Blackened Steak and Shrimp Alfredo: The Ultimate Recipe

Prepare yourself for a culinary experience that brings the bold flavors of a high-end steakhouse right into your kitchen. This Blackened Steak and Shrimp Alfredo is the definition of decadent comfort food. We’re talking about perfectly seared steak and plump, juicy shrimp, both coated in a spicy, smoky blackened seasoning. It all gets tossed with classic fettuccine in a rich, velvety Alfredo sauce made completely from scratch. This isn’t just a meal; it’s an event.

Forget bland, boring pasta nights. We crafted this recipe to solve the ultimate user intent: creating a restaurant-quality surf and turf pasta at home. It’s the perfect dish for a special occasion, a date night in, or anytime you want to treat yourself to something truly spectacular.

What Makes This Blackened Steak and Shrimp Alfredo Special?

This recipe stands out for three key reasons. First, the homemade blackened seasoning provides a deep, complex flavor you just can’t get from a jar. Second, we teach you the technique to get a perfect crust on the steak and shrimp without overcooking them. Finally, our from-scratch Alfredo sauce is luxuriously creamy and clings to every noodle, perfectly balancing the spicy protein.

The Key Ingredients for Success

Gathering high-quality ingredients is the first step toward a phenomenal pasta dish. Here’s what you’ll need.

For the Steak and Shrimp

• Steak: Look for a quality cut like sirloin, ribeye, or New York strip, about 1-inch thick.
• Shrimp: Large, raw shrimp (peeled and deveined) work best. They hold up well to the high heat.
• Fettuccine: The classic pasta for Alfredo. Its wide, flat shape is perfect for catching the creamy sauce.
• Olive Oil & Butter: A combination for searing the protein and building flavor.

For the Homemade Blackened Seasoning

While you can use a store-bought version, making your own is simple and allows you to control the flavor and spice level.

• Smoked Paprika: For that essential smoky flavor and deep red color.
• Cayenne Pepper: This brings the heat. Adjust the amount to your preference.
• Garlic Powder & Onion Powder: The savory backbone of the seasoning blend.
• Dried Thyme & Dried Oregano: For a touch of earthy, herbaceous notes.
• Salt & Black Pepper: To enhance all the other flavors.

For the Creamy Alfredo Sauce

This is where the magic happens. A simple combination of ingredients creates a sauce that’s rich and satisfying.

• Heavy Cream: The base of our sauce for that unbeatable richness.
• Unsalted Butter: Adds flavor and a velvety texture.
• Garlic: Freshly minced garlic is a must for the best flavor.
• Parmesan Cheese: Use a block of high-quality Parmesan and grate it yourself. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
• Nutmeg: A pinch of freshly grated nutmeg is the secret ingredient that elevates the sauce.

How to Make Blackened Steak and Shrimp Alfredo (Step-by-Step)

Follow these steps carefully for a flawless result. We’ll break it down into manageable stages so you can cook with confidence.

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Just before draining, reserve about one cup of the starchy pasta water. This water is liquid gold and can be used later to adjust the consistency of your sauce.

Step 2: Season the Proteins

In a small bowl, mix together all the ingredients for the blackened seasoning. Pat the steak and shrimp completely dry with paper towels—this is crucial for getting a good sear. Generously coat all sides of the steak and shrimp with the seasoning blend, pressing it in slightly to adhere.

Step 3: Cook the Steak

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a tablespoon of olive oil and a tablespoon of butter. Once the butter is melted and foaming, carefully place the steak in the skillet. Sear for 3-5 minutes per side, depending on thickness and desired doneness. Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes before slicing against the grain.

Step 4: Cook the Shrimp

In the same skillet, add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, until they are pink and opaque. Be careful not to overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside.

Step 5: Create the Alfredo Sauce

Reduce the heat to medium-low. Add the remaining butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring the cream to a gentle simmer and let it cook for 2-3 minutes to slightly thicken. Remove from the heat and gradually whisk in the grated Parmesan cheese until the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg.

Step 6: Combine and Serve

Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Add the cooked shrimp and sliced steak to the pasta. Toss gently to combine, or arrange the steak and shrimp on top of the pasta for a beautiful presentation. Garnish with fresh parsley and extra Parmesan cheese before serving immediately.

