If you’ve ever craved something decadent, spicy, and undeniably comforting, look no further than Blackened Steak and Shrimp Alfredo. This dish is a bold spin on the classic Alfredo, blending spice-crusted steak, succulent shrimp, and rich, creamy pasta into one spectacular meal. Imagine tender slices of steak, smoky-sweet shrimp, and silky noodles twirled together, all cloaked in a garlic Parmesan sauce. Every bite is a celebration, perfect for impressing guests or treating yourself to restaurant-quality flavors at home.
Ingredients You’ll Need
The lineup for Blackened Steak and Shrimp Alfredo is short but packed with flavor. Each ingredient has a special job, whether it’s delivering savory depth, velvety texture, or just the right amount of heat. Here’s what you’ll be working with—and why you’ll love every component.
- 2 ribeye or sirloin steaks (about 8 oz each): Choose well-marbled cuts for maximum tenderness and flavor.
- 8 oz large shrimp (peeled and deveined): Large shrimp soak up the blackened seasoning beautifully and add a sweet, briny touch.
- 1 tablespoon olive oil: Helps create that crave-worthy sear on your steaks and keeps everything juicy.
- 2 tablespoons blackened seasoning (divided): The star of the show, this smoky, spicy blend brings big flavor and beautiful color to both steak and shrimp.
- 12 oz fettuccine pasta: Wide, flat noodles are the classic canvas for Alfredo—you want something that can grab all the sauce!
- 2 tablespoons butter: Adds rich depth and helps start your luscious Alfredo sauce.
- 3 cloves garlic (minced): Fragrant, sharp, and essential for that signature Alfredo aroma.
- 1½ cups heavy cream: The secret to a silky, indulgent sauce that clings to every noodle.
- 1 cup grated Parmesan cheese: Salty, nutty, and absolutely vital for a creamy finish.
- Salt and pepper to taste: Because proper seasoning makes every ingredient shine.
- Chopped parsley for garnish (optional): A final sprinkle of green brightens the whole dish and adds a pop of freshness.
How to Make Blackened Steak and Shrimp Alfredo
Step 1: Cook the Fettuccine
Start by bringing a large pot of salted water to a rolling boil. Add your fettuccine and cook according to package instructions until it’s perfectly al dente. Drain the noodles and set them aside—you want them ready and waiting for that creamy sauce later on.
Step 2: Season the Steak and Shrimp
Pat your steaks and shrimp dry to ensure maximum browning. Rub both steaks all over with olive oil and a generous tablespoon of blackened seasoning. Toss the shrimp with the remaining seasoning until evenly coated—this step is where the magic (and that unmistakable color) happens!
Step 3: Sear the Steak
Heat a cast iron skillet over medium-high heat. Once it’s good and hot, sear the steaks for 3 to 4 minutes per side for a juicy, medium-rare result, or longer if you prefer. The blackened seasoning will create a smoky, flavorful crust. Transfer the steaks to a cutting board and let them rest while you finish the shrimp.
Step 4: Cook the Shrimp
In the same skillet (hello, flavor!), add your seasoned shrimp. Cook for about 2 to 3 minutes per side, just until they’re opaque and a little charred around the edges. Set them aside with the resting steaks.
Step 5: Make the Alfredo Sauce
Grab a large pan and melt the butter over medium heat. Add the minced garlic and sauté for about a minute, letting the aroma fill your kitchen. Pour in the heavy cream, bring it to a simmer, and let it thicken for 3 to 4 minutes. Then, stir in the Parmesan cheese, whisking until the sauce is rich, smooth, and ready for pasta.
Step 6: Combine Pasta and Sauce
Add your fettuccine to the Alfredo sauce, tossing until every strand is coated in creamy, cheesy goodness. Taste and give it a final seasoning of salt and pepper to truly bring out all those flavors.
Step 7: Put It All Together
Slice the rested steaks into thin strips. To serve, twirl a generous heap of Alfredo pasta onto each plate, then top with sliced steak and blackened shrimp. If you love a pretty finish, sprinkle over some fresh parsley. Now you’re ready to dig into your homemade Blackened Steak and Shrimp Alfredo!
