If you’re craving something creamy and comforting, look no further. This Blackened Steak Shrimp Alfredo is a total game changer. It delivers restaurant quality right in your own kitchen. You won’t believe how easy it is to make.
It’s 6pm and you need a dinner that feels special. This recipe works perfectly for those busy evenings. You get bold flavors without a long grocery list. Your family will think you spent hours cooking.
Why You’ll Make This Again
This dish is the ultimate winter comfort food staple. It combines juicy ribeye with tender shrimp and bold spices. You get a fancy meal without the fancy price tag. It is ready in 45 minutes from start to finish.
The blend of Cajun heat and creamy sauce is addictive. It is reliable enough for any weeknight meal. This recipe is also impressive enough for a Date Night. You will love how the flavors come together.
How This Blackened Steak Shrimp Alfredo Comes Together
The process is very straightforward for any home cook. You sear the proteins first to lock in flavor. Then, you build a simple cream sauce in the same pan. This saves time and makes cleanup much easier. Beginners can master this dish on the first try.
What You’ll Need
Gather these simple ingredients from your pantry and fridge.
- 1 lb ribeye steak, sliced into thin strips
- 0.5 lb large shrimp, peeled and deveined
- 2 tbsp blackened seasoning
- 1 lb fettuccine pasta
- 0.5 cup unsalted butter
- 2 cups heavy cream
- 1.5 cups Parmesan cheese, freshly grated
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp cracked black pepper
- 1 tbsp fresh parsley, chopped
Step-By-Step Directions
- Bring a large pot of salted water to a boil and cook fettuccine until al dente, then drain.
- Thoroughly coat the steak strips and shrimp with blackened seasoning in a medium bowl.
- Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over high heat until shimmering.
- Sear steak strips for 3-4 minutes until a dark crust forms and they reach desired doneness; remove from skillet and set aside.
- Add remaining 1 tablespoon of olive oil to the same skillet and sear shrimp for 2-3 minutes until opaque; remove and set aside.
- Reduce heat to medium and melt butter in the skillet, scraping up any browned bits from the bottom.
- Add minced garlic to the butter and sauté for 1 minute until fragrant.
- Whisk in heavy cream and bring to a gentle simmer for 3-5 minutes until slightly thickened.
- Gradually whisk in the Parmesan cheese until completely melted and the sauce is smooth.
- Season the sauce with salt and black pepper to taste.
- Toss the cooked fettuccine into the sauce until evenly coated.
- Divide pasta into bowls and top with the blackened steak, shrimp, and fresh parsley.
How To Serve It
Serve this in large, warm pasta bowls. Sprinkle extra fresh parsley over the top for color. Pair it with garlic bread to soak up the sauce. A crisp side salad balances the rich flavors perfectly. This is a Date Night winner every time.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. To reheat, use a small pan over low heat. Add a splash of milk to loosen the sauce. Avoid the microwave if you want the best texture. This dish does not freeze well due to the cream.
Make It Even Better (Pro Tips)
- Don’t skip the fresh Parmesan for the smoothest sauce.
- Avoid crowding the pan to ensure a dark, flavorful crust.
- Use a high-quality ribeye for the most tender steak strips.
- Pat the shrimp dry before seasoning to help them sear.
- Keep the heat medium when adding cheese to prevent clumping.
- Add a squeeze of lemon at the end for brightness.
- Cook the pasta 1 minute less than the package directions.
- Warm your serving bowls to keep the alfredo creamy longer.
Easy Ways To Change It Up
- Swap the ribeye for chicken breasts for a lighter version.
- Use gluten-free pasta to make this dish allergy-friendly.
- Add steamed broccoli or spinach for a boost of greens.
- Try penne or rigatoni if you don’t have fettuccine.
Quick Questions
Can I use pre-shredded Parmesan cheese?
I recommend grating your own cheese for this recipe. Pre-shredded cheese often contains starches that prevent smooth melting. Fresh cheese makes the sauce much silkier.
How do I know when the steak is done?
Thin strips cook very quickly, usually in 3-4 minutes. Look for a dark crust and a pink center. Do not overcook them or they will become tough.
Is this dish very spicy?
The blackened seasoning adds a nice kick but isn’t overwhelming. The heavy cream and butter help balance the heat perfectly. You can adjust the spice level by using less seasoning.
I hope you love this Blackened Steak Shrimp Alfredo as much as I do. It is the perfect way to treat yourself after a long day. Give it a try tonight!
— Ethan
Blackened Steak Shrimp Alfredo
Ingredients
Method
- Bring a large pot of salted water to a boil and cook fettuccine until al dente, then drain.
- Thoroughly coat the steak strips and shrimp with blackened seasoning in a medium bowl.
- Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over high heat until shimmering.
- Sear steak strips for 3-4 minutes until a dark crust forms and they reach desired doneness; remove from skillet and set aside.
- Add remaining 1 tablespoon of olive oil to the same skillet and sear shrimp for 2-3 minutes until opaque; remove and set aside.
- Reduce heat to medium and melt butter in the skillet, scraping up any browned bits from the bottom.
- Add minced garlic to the butter and sauté for 1 minute until fragrant.
- Whisk in heavy cream and bring to a gentle simmer for 3-5 minutes until slightly thickened.
- Gradually whisk in the Parmesan cheese until completely melted and the sauce is smooth.
- Season the sauce with salt and black pepper to taste.
- Toss the cooked fettuccine into the sauce until evenly coated.
- Divide pasta into bowls and top with the blackened steak, shrimp, and fresh parsley.