Tips for a Flawless Alfredo

• Don’t Rush the Sear: Let your pan get properly hot before adding the protein. This creates that delicious blackened crust.
• Rest Your Steak: Resting the steak is non-negotiable. It allows the juices to redistribute, ensuring every bite is tender and flavorful.
• Use Freshly Grated Parmesan: For the smoothest sauce, always grate your own cheese. It melts beautifully without clumping.
• Control the Heat: When making the sauce, keep the heat low after adding the cream. Boiling the sauce can cause it to break or become greasy. For a different take on creamy pasta, check out this Marry Me Chicken Pasta.

Delicious Variations to Try

While this recipe is fantastic as is, feel free to customize it. You can add sautéed bell peppers and onions for a fajita-style twist, or wilt in a few handfuls of spinach at the end for extra nutrients. For a full-on seafood experience, try swapping the steak for scallops and make a Cajun Seafood Alfredo.

What to Serve with Your Pasta

This dish is a complete meal on its own, but a few simple sides can round it out perfectly. A crisp green salad with a light vinaigrette offers a fresh contrast to the rich sauce. And you can never go wrong with a side of warm, crusty homemade garlic knots for soaking up every last bit of that delicious Alfredo sauce.

Storing and Reheating Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Alfredo sauce can be tricky to reheat, as it tends to separate. The best method is to reheat it gently in a skillet over low heat. Add a splash of milk or cream and stir constantly until it’s warmed through and the sauce has come back together.

Frequently Asked Questions

The Perfect Blackened Steak and Shrimp Alfredo

This Blackened Steak and Shrimp Alfredo recipe is a true showstopper, guaranteed to impress anyone you serve it to. It balances spice, savory notes, and creamy richness in every single bite. If you make this recipe, we’d love to see it! Share a photo on Pinterest and tag us. Your feedback helps us create more delicious content for you.

Blackened Steak and Shrimp Alfredo Recipe

Blackened Steak and Shrimp Alfredo: The Ultimate Recipe

This Blackened Steak and Shrimp Alfredo features perfectly seared steak and juicy shrimp in a spicy, creamy homemade Alfredo sauce. A restaurant-quality surf and turf pasta dish that's perfect for any special occasion.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: American, Cajun

Calories: 1250

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 lb fettuccine
• 1 lb sirloin or ribeye steak about 1-inch thick
• 1 lb large shrimp peeled and deveined
• 1 tbsp olive oil

Blackened Seasoning

• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper adjust to taste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper

Alfredo Sauce

• 6 tbsp unsalted butter divided
• 4 cloves garlic minced
• 2 cups heavy cream
• 1.5 cups freshly grated Parmesan cheese
• 1/4 tsp nutmeg freshly grated
• Salt and pepper to taste

Equipment

• 1 Large Skillet (preferably cast-iron)
• 1 Large Pot
• 1 Whisk

Instructions

 

1. Cook fettuccine according to package directions in salted water. Reserve 1 cup of pasta water before draining.
2. In a small bowl, combine all ingredients for the blackened seasoning. Pat steak and shrimp dry, then coat generously with the seasoning mix.
3. Heat olive oil and 1 tbsp of butter in a large cast-iron skillet over medium-high heat. Sear steak for 3-5 minutes per side. Remove and let it rest for 10 minutes before slicing.
4. In the same skillet, cook the shrimp for 1-2 minutes per side until pink and cooked through. Remove and set aside.
5. Reduce heat to medium-low. Melt the remaining 5 tbsp of butter. Sauté minced garlic for 30 seconds. Pour in the heavy cream and simmer for 2-3 minutes. Remove from heat and whisk in the Parmesan cheese until smooth. Season with salt, pepper, and nutmeg.
6. Add the drained pasta to the sauce, tossing to coat. Add a splash of reserved pasta water if needed to adjust consistency. Add the sliced steak and shrimp, toss gently, and serve immediately garnished with fresh parsley.

Notes

For the best results, use a cast-iron skillet to get a deep, even crust on your steak and shrimp.
Always grate your own Parmesan cheese; it melts much better than pre-shredded varieties and results in a creamier sauce.