Blackened Steak and Shrimp Alfredo

This Blackened Steak and Shrimp Alfredo brings together the smoky heat of blackened seasoning with a rich, creamy parmesan sauce. Tender penne pasta serves as the perfect canvas for juicy steak cubes and spicy shrimp, making it a wonderful choice for a comforting yet impressive dinner.

I first whipped this up for a casual dinner with friends and was amazed at how everyone went back for seconds. The balance of smoky spice and creamy sauce makes it a crowd-pleaser every time.

Ingredients

• Penne pasta: works well as it holds sauce in its tubes so every bite is full of flavor
• Large raw shrimp: peeled and deveined for easy eating and best texture
• Blackened seasoning: provides the bold smoky and spicy notes that define this dish
• Vegetable oil: has a high smoke point perfect for searing shrimp quickly without burning
• Top sirloin steak: tender and flavorful, cut into cubes for bite-sized pieces that cook evenly
• Unsalted butter: adds richness and helps brown the steak nicely
• Yellow onion: diced finely to soften and build sweetness in the sauce
• Garlic: minced fresh for maximum flavor and aroma
• Heavy whipping cream: creates the luscious base for the sauce and lets the cheese melt perfectly
• Parmesan cheese: freshly grated gives a sharp, nutty flavor and thickens the sauce beautifully
• Kosher salt and black pepper: enhance all the flavors without overpowering
• Fresh parsley: chopped to brighten and finish the dish with a pop of color

Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil over medium-high heat and add the penne pasta. Cook according to the package instructions until al dente which usually takes 10 to 12 minutes. Before draining, reserve one cup of the pasta water and then drain the pasta completely. Set aside so it can be tossed with the sauce later.

Prepare the Shrimp:

Season the shrimp evenly with one teaspoon of blackened seasoning. Heat one tablespoon of vegetable oil in a large 13-inch skillet over medium heat until shimmering but not smoking. Add the shrimp in a single layer and cook for one to two minutes on each side until the shrimp turn pink and are just cooked through. Remove the shrimp from the skillet and transfer to a plate. Tent loosely with foil to keep warm.

Cook the Steak:

Increase the heat under the same skillet to high and add one quarter cup of unsalted butter allowing it to melt completely. Season the sirloin steak cubes evenly with one teaspoon of blackened seasoning. Add the steak cubes to the hot butter and cook for one to two minutes per side. You want a nice brown crust on the outside while the inside remains slightly pink for maximum tenderness. Remove the steak and place it on the plate with the shrimp. Tent to keep warm.

Make the Sauce:

Reduce the heat to medium and add the diced onion to the skillet. Cook for three to five minutes until softened and translucent but not browned as this layer adds sweetness to the sauce. Add the minced garlic and cook just one minute more until fragrant. Pour in two cups of heavy cream and stir to combine with the onions and garlic. Gradually add between one quarter and one half cup of the reserved pasta water to loosen the sauce as needed. Stir in the freshly grated parmesan cheese along with one tablespoon blackened seasoning, half a teaspoon kosher salt, and half a teaspoon black pepper. Continue stirring until the cheese melts completely and the sauce thickens to a creamy consistency.

Toss Pasta with Sauce and Serve:

Add the drained penne noodles to the skillet with the sauce. Toss thoroughly to coat every piece of pasta. Adjust the thickness of the sauce by adding more reserved pasta water until it reaches your preferred consistency. Place the blackened shrimp and steak cubes on top of the pasta. Garnish with chopped fresh parsley and serve immediately while everything is warm and inviting.

I love the blackened seasoning here because it creates that wonderful smoky spice that really wakes up the creamy Alfredo sauce. One memorable night, my family gathered around this dish after a long day and it instantly lifted everyone’s spirits. The balance of indulgence and bold flavor made it a meal to remember.

Storage Tips

Leftover Alfredo is best stored in an airtight container in the refrigerator and consumed within three days. To reheat, gently warm over low heat on the stove adding a splash of cream or milk to loosen the sauce. Avoid microwaving at high heat, which can cause the sauce to separate.

Ingredient Substitutions

If you prefer different pasta shapes try fettuccine or rigatoni which also hold creamy sauces well. For a lighter option, substitute half the heavy cream with whole milk but be mindful it will be less rich. Shrimp can be swapped for scallops or even chicken breast cubes marinated similarly in blackened seasoning.

Serving Suggestions

Pair this dish with a simple green salad dressed in lemon vinaigrette to cut through the richness of the Alfredo. Garlic bread or crusty baguette also make perfect sides as they can soak up the extra sauce. A crisp white wine like Sauvignon Blanc complements the seafood and creaminess beautifully.

Cultural Context

Alfredo sauce originates from Italy but the addition of blackened steak and shrimp puts an American twist on this classic dish. This fusion combines southern blackened seasoning inspired by Cajun and Creole cuisines with the luxurious comfort of Italian pasta.

Seasonal Adaptations

In summer add diced tomatoes or roasted red peppers for color and freshness. In cooler months toss in sautéed mushrooms or spinach for added depth and nutrients. Fresh herbs like basil or oregano can replace parsley to change the flavor profile slightly.

This recipe balances smoky, spicy flavors with creamy indulgence perfectly for an unforgettable meal.

FAQs about Recipes

→ What cut of steak works best for this dish?

Top sirloin steak cubes are ideal for their tenderness and flavor, cooking quickly while remaining juicy.

→ How do I achieve the blackened seasoning flavor?

Use a blend of smoky spices including paprika, cayenne, garlic powder, and pepper, applied evenly before searing.

→ Can I use other pasta shapes instead of penne?

Yes, sturdy pasta shapes like rigatoni, fusilli, or farfalle work well to hold the creamy sauce.

→ How do I prevent the cream sauce from breaking?

Cook over medium heat, stirring gently, and avoid boiling once cream and cheese are added to maintain a smooth sauce.

→ What is the best way to keep shrimp and steak warm before serving?

After cooking, tent the shrimp and steak loosely with foil to retain heat without overcooking.

→ Can blackened seasoning be adjusted for less heat?

Yes, reduce cayenne pepper or substitute with smoked paprika to retain flavor with milder spiciness.