Blackened Steak Shrimp Alfredo

This Blackened Steak Shrimp Alfredo delivers a luxurious surf and turf dinner with a spicy kick. The perfectly blackened steak and shrimp beautifully complement the rich, creamy Alfredo sauce tossed with tender penne pasta, creating a symphony of flavor and texture in every bite.

Whether you’re looking to impress guests or enjoy a hearty family meal, this dish balances bold seasoning with comforting creaminess. The vibrant parsley garnish adds a fresh note to the indulgent plate.

Ingredients

• Penne pasta: 8 ounces of penne provide a firm and textured base to soak up the creamy Alfredo sauce.
• Large shrimp: 1 pound of raw, deveined, tail-removed shrimp ensures tenderness and perfect cooking.
• Blackened seasoning: 1 teaspoon seasoning enhances shrimp and steak with smoky, spicy layers of flavor.
• Vegetable oil: 1 tablespoon oil prevents sticking and sears the shrimp with a crisp exterior.
• Top sirloin steak: 1 pound cut into 1-inch cubes for succulent, evenly cooked bites.
• Unsalted butter: ¼ cup (½ stick / 57 g) butter enriches the skillet and helps develop a flavorful crust on steak.
• Yellow onion: 1 small diced onion (about ½ cup) adds subtle sweetness and depth to the sauce.
• Garlic: 2 teaspoons minced garlic infuse the sauce with aromatic, savory notes.
• Heavy whipping cream: 2 cups (476 g) contribute to the sauce’s luscious and velvety texture.
• Parmesan cheese: 2 cups (200 g) freshly grated cheese ensures a sharp, nutty flavor and creamy melt.
• Blackened seasoning (additional): 1 tablespoon seasoning added to sauce enhances overall spice complexity.
• Kosher salt: ½ teaspoon to balance and bring out the flavors in the sauce.
• Black pepper: ½ teaspoon adds gentle heat and depth to the creamy Alfredo sauce.
• Fresh parsley: Chopped parsley garnish for a bright, herbaceous finish to the dish.

Instructions

Cook the pasta al dente

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 instructions. Reserve 1 cup of the pasta cooking water before draining the rest. Setting aside the pasta water helps adjust sauce consistency later for perfect texture.

Season and sauté the shrimp

Evenly coat the shrimp with 1 teaspoon of blackened seasoning. Heat 1 tablespoon vegetable oil in a 13-inch skillet over medium heat, then add the shrimp. Cook each side for 1-2 minutes until pink and opaque, developing a nice sear. Transfer shrimp to a plate and tent with foil to keep warm while you cook the steak.

Season and sear the steak cubes

Season cubed steak evenly with 1 teaspoon of blackened seasoning. Increase the skillet heat to high and add ¼ cup of unsalted butter, letting it melt and foam. Add the steak cubes and sear for 1-2 minutes per side until browned on the outside but still tender and pink inside. Move steak to the plate with the shrimp and tent to retain heat.

Sauté onion and garlic

Reduce heat to medium and add the diced yellow onion to the skillet. Cook for 3-5 minutes until softened and translucent, which builds a mellow flavor base. Add minced garlic and sauté for 1 minute more until fragrant, taking care not to burn it to maintain a smooth, savory undertone in the sauce.

Prepare the creamy Alfredo sauce

Stir in 2 cups heavy whipping cream along with ¼ to ½ cup reserved pasta water into the skillet. Gradually add 2 cups freshly grated Parmesan cheese, 1 tablespoon blackened seasoning, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Stir continuously until cheese melts fully and the sauce thickens slightly to a rich, velvety consistency.

Toss pasta with sauce and combine protein

Add the drained penne pasta back into the skillet and toss thoroughly to coat every piece in the creamy Alfredo sauce. Use additional pasta water as necessary to loosen the sauce to your desired creaminess. Top evenly with cooked shrimp and steak, allowing the heat to meld flavors before serving.

