Forget restaurant reservations. This Blackened Steak Shrimp Alfredo recipe delivers a five-star dining experience right in your own kitchen. We’re talking perfectly seared steak and plump, juicy shrimp, all coated in a luxuriously creamy, from-scratch Alfredo sauce. The secret is in the homemade blackening seasoning, which creates a spicy, smoky crust that perfectly balances the rich sauce. This is the ultimate surf-and-turf pasta you’ve been dreaming of.
We’ve crafted this recipe to be straightforward without sacrificing a single drop of flavor. You’ll learn how to create a complex seasoning blend and a velvety Alfredo sauce from simple pantry staples. Get ready to impress your family and friends with this unforgettable meal.
Why You’ll Love This Blackened Steak Shrimp Alfredo
- Restaurant-Quality Flavor: The combination of homemade blackening spice and a from-scratch creamy Alfredo sauce creates a dish that rivals your favorite Italian restaurant.
- Perfectly Balanced: The spicy, savory crust on the steak and shrimp cuts through the richness of the cheese and cream sauce for a perfectly balanced bite every time.
- Surprisingly Simple: Despite its gourmet appearance, this recipe uses simple techniques and comes together in under an hour, making it perfect for a weeknight indulgence or a special occasion. For another amazing weeknight meal, try our creamy garlic chicken.
Key Ingredients
Crafting the perfect Blackened Steak Shrimp Alfredo starts with high-quality ingredients. Here’s what you’ll need to bring this incredible dish to life.
For the Blackened Steak & Shrimp
- Steak: One pound of boneless sirloin or ribeye steak, about 1-inch thick. These cuts offer a great balance of flavor and tenderness.
- Shrimp: One pound of large shrimp, peeled and deveined. The larger size ensures they stay plump and juicy.
- Blackening Seasoning: A blend of smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, black pepper, and salt. We’ll make our own for the best flavor!
- Olive Oil & Butter: For searing the proteins to perfection.
For the Creamy Alfredo Sauce & Pasta
- Fettuccine: Twelve ounces of fettuccine pasta is classic for a reason; its broad shape holds the rich sauce perfectly.
- Heavy Cream: The essential base for a truly rich and creamy Alfredo sauce.
- Parmesan Cheese: Freshly grated Parmesan cheese is non-negotiable for a smooth, flavorful sauce. Avoid pre-shredded cheese, which contains anti-caking agents that can make the sauce grainy.
- Garlic: Freshly minced garlic provides an aromatic, savory backbone to the sauce.
- Butter: Unsalted butter adds richness and flavor.
- Garnish: Fresh parsley and extra Parmesan for serving.
Step-by-Step Instructions
Follow these simple steps to create a showstopping pasta dish. We’ll walk through making the seasoning, cooking the proteins, and whipping up the velvety sauce from scratch.
Step 1: Prepare the Homemade Blackening Seasoning
In a small bowl, combine two tablespoons of smoked paprika, one tablespoon of garlic powder, one tablespoon of onion powder, two teaspoons of dried thyme, one teaspoon of cayenne pepper, one teaspoon of black pepper, and one teaspoon of salt. Mix until well combined. Pat the steak and shrimp dry with paper towels and generously coat all sides with the seasoning blend.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Just before draining, reserve about one cup of the starchy pasta water. This is a key ingredient for thinning the sauce later if needed.
Step 3: Sear the Steak and Shrimp
Heat one tablespoon of olive oil and one tablespoon of butter in a large cast-iron skillet over medium-high heat. Once the butter is melted and foaming, add the seasoned steak. Sear for 3-4 minutes per side for a perfect medium-rare, or until your desired doneness is reached. Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes before slicing against the grain. In the same skillet, add the seasoned shrimp and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp and set aside.
Step 4: Make the From-Scratch Alfredo Sauce
Reduce the heat to medium. Add two tablespoons of butter and the minced garlic to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic. Slowly pour in two cups of heavy cream, scraping up any browned bits from the bottom of the pan. Bring the cream to a gentle simmer and let it cook for 3-4 minutes to thicken slightly. Reduce the heat to low and gradually whisk in one and a half cups of freshly grated Parmesan cheese until the sauce is smooth and creamy. Season with a pinch of salt and pepper to taste.
Step 5: Combine and Serve
Add the cooked and drained fettuccine to the skillet with the Alfredo sauce. Toss well to coat every noodle. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Add the cooked shrimp and the sliced steak to the pasta. Gently toss to combine, or arrange the steak and shrimp on top of the pasta. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese. Serve your incredible Blackened Steak Shrimp Alfredo immediately.
