I still remember the very first moment I fell head over heels for Blackened Steak Shrimp Alfredo. It was one of those “I want something impressive but not complicated” evenings. I whipped it up on a casual weeknight, kind of on a whim after spotting some gorgeous steaks and shrimp at the market. From the first bite, that spicy blackened seasoning mingled with rich, creamy Alfredo sauce with seafood absolutely blew me away. It wasn’t just a meal—it was a total kitchen win that instantly earned a permanent spot in my recipe rotation.
This Blackened Steak Shrimp Alfredo fits right into my foodie life because it balances bold flavors and comforting textures like a dream. The juicy blackened steak gives such a punch, the shrimp offers that delicate seafood sweetness, and everything gets wrapped in this luscious, creamy Alfredo sauce. Trust me, friends, the combination is pure magic. Plus, it’s the kind of dish you can make for a weekday dinner or even impress guests with zero stress.
What I adore most is how this dish brings joy to the table—it’s both decadent and approachable. You don’t need fancy skills or specialty ingredients, just a little love and some straightforward steps. I usually tease I’m making “spicy blackened surf and turf pasta” and watch eyes light up. It’s such a satisfying feeling to share something this delicious, especially when the family goes back for seconds (and thirds).
If you’ve been hunting for a dish that blends blackened steak and shrimp pasta flawlessly, or if you want creamy Alfredo sauce with seafood that feels like a total treat, this Blackened Steak Shrimp Alfredo will be your new fave. Plus, if you want to see another take on rich pasta with a crispy twist, check out my crispy chicken schnitzel Alfredo.
I’m super excited to invite you to give this Blackened Steak Shrimp Alfredo a try. It’s fun to make, satisfying to eat, and always a crowd-pleaser. Ready to dive in? Let’s do this!
What You’ll Need:
Here’s the lineup for this Blackened Steak Shrimp Alfredo—totally doable and packed with good stuff:
- 1 lb ribeye or sirloin steak, sliced thin (or grab flank steak for a leaner blackened steak seasoning recipe)
- 12 large shrimp, peeled and deveined (fresh or frozen, no worries either way)
- 3 tbsp blackened seasoning (store-bought is fine or homemade for extra zing)
- 12 oz fettuccine pasta (or your fave long pasta)
- 2 cups heavy cream (you can swap half with whole milk if you want it lighter)
- 1/2 cup freshly grated Parmesan cheese (grate yourself if you can, it melts better)
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional but adds that pretty pop)
If you don’t have ribeye on hand, a flank steak or strip steak works great, and shrimp can be swapped for scallops if you want to switch up your blackened steak and shrimp pasta vibes. You’ll find all these at any regular grocery store, so no hunting around needed. Plus, this Blackened Steak Shrimp Alfredo is kind to your wallet since a little steak and shrimp goes a long way in flavor.
Quick kitchen nugget: I always toss the shrimp in a bit of olive oil and blackened seasoning before cooking to lock in flavor. For leftovers, store in an airtight container in the fridge and gently reheat—adding a splash of cream or milk helps keep your Alfredo sauce silky.
Here’s my secret little upgrade that takes this Blackened Steak Shrimp Alfredo from good to “wow” — a squeeze of fresh lemon juice just before serving brightens it up beautifully!
Let’s Cook This Together:
Get comfy because this Blackened Steak Shrimp Alfredo comes together in about 35 minutes from start to finish. Ready to roll?
- Prep the Pasta: Bring a big pot of salted water to a boil and cook your fettuccine according to package instructions until al dente. Drain and toss with a splash of olive oil to keep it from sticking.
- Blacken the Steak: While the pasta cooks, pat your steak slices dry and season generously with blackened seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add beef in a single layer (work in batches if needed) and sear for about 2-3 minutes per side until a nice blackened crust forms. Remove and set aside, tent loosely with foil to rest.
- Cook the Shrimp: Next, toss shrimp with remaining blackened seasoning. In the same skillet, add 1 tbsp butter and toss in shrimp, cooking about 2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
- Make the Sauce: Lower heat to medium and add garlic, cooking gently for 30 seconds until fragrant. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese, let it melt into the sauce, and season with salt and pepper. This creamy Alfredo sauce with seafood flavor base is where everything comes together.
- Bring It All Together: Add steak and shrimp back into the skillet with the Alfredo sauce. Toss in your cooked pasta and gently mix until everything is evenly coated in sauce. Give it a taste and add more seasoning if you like that little spicy punch.
- Serve It Up: Plate your Blackened Steak Shrimp Alfredo and garnish with fresh parsley. Your kitchen is about to smell incredible, and you’re ready to enjoy the perfect spicy blackened surf and turf in pasta form!
If your steak is a touch pink in the center, that’s totally fine—it adds juicy tenderness to your Blackened Steak Shrimp Alfredo. Quick tip from experience: don’t rush the blackening step; that crust is pure flavor gold! Feel free to pour yourself a cold drink while you wait—it’s the perfect moment to savor.
This recipe is a crowd-pleaser anytime, but it especially shines when you want to impress without fuss. Want a shortcut? You can prep the blackened seasoning mix ahead or even use pre-cooked shrimp to save a step.
