Cajun Steak and Shrimp Pasta (Creamy Blackened Alfredo)

The Steak and Shrimp Pasta You Will Make on Repeat

There are weeknight dinners, and then there are dinners that make everyone stop mid-bite and go quiet. This Cajun steak and shrimp pasta is firmly in the second category. We are talking blackened sirloin sliced thin over glossy, smoky Alfredo fettuccine, crowned with seared Cajun shrimp and a snowfall of fresh Parmesan. It looks like something that came out of a serious restaurant kitchen. It comes together in about 50 minutes, mostly in one skillet.

This recipe sits at the intersection of a few classics you already love. Think shrimp and steak Alfredo pasta with a Louisiana-style backbone, the kind of bold, spiced depth that turns a creamy sauce into something genuinely exciting. If you have been searching for steak and shrimp Cajun pasta that actually delivers on the hype, this is the one.

Why This Recipe Works So Well

The secret is layering flavor at every single step instead of dumping seasoning in at the end. The steak gets a proper blackened crust from high heat and Cajun seasoning. The shrimp cook in the same pan, picking up those gorgeous browned bits. Then the Alfredo sauce builds right on top of all of that, using the fond left behind as its flavor foundation.

A few things that really make a difference here:

• A cast-iron skillet holds heat evenly and gives the steak a crust that a regular non-stick pan simply cannot match.
• Freshly grated Parmesan melts into the sauce seamlessly. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy, so take the extra two minutes and grate it yourself.
• Reserved pasta water is the pro move that keeps your sauce silky and cohesive instead of heavy and thick.

Using quality Cajun seasoning also makes a real difference. Whether you go store-bought or blend your own, make sure it is fresh and fragrant.

Getting the Perfect Sear on the Steak

This is the step most home cooks rush, and it is the one worth slowing down for. The pan needs to be genuinely, aggressively hot before the steak ever touches it. You should hear a loud, confident sizzle the moment it lands. If you hear a soft hiss, the pan is not ready.

Once the steak is in, do not touch it. Let the crust form undisturbed for 3 to 4 minutes. Flip it once. That's it. Transfer it to a cutting board and let it rest for a full 5 minutes before slicing. This is non-negotiable. Resting allows the juices to redistribute through the meat instead of flooding your cutting board the moment the knife goes in.

Chef's Tip: Slice the rested steak thinly against the grain at a slight angle. This shortens the muscle fibers and makes every single bite tender, even with a leaner cut like sirloin.

Building the Cajun Alfredo Sauce

Once the steak and shrimp are set aside, the sauce comes together quickly in the same pan. The garlic goes in first, just long enough to bloom in the butter without burning. Then chicken broth deglazes everything, lifting all those spiced, caramelized bits off the bottom of the pan and straight into your sauce.

Heavy cream goes in next, followed by a low, steady simmer that thickens it naturally without any flour or cornstarch. Pull the pan off the heat before stirring in the Parmesan. This prevents the cheese from seizing up and keeps the sauce glossy rather than grainy.

The smoked paprika and red pepper flakes are small additions that do a lot of work here, giving the cream sauce that warm, dusky quality that makes this more than just a standard steak shrimp Alfredo pasta.

Ready to bring it all together? Here is the full step-by-step recipe:

Cajun Steak and Shrimp Pasta (Creamy Blackened Alfredo)

This Cajun steak and shrimp pasta brings together blackened sirloin, juicy seared shrimp, and a rich, smoky Alfredo sauce over fettuccine for a restaurant-worthy dinner you can make at home in under an hour.

Prep:20 mins

Cook:30 mins

Total:50 mins

Yield:4 servings

Cuisine:American

Yield: 4 servingsCalories: 720Protein: 48g

Carbs: 54gFat: 34gSat. Fat: 17gFiber: 3gSugar: 4gSodium: 890mg

Ingredients

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• 12 oz fettuccine pasta
• 1 lb sirloin steak, about 1 inch thick, patted dry
• 3/4 lb large shrimp, peeled and deveined, tails on or off
• 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
• 1 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes, optional, for extra heat
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper, freshly cracked
• 2 tbsp fresh parsley, chopped, for garnish
• 1/2 cup pasta water, reserved before draining

Instruction

1

Bring a large pot of heavily salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 0.5 cup of pasta water before draining, then drain and set aside.

2

Pat the sirloin steak completely dry with paper towels. Season generously on both sides with 1 tablespoon of the Cajun seasoning, smoked paprika, salt, and black pepper.

3

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large cast-iron skillet over high heat until the butter is just beginning to brown. Add the steak and sear undisturbed for 3 to 4 minutes per side for medium (internal temperature of 135 degrees F). Transfer to a cutting board and let rest for at least 5 minutes before slicing thinly against the grain.

4

In the same skillet, reduce heat to medium-high. Add the remaining 1 tablespoon of olive oil. Season the shrimp with the remaining 1 tablespoon of Cajun seasoning. Cook the shrimp in a single layer for 1 to 2 minutes per side until pink and just cooked through. Remove and set aside with the steak.

5

Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for about 60 seconds, stirring constantly, until fragrant but not browned.

6

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute, then pour in the heavy cream. Stir to combine and bring to a gentle simmer.

7

Add the crushed red pepper flakes if using. Reduce heat to medium-low and let the sauce simmer for 4 to 5 minutes, stirring occasionally, until it begins to thicken.

8

Remove the pan from heat and stir in the freshly grated Parmesan until fully melted and the sauce is silky and smooth. Taste and adjust seasoning with salt and pepper.

9

Add the drained fettuccine to the sauce and toss to coat. Add splashes of the reserved pasta water as needed to loosen the sauce to your preferred consistency.

10

Divide the pasta among bowls and top each portion with sliced blackened steak and the seared Cajun shrimp. Garnish with chopped fresh parsley and extra Parmesan. Serve immediately.

Equipment

• Large pot for boiling pasta
• Cast-iron skillet or heavy-bottomed skillet
• Tongs
• Cutting board
• Sharp chef's knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Box grater or microplane for Parmesan

Notes

For the best sear, your skillet must be ripping hot before the steak goes in. Do not move it once it touches the pan. Always rest the steak before slicing or all those juices will run right out. The sauce will continue to thicken off the heat, so pull it slightly before it looks done. Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or broth to revive the sauce. Avoid microwaving the shrimp if you can, as it tends to make them rubbery.

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Serving, Variations, and Leftovers

Serve this Cajun steak and shrimp pasta immediately, right out of the skillet while the sauce is at its creamiest. A simple green salad and some warm crusty bread on the side is all you really need.

A few easy variations worth trying:

• Swap the protein: Chicken thighs work beautifully in place of steak for a lighter take on Cajun Alfredo pasta.
• Add vegetables: Sliced bell peppers or baby spinach stirred into the sauce just before the pasta goes in add color and freshness.
• Make it spicier: A few dashes of Louisiana hot sauce stirred into the finished cream sauce takes the heat up another level.

Leftovers reheat beautifully the next day with a splash of cream in a low skillet. This is genuinely one of those steak and shrimp pasta recipes that tastes just as good the second time around.