Blackened Steak and Shrimp Alfredo Recipe

If you’re anything like me, you’ll absolutely fall in love with this Blackened Steak and Shrimp Alfredo Recipe. It’s one of those dishes that feels indulgent yet surprisingly easy to make, combining juicy, spice-kissed steak and shrimp with a luscious, creamy Alfredo sauce over perfectly cooked penne pasta. I remember the first time I made it for my family—they went crazy! If you’re looking for a dinner that’s sure to impress and satisfy, keep reading—this recipe is fan-freaking-tastic.

this Recipe

Ingredients You’ll Need

This recipe blends bold, savory ingredients that complement one another beautifully. You’ll want to pick fresh shrimp and a good cut of steak to really bring the dish to life. Also, freshly grated parmesan cheese is key for that rich, authentic Alfredo flavor.

• Penne pasta: Holds the creamy sauce wonderfully and has just the right bite when cooked al dente.
• Large shrimp: Deveined and tails off for easy eating and even cooking.
• Blackened seasoning: Adds that signature smoky, spicy kick that wakes up both the shrimp and steak.
• Vegetable oil: Perfect for searing shrimp without adding extra flavors that compete.
• Top sirloin steak: Tender and flavorful, cuts into cubes for quick, even cooking.
• Unsalted butter: Helps brown the steak beautifully and enriches the sauce.
• Yellow onion: Diced small, it adds subtle sweetness that balances the spice and creaminess.
• Garlic: Fresh and minced, for that unmistakable depth of flavor.
• Heavy whipping cream: The base for the Alfredo sauce, creating that indulgent richness.
• Parmesan cheese: Freshly grated for the best melt and savory bite.
• Kosher salt and black pepper: To season and enhance all components perfectly.
• Parsley: Chopped for a fresh, bright garnish that adds color and liveliness to the dish.

Variations

I love how forgiving this Blackened Steak and Shrimp Alfredo Recipe is, so feel free to put your own spin on it. I sometimes swap out penne for fettuccine or even rigatoni to switch things up. And if you prefer it spicier, just add a little extra blackened seasoning or toss in a pinch of cayenne. The recipe really encourages you to make it your own.

• Vegetarian version: Replace steak and shrimp with grilled portobello mushrooms or smoked tofu, and you’ll still get a rich, satisfying dish.
• Lower-fat option: Swap heavy cream for half-and-half and cut the butter in half for a lighter but still creamy sauce.
• Extra veggies: Add sautéed bell peppers or spinach right before mixing the pasta in for an added nutrient boost and color.
• Make it gluten-free: Use your favorite gluten-free pasta, and the sauce will be just as divine.

How to Make Blackened Steak and Shrimp Alfredo Recipe

Step 1: Cook Your Pasta Just Right

Bring a large pot of salted water to a boil and add your penne pasta. Cooking it al dente is crucial here—it gives the pasta that nice, slightly firm bite that holds up under the creamy Alfredo sauce without turning mushy. Make sure you reserve about a cup of the pasta water before draining; this starchy water is a secret weapon for adjusting the sauce consistency later. Trust me, I learned this trick after a few too-runny sauces!

Step 2: Season and Sear the Shrimp

Pat your shrimp dry and evenly coat them with blackened seasoning. Heat vegetable oil in a large skillet over medium heat until shimmering. Cook shrimp about 1-2 minutes on each side—just enough to get that gorgeous char and opaque pink color. Take them off and keep them warm; overcooking shrimp is a rookie mistake, and no one wants rubbery shrimp in their Alfredo!

Step 3: Sear the Steak Cubes to Juicy Perfection

Turn the heat up to high and add the butter to your skillet. Once it starts melting and foaming, add the steak cubes seasoned with blackened spice. Sear them about 1-2 minutes per side, just enough to get a beautiful brown crust while keeping the inside nicely pink and tender. I like to transfer the steak to the same plate as the shrimp and cover them with foil to keep everything warm and juicy.

Step 4: Build Your Creamy Alfredo Sauce

Lower the heat to medium and toss in the diced onions. Let them cook gently until softened, around 3-5 minutes. Then stir in the minced garlic and cook for just about a minute until fragrant—you’ll smell it fill your kitchen! Pour in the heavy cream along with ¼ to ½ cup of the reserved pasta water, then add your freshly grated parmesan, blackened seasoning, salt, and pepper. Stir until the cheese melts and the sauce thickens slightly. Be patient here; the slow melt is what gives you that silky, rich texture.

Step 5: Toss It All Together

Add the cooked pasta to your sauce and toss gently to coat every piece. Use extra reserved pasta water to loosen things up if you want a thinner sauce—or keep it thick and dreamy if that’s your vibe. Finally, nestle your blackened steak and shrimp on top, garnish with fresh chopped parsley, and serve immediately. This is when your kitchen smells like magic!

How to Serve Blackened Steak and Shrimp Alfredo Recipe

Garnishes

I always finish this dish with a sprinkle of fresh parsley. It adds a pop of color and a bright, herbaceous note that cuts through the richness. Sometimes I throw on a little extra parmesan for good measure—because, hey, can you ever have too much cheese?

Side Dishes

To balance out this hearty dish, I like pairing it with a crisp green salad dressed in a simple lemon vinaigrette or some roasted asparagus with a squeeze of fresh lemon. Garlic bread also never fails—perfect for mopping up every bit of that dreamy sauce.

Creative Ways to Present

For special occasions, I’ve plated individual servings in shallow bowls, topping each with a sprig of parsley and a lemon wedge on the side. It makes dinner feel a little more elegant and invites guests to squeeze a bit of fresh citrus. Sometimes I use white or black plates to create a beautiful contrast with the creamy sauce and vibrant parsley.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and it keeps well for about 2-3 days. Just be sure to cool it down before sealing to maintain the sauce’s creamy texture without it turning grainy.

Freezing

Freezing this dish is possible, but I’ve learned that the Alfredo sauce can separate a bit after thawing. If you do freeze leftovers, reheat gently and add a splash of cream or milk to bring it back together beautifully.

Reheating

The best way to reheat is on the stovetop over low heat, stirring occasionally, and adding a little cream or pasta water if the sauce feels too thick. Microwaving can work in a pinch but takes longer to get an even heat and risks drying out the steak or shrimp.

FAQs

Final Thoughts

This Blackened Steak and Shrimp Alfredo Recipe is one of my absolute favorites for a reason—it delivers a restaurant-quality feel right at home with ingredients that come together quickly. I love how the blackened spices bring this creamy pasta to life with just the right amount of boldness. If you’re looking to impress family or friends or just want a comforting, flavorful dinner, I can’t recommend this enough. Give it a try—you might just add it to your regular weeknight rotation like I did!

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