I want to share a recipe that quickly became a staple in my kitchen: Blackened Steak Shrimp Alfredo. It’s one of those dishes that feels like a warm hug after a long day. The moment I mastered this steak and shrimp recipe, I knew it was going to be a repeat in my meal rotation. There’s just something about that spicy blackened seasoning paired with creamy alfredo sauce that keeps everyone asking for more.
The Blackened Steak Shrimp Alfredo fits into my life as a go-to for when I want something satisfying but not complicated. It’s reliable, comforting, and perfect for sharing around the dinner table. I remember the first time I made it for a casual weekend dinner — the rich flavors and tender grilled steak and shrimp hooked my family immediately.
If you’re looking for a meal that feels special but doesn’t demand hours in the kitchen, this Blackened Steak Shrimp Alfredo is your answer. Let me walk you through exactly how to get that perfect balance in every bite. You’ll love how approachable this recipe is, and I promise the results will make your kitchen smell heavenly. Let’s get started, fellow bakers.
What You’ll Need for This Blackened Steak Shrimp Alfredo:
- 1 lb steak (ribeye or sirloin works great) – Don’t have ribeye? Flank steak is a tasty, budget-friendly swap that still pairs beautifully in this Blackened Steak Shrimp Alfredo.
- 1 lb large shrimp, peeled and deveined – Fresh or frozen shrimp work fine here. Just thaw completely before cooking.
- 2 tablespoons blackened seasoning – You can find pre-made blends at most grocery stores, or mix your own with paprika, cayenne, garlic powder, and herbs.
- 12 oz fettuccine, cooked al dente – Any pasta shape that holds sauce well is perfect for this shrimp alfredo pasta.
- 2 tablespoons olive oil – For grilling your steak and shrimp to perfection.
- 3 tablespoons unsalted butter – Adds richness to the creamy alfredo sauce.
- 3 cloves garlic, minced – I always add a bit extra for that fresh, aromatic punch.
- 2 cups heavy cream – This is the star for that luscious creamy alfredo sauce.
- 1 cup freshly grated Parmesan cheese – Freshly grated melts better and gives a sharper flavor.
- Salt and pepper, to taste – Simple but crucial seasonings.
- Fresh parsley, chopped, for garnish – Adds color and brightness.
This Blackened Steak Shrimp Alfredo uses simple ingredients because great cooking should be easy to start. If you don’t have heavy cream on hand, half-and-half works as a lighter alternative, but the sauce won’t be quite as rich. Bonus: this dish is affordable since you can swap steak cuts and use frozen shrimp without losing that steak and shrimp recipe vibe.
Quick prep tip: while water is boiling for the pasta, season your steak and shrimp with blackened seasoning. Having everything ready to cook at once cuts down time and keeps the flavors fresh. Store leftover steak and shrimp separately to use in salads or sandwiches later.
How to Make This Blackened Steak Shrimp Alfredo:
- Season your steak and shrimp well with the blackened seasoning. Don’t be shy — this is where the bold flavors build that will make this Blackened Steak Shrimp Alfredo stand out.
- Heat a grill pan or skillet over medium-high heat. Add olive oil and let it get hot enough that the steak sizzles when it hits the pan.
- Cook the steak for about 4-5 minutes per side, depending on thickness and your preferred doneness. I like medium-rare for tender results in this recipe. Once cooked, transfer the steak to a plate and let it rest—this keeps the juices locked in.
- While the steak rests, grill the shrimp for 2-3 minutes per side until they turn pink and curl. Timing is key; overcooked shrimp can get rubbery.
- Cook your pasta according to package instructions, aiming for al dente to hold up under the creamy alfredo sauce.
- For the sauce, melt butter in a pan over medium heat. Add the minced garlic and cook until fragrant, about a minute.
- Slowly pour in the heavy cream while stirring gently. Bring it to a gentle simmer, then add the grated Parmesan cheese gradually, stirring until melted.
- Season the creamy alfredo sauce with salt and pepper to taste. If the sauce looks too thick, add a splash of the pasta cooking water to loosen it up.
- Slice your rested steak thinly, and add both steak slices and grilled shrimp back into the sauce. Stir gently to combine.
- Toss the cooked pasta into the creamy alfredo sauce with steak and shrimp. If you want to save time, you can mix the pasta directly in the sauce pan over low heat.
Your kitchen will smell heavenly when this Blackened Steak Shrimp Alfredo is ready. From start to finish, this recipe takes about 40 minutes, depending on how fast you prep. While your pasta cooks, it’s a perfect moment to tidy up or pour yourself a cup of tea.
If your sauce looks too thin, don’t worry—just simmer a little longer to reduce it. If it seems too thick, adding reserved pasta water helps get that perfect consistency.
Serving Your Blackened Steak Shrimp Alfredo:
This Blackened Steak Shrimp Alfredo really shines when served with a simple side salad dressed with a bright lemon vinaigrette. The acidity cuts through the creamy alfredo sauce and balances the spicy blackened seasoning beautifully.
