Cajun Steak and Shrimp Pasta with Creamy Alfredo Sauce
This Cajun steak and shrimp pasta combines seared, spice-crusted sirloin and juicy blackened shrimp tossed in a rich, garlicky Alfredo sauce over fettuccine. A showstopping surf-and-turf dinner ready in under an hour.
The Surf-and-Turf Pasta Dinner You Have Been Dreaming About
Imagine a bowl of glossy, creamy fettuccine loaded with juicy, spice-crusted steak bites and plump blackened shrimp, all coated in a garlicky Parmesan Alfredo sauce with just the right kick of Cajun heat. That is exactly what this Cajun steak and shrimp pasta delivers, and it does it in under an hour on a single skillet.
This is the kind of meal that feels like a restaurant splurge but is completely doable on a Tuesday night. It is equal parts indulgent and practical, which is exactly why steak shrimp Alfredo pasta has earned a permanent spot in the dinner rotation for so many home cooks.
Why This Recipe Works So Well
The secret to a truly great steak and shrimp Cajun pasta is layering flavor at every step. You are not just seasoning the protein and calling it a day. You are:
- Building a deep sear on the steak to create a caramelized, smoky crust
- Blackening the shrimp in the same pan so they pick up all those gorgeous browned bits
- Deglazing with chicken broth to lift every last bit of flavor from the pan into the sauce
- Finishing with cream cheese and Parmesan for a sauce that clings to every strand of pasta
The result is a blackened steak Alfredo that is rich without being one-note, and spicy without being overwhelming.
Tools and Ingredients That Make a Real Difference
For a recipe like this, your pan matters more than almost anything else. A heavy cast iron skillet or a thick stainless steel pan is what gives you that restaurant-quality sear on the steak and that beautiful color on the shrimp. Using fresh Parmesan that you grate yourself also makes a noticeable difference in how smoothly your sauce comes together compared to pre-shredded varieties.
Choosing Your Steak and Shrimp
For the steak: Sirloin is our go-to for this pasta. It is tender enough to cut into bites, flavorful enough to hold up against the bold Cajun seasoning, and it sears beautifully. Ribeye is a more luxurious option if you are treating yourself. Flank steak sliced against the grain is a great budget pick.
For the shrimp: Large or extra-large shrimp (16/20 count) work best here. They stay juicy and plump even after a quick sear and do not disappear into the pasta. Make sure they are peeled, deveined, and completely dry before they hit the pan.
Chef's Tip: The single most important step in this entire recipe is drying both the steak and shrimp thoroughly with paper towels before seasoning. Moisture is the enemy of a good sear. Wet protein steams instead of searing, and you will lose that gorgeous caramelized crust that makes this dish so special.
Getting the Cajun Spice Level Just Right
Not all Cajun seasonings are created equal. Some blends are heavily salted, some are fiery, and some are surprisingly mild. Taste your blend before you cook so you know what you are working with. For this Cajun steak and shrimp Alfredo pasta, we lean into a medium heat level: enough warmth to feel it, not so much that it drowns out the richness of the cream sauce.
If you are cooking for spice-sensitive guests, reduce the seasoning and skip the red pepper flakes. If you love bold heat, add a pinch of cayenne to your shrimp coating.
Making the Creamy Alfredo Sauce
The sauce in this shrimp and steak Alfredo pasta is a quick pan sauce built directly in the skillet after the protein is cooked. That means every drop of flavor from the seared steak and shrimp goes straight into your cream. A small amount of softened cream cheese acts as an emulsifier, keeping the sauce silky and smooth even as it thickens.
Always add your Parmesan off the heat or over very low heat. High heat causes the cheese to clump rather than melt, which leads to a grainy sauce. Patience here pays off.
Pro Tip: Save that pasta water before you drain the fettuccine. The starch in it is liquid gold for loosening a thick Alfredo sauce without watering down the flavor.
Ready to bring this whole dish together? Here is the complete, step-by-step recipe:
Cajun Steak and Shrimp Pasta with Creamy Alfredo Sauce
This Cajun steak and shrimp pasta combines seared, spice-crusted sirloin and juicy blackened shrimp tossed in a rich, garlicky Alfredo sauce over fettuccine. A showstopping surf-and-turf dinner ready in under an hour.
Ingredients
- 12 oz fettuccine pasta, dry
- 1 lb sirloin steak, cut into 1-inch bite-sized pieces
- 1 lb large shrimp, peeled and deveined, tails removed
- 2 tbsp Cajun seasoning, divided, store-bought or homemade
- 2 tbsp olive oil, divided
- 3 tbsp unsalted butter, divided
- 5 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth, low sodium
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 2 oz cream cheese, softened, for extra creaminess
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes, optional, for extra heat
- 1 tsp salt, to taste
- 1/2 tsp black pepper, freshly cracked
- 2 tbsp fresh parsley, chopped, for garnish
- 1/2 cup pasta cooking water, reserved before draining
Instruction
Bring a large pot of heavily salted water to a boil. Cook fettuccine according to package directions until al dente. Before draining, reserve 0.5 cup of the starchy pasta water. Drain and set aside.
Pat the steak pieces dry with paper towels. In a bowl, toss steak with 1 tablespoon of Cajun seasoning, salt, and black pepper until evenly coated.
In a separate bowl, toss the shrimp with the remaining 1 tablespoon of Cajun seasoning and smoked paprika. Set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or cast iron pan over high heat. Once the pan is very hot and the butter is just starting to brown, add the steak pieces in a single layer. Sear without moving for 2 to 3 minutes per side until a deep crust forms. Remove steak from the pan and set aside on a plate. Tent loosely with foil.
Reduce heat to medium-high. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the seasoned shrimp in a single layer. Cook for 1 to 2 minutes per side until pink, curled, and just cooked through. Remove and set aside with the steak.
Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook, stirring constantly, for about 1 minute until fragrant. Do not let it burn.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
Add the heavy cream and softened cream cheese. Stir continuously until the cream cheese is fully melted and the sauce is smooth. Simmer gently for 3 to 4 minutes until it begins to thicken.
Reduce heat to low and stir in the freshly grated Parmesan cheese a handful at a time, letting each addition melt before adding the next. Add crushed red pepper flakes if using. Taste and adjust seasoning with salt and pepper.
Add the drained fettuccine directly to the sauce and toss well to coat. If the sauce is too thick, add the reserved pasta water a splash at a time until it reaches your desired consistency.
Gently fold in the seared steak and shrimp. Give everything one final toss to combine and warm through, about 1 minute.
Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Equipment
- Large pasta pot
- Large cast iron skillet or heavy-bottomed skillet (12-inch recommended)
- Tongs
- Whisk
- Colander
- Cutting board and sharp chef's knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
Notes
Serving and Storing Your Steak Shrimp Pasta
Serve this steak shrimp Alfredo pasta immediately straight from the pan while the sauce is at its creamiest. A generous shower of freshly grated Parmesan, a handful of chopped parsley, and a crack of black pepper are all it needs.
Pair it with a crisp Caesar salad and some crusty garlic bread to round out the meal. For drinks, a lightly oaked Chardonnay or a cold lager complements the Cajun spice and rich cream beautifully.
Leftovers keep in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to bring the sauce back to life. This is one pasta that is genuinely worth making from scratch every time.
