I still remember the first time I made Blackened Steak Shrimp Alfredo for my family. It was one of those busy weeknights when I had no clue what to cook, and honestly, the pantry was getting low. But this dish came together like a charm, turning a potential dinner disaster into a meal that everyone raved about. My husband even asked if I could make it every week. That’s when I realized this Blackened Steak Shrimp Alfredo isn’t just a fancy name—it’s a reliable, crowd-pleasing dish that brings some surf and turf magic right to your plate.
This recipe fits right into everyday cooking because it uses simple ingredients you likely already have. The creamy alfredo sauce is homemade, rich but easy enough for a weeknight. Meanwhile, the blackened seasoning gives both steak and shrimp a bold, smoky punch without needing a grill. If you’re juggling a busy kitchen like me, this Blackened Steak Shrimp Alfredo will become one of your go-tos. It’s all about tasty comfort without complicated steps, delivering a steak and seafood pasta that feels special but still manageable.
If you’re looking for a dependable meal that hits all the right notes—comfort, flavor, and a little something extra—this Blackened Steak Shrimp Alfredo recipe is worth keeping close. For cooking friends who want that creamy alfredo sauce with the excitement of blackened seasoning and that perfect surf and turf pasta vibe, this one’s for you. Stick with me, and I’ll walk you through every step so you can feel confident serving it up in your own kitchen.
What You’ll Need:
Here’s what you’ll gather for this Blackened Steak Shrimp Alfredo. Nothing fancy, just the essentials that make this dish shine.
- 12 oz fettuccine pasta (any pasta shape you prefer works well—penne or linguine are good swaps)
- 10-12 large shrimp, peeled and deveined
- 8 oz steak (ribeye or sirloin), sliced into thin strips
- 2 tablespoons blackened seasoning (store-bought or homemade—you’ll find this in the spice aisle)
- 3 tablespoons butter (unsalted recommended)
- 3 cloves garlic, minced (adds that essential garlic butter shrimp flavor)
- 1 ½ cups heavy cream (key for the creamy alfredo sauce)
- 1 cup freshly grated Parmesan cheese (grated fresh really makes a difference here)
- Salt and pepper to taste
- 1 tablespoon olive oil
If you don’t have heavy cream, I often use half-and-half mixed with a bit of cream cheese for the creamy alfredo sauce. No worries if you don’t have steak; chicken breast is a fine swap that still makes this feel like steak and seafood pasta. For shrimp, frozen works great—just thaw before cooking to keep things quick.
For shopping, the blackened seasoning is usually with your regular spices, and Parmesan is in the cheese section. This Blackened Steak Shrimp Alfredo keeps your grocery list reasonable because none of the ingredients are specialty items.
A quick prep tip: buy peeled and deveined shrimp—it saves a lot of time and fuss. Leftovers? The creamy alfredo sauce keeps well for a day or two in the fridge; just reheat gently on the stove to avoid curdling. I like to add a little extra garlic in the shrimp since it brings a nice punch against the richness of the sauce.
Let’s Make It Together:
Ready to dive into this Blackened Steak Shrimp Alfredo? From start to finish, it should take about 30-35 minutes, making it perfect for weeknight dinners or when you’re craving a bit of that surf and turf pasta feel without fuss.
- Cook your pasta in a large pot of salted boiling water according to package instructions until just al dente. Drain and set aside, reserving about half a cup of the pasta water. This reserved water will help adjust your creamy alfredo sauce if it feels too thick.
- Season the steak and shrimp with the blackened seasoning generously on all sides. Don’t rush this step—this seasoning is what gives the dish its signature bold flavor. Set aside for a few minutes while you prepare the rest.
- Heat olive oil in a large skillet over medium-high heat. Add the steak strips and cook about 2-3 minutes per side for medium-rare to medium, depending on thickness. Remove steak and set aside. While that cooks, you can start the creamy alfredo sauce.
- In the same skillet, melt the butter and toss in your minced garlic. Sauté for about 1 minute until fragrant but not browned—your kitchen will smell amazing from here.
- Pour in the heavy cream, stirring constantly. Let it simmer gently for 3-4 minutes to thicken slightly. This is the base of your creamy alfredo sauce, so keep the heat moderate—you want it to come together smoothly.
- Stir in the grated Parmesan cheese and season with salt and pepper. You’ll notice the sauce thickens beautifully. Don’t worry if it’s a bit thick—you can loosen it with some reserved pasta water.
- Add the shrimp to the skillet, cooking 2 minutes per side until pink and fully cooked. This is where you’ll get that lovely garlic butter shrimp flavor blending with the blackened seasoning.
- Return steak strips to the pan, then toss in the cooked pasta. Mix everything gently so your creamy alfredo sauce coats the steak and shrimp evenly.
- Taste and adjust seasoning. Sometimes I add a pinch more blackened seasoning here if I want an extra kick.
- Serve immediately with an extra sprinkle of Parmesan and maybe a little chopped parsley for color.
Don’t rush the sauce—this is where the magic happens in your Blackened Steak Shrimp Alfredo. While the sauce simmers, you can quickly set the table or prepare a simple side salad to round out the meal.
How to Serve & Enjoy:
This Blackened Steak Shrimp Alfredo is a beautiful dish to serve when you want something comforting that still feels special. I often pair it with a crisp Caesar salad or steamed broccoli for a little fresh contrast to the creamy alfredo sauce.
For bread lovers, a warm garlic bread or crusty French baguette works wonders soaking up that leftover sauce. It’s great for cozy dinners but also makes an impressive dish for guests without a lot of effort.
