with chopped parsley and serve immediately while hot and creamy.
Notes
- Be careful not to overcook the steak to keep it tender and juicy.
- Reserve pasta water carefully as it helps to adjust the consistency of the sauce perfectly.
- Freshly grated parmesan cheese gives the best flavor and melts better than pre-grated versions.
- You can adjust the blackened seasoning amount according to your spice preference.
- Use a large skillet to ensure even cooking of shrimp and steak and to make enough sauce for the pasta.
