Blackened Steak Shrimp Alfredo

Blackened Steak Shrimp Alfredo brings bold spice and rich cream to one pan. The dish starts with two seared ribeyes that lock in flavor. Shrimp cooks quickly and picks up the same seasoning. A creamy Alfredo sauce wraps the steak and shrimp in a smooth, cheesy coat. Fettuccine soaks up the sauce and gives the dish a hearty base. You will enjoy both tender steak slices and tender shrimp in every bite. The blackening spice adds warmth and a smoky edge without being too heavy. Cooking the steak first builds fond on the pan that helps flavor the sauce. This recipe comes together in about thirty to forty minutes. It works well for a weeknight meal or a special dinner. You can use fresh parsley to add a green note and bright finish. Leftovers heat well and keep their texture when stored right. The method is simple and the steps are easy to follow. Use good quality Parmesan and heavy cream for a classic taste. This whole plate tastes rich but balances spice, cream, and savory meat. Serve it with a side salad or garlic bread for a simple, complete meal that pleases many palates at the table quickly too.

Why You’ll Love This Blackened Steak Shrimp Alfredo

This dish mixes bold spice, rich cream, and meaty bites in one pan. Blackened seasoning gives a warm, smoky taste that brightens the steak and shrimp. The creamy Alfredo sauce frames each bite with cheese and smooth texture. Fettuccine holds the sauce and makes the meal filling. You get fast shrimp and hearty steak in the same plate, so cooking stays quick but feels special. The recipe uses easy steps and common ingredients. It works for a weeknight or a small dinner with friends. Leftovers warm well, and a little parsley makes the dish look fresh and tastes great too.

How to Make Blackened Steak Shrimp Alfredo

Ingredients You’ll Need

2 ribeye steaks, 1 pound shrimp, peeled and deveined, 2 tablespoons blackening seasoning, 8 ounces fettuccine pasta, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 2 tablespoons butter, 2 cloves garlic, minced, Salt and pepper to taste, Fresh parsley for garnish

Step-by-Step Directions

1. Cook fettuccine according to package instructions. Drain and set aside.
2. Season the steaks with blackening seasoning. In a large skillet, heat butter over medium-high heat.
3. Sear the steaks for about 4-5 minutes per side, or until desired doneness. Remove from the skillet and let rest.
4. In the same skillet, add shrimp and cook until pink, about 2-3 minutes. Add minced garlic and cook for an additional minute.
5. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese and mix until smooth.
6. Slice the rested steaks and add them back to the skillet along with the cooked fettuccine. Toss to coat everything in the sauce.
7. Season with salt and pepper to taste. Serve garnished with fresh parsley.

How to Serve Blackened Steak Shrimp Alfredo

Serve the pasta hot on warm plates so the sauce stays smooth. Place sliced steak on top and tuck shrimp around the noodles. Sprinkle chopped parsley over each plate for color. Offer extra grated Parmesan at the table for anyone who wants more cheese. A simple green salad or a piece of garlic bread pairs well and keeps the meal balanced.

How to Store Blackened Steak Shrimp Alfredo

Cool leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce. You can also reheat in the microwave in short bursts, stirring between intervals to keep the sauce smooth.

Tips for the Best Blackened Steak Shrimp Alfredo

• Pat the shrimp dry so they sear quickly and don’t steam.
• Let steaks rest before slicing to keep juices inside.
• Use freshly grated Parmesan for the best melt and flavor.
• Keep the pan heat medium-high to build flavor but avoid burning the sauce.
• Taste and adjust salt at the end, since cheese adds saltiness.

Recipe Variations (if any)

Swap ribeye for sirloin or strip steak for a leaner cut. Trade fettuccine for linguine or a smaller pasta shape if you prefer. Add a squeeze of lemon over the finished dish for brightness. Stir in a pinch of red pepper flakes for extra heat. Use shrimp only for a lighter version.

Frequently Asked Questions (FAQs)

Q: Can I make this ahead of time?
A: You can cook the steak and shrimp ahead and store them separately. Reheat gently and toss with fresh sauce and pasta before serving.

Q: How do I know when the steak is done?
A: Use a quick touch test or a meat thermometer. For medium-rare, aim for about 130-135°F (54-57°C) before resting.

Q: Can I use pre-made Alfredo sauce?
A: Yes. Heat it gently and add grated Parmesan to boost flavor. Finish with parsley and the cooked steak and shrimp.

Q: Is blackening seasoning spicy?
A: It can be warm and peppery. Adjust the amount to match your heat preference.

Q: What size shrimp should I use?
A: Medium to large shrimp work well. Make sure they are peeled and deveined for best texture.

Conclusion

For another take on this combo and a full recipe write-up, see Blackened Steak and Shrimp Alfredo – I Am Homesteader. For ideas focused on blackened shrimp with pasta and tips on seasoning, check Blackened Shrimp Pasta (Easy Cajun Recipe!) – Joyous Apron.

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