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
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 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.