I love to serve this shrimp alfredo pasta with crusty garlic bread on special occasions or lazy weekend dinners. The bread is perfect for soaking up any extra creamy sauce, which no one should miss.
For decoration, sprinkle fresh parsley on top and maybe a little extra Parmesan cheese. It adds a pop of color and signals that homemade touch everyone appreciates.
Leftovers? They’re fantastic the next day. I like to reheat gently on the stove with a splash of cream or milk to keep everything silky. This Blackened Steak Shrimp Alfredo also makes for a great filling in wraps or quesadillas if you want something different.
Seasonally, I’ve tried adding roasted cherry tomatoes in summer for added freshness, which pairs perfectly with grilled steak and shrimp. This variation was a hit with friends at my last backyard gathering.
This recipe has become a family favorite and a crowd-pleaser every time, whether it’s a weeknight treat or a weekend crowd-gatherer.
Common Questions About This Blackened Steak Shrimp Alfredo:
Can I make this Blackened Steak Shrimp Alfredo ahead of time?
Yes! You can prepare components like the blackened steak and shrimp a day in advance and reheat gently with the sauce while cooking the pasta fresh. This helps keep everything tender and fresh tasting.
What’s a good substitute for heavy cream in this Blackened Steak Shrimp Alfredo?
Half-and-half or whole milk are fine for a lighter sauce, though it won’t be as rich. If you want a dairy-free option, full-fat coconut milk works, but expect a slight coconut taste.
How can I adjust this recipe for different pan sizes?
Use a larger pan or skillet so your steak and shrimp cook evenly without overcrowding. If your pan is small, cook in batches to avoid steaming rather than grilling the protein.
Can I use pre-cooked shrimp?
You can, but add them only at the end of cooking the sauce to avoid them getting rubbery.
Is this recipe spicy?
The blackened seasoning adds a nice kick, but you can adjust it by varying the cayenne. Reduce it for a mild version if needed.
Can I freeze leftovers?
Freezing creamy sauces isn’t ideal—it can affect texture—but storing leftovers in the fridge for 2-3 days is perfect.
What’s the best way to get that grilled flavor indoors?
A grill pan or cast iron skillet is your best bet. If you lack both, broiling on high for short periods works too — just watch it closely.
This Blackened Steak Shrimp Alfredo is a fantastic recipe with many ways to tailor it to your tastes. For more ideas, you might enjoy my Crispy Chicken Schnitzel Alfredo or Loaded Philly Cheesesteak Sliders — both have rich flavors and an easy approach perfect for home cooks.
Final Thoughts on This Blackened Steak Shrimp Alfredo:
This Blackened Steak Shrimp Alfredo holds a special place in my recipe collection because it blends bold flavors and creamy comfort in a way that feels impressive but stays doable. It’s a dish I keep coming back to, whether for family dinners or when friends stop by.
My Top Tips for This Blackened Steak Shrimp Alfredo:
- Use fresh grated Parmesan for the best melting and flavor.
- Don’t skip resting the steak — it keeps the meat juicy.
- Adjust your blackened seasoning to suit your spice preference.
Some of my favorite variations include swapping fettuccine for penne pasta, adding a handful of sautéed mushrooms, or stirring in a splash of white wine to the sauce for extra depth.
The version that gets requested most is the classic with just steak, shrimp, and creamy sauce—simple yet so satisfying.
I hope you make this recipe your own and feel the joy I do every time I make it. There’s nothing like pulling this Blackened Steak Shrimp Alfredo out of the kitchen and watching everyone enjoy every bite. Give it a try, friends—you’ll love it.
For more inspiration around bold flavors with creamy sauces, check out my Steak with Peppercorn Sauce and these tasty recipes from the community: Blackened Steak and Shrimp Alfredo – I Am Homesteader, Blackened shrimp alfredo for dinner Facebook group, and this lovely Pinterest Pin for Blackened Steak and Shrimp Alfredo.
Blackened Steak Shrimp Alfredo
A rich and flavorful dish combining tender blackened steak and succulent shrimp tossed in a creamy Alfredo sauce over fettuccine, perfect for an indulgent dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 8 oz fettuccine pasta
- 1 tbsp olive oil
- 1/2 lb flank steak
- 1/2 lb large shrimp, peeled and deveined
- 2 tbsp blackened seasoning
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley
Instructions
- Cook fettuccine according to package instructions until al dente. Drain and set aside.
- Pat steak and shrimp dry. Coat both with blackened seasoning evenly.
- Heat olive oil in a large skillet over medium-high heat. Sear steak for 3-4 minutes per side until medium-rare. Remove from skillet and rest for 5 minutes, then slice thinly.
- In the same skillet, add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
- Reduce heat to medium, add butter and minced garlic to the skillet. Sauté garlic until fragrant, about 1 minute.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until smooth and creamy. Season with salt and pepper.
- Add cooked fettuccine to the Alfredo sauce and toss to coat well.
- Return sliced steak and shrimp to the skillet, mixing gently to combine and warm through.
- Garnish with chopped parsley and serve immediately.
Notes
For extra flavor, garnish with a squeeze of fresh lemon juice and serve with garlic bread for a complete meal.