If you think surf and turf couldn’t get any better, let me introduce you to a plate of pure comfort and indulgence: Blackened Steak and Shrimp Alfredo. This recipe takes juicy, spice-crusted steak, plump seasoned shrimp, and swirls them into luxuriously creamy Alfredo-coated fettuccine. Every forkful is a celebration of bold flavors and cozy richness — it’s the kind of meal you whip up to impress dinner guests or treat yourself after a long week. Don’t be surprised when this dish quickly goes from “special occasion” to “let’s make this again next weekend.”

Blackened Steak and Shrimp Alfredo Recipe - Recipe Image

Ingredients You’ll Need

This gorgeous Blackened Steak and Shrimp Alfredo only needs a handful of quality ingredients, but each one packs a punch in flavor and texture. When you use bold spices, great proteins, and real cream, every bite feels restaurant-worthy right from your own kitchen.

Ribeye or sirloin steaks (2, about 8 oz each): Choose marbled steaks for tender, juicy bites that hold up beautifully to blackening spices.
Large shrimp (½ pound, peeled and deveined): Big, meaty shrimp soak up the seasoning and stay succulent in the sauce.
Blackened seasoning (1 tablespoon, plus more to taste): This is your flavor powerhouse — smoky, spicy, and the key to that gorgeous crust.
Olive oil (2 tablespoons): Helps sear the steak and shrimp for those irresistible charred edges.
Fettuccine pasta (12 oz): Wide, flat noodles are perfect for catching all the luscious Alfredo sauce.
Butter (2 tablespoons): Adds richness to the sauce and helps bloom the garlic’s flavor.
Garlic (3 cloves, minced): A fragrant base that’s absolutely essential in classic Alfredo.
Heavy cream (2 cups): For that undeniably velvety, luxurious Alfredo finish.
Parmesan cheese (1 cup, grated): Sharp, nutty, and salty — melds into the sauce like a dream.
Salt (½ teaspoon): Essential for amplifying every bold note in the sauce and proteins.
Black pepper (¼ teaspoon): Adds gentle heat that ties the creamy sauce and spicy meat together.
Fresh parsley (chopped, for garnish): A shower of color and freshness to brighten the whole dish.

How to Make Blackened Steak and Shrimp Alfredo

Step 1: Cook the Fettuccine

Start by bringing a big pot of salted water to a rolling boil. Drop in your fettuccine and cook according to the package directions until al dente — you want noodles with a little bite. Once they’re perfectly tender, drain well and set aside. A quick toss with a drizzle of olive oil can help prevent sticking if your pasta needs to wait a few minutes.

Step 2: Season and Prep the Proteins

Now, grab those beautiful steaks and shrimp. Pat them dry with paper towels for the ultimate flavorful crust. Sprinkle both generously with the blackened seasoning, pressing it in so every surface is covered. This step really sets the stage for the bold, smoky personality that defines classic Blackened Steak and Shrimp Alfredo.

Step 3: Sear the Steak

In a large skillet (cast iron, if you have it!), heat 1 tablespoon of olive oil over medium-high until it shimmers. Lay your steaks in the hot pan — you should hear an instant sizzle. Sear for about 3 to 4 minutes on each side, or until your desired doneness. Let the steak rest on a cutting board; this keeps them juicy when you slice later.

Step 4: Sauté the Shrimp

Using the same pan, add the second tablespoon of olive oil and turn the heat down ever so slightly. Toss in the shrimp in a single layer. Let them cook undisturbed for 2 to 3 minutes per side, until they’re opaque with little charred bits. Set the shrimp aside — they’re ready for their creamy pasta debut.

Step 5: Make the Alfredo Sauce

Reduce the heat to medium and melt the butter right in your (flavor-packed!) skillet. Stir in the garlic for about a minute, letting it fill your kitchen with its tempting aroma. Pour in the heavy cream, salt, and pepper, gently whisking everything together. Let it simmer for 2 to 3 minutes, then stir in the Parmesan until the sauce is perfectly smooth and silky.

Step 6: Toss the Pasta and Assemble

Add the cooked fettuccine noodles straight into the Alfredo sauce, tossing gently to coat each strand in luxurious creaminess. Slice your rested steak into strips and nestle them on top of the pasta with the blackened shrimp. Sprinkle generously with fresh parsley, grab your plates, and get ready to enjoy your homemade Blackened Steak and Shrimp Alfredo magic.

