Blackened Steak and Shrimp Alfredo

Blackened Steak and Shrimp Alfredo combines the best of both worlds – tender, spice-crusted sirloin and succulent blackened shrimp tossed with pasta in a creamy, smoky alfredo sauce. This restaurant-worthy dish brings surf and turf to your dinner table in a way that's both elegant and comforting. The contrast between the bold, spicy crust on the proteins and the rich, creamy sauce creates a perfect balance of flavors that makes every bite memorable.

I first made this recipe when my in-laws were visiting for their anniversary. I wanted something special that would wow them without keeping me in the kitchen all evening. The moment they took their first bites, their eyes widened, and my father-in-law – who rarely comments on food – asked for the recipe. My mother-in-law later confessed they had ordered something similar at a steakhouse for twice the cost and mine was better!

Perfect Ingredients for Blackened Steak and Shrimp Alfredo

• Top sirloin steak: This cut offers the perfect balance of tenderness and flavor without breaking the bank; look for steaks that are at least 1-inch thick with good marbling
• Large raw shrimp: The meatier texture of large shrimp stands up well to the bold blackened seasoning; fresh is best, but thawed frozen works well too
• Blackened seasoning: The backbone of this dish's flavor profile; it contains paprika, garlic, onion, thyme, oregano, and cayenne for heat
• Penne pasta: The tubular shape captures the creamy sauce beautifully; cook it just to al dente as it will continue cooking slightly in the sauce
• Heavy cream: Forms the rich base of the alfredo sauce; don't substitute with half-and-half or milk as they won't thicken properly
• Parmesan cheese: Use freshly grated for the smoothest sauce; pre-grated contains anti-caking agents that can make your sauce grainy
• Butter: Used both for cooking the proteins and creating the alfredo sauce; unsalted lets you control the overall saltiness
• Garlic: Fresh minced garlic provides an aromatic foundation for the sauce; much more flavorful than garlic powder

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I've found that having all ingredients prepped and ready before starting makes this dish come together smoothly – especially since the steak and shrimp cook quickly and need your full attention to avoid overcooking.

Step-by-Step Cooking Instructions

Step 1:

Bring a large pot of water to a rolling boil and add a generous amount of salt (it should taste like sea water). Add penne pasta and cook until just al dente, about 1-2 minutes less than package directions suggest. Before draining, reserve 1 cup of pasta water – this starchy liquid is liquid gold for adjusting your sauce consistency later. Drain pasta but do not rinse, as the starch helps the sauce adhere.

Step 2:

While the pasta water comes to a boil, pat the steak and shrimp completely dry with paper towels. Moisture is the enemy of a good blackened crust. Generously coat both sides of the steak and the shrimp with blackened seasoning, pressing it in gently to adhere. Let the steak rest at room temperature for 15-20 minutes before cooking to ensure even cooking.

Step 3:

Heat a cast iron skillet over high heat until it's smoking hot. Add 2 tablespoons of butter and let it melt completely. Carefully place the seasoned steak in the pan and cook for 3-4 minutes without moving it. This allows the spices to form a deep, flavorful crust. Flip and cook for another 3-4 minutes for medium-rare, or adjust timing to your preferred doneness. Remove steak to a cutting board and let it rest.

Step 4:

In the same hot skillet, add another tablespoon of butter if needed. Add the seasoned shrimp in a single layer, being careful not to crowd the pan (cook in batches if necessary). Cook for approximately 2 minutes per side until they turn pink and opaque, with a beautiful blackened exterior. Remove from pan and set aside. Overcooked shrimp become rubbery, so watch them carefully.

Step 5:

Reduce heat to medium-low and add 2 tablespoons of butter to the same skillet, allowing it to melt while scraping up all the flavorful blackened bits from the bottom of the pan. Add minced garlic and cook for 30-60 seconds until fragrant but not browned. Pour in 2 cups of heavy cream and bring to a gentle simmer, stirring constantly.

Step 6:

Once the cream is simmering, gradually whisk in 1½ cups of freshly grated Parmesan cheese, adding it in small handfuls and whisking continuously to prevent clumping. Add 1-2 teaspoons of blackened seasoning (to taste) and stir to incorporate. Let the sauce simmer gently for 3-5 minutes until it thickens enough to coat the back of a spoon.

