Description
So you can’t decide between surf or turf? Why choose when you can have both swimming in the most indulgent, creamy Alfredo sauce known to mankind? Cajun Shrimp and Steak Alfredo Pasta is basically what happens when your favorite steakhouse meets your favorite seafood restaurant and they decide to have the most delicious baby ever. We’re talking perfectly seasoned, blackened shrimp and tender chunks of steak tossed with silky fettuccine and homemade Alfredo that’s been kissed with just enough Cajun spice to make things interesting. This is the kind of dish that makes you want to dim the lights, light some candles, and pretend you’re at a fancy restaurant — except you made it yourself and can eat it in your pajamas. Fair warning: this is rich enough to put you in a food coma, but you’ll be smiling the whole time.
Ingredients
For the Proteins:
- 1 lb large shrimp, peeled and deveined
- 1 lb sirloin or ribeye steak, cut into bite-sized strips
- 3 tbsp Cajun seasoning, divided
- 2 tbsp olive oil
- 3 tbsp butter, divided
- Salt and pepper to taste
For the Pasta:
- 1 lb fettuccine pasta (fresh is amazing, but dried works great)
- Salt for pasta water
For the Cajun Alfredo Sauce:
- 6 tbsp butter
- 6 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 cup white wine (optional but recommended)
- 1 tsp Cajun seasoning
- 1/4 tsp smoked paprika
- Pinch of cayenne pepper (adjust to taste)
- Salt and white pepper to taste
For the Finishing Touches:
- 3 green onions, chopped
- 2 tbsp fresh parsley, chopped
- Extra Parmesan cheese for serving
- Lemon wedges
- Red pepper flakes (optional)
Instructions
Bring a large pot of water to a rolling boil and salt it generously (it should taste like the ocean).
This is going to take a while, so start it first and let it do its thing while you prep everything else.
Pat the steak and shrimp completely dry with paper towels.
Season the steak strips with 1 1/2 tbsp Cajun seasoning, salt, and pepper. Let it sit at room temp for about 10 minutes.
Season the shrimp with the remaining 1 1/2 tbsp Cajun seasoning. Set aside.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add steak strips in a single layer (work in batches if needed — don’t overcrowd).
Sear for 2-3 minutes per side until nicely browned and cooked to your liking.
Remove steak to a plate and tent with foil to keep warm. Don’t clean the pan — those brown bits are pure flavor gold.
Add 1 tbsp butter to the same skillet with all those beautiful fond bits.
When butter is melted and foaming, add the seasoned shrimp.
Cook for 2-3 minutes per side until pink and slightly charred around the edges.
Remove shrimp and set aside with the steak.
Add remaining 2 tbsp butter to the same pan (seeing a theme here? We’re building layers of flavor).
Add minced garlic and cook for about 1 minute until fragrant but not brown.
If using wine, pour it in now and let it bubble and reduce by half (about 2 minutes).
Pour in heavy cream and bring to a gentle simmer. Let it bubble softly for 3-4 minutes to thicken slightly.
Add Cajun seasoning, smoked paprika, and cayenne. Stir to combine.
Remove from heat and gradually whisk in Parmesan cheese until melted and smooth.
Season with salt and white pepper. The sauce should be silky and coat a spoon nicely.
While you’re making the sauce, cook fettuccine according to package directions until al dente.
Reserve 1 cup of pasta cooking water before draining (this starchy water is liquid gold for adjusting sauce consistency).
Add the drained pasta to the Alfredo sauce and toss to combine.
If the sauce seems too thick, add pasta cooking water a little at a time until it reaches perfect consistency.
Gently fold in the cooked steak and shrimp, along with any accumulated juices.
Toss everything together over low heat for 1-2 minutes until heated through.
Transfer to serving bowls or a large platter.
Garnish with chopped green onions, fresh parsley, and extra Parmesan cheese.
Serve immediately with lemon wedges and red pepper flakes on the side for those who like to live dangerously.
Notes
Pair with a crisp Caesar salad to cut through all that rich, creamy goodness.
Crusty garlic bread is basically mandatory for soaking up every drop of sauce.
A nice Chardonnay or Pinot Grigio pairs beautifully with the cream sauce.
Keep it simple — this dish is the star of the show.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~850 kcal
- Carbohydrates: ~48g
- Protein: ~45g