Description
Indulge in the perfect balance of creamy Alfredo sauce and spicy Cajun flavors with this Blackened Steak and Shrimp Alfredo. Featuring tender, blackened ribeye steak, juicy shrimp, and fettuccine pasta coated in a rich, garlicky Alfredo sauce, this dish is sure to become a favorite. With a touch of Parmesan and fresh herbs, it’s both luxurious and comforting—ideal for special dinners or simply satisfying your cravings.
Ingredients
Scale
For the Blackened Steak:
- 1 lb ribeye steak (or New York strip), at room temperature
- 1 tbsp Cajun seasoning 🌶️
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper, to taste
- 2 tbsp olive oil or butter for searing
For the Shrimp:
- 1/2 lb large shrimp, peeled and deveined
- 1 tbsp Cajun seasoning
- 1 tbsp lemon juice 🍋
- 1 tbsp olive oil
For the Alfredo Sauce:
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese 🧀
- 3 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper, to taste
For the Pasta:
- 12 oz fettuccine pasta
- Fresh parsley, for garnish
Instructions
- Season the Steak: Pat the steak dry and generously season with Cajun seasoning, smoked paprika, garlic powder, and onion powder. Rub the seasonings onto the steak, pressing them in gently.
- Marinate the Shrimp: In a small bowl, toss the shrimp with Cajun seasoning, lemon juice, and olive oil. Set aside for 10-15 minutes.
- Sear the Steak: Heat a heavy skillet (cast iron works best) over medium-high heat with 2 tbsp olive oil or butter until it starts to smoke slightly. Place the steak in the skillet and cook for 4-5 minutes per side for medium-rare, or adjust to desired doneness. Remove from skillet, cover with foil, and let it rest.
- Cook the Shrimp: In the same skillet, add the shrimp and cook over medium-high heat for about 2 minutes on each side, or until pink and opaque. Remove from skillet and set aside.
- Prepare the Alfredo Sauce: In a separate saucepan over medium heat, melt 2 tbsp butter. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, stirring occasionally. Let it simmer gently for 5-7 minutes until it begins to thicken.
- Add the Parmesan Cheese: Slowly whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Cook the Pasta: Boil the fettuccine in a large pot of salted water according to package directions. Drain and add to the Alfredo sauce, tossing to coat evenly.
- Combine and Serve: Slice the rested steak into thin strips. Add the steak and shrimp to the pasta, gently tossing to combine. Garnish with fresh parsley and additional Parmesan if desired.
Notes
- Steak Alternatives: Feel free to substitute ribeye with sirloin or another cut of your choice.
- Make-Ahead Sauce: Alfredo sauce can be made ahead and stored in the refrigerator for up to 24 hours. Reheat gently on the stove, adding a splash of milk if needed.
- Vegetable Add-Ins: Sautéed mushrooms, spinach, or bell peppers can add extra flavor and nutrition.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of cream or milk to keep the sauce smooth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: American, Italian Fusion
Nutrition
- Calories: 720 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Fiber: 2g
- Protein: 38g