Tips for the Perfect Blackened Steak Shrimp Alfredo
- Don’t Rush the Sear: Ensure your skillet is hot before adding the steak and shrimp. This creates that delicious, dark crust characteristic of blackened food.
- Use Freshly Grated Parmesan: This is the most important tip for a smooth Alfredo sauce. Pre-shredded cheeses contain additives that prevent them from melting smoothly.
- Rest Your Steak: Allowing the steak to rest before slicing is crucial. This lets the juices redistribute, ensuring every bite is tender and flavorful.
- Control the Heat: When making the sauce, keep the heat low when adding the cheese to prevent it from separating or becoming grainy.
Serving Suggestions
While this Blackened Steak Shrimp Alfredo is a complete meal on its own, it pairs beautifully with a few simple sides. Consider a crisp garden salad with a light vinaigrette, some garlic bread for soaking up the extra sauce, or steamed asparagus or broccoli to add a touch of green.
Recipe Variations
- Swap the Protein: This recipe is fantastic with chicken. Simply follow the same blackening process with chicken breasts or thighs. Our Cajun chicken stuffed shells are another great option for spice lovers.
- Add Some Veggies: Sautéed bell peppers, onions, or spinach can be added to the sauce for extra flavor and nutrients.
- Adjust the Spice: If you prefer less heat, reduce the amount of cayenne pepper in the seasoning blend. For more of a kick, add a little extra!
Storing and Reheating
Store any leftover Blackened Steak Shrimp Alfredo in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat. You may need to add a splash of milk or cream to loosen the sauce and restore its creamy texture. Avoid microwaving, as it can make the shrimp rubbery and the sauce oily. If you enjoy make-ahead meals, you might also like this chicken lasagna recipe (coming soon).
Frequently Asked Questions (FAQs)
Absolutely! While fettuccine is traditional, this sauce is also delicious with other pasta shapes like penne, linguine, or pappardelle. Choose a pasta that has a good surface area to hold onto the creamy sauce.
The key to a smooth Alfredo sauce is using freshly grated Parmesan cheese and low heat. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Always add the cheese off the direct heat or on very low heat, stirring constantly until it’s fully incorporated.
This dish is very rich, so it pairs well with simple, fresh sides. A crisp green salad with a vinaigrette dressing, steamed asparagus, roasted broccoli, or a side of classic garlic bread are all excellent choices.
Blackening seasoning is a robust blend of spices, typically including paprika (often smoked), garlic powder, onion powder, thyme, cayenne pepper, black pepper, and salt. Our homemade version is designed to create a perfect savory and spicy crust.
We recommend using boneless sirloin or ribeye steak for this recipe. Both cuts are tender, flavorful, and stand up well to the high-heat searing required for blackening. Filet mignon is another excellent, though more premium, option.
Blackened Steak Shrimp Alfredo
Blackened Steak Shrimp Alfredo: The Ultimate Recipe
Ingredients
Equipment
Method
- In a small bowl, combine all ingredients for the Homemade Blackening Seasoning: smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, black pepper, and salt. Mix until well combined.
- Pat the steak and shrimp thoroughly dry with paper towels. Generously season all sides of both the steak and shrimp with the prepared blackening spice blend.
- Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the steak and sear for 3-4 minutes per side for medium-rare. Remove from skillet and let it rest.
- In the same skillet, cook the shrimp for 1-2 minutes per side until pink and opaque. Remove from skillet and set aside.
- Reduce heat to medium. Add the remaining 2 tbsp of butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant.
- Slowly whisk in the heavy cream, scraping up any browned bits. Bring to a simmer and cook for 3-4 minutes until it starts to thicken.
- Reduce heat to low and gradually mix in the freshly grated Parmesan cheese until the sauce is smooth. Season with salt and pepper to taste.
- Add the drained fettuccine to the sauce and toss to coat, using reserved pasta water to thin if needed. Thinly slice the rested steak against the grain.
- Add the sliced steak and cooked shrimp to the pasta. Toss gently to combine. Garnish with fresh parsley and extra Parmesan cheese before serving immediately.
Notes
Don't Overcook the Shrimp: Shrimp cook very quickly! Remove them from the heat as soon as they turn pink and opaque to ensure they stay tender.
Rest the Steak: Letting the steak rest for at least 10 minutes before slicing is crucial for juicy, tender results.
Share Your Culinary Creation!
We are confident this Blackened Steak Shrimp Alfredo will become a new favorite in your home. It’s a dish that feels special but is easy enough to make any night of the week. If you try this recipe, we’d love to see it! Leave a comment below with your thoughts or share a photo on Pinterest. Happy cooking!