How to Serve Blackened Steak and Shrimp Alfredo

Garnishes

This dish loves a sprinkle of freshly chopped parsley for a pop of color and just the right hit of herbal brightness. If you adore cheese (and who doesn’t?), add a little extra freshly grated Parmesan on top to finish. Lemon wedges on the side can add another layer of zestiness that plays beautifully with the steak and shrimp.

Side Dishes

Blackened Steak and Shrimp Alfredo is a star all on its own, but a crisp green salad with a tangy vinaigrette or some roasted asparagus complements the creamy richness in the best way. If you’re feeling extra, garlic bread or a simple baguette is perfect for mopping up any extra Alfredo sauce (and trust me, there will be some!).

Creative Ways to Present

For an elevated, restaurant-style look, twirl the fettuccine into little nests on each plate and arrange slices of steak and shrimp on top. Individual portions in shallow pasta bowls make each serving feel special. Or serve everything family-style on a big platter and let everyone help themselves to their favorite bits — it’s a guaranteed dinner party crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Blackened Steak and Shrimp Alfredo in an airtight container in the fridge for up to 2 days. The sauce will thicken a bit, but a splash of cream or milk when reheating brings it back to life. Store steak and shrimp separately, if possible, to keep the textures just right.

Freezing

While creamy sauces don’t always freeze perfectly, you can freeze the steak, shrimp, and pasta (tossed lightly in a bit of olive oil) in separate airtight bags for up to 1 month. It’s best to make the Alfredo sauce fresh, as the cream can become grainy when thawed and reheated.

Reheating

To reheat, gently warm the sauce and pasta together on the stovetop over low heat, adding a dash of cream or milk as needed to loosen the sauce. Reheat the steak and shrimp separately until just warmed through to avoid overcooking. Quick, gentle heat is the secret to keeping everything tasting like it was freshly made.

FAQs

Can I use a different cut of steak?

Absolutely! While ribeye or sirloin are classic for their tenderness, New York strip or even filet mignon will work fabulously in Blackened Steak and Shrimp Alfredo. Choose steaks that are at least 1 inch thick for best results.

Is there a substitute for blackened seasoning?

If you can’t find blackened seasoning, Cajun spice blend works well and brings a similar smoky heat. You can also DIY a quick mix of paprika, garlic powder, onion powder, thyme, and a pinch of chili powder.

Can I make this dish gluten-free?

Definitely! Swap in your favorite gluten-free fettuccine or penne, and double-check that your blackened seasoning is gluten-free. The creamy Alfredo sauce and proteins are naturally gluten-free, so it’s an easy adaptation.

What else can I add to the Alfredo sauce?

If you’re feeling creative, toss in a handful of baby spinach, sautéed mushrooms, or sun-dried tomatoes to add extra layers of flavor and texture to your Blackened Steak and Shrimp Alfredo.

How spicy is this dish?

The dish has a warming, smoky bite from the blackened seasoning, but it’s easy to adjust the heat to your preference. Want more kick? Add a pinch of crushed red pepper flakes. Prefer it milder? Go lighter on the blackened spice blend.

Final Thoughts

If you’re craving something special that combines smoky, juicy steak, plump shrimp, and the creamiest Alfredo sauce, you absolutely have to try Blackened Steak and Shrimp Alfredo. It’s a recipe that turns an ordinary night into a celebration, and it’s sure to become a repeat favorite once you’ve had your first taste. Gather your loved ones and treat yourselves to this irresistible crowd-pleaser!

Blackened Steak and Shrimp Alfredo Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a luxurious and flavorful dish with this Blackened Steak and Shrimp Alfredo recipe. Perfectly seasoned steak and shrimp atop a bed of creamy Alfredo pasta, this dish is sure to impress your taste buds.

Ingredients

Scale

For the Steak and Shrimp:

2 ribeye or sirloin steaks (about 8 oz each)
½ pound large shrimp (peeled and deveined)
1 tablespoon blackened seasoning (plus more to taste)
2 tablespoons olive oil

For the Alfredo Pasta:

12 oz fettuccine pasta
2 tablespoons butter
3 cloves garlic (minced)
2 cups heavy cream
1 cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
fresh parsley (chopped, for garnish)

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Instructions

Cook the Pasta: Cook the fettuccine according to package directions, drain, and set aside.
Prepare the Steak and Shrimp: Season the steak and shrimp with blackened seasoning. Sear the steaks in olive oil, then sauté the shrimp until cooked.
Make the Alfredo Sauce: In the same skillet, melt butter, sauté garlic, then add cream, salt, pepper, and Parmesan. Simmer and whisk until smooth.
Combine and Serve: Toss the cooked pasta in the sauce. Arrange steak and shrimp over the pasta, garnish with parsley, and serve.