Blackened Steak and Shrimp Alfredo Recipe

If you’re craving a dinner that feels both indulgent and packed with bold flavors, you’re in the right place. This Blackened Steak and Shrimp Alfredo Recipe is one of my all-time favorites for treating yourself without spending hours in the kitchen. Imagine juicy, perfectly seasoned steak and shrimp tossed in a luxurious, cheesy Alfredo sauce with just the right kick of blackened spice — you’re going to want to make this again and again, trust me.

this Recipe

Ingredients You’ll Need

The magic in this Blackened Steak and Shrimp Alfredo Recipe comes from combining fresh seafood and quality steak with homemade creamy Alfredo sauce and penne pasta — a combo that’s as comforting as it is impressive. Be sure to get good quality shrimp and steak for the best results.

• Penne pasta: Holds the sauce beautifully and adds a nice bite to the dish; don’t overcook it.
• Large raw shrimp: Fresh or thawed shrimp work best; removing tails makes eating easier.
• Blackened seasoning: This is your flavor superstar; feel free to use your favorite brand or homemade blend.
• Vegetable oil: Neutral oil that lets the blackened seasoning shine when cooking shrimp.
• Top sirloin steak: Tender and flavorful, cut into cubes for quick, even cooking.
• Unsalted butter: Adds richness and helps brown the steak.
• Yellow onion: Provides sweetness and depth to the sauce.
• Garlic: Fresh minced garlic is a must for that aromatic lift.
• Heavy whipping cream: The base of the sauce that makes it creamy and indulgent.
• Parmesan cheese: Freshly grated gives the sauce sharp, nutty flavor and helps it thicken perfectly.
• Kosher salt and black pepper: Essential for seasoning and balancing.
• Parsley: Fresh chopped parsley brightens the final dish and adds a pop of color.

Variations

I love customizing this recipe depending on what’s in my fridge or what my guests prefer. You can easily switch up the protein or add veggies to keep things fresh and fun.

• Use chicken instead of steak: I’ve done this many times when I want a lighter feel — just blacken chicken strips and skip the steak altogether.
• Add veggies: Toss in some sautéed bell peppers or spinach for color and extra nutrition — it’s my go-to for weeknight greens.
• dairy-free Alfredo: Swap heavy cream and butter for coconut milk and dairy-free cheese — I tried this for a friend and it turned out surprisingly good!
• Spice level: Feel free to dial up the blackened seasoning, especially if you love a little extra kick like I do.

How to Make Blackened Steak and Shrimp Alfredo Recipe

Step 1: Cook the pasta to perfection

Bring a large pot of salted water to a rolling boil, then add your penne pasta. Cooking pasta al dente here is key — you want a bit of bite because it will continue to soften when tossed in the sauce later. Be sure to save 1 cup of the pasta water before draining. This little trick helps loosen the sauce without watering down flavor.

Step 2: Blacken and cook the shrimp

Season those peeled shrimp thoroughly with your blackened seasoning for maximum flavor. Heat vegetable oil in a large skillet over medium heat, then sear the shrimp for about 1-2 minutes on each side until they turn pink and opaque. Don’t overcook or they’ll get rubbery — you’re going for juicy and tender. Move them to a plate and cover loosely to keep warm.

Step 3: Sear the steak cubes until perfectly browned

Sprinkle blackened seasoning on your steak cubes, then crank the heat to high in the same skillet. Add butter and let it melt, then add steak. The high heat will create a gorgeous crust while keeping the inside juicy and pink — trust me, that slight pink is the best. Cook 1-2 minutes per side, then set the steak next to your shrimp, covering to keep them warm.

Step 4: Build the creamy Alfredo sauce

Turn heat down to medium and add diced onions to the skillet. Cook until softened and translucent, about 3-5 minutes, stirring often. Add garlic and cook just another minute until fragrant. Then, pour in heavy cream along with about a quarter cup of your reserved pasta water. Stir in freshly grated Parmesan, blackened seasoning, salt, and pepper. Keep stirring until the cheese melts and the sauce thickens enough to coat a spoon.

Step 5: Toss pasta and combine

Add your pasta back into the skillet with the sauce and give everything a good toss to coat evenly. If the sauce feels too thick, add more pasta water a splash at a time to get just the right silky consistency. Finally, nestle the blackened steak cubes and shrimp on top, garnish with fresh parsley, and serve immediately for the best experience.

How to Serve Blackened Steak and Shrimp Alfredo Recipe

Garnishes

I love sprinkling a generous handful of fresh chopped parsley on top — it adds a fresh, herbaceous brightness that cuts through the richness beautifully. If you want a little extra zing, a quick squeeze of lemon over the shrimp adds a nice pop of acidity that my family absolutely adores.

Side Dishes

When I make this Blackened Steak and Shrimp Alfredo Recipe, I usually serve it alongside a crisp green salad for texture contrast, and sometimes garlic bread to soak up every creamy drop. Roasted asparagus or a simple sautéed vegetable medley also work wonderfully for a more complete meal.

Creative Ways to Present

For special dinner nights, I’ve plated the pasta in shallow bowls with the steak and shrimp artfully arranged on top, garnished with parsley and lemon wedges on the side. It feels fancy but stays totally approachable. Bonus points if you add a splash of red pepper flakes for extra color and a mild heat surprise!

Make Ahead and Storage

Storing Leftovers

I store leftover Blackened Steak and Shrimp Alfredo in airtight containers in the fridge for up to 3 days. To keep flavors fresh, I sometimes keep the sauce separate from the pasta and proteins — it really helps prevent the noodles from soaking up too much sauce and becoming mushy.

Freezing

While Alfredo sauces don’t always freeze perfectly due to cream, I’ve had good luck freezing this dish if I separate the pasta from the meat and sauce. Freeze shrimp and steak wrapped tightly, then thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat leftovers gently over low heat, stirring frequently, and add a splash of milk or pasta water to loosen the Alfredo sauce if it has thickened. Avoid microwaving straight from frozen or on too high heat, as the sauce may separate or proteins toughen.

FAQs

Final Thoughts

This Blackened Steak and Shrimp Alfredo Recipe holds a special place in my heart because it’s one of those dishes that makes weeknight dinner feel like a celebration. It’s rich, flavorful, and surprisingly easy to put together — perfect when you want to impress without stress. Give it a try for your next dinner and I promise, you’ll be making it again soon. I can’t wait to hear how much you and your loved ones enjoy it!

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