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There is nothing quite like the bold, smoky flavors of this Blackened Steak and Shrimp Alfredo Recipe to elevate a classic creamy pasta dish into an unforgettable meal. Combining tender, juicy cubes of top sirloin steak and plump shrimp, each kissed with a perfect blackened seasoning, this dish balances rich, cheesy Alfredo sauce with layers of spice and texture. Whether you’re cooking for a special occasion or just craving something with a little extra wow factor, this recipe brings restaurant-worthy taste right to your own kitchen with surprisingly simple steps.
Ingredients You’ll Need
Each ingredient for this Blackened Steak and Shrimp Alfredo Recipe is carefully chosen to build a dish that’s bursting with flavor and texture. From the subtly sweet onions to the sharp richness of freshly grated parmesan, every item plays an essential role in creating that perfect harmony on your plate.
- 8 ounces penne pasta: A sturdy shape that holds onto the creamy sauce beautifully without getting soggy.
- 1 pound large shrimp, raw and deveined: Tender and quick-cooking, providing a delicate seafood flavor.
- 1 teaspoon blackened seasoning (for shrimp): Adds the essential smoky heat that defines the dish.
- 1 tablespoon vegetable oil: Perfect for getting a crisp, even sear on the shrimp.
- 1 pound top sirloin steak, cut into 1-inch cubes: Juicy and flavorful, steak cubes offer hearty, meaty bites.
- 1 teaspoon blackened seasoning (for steak): Ensures the steak carries the same bold spice as the shrimp.
- ¼ cup unsalted butter: Provides richness and a golden base for cooking the steak and making the sauce.
- 1 small yellow onion, diced: Adds a sweet, aromatic depth to the creamy sauce.
- 2 teaspoons garlic, minced: Infuses the sauce with a fragrant, savory note.
- 2 cups heavy whipping cream: The heart of the Alfredo, lending luxurious creaminess.
- 2 cups freshly grated Parmesan cheese: Sharp and nutty, it melts into the sauce for a rich, cheesy finish.
- 1 tablespoon blackened seasoning (for sauce): Brings a cohesive smoky heat throughout the dish.
- ½ teaspoon kosher salt: Enhances all the flavors without overpowering.
- ½ teaspoon black pepper: Adds a gentle bite and complexity.
- Parsley, chopped for garnish: Brightens everything up with a fresh, herbal touch.
How to Make Blackened Steak and Shrimp Alfredo Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil—it’s key for seasoning the pasta from the inside out. Add the penne pasta and cook it until just al dente according to package instructions, which ensures it will have a nice bite and hold up well once tossed in sauce. Don’t forget to save one cup of the pasta water before draining; that starchy water is a secret weapon to help your sauce achieve the perfect silky consistency.
Step 2: Blacken and Cook the Shrimp
While the pasta cooks, toss your large shrimp in one teaspoon of blackened seasoning for an even coating of bold flavor. Heat the vegetable oil in a large skillet until it’s hot and shimmering, then add the shrimp. They cook quickly—just 1 to 2 minutes per side until they turn pink and curl slightly. Remove them to a warm plate and cover loosely to keep their juicy texture locked in.
Step 3: Sear the Steak Cubes
Using the same skillet, increase the heat to high and melt the butter until it bubbles. Season your sirloin cubes with the blackened seasoning, then sear them on all sides for about 1 to 2 minutes each, developing a beautiful crust on the outside while keeping the inside tender and pink. Transfer the steak to the plate with the shrimp and keep warm—their bold flavors are ready to join the creamy Alfredo later.
Step 4: Create the Alfredo Sauce
Turn the heat down to medium and add your diced yellow onion to the skillet. Cook until softened and translucent, about 3 to 5 minutes, then stir in the minced garlic for one minute until fragrant. Slowly pour in the heavy cream along with a splash of the reserved pasta water to help the sauce smooth out. Stir in the freshly grated Parmesan, blackened seasoning, salt, and black pepper. Keep stirring gently until the cheese melts and the sauce thickens to a luxuriously creamy texture that will coat every bite.
Step 5: Combine Pasta and Sauce
Return the cooked penne pasta to the skillet and toss everything together, fully coating the noodles in that dreamy blackened Alfredo sauce. Add small amounts of pasta water if you want to loosen it slightly—the magic of this step is customizing the sauce to your preferred thickness and silkiness.
Step 6: Finish and Serve
Top your pasta with the perfectly cooked blackened shrimp and steak cubes, scattering chopped fresh parsley on top for a pop of color and brightness. Serve immediately while the dish is hot and beautifully creamy, so every mouthful bursts with the ideal balance of spice, creaminess, and tender protein.
How to Serve Blackened Steak and Shrimp Alfredo Recipe
Garnishes
Bright chopped parsley is a must for fresh contrast, but you can also sprinkle extra freshly grated Parmesan for even more cheesy goodness. A few red pepper flakes add a subtle fiery kick if you love heat, or a drizzle of lemon juice brightens the richness with citrus zing.
Side Dishes
This dish is rich and filling, so lighter sides complement it beautifully. A crisp green salad dressed with lemon vinaigrette cuts through the creaminess, or steamed seasonal vegetables add simple, fresh texture. Garlic bread or crusty baguette are perfect for soaking up the leftover sauce, making sure not a single bite goes to waste.
