Name: Blackened Steak & Shrimp Alfredo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 8 oz penne pasta; 1 lb large shrimp, peeled, deveined, tails removed; 1 tsp blackened seasoning (for shrimp); 1 tbsp vegetable oil; 1 lb top sirloin steak, cut into 1‑inch cubes; 1 tsp blackened seasoning (for steak); ¼ cup (½ stick) unsalted butter; 1 small yellow onion, diced; 2 tsp minced garlic; 2 cups heavy whipping cream; 2 cups freshly grated parmesan cheese; 1 tbsp blackened seasoning (for sauce); ½ tsp kosher salt; ½ tsp black pepper; Fresh parsley, chopped (for garnish)

This Blackened Steak & Shrimp Alfredo is a rich and flavorful surf-and-turf pasta dish that blends Cajun flair with creamy indulgence. I toss al dente penne pasta in a velvety Alfredo sauce made from heavy cream and freshly grated parmesan, then top it with seared shrimp and steak cubes seasoned to perfection with bold blackened spices. It’s the kind of comforting meal that tastes like it came straight from a high-end restaurant, but it’s easy to make at home in under an hour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz penne pasta

1 lb large shrimp, peeled, deveined, tails removed

1 tsp blackened seasoning (for shrimp)

1 tbsp vegetable oil

1 lb top sirloin steak, cut into 1‑inch cubes

1 tsp blackened seasoning (for steak)

¼ cup (½ stick) unsalted butter

1 small yellow onion, diced

2 tsp minced garlic

2 cups heavy whipping cream

2 cups freshly grated parmesan cheese

1 tbsp blackened seasoning (for sauce)

½ tsp kosher salt

½ tsp black pepper

Fresh parsley, chopped (for garnish)

Directions

I bring a large pot of salted water to a boil and cook the penne pasta until al dente, about 10–12 minutes. I reserve 1 cup of pasta water before draining and setting the pasta aside.

While the pasta cooks, I pat the shrimp dry and season them with blackened seasoning. In a skillet over medium heat, I heat vegetable oil, add the shrimp in a single layer, and sear for 1–2 minutes per side until they’re opaque and slightly crusted. I transfer them to a plate and tent with foil to keep warm.

I season the steak cubes with more blackened seasoning, then increase the skillet heat to high and melt the butter. Once it’s foaming, I add the steak and sear for 1–2 minutes per side until a golden crust forms but the inside stays tender. Then I move them to the plate with the shrimp.

I reduce the heat to medium, add the diced onion to the skillet, and cook for 3–5 minutes until soft. I stir in the garlic and cook for about 30–60 seconds until fragrant.

I pour in the heavy cream and about ¼ to ½ cup of the reserved pasta water. Then I sprinkle in the parmesan cheese, more blackened seasoning, salt, and pepper. I stir gently until the cheese melts and the sauce thickens, about 2–3 minutes.

I add the cooked penne to the sauce and toss to coat. If needed, I adjust the sauce’s consistency with more pasta water.

I top the pasta with the seared shrimp and steak, garnish with fresh parsley, and serve immediately.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Servings: 4

Calories per serving: Approximately 1100 kcal

Variations

I sometimes swap the penne for fettuccine or rigatoni to mix things up.

For a lighter version, I use half-and-half instead of heavy cream.

If I’m craving more heat, I add a pinch of cayenne to the sauce.

I occasionally mix in sautéed bell peppers or mushrooms for extra texture.

To make it even richer, I stir in a spoonful of cream cheese with the parmesan.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or cream to the pasta and warm it gently on the stovetop or in the microwave to bring the sauce back to life. I avoid overheating the shrimp to keep them from getting rubbery.

FAQs

How spicy is blackened seasoning in this dish?

The blackened seasoning gives a mild to moderate heat, but it’s balanced by the creamy Alfredo sauce. I find it flavorful rather than overwhelming.

Can I use a different cut of steak?

Yes, I sometimes use ribeye or New York strip instead of sirloin for a more tender bite, though sirloin works great and is more budget-friendly.

What’s the best way to prevent the shrimp from overcooking?

I make sure to cook the shrimp just until they turn opaque and curl slightly — usually no more than 2 minutes per side. Removing them from the pan promptly is key.

Can I make this dish ahead of time?

I can prep the components ahead — like cooking the pasta and searing the meat — but I wait to combine everything with the sauce right before serving for the freshest taste and texture.

Is it okay to use store-bought Alfredo sauce?

If I’m in a rush, I’ve used store-bought Alfredo before, but I prefer the homemade version for its fresher flavor and better texture.

Conclusion

Blackened Steak & Shrimp Alfredo is my go-to recipe when I want something hearty, impressive, and bursting with bold flavor. With its creamy sauce, spicy seared proteins, and tender pasta, it checks every box for a satisfying dinner. It’s easy enough for a weeknight but special enough for entertaining.

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