Name: Blackened Steak and Shrimp Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun-Italian Fusion
Ingredients: 8 oz fettuccine pasta; 12 oz sirloin or ribeye steak; 8 oz large shrimp, peeled and deveined; 2 tablespoons Cajun seasoning (divided); 1 1/2 cups heavy cream; 1/2 cup grated Parmesan cheese; 1/2 cup shredded mozzarella; Salt and pepper, to taste; Olive oil or butter for cooking (optional)

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This Blackened Steak and Shrimp Alfredo is a bold and flavorful twist on the classic Alfredo pasta. With tender Cajun-seasoned steak, juicy shrimp, and a creamy Parmesan Alfredo sauce coating every strand of fettuccine, this dish is a perfect fusion of surf and turf. It’s rich, satisfying, and surprisingly easy to make at home.

Blackened Steak and Shrimp Alfredo

Why You’ll Love This Recipe

I love how this recipe brings together the best of both worlds—hearty steak and tender shrimp—with a creamy Alfredo sauce that ties it all together. The Cajun seasoning adds just the right amount of spice and depth. It’s one of those meals that feels restaurant-quality but comes together easily in my own kitchen. Whether I’m cooking for a weeknight treat or impressing guests, this dish always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz fettuccine pasta
12 oz sirloin or ribeye steak (1 thick-cut piece)
8 oz large shrimp, peeled and deveined
2 tbsp Cajun seasoning (divided)
1½ cups heavy cream
½ cup grated Parmesan
½ cup shredded mozzarella

Directions

I start by cooking the fettuccine pasta in salted boiling water according to package instructions, then drain and set it aside.
I season the steak on both sides with 1 tablespoon of Cajun seasoning. In a hot skillet, I sear the steak over medium-high heat for about 3–4 minutes per side for medium-rare, then let it rest before slicing.
I toss the shrimp with the remaining Cajun seasoning and cook them in the same skillet for about 2 minutes per side, until pink and opaque.
For the sauce, I pour the heavy cream into the skillet and bring it to a gentle simmer. I stir in the Parmesan and mozzarella until smooth and creamy.
I add the cooked pasta to the sauce and toss until fully coated.
I plate the pasta, then top it with sliced steak and shrimp. A little extra Parmesan on top is always a good idea.

Servings and timing

This recipe makes 2 hearty servings (or 3 moderate portions).
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes swap the fettuccine with penne or linguine for a different pasta texture.
For extra heat, I add a pinch of cayenne or a splash of hot sauce to the Alfredo sauce.
If I want a smoky flavor, I use smoked paprika in the Cajun blend.
I’ve also made this with chicken instead of steak—it works beautifully.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it on the stove over low heat with a splash of cream or milk to loosen the sauce. The microwave works in a pinch, but I prefer the stovetop for the best texture.

FAQs

How spicy is the Cajun seasoning in this dish?

The Cajun seasoning adds a moderate kick, but I can always adjust it to my taste by using more or less.

Can I make this dish ahead of time?

I can prep the sauce and protein ahead of time, but I recommend cooking the pasta fresh for the best texture.

What kind of steak works best?

I usually use sirloin or ribeye because they’re tender and flavorful, but New York strip works well too.

Can I use frozen shrimp?

Yes, I just make sure to thaw and pat them dry before seasoning and cooking.

Is there a substitute for heavy cream?

If I want a lighter version, I sometimes use half-and-half, but the sauce won’t be as rich or thick.

Conclusion

This Blackened Steak and Shrimp Alfredo is one of my go-to indulgent meals. It’s packed with bold Cajun flavor, creamy sauce, and the perfect balance of land and sea. Whether I’m serving it on a cozy night in or as a dinner showstopper, it always leaves everyone full and impressed.