Blackened Steak and Shrimp Alfredo Recipe

If you’re craving something indulgent, packed with bold flavors, and absolutely comforting, you’ve just found your next favorite dinner. This Blackened Steak and Shrimp Alfredo Recipe is a total winner in my book! The combination of spicy blackened seasoning, tender steak bites, and juicy shrimp all tossed in a creamy Alfredo sauce over perfectly cooked penne pasta—it’s like a flavor party on your plate. Stick with me, and I’ll walk you through every step so you nail this dish every time.

this Recipe

Ingredients You’ll Need

This dish shines because of how well each element plays with the next. The penne pasta holds onto the creamy sauce brilliantly, while the blackened steak and shrimp bring a punch of flavor that contrasts beautifully with the richness. When shopping, fresh or thawed shrimp and a nice cut of top sirloin will make a huge difference.

• Penne Pasta: I recommend penne because its ridges clutch the sauce well, but rigatoni or fettuccine also work great.
• Large Shrimp: Deveined and tail removed for an easy, bite-sized addition. Fresh or high-quality frozen will work.
• Blackened Seasoning: This spice blend is key—buy pre-made or make your own mix with paprika, cayenne, garlic powder, and other spices.
• Vegetable Oil: Neutral oil with a high smoke point helps cook the shrimp nicely without burning.
• Top Sirloin Steak: Tender and flavorful, cubed for quick cooking; you’ll want fresh for best results.
• Unsalted Butter: Adds richness and helps sear the steak to perfection.
• Yellow Onion: Finely diced to build a sweet, flavorful base for the sauce.
• Garlic: Fresh minced garlic wakes up the sauce with bold aroma and flavor.
• Heavy Whipping Cream: The heart of that creamy Alfredo sauce—don’t skimp!
• Parmesan Cheese: Freshly grated for the best melt and taste; pre-grated tends to be less flavorful.
• Kosher Salt and Black Pepper: Simple but essential for seasoning everything perfectly.
• Fresh Parsley: A bright, fresh garnish that cuts through the richness.

Variations

I love making this Blackened Steak and Shrimp Alfredo Recipe just as written, but I also enjoy switching things up depending on the mood or what’s in the fridge. Feel free to personalize it—this dish is forgiving and flexible.

• Change the Pasta: I once swapped the penne for gluten-free rotini for a gluten-free twist, and it was just as delicious and held the sauce well.
• Dietary Swap: Using half heavy cream and half milk lightens the sauce a bit without losing creaminess—great if you want to cut calories.
• Extra Veggies: Adding sautéed bell peppers or mushrooms amps up the veggies and adds a nice texture contrast.
• Make it Spicier: For a real kick, sprinkle some extra cayenne pepper into the seasoning or add a splash of hot sauce to the Alfredo sauce.

How to Make Blackened Steak and Shrimp Alfredo Recipe

Step 1: Cook Your Pasta Perfectly

Bring a large pot of salted water to a boil and cook your penne pasta until it’s just al dente—cooking it any longer will make it mushy once it’s tossed in the sauce. I always set a timer and taste it a minute before the package suggests, just to be safe. Remember to reserve a cup of pasta water before draining—that starchy liquid is magic for adjusting your sauce consistency later.

Step 2: Blacken the Shrimp

Pat your shrimp dry, then toss them with blackened seasoning until evenly coated. Heat the vegetable oil in a large skillet on medium and cook the shrimp for about 1-2 minutes on each side. You want them pink and opaque but still juicy, so be cautious not to overcook. Once done, transfer them to a plate and cover loosely to keep warm while you cook the steak.

Step 3: Sear the Steak Cubes

Increase the heat to high and add your butter to the same skillet. Once it starts to melt and bubble, add the cubed steak seasoned with blackened seasoning. Sear the steak quickly—about 1-2 minutes per side—to get that beautiful browned crust while keeping the inside tender and pink. Transfer the steak to the plate with shrimp and tent to stay warm. Trust me, the butter adds this amazing richness and helps get a great sear every time.

Step 4: Build the Alfredo Sauce

Lower the heat back to medium. Add the diced onion to the skillet and cook until softened and slightly translucent—that usually takes about 3-5 minutes. Stir in the minced garlic and sauté for another minute until fragrant. Next, pour in the heavy cream along with about a quarter to half a cup of your reserved pasta water. Stir in the freshly grated parmesan cheese and add blackened seasoning, salt, and pepper. Keep stirring gently until the cheese melts completely and the sauce thickens slightly—aim for a silky, smooth texture.

Step 5: Mix Pasta, Steak, and Shrimp

Toss the cooked penne directly into the skillet with the Alfredo sauce, mixing well to ensure every piece is generously coated. If the sauce feels too thick, add more pasta water a splash at a time until it reaches your preferred consistency. Lastly, top the creamy pasta with your perfectly blackened steak cubes and shrimp. Garnish with freshly chopped parsley for that bright, fresh finish. Serve immediately, and prepare for some serious compliments!

How to Serve Blackened Steak and Shrimp Alfredo Recipe

Garnishes

I like sprinkling freshly chopped parsley right before serving because it adds a pop of color and a fresh herbaceous note that balances the richness. Sometimes I toss in a pinch of extra blackened seasoning or a squeeze of lemon juice to brighten up the flavors just a touch.

Side Dishes

This dish is rich and filling, so I often pair it with a crisp green salad dressed in a simple vinaigrette to cut through the creaminess. Garlic bread or crusty Italian bread also works wonders for mopping up any leftover sauce.

Creative Ways to Present

For a dinner party, I like to plate the pasta in shallow bowls, layering the steak cubes and shrimp artfully on top. Adding a lemon wedge on the side invites guests to add a fresh zing. When making this for a celebration, a drizzle of extra virgin olive oil and a sprinkle of freshly cracked black pepper elevates the look beautifully.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since the sauce thickens and firms up upon chilling, you’ll want to loosen it with a splash of milk or water when reheating.

Freezing

While I prefer fresh Alfredo, you can freeze this dish if needed. Freeze in individual portions in airtight containers or freezer bags. When thawed, the texture may be a bit different, so reheat gently and add cream or milk to bring back the smooth sauce.

Reheating

I recommend reheating leftovers on the stove over low heat to prevent curdling. Stir often, and add a splash of cream or broth to restore silkiness. Microwave works too—warm in short bursts, stirring in between.

FAQs

Final Thoughts

This Blackened Steak and Shrimp Alfredo Recipe is honestly one of those meals that hits all the right notes for me—the comfort of creamy pasta, the excitement of bold spices, and the satisfaction of perfectly cooked proteins. I love serving it when I want to treat myself or impress company without stress. Give it a go, and I bet you’ll find yourself making it again and again. Trust me, your taste buds will thank you!

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