Occasions like weekend dinners or casual gatherings are perfect times to bring out this steak and seafood pasta. The blackened seasoning adds a restaurant-style touch, yet the dish remains approachable.
Leftovers? They reheat well gently on the stove or in the microwave with a splash of milk to keep that creamy alfredo sauce smooth. I’ve even turned leftover Blackened Steak Shrimp Alfredo into a pasta bake by adding a bit of mozzarella and popping it under the broiler for a few minutes.
Seasonally, swapping out the broccoli for sautéed spinach or roasted asparagus gives it a fresh twist. Some friends have even added sun-dried tomatoes or mushrooms to mix up the flavors, making it their own spin on this reliable recipe.
How to Serve & Enjoy reminds me of another favorite creamy pasta dish you might want to try: fettuccine alfredo with chicken and sundried tomatoes for a different take on creamy comfort.
Your Questions Answered:
1. Can I make this Blackened Steak Shrimp Alfredo ahead of time?
Absolutely. You can prep the steak, shrimp, and sauce separately, then combine just before serving. Keep the components chilled, and reheat gently to avoid breaking the creamy alfredo sauce. It’s perfect for prepping a day ahead and feeling less rushed when dinner time comes.
2. What’s a good substitute for heavy cream in this Blackened Steak Shrimp Alfredo?
I’ve had success using half-and-half with a bit of cream cheese stirred in. It still creates that creamy alfredo sauce texture but with fewer calories. Just watch the heat to prevent curdling.
3. Can I swap chicken for the steak?
For sure. Chicken breast or thighs seasoned with the blackened seasoning work well, making the dish a reliable steak and seafood pasta variation. Sometimes I find this swap lighter but just as satisfying.
4. How do I adjust this Blackened Steak Shrimp Alfredo for more people?
Simply increase each ingredient proportionally. The cooking times for shrimp and steak remain about the same, but you’ll want to cook them in batches to maintain a good sear and avoid steaming.
5. What if I don’t like spicy blackened seasoning?
You can dial down the heat by using a milder seasoning blend or cutting the amount in half. I once made a garlic butter shrimp-focused version with less spice, and it was still a hit.
6. Can I freeze leftovers?
I don’t recommend freezing Blackened Steak Shrimp Alfredo because the creamy alfredo sauce can separate when thawed. It’s best eaten fresh or refrigerated up to two days.
7. Any tips for getting the steak just right?
Let the steak strips come to room temperature before cooking and don’t overcrowd the pan. A nice sear makes a big difference—it seals in juices and plays nicely with the blackened seasoning.
If you want more dinner ideas with that creamy alfredo sauce vibe, check out my shrimp scampi pasta bake. It’s another family favorite and pairs beautifully with the seasoning flavors here.
Final Thoughts:
Blackened Steak Shrimp Alfredo has a special place in my recipe collection because it’s dependable without being boring. It’s one of those dishes I turn to when I want a flavorful meal that feels like a treat but won’t keep me in the kitchen for hours. The blend of creamy alfredo sauce with blackened seasoning creates a surf and turf pasta that’s always satisfying.
My Best Blackened Steak Shrimp Alfredo Tips:
- Don’t rush seasoning the steak and shrimp—letting the blackened seasoning sit a few minutes before cooking deepens the flavor.
- Use fresh Parmesan for a creamier, richer sauce.
- Reserve pasta water before draining—it’s your secret weapon to loosen the alfredo sauce if it thickens too much.
Over time, I’ve tested variations like adding sun-dried tomatoes for a zesty twist, swapping chicken for steak for a milder taste, and making a shrimp-forward garlic butter shrimp version that’s lighter but still packed with flavor. The steak and shrimp version is still the most requested at my table.
I encourage you to make this Blackened Steak Shrimp Alfredo your own. Play with the seasoning levels or sides to match your family’s taste. I hope you love its creamy richness, that smoky blackened kick, and the way it brings people together at the table.
For more inspiration, you might also enjoy my hamburger steaks in creamy dill sauce—a comforting dish that’s as reliable as this one. Don’t forget to stop by the Blackened shrimp alfredo for dinner Facebook group for community tips and extra ideas.
Happy cooking, friend. This Blackened Steak Shrimp Alfredo is waiting to become one of your favorites. For more about this delicious dish, see Blackened Steak and Shrimp Alfredo – I Am Homesteader and check out how others love variations like in the Carryout Behle Street fettuccine Alfredo shaved parm added post.
Blackened Steak Shrimp Alfredo
A rich and flavorful dish combining tender blackened steak and succulent shrimp tossed in a creamy Alfredo sauce over pasta, perfect for an indulgent dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 8 oz fettuccine pasta
- 6 oz sirloin steak
- 6 large shrimp, peeled and deveined
- 2 tbsp blackening seasoning
- 2 tbsp olive oil, divided
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- Pat the steak and shrimp dry. Season both with blackening seasoning on all sides.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the steak for 3-4 minutes per side or until desired doneness. Remove and let rest, then slice thinly.
- In the same skillet, add remaining 1 tablespoon olive oil and cook the shrimp for 2 minutes per side until opaque and cooked through. Remove and set aside.
- Reduce heat to medium, add butter to the skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Gradually whisk in Parmesan cheese until smooth and creamy. Season with salt and pepper.
- Add cooked pasta to the sauce and toss to coat evenly.
- Plate the pasta Alfredo and top with sliced steak and shrimp. Garnish with chopped parsley if desired. Serve immediately.
Notes
For extra heat, sprinkle a pinch of cayenne pepper into the Alfredo sauce or serve with a side of crusty garlic bread to complete the meal.