Name: Blackened Steak & Shrimp Alfredo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 oz fettuccine pasta; 1 lb skirt or flank steak; 12 oz large shrimp, peeled and deveined; 2 tablespoons blackened seasoning (store-bought or homemade); 2 tablespoons olive oil, divided; 4 tablespoons butter; 3 cloves garlic, minced; 1 ½ cups heavy cream; 1 cup whole milk; 1 cup freshly grated Parmesan cheese; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

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A luxurious twist on a classic, this Blackened Steak & Shrimp Alfredo brings bold flavor and creamy comfort to the table. I get the richness of a silky Alfredo sauce balanced with the smoky heat of blackened steak and tender shrimp. It’s a surf-and-turf pasta dish that feels like something I’d order at a fancy restaurant — but made in my own kitchen.

Blackened Steak & Shrimp Alfredo

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 oz fettuccine pasta

1 lb skirt or flank steak

12 oz large shrimp, peeled and deveined

2 tablespoons blackened seasoning (store‑bought or homemade)

2 tablespoons olive oil, divided

4 tablespoons butter

3 cloves garlic, minced

1 ½ cups heavy cream

1 cup whole milk

1 cup freshly grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Directions

I start by boiling a large pot of salted water and cooking the fettuccine until al dente. Once it’s done, I drain it and set it aside.

I pat the steak dry and season both sides generously with blackened seasoning.

In a large skillet, I heat 1 tablespoon of olive oil over medium-high heat and sear the steak for 3–4 minutes per side until it reaches my desired doneness. Then I let it rest for 5 minutes before slicing it thinly against the grain.

Using the same skillet, I add the remaining tablespoon of olive oil. I season the shrimp with blackened seasoning and cook them for 2–3 minutes per side until they’re opaque and cooked through. I set them aside.

Lowering the heat to medium, I add butter to the skillet. Once melted, I sauté the garlic for about a minute until fragrant.

I pour in the heavy cream and milk, stirring to bring it to a gentle simmer.

Gradually, I whisk in the Parmesan until the sauce is smooth and creamy. I season it with salt and pepper to taste.

I add the cooked fettuccine to the sauce, tossing until evenly coated. Then I fold in the sliced steak and shrimp.

To finish, I garnish with chopped parsley and extra Parmesan before serving it hot.

Servings and timing

This recipe makes 4 generous servings.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: ~820 kcal per serving

Variations

Cajun Alfredo: I swap blackened seasoning for Cajun seasoning to dial up the heat and give it a Southern flair.

Lighter version: I use half-and-half instead of heavy cream and skip the butter for a slightly lighter sauce.

Chicken option: Sometimes I swap the steak for blackened chicken breasts for a delicious alternative.

Vegetable boost: I toss in sautéed bell peppers or spinach for added texture and color.

Gluten-free: I use gluten-free pasta to make this dish suitable for gluten-free diets without losing any flavor.

Storage/Reheating

To store, I place any leftovers in an airtight container and refrigerate for up to 3 days. For reheating, I warm it gently on the stovetop over low heat with a splash of milk or cream to loosen the sauce. The microwave works too, but I stir halfway through to keep it creamy and evenly heated. I don’t recommend freezing this dish, as the cream sauce can separate when thawed.

FAQs

How spicy is the blackened seasoning?

It depends on the blend I use. Some store-bought versions are milder, while homemade ones can pack more heat. I adjust the seasoning to suit my taste.

Can I make this ahead of time?

I can prep the components (cook the pasta, make the sauce, and cook the meat) ahead of time, then assemble and reheat before serving. I just wait to toss everything together until I’m ready to eat.

What’s the best cut of steak for this recipe?

I like skirt or flank steak because they cook quickly and stay tender when sliced thinly. Ribeye or sirloin would also work well if I prefer something richer.

Can I use pre-cooked shrimp?

Yes, but I still season them and quickly sear them in the pan to give them flavor and heat them through. It saves time and still tastes great.

How do I prevent the Alfredo sauce from separating?

I keep the heat low when adding the cheese, and I whisk continuously. If it ever looks like it’s breaking, I remove it from the heat and stir in a splash of warm cream to bring it back together.

Conclusion

This Blackened Steak & Shrimp Alfredo is one of those dishes I turn to when I want something that feels indulgent, flavorful, and impressive — but without the hassle of going out. The combination of bold spices, rich creamy sauce, and hearty pasta hits all the right notes. It’s a recipe I keep in my rotation for when I want to treat myself or wow guests with something truly special.

📖 Recipe:

Blackened Steak & Shrimp Alfredo

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A luxurious surf-and-turf pasta dish featuring blackened steak and shrimp tossed in a rich, creamy Parmesan Alfredo sauce. Bold, smoky flavors meet comforting indulgence in this restaurant-quality meal made right at home.

Instructions

Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Drain and set aside.
Pat the steak dry and season both sides generously with blackened seasoning.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat and sear the steak for 3–4 minutes per side until desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
In the same skillet, add the remaining tablespoon of olive oil. Season the shrimp with blackened seasoning and cook for 2–3 minutes per side until opaque and cooked through. Set aside.
Lower the heat to medium and add butter to the skillet. Once melted, sauté the garlic for about a minute until fragrant.
Pour in the heavy cream and milk, stirring to bring it to a gentle simmer.
Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
Add the cooked fettuccine to the sauce, tossing to coat evenly. Fold in the sliced steak and cooked shrimp.
Garnish with chopped parsley and extra Parmesan before serving hot.