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An extreme close-up of creamy cajun steak and shrimp pasta, showing the texture of the blackened seasoning on a slice of steak.

Blackened Steak Shrimp Alfredo: The Ultimate Recipe

This Blackened Steak Shrimp Alfredo recipe combines perfectly seared steak and plump shrimp with a spicy homemade blackening season, all tossed in a creamy, from-scratch Alfredo sauce. A restaurant-quality meal made right in your own kitchen!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun, Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Blackened Steak & Shrimp
  • 1 lb boneless sirloin or ribeye steak about 1-inch thick
  • 1 lb large shrimp peeled and deveined
  • 1 tbsp olive oil
For the Homemade Blackening Seasoning
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp dried thyme
  • 1 tsp cayenne pepper adjust to taste
  • 1 tsp black pepper
  • 1 tsp salt
For the Alfredo Sauce & Pasta
  • 12 oz fettuccine pasta
  • 3 tbsp unsalted butter divided
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 1.5 cups Parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet (preferably cast-iron)
  • 1 Large Pot
  • 1 Whisk

Method
 

Preparation
  1. 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.
  2. 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.
Cook Pasta and Proteins
  1. 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.
  2. 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.
  3. In the same skillet, cook the shrimp for 1-2 minutes per side until pink and opaque. Remove from skillet and set aside.
Make the Alfredo Sauce and Assemble
  1. Reduce heat to medium. Add the remaining 2 tbsp of butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Use Freshly Grated Parmesan: For the smoothest sauce, grate your own cheese. Pre-shredded varieties contain anti-caking agents that can make the sauce grainy.
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.