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Top-down view of penne pasta coated in thick off-white alfredo sauce with black pepper specks and blackened steak and shrimp ingredients.

The Ultimate Blackened Steak and Shrimp Alfredo

This Blackened Steak and Shrimp Alfredo features tender penne coated in a creamy, off-white parmesan sauce, topped with charred, medium-rare sirloin steak cubes and plump pink blackened shrimp. Gourmet comfort food ready in 35 minutes!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Proteins
  • 1 lb (450g) Penne Pasta Substitute with fettuccine or rigatoni if desired.
  • 1 lb (450g) Sirloin Steak Cut into bite-sized 1-inch cubes.
  • 1 lb (450g) Large Raw Shrimp Peeled, deveined, and patted completely dry.
  • 2 tbsp (30g) Blackened Seasoning Divided between steak and shrimp.
  • 2 tbsp (30ml) Olive Oil Divided for searing.
Alfredo Sauce & Garnish
  • 1/2 cup (113g) Unsalted Butter
  • 4 cloves Garlic Freshly minced.
  • 2 cups (480ml) Heavy Cream Do not substitute with milk or half and half.
  • 1 1/2 cups (150g) Parmesan Cheese Freshly grated from a block.
  • 1 tsp (2g) Black Pepper Coarsely ground.
  • 2 tbsp (8g) Fresh Green Parsley Finely chopped for garnish.

Equipment

  • 1 Cast Iron Skillet Essential for getting a good char on the steak and shrimp.
  • 1 Large Pot For boiling the penne pasta.
  • 1 Whisk For creating a smooth, emulsified alfredo sauce.

Method
 

Main Instructions
  1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente. Reserve 1/2 cup (120ml) of pasta water before draining. Set the pasta aside.
  2. Pat the cubed sirloin steak and shrimp completely dry. Toss them in two separate bowls with the blackened seasoning, ensuring an even coating.
  3. Heat 1 tbsp (15ml) of olive oil in a cast-iron skillet over medium-high heat. Sear the steak cubes for 2-3 minutes per side until char marks form and the internal temperature reaches 130°F (54°C). Remove and set aside.
  4. Add the remaining 1 tbsp (15ml) of olive oil to the hot skillet. Sear the shrimp for 1-2 minutes per side until plump and pink. Remove immediately to prevent overcooking.
  5. Lower heat to medium-low. Melt the butter in the skillet, scraping up the blackened bits. Add the minced garlic and sauté for 30 seconds. Whisk in the heavy cream and simmer for 3-4 minutes.
  6. Remove from heat and gradually whisk in the freshly grated Parmesan cheese and black pepper until the sauce is thick and creamy. Toss the cooked penne into the sauce until coated.
  7. Serve the pasta in a shallow white bowl. Top with the charred steak cubes and pink shrimp. Garnish with finely chopped fresh green parsley and serve immediately.

Notes

Ensure proteins are fully dried before adding the blackened seasoning to achieve a proper crust.
Always grate parmesan cheese from a block for a smooth sauce.