Garnish and serve

Sprinkle chopped fresh parsley over the top for a vibrant color and herbaceous contrast. Serve immediately to enjoy the full depth of spicy, creamy, savory notes while everything is perfectly warm and tender.

Storage Tips

Store leftover Alfredo in an airtight container refrigerated for up to 3 days. Reheat gently on low heat, stirring frequently, and add a splash of cream or pasta water to restore sauce creaminess.

Serving Suggestions

This dish pairs beautifully with a crisp green salad and crusty garlic bread. For added freshness, serve with lemon wedges to brighten the rich flavors.

FAQs

Can I use a different pasta shape?

Yes, fettuccine, rigatoni, or farfalle would also work well to hold the creamy sauce.

Can I substitute the steak with chicken?

Chicken breast or thighs can be used; cook slightly longer to ensure poultry is cooked through.

Is it possible to make this gluten-free?

Use gluten-free pasta to make the dish suitable for gluten-sensitive diets without impacting flavor.

How spicy is the dish?

Blackened seasoning gives a moderate heat, which you can reduce or increase by adjusting amounts.

Can I prepare this recipe ahead of time?

Proteins are best cooked fresh, but the sauce and pasta can be prepared a day ahead and combined when ready.

What can I use instead of heavy cream?

For a lighter version, substitute half-and-half, but the sauce won’t be as rich or thick.

How do I reheat leftovers without drying out the steak and shrimp?

Reheat gently in a skillet over low heat with a splash of pasta water or cream to maintain moisture.

Blackened Steak Shrimp Alfredo

This dish combines spicy blackened steak and shrimp with creamy Alfredo sauce and penne pasta for a rich, flavor-packed surf and turf dinner perfect for a moderate skill cook.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course dinner, Main Course

Cuisine American

Servings 4 people

Calories 1100 kcal

Equipment

• 1 large pot
• 1 13-inch skillet
• 1 cutting board
• 1 Knife

Ingredients

  

• 8 ounces penne pasta

• 1 pound large raw shrimp deveined, tail removed
• 1 teaspoon blackened seasoning
• 1 tablespoon vegetable oil

• 1 pound top sirloin steak cut into 1-inch cubes
• 1 teaspoon blackened seasoning
• 1/4 cup 1/2 stick, 57 g unsalted butter

• 1 small yellow onion diced (about 1/2 cup)
• 2 teaspoons minced garlic
• 2 cups 476 g heavy whipping cream
• 2 cups 200 g freshly grated parmesan cheese
• 1 tablespoon blackened seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• chopped parsley for garnish

Instructions

 

• Bring a large pot of salted water to a boil over medium-high heat and cook the penne pasta al dente according to package directions. Reserve 1 cup of pasta water, then drain and set pasta aside.
• Season the shrimp evenly with blackened seasoning. Heat vegetable oil in a 13-inch skillet over medium heat, cook shrimp for 1-2 minutes on each side until opaque. Remove to a plate and cover to keep warm.
• Season the steak cubes evenly with blackened seasoning. Increase skillet heat to high and add butter, letting it melt. Add steak cubes and cook 1-2 minutes per side until browned outside and pink inside. Transfer to the plate with shrimp and cover to keep warm.
• Reduce heat to medium. Add diced onions to the skillet and cook for 3-5 minutes until softened. Stir in minced garlic and cook for 1 minute.
• Pour in heavy cream, add 1/4 to 1/2 cup reserved pasta water, parmesan cheese, blackened seasoning, kosher salt, and black pepper. Stir until cheese melts and sauce thickens slightly.
• Add cooked pasta to the skillet and toss to coat thoroughly with the sauce, adding more pasta water as needed for desired consistency.
• Top the pasta with cooked shrimp and steak cubes. Garnish with chopped parsley and serve immediately.

Notes

• Use freshly grated parmesan for best flavor and smooth sauce texture.
• For a spicier dish, increase the blackened seasoning amount.
• Leftovers can be stored in the refrigerator for up to 2 days.
• Reheat gently to prevent sauce separation.