The Ultimate Blackened Steak and Shrimp Alfredo

Sometimes you just need a meal that feels like a five-star restaurant experience but without, you know, the five-star price tag. Or having to put on real pants.

I get these intense cravings for something rich, creamy, and a little bit spicy. For the longest time, I thought Alfredo was this magical dish only chefs could get right. Mine was always either too bland or the sauce would just break and look sad.

Then I decided to combine two of my favorite things: a perfectly seared, spicy steak and a classic, creamy shrimp alfredo. The result was… honestly, kind of life-changing in a “wow, I can actually cook” sort of way.

This isn’t your average, run-of-the-mill pasta night. This is the meal you make when you want to impress someone, or just treat yourself after a long week. It looks complicated, but I promise, we’re going to break it down so it’s totally manageable. You’ve got this.

What You’ll Need

Here’s the full shopping list. Don’t be intimidated by the length; a lot of this is just spices you probably already have hiding in your cabinet.

For the Blackening Seasoning:

• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (or more, if you like it extra spicy)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt

For the Steak and Shrimp:

• 1 lb sirloin or ribeye steak, about 1-inch thick
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil

For the Alfredo Sauce & Pasta:

• 1 lb fettuccine pasta
• 1/2 cup (1 stick) unsalted butter
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley, for garnish

Tools Required

You don’t need a professional kitchen, just a few basics.

• Large pot (for the pasta)
• Large skillet (cast iron is amazing for this, but any heavy-bottomed skillet works)
• Tongs
• Whisk
• Cutting board
• Knife
• Cheese grater

Pro Tips

I’ve made my fair share of mistakes making this. Here are a few things I learned so you don’t have to learn them the hard way.

1. Get That Pan Screaming Hot. For a truly great “blackened” crust on your steak and shrimp, the pan needs to be very, very hot before the food touches it. This sears the outside instantly, locking in the juices. If the pan is too cool, the steak will just sort of simmer in its own juices and turn grey. Not what we’re going for.

2. Use Freshly Grated Parmesan. Please, I’m begging you. The pre-shredded stuff in a bag has anti-caking agents like potato starch. When you try to melt it into your sauce, it gets grainy and weird. A block of Parmesan and a grater is your best friend for a silky smooth sauce.

3. Don’t Ditch the Pasta Water. Before you drain your pasta, save about a cup of that starchy, salty water. If your Alfredo sauce gets too thick, a few splashes of this magic liquid will thin it out perfectly while helping the sauce cling to the fettuccine. It’s so much better than using plain water.

4. Pat Your Protein Dry. Use paper towels to pat the steak and shrimp completely dry before you season them. Moisture is the enemy of a good sear. A dry surface ensures the seasoning sticks and the protein blackens instead of steams.

How to Make Blackened Steak and Shrimp Alfredo

Let’s get to the fun part. I like to break this down into three main phases: prep, cooking the protein, and making the magic happen with the sauce.

Phase 1: The Prep Work

Step 1: Mix all the blackening seasoning ingredients in a small bowl. This stuff is gold, so mix it well.

Step 2: Pat your steak and shrimp completely dry with paper towels. Seriously, do this. Generously coat the steak and shrimp on all sides with your homemade blackening seasoning. Press it in a little to make sure it sticks.

Step 3: Get your pasta water boiling in a large pot. Salt it well—it should taste like the ocean. This is your only chance to season the pasta itself.

Phase 2: Cooking the Steak and Shrimp

Step 4: Add the fettuccine to your boiling water and cook according to the package directions until it’s al dente (which just means it still has a slight bite).

Step 5: While the pasta is cooking, heat the olive oil in your large skillet over medium-high heat. Once the oil shimmers, you’re ready. Carefully place the steak in the pan. Don’t touch it! Let it cook for 3-5 minutes per side for a nice medium-rare, depending on its thickness.

Step 6: Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes. This is super important! It lets the juices redistribute so they don’t all spill out when you slice it.

Step 7: In the same skillet, add the seasoned shrimp. They cook fast. Spread them in a single layer and cook for about 1-2 minutes per side, until they’re pink and opaque. Don’t overcook them or they’ll get rubbery. Take them out of the pan and set them aside.