How to Serve Blackened Steak and Shrimp Alfredo
Garnishes
The right garnish can take your Blackened Steak and Shrimp Alfredo from great to unforgettable. Try a bright shower of chopped parsley or fresh basil for color, or add a pinch of freshly cracked black pepper and extra Parmesan shavings just before serving for a delightful finish.
Side Dishes
Pair this dish with a simple green salad or garlicky roasted asparagus—something crisp to balance the richness. If you want to go all out, warm breadsticks or crusty sourdough are perfect for scooping up every last bit of Alfredo sauce.
Creative Ways to Present
You can layer steak and shrimp side by side for a dramatic surf-and-turf presentation, or fan out the steak on top of the pasta and tuck shrimp around the edge of the plate. For individual servings, twirl the pasta into nests, then crown with toppings. Little touches like these make Blackened Steak and Shrimp Alfredo feel extra special.
Make Ahead and Storage
Storing Leftovers
To keep your Blackened Steak and Shrimp Alfredo fresh, store leftovers in an airtight container in the refrigerator for up to three days. The flavors actually deepen as it sits, making it a delicious leftover lunch or dinner.
Freezing
This dish is best enjoyed fresh, but you can freeze the Alfredo pasta (without the steak and shrimp) if needed. Place in a freezer-safe container and thaw overnight in the refrigerator before reheating; just be aware the sauce may separate slightly after freezing.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Warm the steak and shrimp separately to keep them from overcooking. Avoid microwaving everything together, as you want the proteins to stay tender and juicy.
FAQs
Can I use a different cut of steak?
Absolutely! While ribeye or sirloin bring the best texture and flavor, you can use strip steak, filet, or even flank steak—the key is to avoid overcooking so your steak stays juicy.
What if I don’t have blackened seasoning?
No problem! You can make a quick homemade blend with paprika, garlic powder, onion powder, cayenne, dried thyme, oregano, salt, and pepper. Adjust the spices to your preferred heat level.
Is it possible to make this dish lighter?
Definitely. Swap out heavy cream for half-and-half or a mix of milk and Greek yogurt for a lighter Alfredo that still tastes luxurious.
Can I use a different pasta shape?
Fettuccine is classic, but linguine, tagliatelle, or even penne work well—just pick a shape that holds the creamy sauce and pairs nicely with the steak and shrimp.
How can I make Blackened Steak and Shrimp Alfredo for a crowd?
Multiply all the ingredients and cook in batches, keeping the pasta and sauce separate from the steak and shrimp until ready to serve. Toss everything together just before plating so each portion is perfectly sauced and topped.
Final Thoughts
I can’t wait for you to try Blackened Steak and Shrimp Alfredo in your own kitchen! It’s everything you love about comfort food, with a spicy, surf-and-turf twist that makes every bite feel special. Gather your ingredients, invite a friend, and give this unforgettable dinner a place at your table tonight!
Print
Blackened Steak and Shrimp Alfredo Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a decadent yet easy-to-make Blackened Steak and Shrimp Alfredo, a delicious surf and turf dish that combines perfectly seasoned steak and shrimp with a creamy Alfredo pasta.
Ingredients
For the Steak:
- 2 ribeye or sirloin steaks (about 8 oz each)
- 1 tablespoon olive oil
- 1 tablespoon blackened seasoning
For the Shrimp:
- 8 oz large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 tablespoon blackened seasoning
For the Alfredo Pasta:
- 12 oz fettuccine pasta
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook the Pasta: Cook the fettuccine according to package instructions. Drain and set aside.
- Prepare the Steak and Shrimp: Pat the steaks and shrimp dry. Rub each steak with olive oil and blackened seasoning. Heat a skillet, sear the steaks, then cook the shrimp until opaque.
- Make the Alfredo Sauce: In a pan, melt butter, sauté garlic, add heavy cream, simmer, then stir in Parmesan until smooth.
- Combine and Serve: Add pasta to the sauce, toss to coat. Slice the steaks, plate the pasta, top with steak and shrimp, garnish with parsley.
Notes
- You can use store-bought or homemade blackened seasoning. Adjust the spice level to your preference.
- For a lighter version, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 2g
- Sodium: 560mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 170mg