For a slightly different spin, I picked up this Blackened Steak and Shrimp Alfredo recipe from I Am Homesteader once, and it sparked some fun twists, like adding a splash of white wine to the cream sauce!
How to Serve & Savor It:
This Blackened Steak Shrimp Alfredo truly shines when you serve it paired with something green and fresh, like lightly dressed arugula or a crisp Caesar salad. The peppery bite of greens cuts through the rich creamy Alfredo sauce with seafood perfectly.
I also love a side of roasted garlic bread or buttery garlic knots to scoop up every last bit — because who wants any of that good sauce to go to waste?
This dish is a top pick for cozy dinners but makes an amazing main event when friends come over, especially paired with a chilled glass of crisp white wine or a simple sparkling water with lemon.
Leftovers? Turn that Blackened Steak Shrimp Alfredo into a killer baked pasta casserole! Just toss with extra cheese and bake until bubbly. Seasonal twists like adding roasted cherry tomatoes or fresh basil in summer totally rock too.
If you’re curious about other ways to enjoy surf and turf pasta, Pinterest has some fantastic ideas here inspired by blackened steak and shrimp pasta combos to keep things fresh and fun.
My people always ask for this Blackened Steak Shrimp Alfredo when they want a “fancy” dinner that’s actually easy, and it never disappoints.
Your Questions, Answered:
Can I prep parts of this Blackened Steak Shrimp Alfredo ahead?
Absolutely! You can season the steak and shrimp up to a day ahead and keep them covered in the fridge. Cook your pasta and make the sauce on the same day for best results. This little bit of prep makes weeknight cooking a breeze.
What’s a good swap for heavy cream in this Blackened Steak Shrimp Alfredo?
If you want a lighter version, try half-and-half or whole milk mixed with a tablespoon of flour for thickness. Just remember, the sauce will be lighter but still delicious!
How can I make this Blackened Steak Shrimp Alfredo for more or fewer people?
Simple math works—just scale ingredients up or down. For fewer, cut steak and shrimp in half; for more, use a larger skillet or cook in batches. This recipe flexes easily for crowds or intimate dinners.
Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before seasoning. Frozen shrimp can actually hold onto flavor well here.
Any suggestions for homemade blackened seasoning?
I use a mix of paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper. You can mix it up to your spice preference. It’s a tasty blackened seasoning steak recipe base!
What if I don’t like pasta?
Try serving this Blackened Steak Shrimp Alfredo on creamy polenta or mashed potatoes—they soak up that spicy blackened surf and turf sauce brilliantly.
Can I make it dairy-free?
Totally doable! Use coconut cream or a dairy-free cream substitute with nutritional yeast for the cheesy flavor. Just adjust seasoning and texture as you go.
If you want more inspiration or community love around dishes like this, check out the Facebook group where folks share their own takes on Blackened shrimp Alfredo for dinner. It’s full of great ideas!
Final Foodie Thoughts:
Blackened Steak Shrimp Alfredo has earned a special spot in my foodie heart because of how it brings bold flavors and creamy comfort onto the same plate without complication. It’s proof that everyday awesome food doesn’t have to be boring or tricky.
My Top Blackened Steak Shrimp Alfredo Tips:
- Don’t rush the blackening step—it builds that flavor-packed crust.
- Freshly grate your Parmesan cheese for that silky sauce magic.
- Toss shrimp and steak in seasoning just before cooking to avoid burning the spices.
I’ve also loved trying variations like swapping shrimp for scallops, adding sun-dried tomatoes for a tangy kick, or stirring in a touch of smoky smoked paprika into the sauce. The version that gets requested the most? Classic Blackened Steak Shrimp Alfredo with parsley and a lemon squeeze—simple and unbeatable.
Give yourself permission to make this recipe your own, friends. It’s forgiving, yummy, and a total kitchen win every time. I hope you love this Blackened Steak Shrimp Alfredo as much as I do!
If you want to shake things up sometimes, you might also enjoy my Crab and Shrimp Stuffed Salmon delicious seafood main dish or this steak with peppercorn sauce for a different take on steak night. Here’s to many more meals full of joy and flavor!
Enjoy every bite and the cozy vibes this Blackened Steak Shrimp Alfredo brings!
Blackened Steak Shrimp Alfredo
A rich and flavorful dish combining spicy blackened steak and succulent shrimp served over creamy Alfredo pasta, perfect for a decadent dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 8 oz fettuccine pasta
- 1/2 lb sirloin steak
- 1/2 lb large shrimp, peeled and deveined
- 2 tbsp blackened seasoning
- 2 tbsp olive oil, divided
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
- Pat steak and shrimp dry. Rub blackened seasoning evenly over both sides of the steak and shrimp.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook steak for 3-4 minutes per side or until desired doneness. Remove from skillet and let rest for 5 minutes, then slice thinly against the grain.
- In the same skillet, add remaining olive oil and cook shrimp for 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.
- Lower heat to medium and melt butter in the skillet. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer, stirring frequently.
- Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper to taste.
- Add cooked pasta, sliced steak, and shrimp to the skillet. Toss gently to coat everything evenly with the Alfredo sauce.
- Garnish with chopped fresh parsley if desired and serve immediately.
Notes
For extra flavor, sprinkle a pinch of smoked paprika on the shrimp before cooking or serve with a side of garlic bread to complement the creamy Alfredo sauce.