Creative Ways to Present
For a dinner party, try plating the pasta in shallow bowls with the steak and shrimp artistically arranged on top, garnished with a sprig of parsley and a lemon wedge on the side. Alternatively, serve the components plated separately to let guests mix at their leisure, highlighting the star proteins and sauce as a DIY indulgence.
Make Ahead and Storage
Storing Leftovers
Store any leftover Blackened Steak and Shrimp Alfredo in an airtight container in the refrigerator for up to 3 days. The flavors will develop further overnight, but be mindful the pasta may absorb some sauce and thicken.
Freezing
This dish freezes best without the steak or shrimp added, as reheating seafood can alter its texture. Freeze just the Alfredo pasta portion in a freezer-safe container for up to 2 months, then add freshly cooked shrimp and steak after reheating when possible.
Reheating
Reheat leftovers gently on the stove over low heat, adding a splash of milk or reserved pasta water to loosen the sauce and bring back that creamy texture. Avoid microwaving at high power to prevent curdling of the dairy.
FAQs
Can I use other types of pasta for the Blackened Steak and Shrimp Alfredo Recipe?
Absolutely! While penne works wonderfully because it holds sauce so well, you can also use fettuccine, rigatoni, or even linguine. The key is choosing a pasta with enough texture to cling to that rich sauce.
How spicy is the blackened seasoning in this recipe?
The blackened seasoning brings a warm, smoky heat with a blend of paprika, cayenne, and herbs, but it’s not overwhelmingly spicy. You can always adjust the amount used depending on your heat preference.
Can I make this dish gluten-free?
Yes, simply swap regular penne for your favorite gluten-free pasta, and confirm your blackened seasoning or any additives are gluten-free as well. The rest of the recipe is naturally gluten-free.
What’s the best way to blacken the steak and shrimp evenly?
Patting the shrimp and steak cubes dry before seasoning helps achieve an even, crispy blackened crust. Also, make sure your pan is hot enough to sear quickly without steaming the meat.
Is it okay to use pre-grated Parmesan cheese?
While you can use pre-grated Parmesan in a pinch, freshly grated cheese melts better into the sauce and has superior flavor and texture that truly elevate this Blackened Steak and Shrimp Alfredo Recipe.
Final Thoughts
If you’re dreaming of a dish that combines creamy comfort with bold, smoky flavors, this Blackened Steak and Shrimp Alfredo Recipe is sure to satisfy. It’s the kind of meal you’ll want to make again and again for both family dinners and special occasions. Give it a try—you’ll love how the spices and creamy sauce come together to create something absolutely delicious from simple, everyday ingredients.
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Blackened Steak and Shrimp Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Blackened Steak and Shrimp Alfredo is a rich and flavorful dish combining perfectly seasoned and seared top sirloin steak cubes with succulent blackened shrimp, all tossed in a creamy Parmesan Alfredo sauce served over al dente penne pasta. The bold blackened seasoning adds a smoky and spicy kick, making this a satisfying and impressive meal perfect for any occasion.
Ingredients
Pasta
- 8 ounces penne pasta
Seafood
- 1 pound large shrimp, raw, deveined, tail removed
- 1 teaspoon blackened seasoning
- 1 tablespoon vegetable oil
Steak
- 1 pound top sirloin steak, cut into 1-inch cubes
- 1 teaspoon blackened seasoning
- ¼ cup (½ stick / 57 g) unsalted butter
Sauce
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 cups (476 g) heavy whipping cream
- 2 cups (200 g) parmesan cheese, freshly grated
- 1 tablespoon blackened seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Garnish
- parsley, chopped for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the penne pasta and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Cook Shrimp: Season the shrimp evenly with 1 teaspoon of blackened seasoning. Heat 1 tablespoon of vegetable oil in a large 13-inch skillet over medium heat until hot. Add the shrimp and cook for 1-2 minutes on each side until pink and cooked through. Transfer the shrimp to a plate and tent to keep warm.
- Cook Steak: Season the steak cubes evenly with 1 teaspoon of blackened seasoning. Increase heat to high in the same skillet. Add ¼ cup unsalted butter and allow it to melt and start to bubble. Place steak cubes in the skillet and cook for 1-2 minutes on each side until nicely browned on the outside but still pink inside. Transfer the steak to the plate with shrimp and tent to keep warm.
- Make Sauce: Reduce heat to medium. Add diced onion to the skillet and cook for 3-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Pour in 2 cups heavy whipping cream, ¼ to ½ cup reserved pasta water, and 2 cups freshly grated parmesan cheese. Stir in 1 tablespoon blackened seasoning, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Continue stirring until the cheese melts and the sauce thickens slightly.
- Toss Pasta in Sauce: Add the cooked penne pasta into the skillet with the sauce. Toss to coat evenly, adding additional reserved pasta water as needed to reach the desired sauce consistency.
- Serve: Top the pasta with the cooked shrimp and steak cubes. Garnish with chopped parsley and serve immediately while hot and creamy.
Notes
- Blackened seasoning can be store-bought or homemade for a customized spice blend.
- Reserve pasta water is used to thin the sauce as needed and helps the sauce adhere better to the pasta.
- Cooking the steak cubes quickly on high heat ensures a tender, medium-rare interior with a flavorful crust.
- To make this dish gluten-free, substitute penne pasta with gluten-free pasta of your choice.
- Make sure not to overcook shrimp or steak to keep them juicy and tender.