Step 7:

While the sauce thickens, slice the rested steak against the grain into thin strips. Cutting against the grain shortens the muscle fibers, resulting in more tender bites of meat. The steak will release juices as you cut – save these to add to your sauce for extra flavor.

Step 8:

Add the cooked penne to the sauce and toss gently to coat every piece. If the sauce seems too thick, add a splash of the reserved pasta water to thin it to your desired consistency. Fold in the blackened shrimp and sliced steak, along with any accumulated juices from the meat. Heat through for 1-2 minutes to warm everything together.

Step 9:

Transfer to warmed pasta bowls and garnish with additional freshly grated Parmesan, a sprinkle of chopped parsley, and if desired, a light dusting of blackened seasoning for visual appeal and an extra flavor boost.

The Perfect Balance of Flavors

What makes this dish special is the way the creamy alfredo sauce balances the bold, spicy flavors of the blackened proteins. The sauce acts as a cool counterpoint to the heat of the blackened seasoning, while still carrying some of that smoky flavor itself. It's this harmony of contrasting elements that elevates the dish beyond a simple pasta dinner.

I've served this to guests who claimed they didn't like spicy food, and they still cleaned their plates. The key is adjusting the amount of blackened seasoning to your taste preference. Start with less in the sauce if you're heat-sensitive - you can always add more after tasting.

Creating Restaurant-Quality Results at Home

The first time I made this dish, I was intimidated by getting the blackened technique right. The secret is a very hot pan and patience - don't move the meat until it's ready to flip. Cast iron works best because it holds heat so well, creating that characteristic deep crust without burning the spices.

Another restaurant trick is serving this dish immediately after combining the components. Unlike some pasta dishes that improve as leftovers, this one is at its peak when freshly made - the pasta is perfectly al dente, the sauce is silky smooth, and the proteins are still tender with their crisp exterior intact.

My daughter, who typically pushes seafood around her plate, surprised me by asking for seconds of this dish. She later admitted it was the creamy sauce that convinced her to try the shrimp, and the flavor won her over completely. Now she requests this meal for her birthday dinner each year!

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I'll never forget making this dish for my husband's birthday last year. As I was plating it, I realized I'd created something that looked and tasted like it came from an expensive restaurant, yet it had come from our own kitchen in less than an hour. There's something deeply satisfying about creating such an impressive meal from scratch - watching someone's eyes light up with that first bite makes every minute of preparation worthwhile. This has become our special occasion go-to, the dish we make when we want to celebrate without the restaurant prices but with all the flavor.

Frequently Asked Questions

→ What is blackened seasoning and can I make it myself?

Blackened seasoning is a Cajun spice blend typically containing paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper. You can make your own by combining 1 tbsp paprika, 2 tsp each of garlic powder and onion powder, 1 tsp each of cayenne, dried thyme, and oregano, plus 1/2 tsp each of salt and black pepper.

→ Can I use different pasta shapes for this recipe?

Absolutely! While penne works well because its tubular shape holds the sauce nicely, you can substitute with fettuccine (traditional for alfredo), linguine, rigatoni, or even farfalle. Any medium-sized pasta that can hold the creamy sauce will work great.

→ What's the best way to prevent overcooking the shrimp and steak?

For shrimp, cook just until they turn pink and opaque, about 1-2 minutes per side. They'll continue cooking slightly from residual heat. For steak, a quick sear on high heat (1-2 minutes per side for medium-rare) is perfect for 1-inch cubes. Remember both will be returned to warm sauce briefly before serving.

→ Is there a lighter alternative to the heavy cream?

While heavy cream produces the richest result, you can substitute half the cream with half-and-half or whole milk for a lighter version. The sauce won't be quite as thick, but still delicious. Just be careful not to let it boil or it might curdle.

→ What sides pair well with this dish?

Since this dish is quite rich, a light side works well as a complement. Try a simple green salad with lemon vinaigrette, steamed asparagus, or garlic roasted broccoli. Garlic bread is also classic if you want to embrace the indulgence!