This Cajun Steak and Shrimp Pasta is a bold and flavorful dish that combines tender Cajun-spiced steak and shrimp with pasta in a creamy, zesty sauce. It’s the perfect option for a hearty, satisfying meal with a spicy kick that will excite your taste buds!
Ingredients
8 oz fettuccine or linguine pasta
8 oz sirloin steak, thinly sliced
2 tablespoons Cajun seasoning
8 oz large shrimp, peeled and deveined
2 tablespoons olive oil, divided
1 small onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon butter
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cook the pasta according to package instructions until al dente. Drain and set aside.
Toss the steak and shrimp separately with Cajun seasoning until evenly coated.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the steak and cook 2-3 minutes per side until browned but still juicy. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon olive oil and butter. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove and set aside with the steak.
Add the onion, garlic, and red bell pepper to the skillet. Sauté for 4-5 minutes until the vegetables are softened.
Pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 3-4 minutes until the sauce begins to thicken.
Stir in the Parmesan cheese, and season with salt and pepper to taste.
Return the steak and shrimp to the skillet along with the cooked pasta. Toss everything together to coat the pasta evenly in the creamy Cajun sauce.
Garnish with freshly chopped parsley and serve immediately.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Variations
Vegetarian Option: Swap the steak and shrimp with vegetables like zucchini, mushrooms, and bell peppers for a vegetarian version.
Different Pasta: Use any pasta you like—penne, spaghetti, or even gluten-free options work well.
Spicy Kick: For more heat, add some crushed red pepper flakes or a dash of hot sauce into the sauce while it simmers.
Cheese Swap: If you don’t have Parmesan, Pecorino Romano or Asiago would be great alternatives for a slightly different flavor.
Storage/Reheating
This dish stores well in the fridge for up to 3 days. Simply place the pasta in an airtight container and refrigerate. To reheat, I like to warm it in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. Alternatively, you can microwave it, stirring occasionally, until heated through.
FAQs
How can I make this recipe spicier?
I love adding a pinch of cayenne pepper or crushed red pepper flakes to the Cajun seasoning for an extra spicy kick. If you’re a fan of heat, you could also use spicy sausage instead of steak.
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely before using them, and pat them dry to avoid excess water in the skillet.
Can I make this recipe ahead of time?
While this dish is best served fresh, you can prepare the components ahead of time (cook the steak, shrimp, and pasta) and store them separately. When you’re ready to serve, just combine everything with the sauce and heat through.
Is there a low-fat version of this dish?
For a lighter version, you can use a reduced-fat cream or swap the heavy cream for a lighter alternative like half-and-half. You could also reduce the amount of butter used in the sauce.
What other pasta shapes can I use?
If you don’t have fettuccine or linguine on hand, feel free to use any pasta shape you prefer! Penne, rigatoni, or even spaghetti would be great alternatives.
Conclusion
This Cajun Steak and Shrimp Pasta is the ultimate comfort food with a spicy twist. The blend of Cajun spices, creamy sauce, and tender protein makes this dish one that I can’t get enough of. It’s quick, easy, and packed with flavor—perfect for any occasion when I want a satisfying, hearty meal. I highly recommend giving it a try the next time you’re in the mood for something bold and delicious!
Recipe:
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Cajun Steak and Shrimp Pasta
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
This Cajun Steak and Shrimp Pasta combines tender Cajun-spiced steak and shrimp with pasta in a creamy, zesty sauce. It’s the perfect option for a hearty, satisfying meal with a spicy kick.
Ingredients
8 oz fettuccine or linguine pasta
8 oz sirloin steak, thinly sliced
8 oz large shrimp, peeled and deveined
2 tablespoons Cajun seasoning
2 tablespoons olive oil, divided
1 small onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon butter
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Toss the steak and shrimp separately with Cajun seasoning until evenly coated.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the steak and cook 2-3 minutes per side until browned but still juicy. Remove from skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon olive oil and butter. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove and set aside with the steak.
- Add the onion, garlic, and red bell pepper to the skillet. Sauté for 4-5 minutes until the vegetables are softened.
- Pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 3-4 minutes until the sauce begins to thicken.
- Stir in the Parmesan cheese, and season with salt and pepper to taste.
- Return the steak and shrimp to the skillet along with the cooked pasta. Toss everything together to coat the pasta evenly in the creamy Cajun sauce.
- Garnish with freshly chopped parsley and serve immediately.
Notes
For a vegetarian option, swap the steak and shrimp with vegetables like zucchini, mushrooms, and bell peppers.
Use any pasta you like—penne, spaghetti, or even gluten-free options work well.
For more heat, add some crushed red pepper flakes or a dash of hot sauce while the sauce simmers.
If you don’t have Parmesan, Pecorino Romano or Asiago would be great alternatives.
This dish stores well in the fridge for up to 3 days. Reheat in a skillet or microwave with a splash of chicken broth or cream to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 135mg
