This blackened steak and shrimp Alfredo became my signature when I wanted something indulgent but not fussy. I first put these flavors together on a rainy Saturday evening when I had leftover steak and a bag of frozen shrimp. The bright spice of the blackened seasoning cut through the richness of the cream and parmesan, and the result was so satisfying that we invited friends over the next night to try it. It has since turned into a go to for celebrations and when I want to impress without a complicated timeline.

What I love about this dish is the contrast of textures and heat control. The shrimp stay tender with a quick sear, while the top sirloin cubes develop a caramelized crust but retain a rosy center. The sauce is velvety thanks to heavy cream and freshly grated parmesan, with just enough reserved pasta water to make it cling to penne. Every bite balances savory, creamy, and a touch of smoky spice that keeps you coming back for more.

Ingredients

• Pasta: 8 ounces penne pasta. Choose a high quality durum wheat penne for firm bite. I prefer De Cecco or Barilla for consistent al dente texture.
• Shrimp: 1 pound large raw shrimp, deveined with tails removed. Look for 16 to 20 count for tender, meaty bites. Pat dry before seasoning to ensure a quick sear.
• Steak: 1 pound top sirloin, cut into 1 inch cubes. Top sirloin offers good beefy flavor without excess fat. Trim silver skin and cut against the grain for tenderness.
• Butter: 1 quarter cup unsalted butter equals half a stick. Unsalted keeps sodium manageable so you can control salting in the sauce.
• Sauce: 1 small yellow onion diced, 2 teaspoons minced garlic, 2 cups heavy whipping cream, and 2 cups freshly grated parmesan cheese. Use real parmesan not pre grated powder for melt and flavor.
• Seasoning: 1 tablespoon plus 1 teaspoon blackened seasoning divided, kosher salt and black pepper to taste. Choose a blend with smoked paprika, cayenne, and garlic for classic notes.
• Oil: 1 tablespoon vegetable oil for shrimp sear. Any neutral oil with a high smoke point works.
• Garnish: Chopped fresh parsley to brighten the dish before serving.

Instructions

Cook the Pasta Bring a large pot of well salted water to a rolling boil over high heat. Add 8 ounces of penne and cook until al dente according to package directions, usually 10 to 12 minutes. Before draining, reserve one cup of the starchy cooking water then drain the pasta and set aside. The reserved water will loosen the sauce while keeping it glossy. Prepare the Shrimp Toss the peeled shrimp with 1 teaspoon of blackened seasoning so each piece is evenly coated. Heat 1 tablespoon vegetable oil in a large 13 inch skillet over medium heat until shimmering. Add shrimp in a single layer and sear for 1 to 2 minutes per side until opaque and just cooked through. Avoid overcooking to keep shrimp tender. Transfer to a plate and tent with foil to stay warm. Cook the Steak Season sirloin cubes with 1 teaspoon blackened seasoning. Turn the skillet heat to high and add 1 quarter cup unsalted butter. When the butter foams and begins to brown slightly, add the steak in a single layer. Sear for 1 to 2 minutes per side to develop a brown crust while preserving pink centers. Use tongs to turn pieces and avoid overcrowding the pan. Transfer steak to the plate with shrimp and tent. Make the Sauce Reduce heat to medium and add the diced onion to the skillet. Sauté until translucent, about 3 to 5 minutes, scraping up any browned bits for flavor. Stir in 2 teaspoons minced garlic and cook 1 minute until fragrant. Pour in 2 cups heavy cream and add 1 quarter to one half cup of reserved pasta water to help the sauce emulsify. Lower heat and stir in 2 cups freshly grated parmesan, 1 tablespoon blackened seasoning, 1 half teaspoon kosher salt and 1 half teaspoon black pepper. Stir continuously until cheese melts and sauce thickens slightly, about 3 to 5 minutes. Toss and Serve Add the cooked penne to the skillet and toss gently to coat with the sauce, adding more reserved pasta water a tablespoon at a time to reach your desired consistency. Nestle the steak and shrimp back into the pan to warm through for 30 seconds. Sprinkle with chopped parsley and serve immediately while saucy and hot.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For best results, separate the pasta from the proteins before refrigerating to prevent the shrimp and steak from becoming overly firm. Reheat gently on the stovetop over low heat, adding a splash of milk or reserved pasta water to loosen the sauce. To freeze, flash cool ingredients, then freeze steak and shrimp individually in freezer safe bags for up to three months. Thaw overnight in the refrigerator before reheating to preserve texture.

Ingredient Substitutions

For a lighter version, replace half of the heavy cream with whole milk but expect a thinner sauce and slightly less richness. Use gluten free penne to make pasta gluten free and swap parmesan with a dairy free parmesan style product for a dairy free adaptation though flavor and melt will differ. If you prefer chicken instead of steak, use boneless chicken breast cut into cubes and sear until just cooked through. Adjust blackened seasoning amounts to control heat for picky eaters.

Serving Suggestions

Serve with a crisp green salad and a lemon vinaigrette to cut the richness. A simple side of roasted asparagus or garlic green beans pairs well and adds color on the plate. Offer warm crusty bread to mop up the sauce. Garnish with extra grated parmesan and a squeeze of lemon for brightness. For wine pairings aim for a medium bodied white like Chardonnay or a light red such as Pinot Noir for balance.

Cultural Background

This dish blends Southern blackened spice traditions with classic Italian cream based pasta. Blackening is rooted in Cajun and Creole techniques where spices and high heat create a flavorful crust. Alfredo style cream sauces originate from Italian American kitchens where butter and cheese build a rich coating for pasta. Combining these elements results in a fusion plate that honors both the smoky spice profiles of the American South and the comforting creamy textures of Italian American cooking.

Seasonal Adaptations

In summer, swap parsley for fresh basil and add roasted cherry tomatoes for acidity. In winter, fold in sautéed mushrooms and finish with a touch of nutmeg in the sauce for warmth. For holiday gatherings increase the portion of steak and add a sprinkle of toasted pine nuts for texture. Adjust spice level to suit seasonal accompaniments and to pair with chosen sides or wines.

Meal Prep Tips

Prepare the sauce ahead and cool completely before storing in the refrigerator for up to two days. Cook pasta to al dente and store separately. When ready to serve, reheat sauce gently and toss with warmed pasta, then add freshly seared steak and shrimp to finish. Use shallow airtight containers to cool components quickly and prevent flavor loss. Portion into microwave safe containers for quick lunches, adding a splash of water before reheating.

This blackened steak and shrimp Alfredo is one of those dishes that brings people together. It is indulgent, approachable, and versatile enough to make your weeknight feel special or to share at a dinner party. I encourage you to make it your own by adjusting seasoning and sides, and to savor the process as much as the plate.