Phase 3: Building the Alfredo Sauce

Step 8: Reduce the heat to medium-low. Add the stick of butter to the skillet. As it melts, scrape up any browned, spicy bits from the bottom of the pan. That’s pure flavor.

Step 9: Add the minced garlic and cook for about 30 seconds until you can smell it. Don’t let it burn.

Step 10: Slowly whisk in the heavy cream. Let it warm up and gently simmer for a couple of minutes until it starts to thicken slightly.

Step 11: Turn the heat down to low. Gradually add the freshly grated Parmesan cheese, whisking constantly until the sauce is smooth and creamy. Season with a little salt and pepper, but taste it first—the cheese and seasoning are already salty.

Phase 4: Putting It All Together

Step 12: Your pasta should be done by now. Drain it (but remember to save some of that pasta water!). Add the cooked fettuccine directly into the skillet with the Alfredo sauce. Toss everything together until the pasta is coated in that glorious sauce. If it’s too thick, add a splash of pasta water.

Step 13: Slice your rested steak against the grain into thin strips. Add the steak and shrimp back into the pan with the pasta. Give it one last gentle toss.

Step 14: Serve it up immediately, garnished with fresh parsley. It just looks better, and adds a nice, fresh pop of flavor.

Substitutions and Variations

Maybe you don’t have steak, or you’re not a fan of shrimp. No problem. This recipe is pretty flexible.

Original	Substitution	Notes
Sirloin/Ribeye Steak	Chicken Breast	Slice it thin and cook it just like the shrimp.
Shrimp	Scallops or Lobster	Makes it even more fancy. Scallops sear quickly.
Heavy Cream	Half-and-Half	The sauce will be a bit thinner. Simmer it a little longer.
Fettuccine	Penne or Linguine	Any pasta that can hold a thick sauce works.

Nutritional Info, Pairings, and More

This is a decadent meal, so it’s not exactly health food, but here’s a general idea and some ways to adapt it.

Category	Information & Tips
Nutrition (Approx.)	Calories: ~1100, Protein: ~65g, Fat: ~60g, Carbs: ~70g per serving.
Diet Swaps	Gluten-Free: Use your favorite gluten-free pasta. Low-Carb: Serve over zucchini noodles or steamed broccoli.
Meal Pairings	A simple green salad with a light vinaigrette or some steamed asparagus cuts through the richness beautifully. Garlic bread is basically a requirement.
Efficiency Tips	Read the recipe once. Then prep everything *before* you turn on the stove. This is called ‘mise en place’ and it prevents that panicked running around the kitchen.

Leftovers and Storage

If by some miracle you have leftovers, they can still be pretty amazing. The sauce will thicken up a lot in the fridge.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add the pasta to a pan over low heat with a splash of milk or cream to loosen the sauce back up. Stir gently until it’s heated through. Microwaving can work, but it can sometimes make the shrimp rubbery, so low and slow on the stovetop is best.

Frequently Asked Questions

Q1. Can I use a pre-made blackening seasoning?
Ans: Absolutely. If you’re short on time, a store-bought Cajun or blackening seasoning works just fine. Just be sure to check the salt content—you might need to adjust the salt you add to the sauce.

Q2. My Alfredo sauce is too thin! What do I do?
Ans: Don’t panic. The easiest fix is to just let it simmer on low for a few more minutes; it will reduce and thicken. You can also add a little more Parmesan cheese, which will help thicken it up as well.

Q3. My sauce is lumpy. How can I fix it?
Ans: This usually happens for two reasons: the heat was too high when you added the cheese, or you used pre-shredded cheese. If it’s already happened, take it off the heat and whisk like crazy. Sometimes that’s enough to smooth it out. Next time, use low heat and a block of Parmesan!

Q4. What’s the best steak to use for this?
Ans: I love sirloin because it’s flavorful and relatively affordable. Ribeye is also incredible because its high fat content makes it super tender. But honestly, a flank steak or New York strip would work great too. Use what you like and what fits your budget.

Wrapping Up

So there you have it. A dish that looks and tastes incredibly fancy but is totally something you can pull off in your own kitchen.

There’s something so satisfying about slicing into that perfectly cooked steak, getting a forkful of creamy pasta and a spicy shrimp, and knowing you made it all yourself.

Now it’s your turn. Give this recipe a try and let me know how it goes. Drop a comment below with your experience or any questions you have. I’d love to hear how it turned out for you!