Got a crowd coming over? Because this Cajun steak and shrimp alfredo is a real winner with some Louisiana flair. It’s fun, it’s easy to make, it’s classic with a twist — can’t ask for much more. With this pasta recipe, we’re making the creamy alfredo sauce the traditional way: just butter and grated Romano and Parmesan cheese with a splash of water from the cooked pasta. Add in grilled ribeye steak and juicy shrimp and it’s all so freakin’ delicious.
Table of Contents
- Why You’ll Love Steak and Shrimp Alfredo
- Steak and Shrimp Alfredo Ingredients
- Make-Your-Own Cajun Seasoning
- How to Make Steak and Shrimp Alfredo
- Preparing and Seasoning
- Grilling Steak and Shrimp
- Cooking the Pasta
- Making Alfredo Sauce
- Finishing Steak and Shrimp Alfredo
- What to Serve with Steak and Shrimp Alfredo
- Leftovers and Reheating
- For More Seafood
- FAQs
- Flavor X Fire & FOOD X Fire
- Steak and Shrimp Alfredo Recipe
Why You’ll Love Steak and Shrimp Alfredo
This recipe takes the Cajun shrimp alfredo that many of us know and love and kicks it up a notch. First of all, the Cajun rub brings a spicy twist to classic alfredo sauce. Plus, this steak and shrimp alfredo recipe gives you lots of room to experiment. You can substitute top sirloin steak, New York strip, grilled sausages or even skip the meat altogether if that’s what you’re in the mood for any night of the week.
For more surf and turf recipes, check out Chimichurri Steak & Shrimp, Steak and Lobster in a Pizza Oven, Crispy Steak and Shrimp Tacos and Grilled Steak and Shrimp with BLK Garlic Butter.
Steak and Shrimp Alfredo Ingredients
- Ribeye Steaks: We’ll use two whole ribeyes, cubed, for that juicy steak flavor. Ribeyes are the freakin’ best. Add in Cajun seasoning and it’s next level.
- Shrimp: Shrimp pasta is one thing. When you make it shrimp, steak and alfredo? Can’t resist it. We’ll use peeled and deveined shrimp in this recipe to keep things easy.
- Alfredo Pasta: We don’t even have to use heavy cream to reach creamy alfredo nirvana. Just simple ingredients like butter, Romano and Parmesan cheese and pasta water from our penne pasta. Don’t forget to save that pasta water, you need it here!
Make-Your-Own Cajun Seasoning
No Cajun seasoning in the spice cabinet? No worries! Just combine 1 tablespoon paprika, 2 teaspoons salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon ground black pepper, 1/2 teaspoon of cayenne pepper in a small bowl and then store it in an airtight container for up to a year. Yes, a year!
It’ll be ready whenever your next steak and shrimp alfredo craving hits. If you want the seasoning mix to be milder, dial back the cayenne. If you want to bring the heat, you can bump up the cayenne pepper to 1 teaspoon and even add 1/2 teaspoon of red pepper flakes. Check out my Spiceology line for even more ideas!
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How to Make Steak and Shrimp Alfredo
As they say in New Orleans, laissez les bon temps rouler. Let’s let these good alfredo times roll.
Preparing and Seasoning
First, add two cubed ribeye steaks, a little melted beef tallow and 2 tablespoons Cajun seasoning to a large bowl. Mix thoroughly. Add 1 pound shrimp to another bowl with a little more melted beef tallow, 2 tablespoons Cajun seasoning, then mix that thoroughly as well.
Grilling Steak and Shrimp
Next, preheat your grill to high heat (about 400F). Place steak on the grill and cook for 3-4 minutes, flipping as needed. Once the steaks are done to your liking, pull them off the grill and let them cool.
Then, add a large skillet, preferably cast iron, with beef tallow to preheat over the fire. Add the shrimp to the skillet and cook for 1-2 minutes until fully cooked, then pull off and keep warm.
Cooking the Pasta
Follow the package directions to cook 1 pound of penne pasta al dente. Before you drain the pasta, be sure to save 2 ounces of pasta water because we’ll use it for the alfredo sauce. Once the pasta is done, strain and set aside.
Making Alfredo Sauce
Next, add 1/2 cup of room temperature butter into the middle of your pasta serving plate/bowl and flatten it. Then, top with the warm cooked pasta and mix around in the butter. Add 1/2 cup grated Romano cheese and 1/2 cup of grated Parmesan cheese, along with those 2 ounces of pasta water.
Mix together until silky and creamy.
Finishing Steak and Shrimp Alfredo
Finally, top the pasta with the steak and shrimp. Garnish with chopped chives if you desire. Then, serve and enjoy!
What to Serve with Steak and Shrimp Alfredo
To round out this easy dinner recipe, while the pasta is cooking you can prepare a simple green salad or green vegetable like green beans with lemon juice, a little olive oil, extra salt and butter. A side with some acid will help cut the richness of the dish.
Garlic bread and a glass of white wine wouldn’t be a bad idea either.
Leftovers and Reheating
A creamy pasta dish like steak and shrimp alfredo is best eaten the day it’s made, but you can store any leftovers in an airtight container in the fridge and reheat them on the stovetop.
You can also store leftover steak and shrimp in the fridge separate from the pasta. Then, reheat your shrimp on the stovetop and the steak in a 250-degree oven for 5-10 minutes or in the microwave if you’re short on time.
For More Seafood
FAQs
Blackened seasoning is a mix between Cajun seasoning and Creole seasoning, which has more herbs that Cajun seasoning. You get a big spice kick from cayenne pepper and chili powder, but it also has aromatic herbs like oregano, thyme, and basil.
Blackened seasoning also differs from Cajun seasoning in the way we use it — it doesn’t really have to do with the seasoning itself, but it refers to how the food is cooked. Your steak, chicken, pork or seafood gets coated with butter and seasoning, then seared. This process creates that blackened crust on the outside of the food.
The selection of shrimp at the grocery store can be overwhelming! You’ll see mini, medium, large, jumbo and colossal. All these sizes also have a number on them, which details how many shrimp you get per pound.
For pasta dishes like steak and shrimp alfredo, you don’t want the shrimp so big that you can’t eat it in one bite, but you don’t want them to disappear either. So, medium or large shrimp are the best, which gets you 35 to 41 shrimp per pound.
Penne pasta is ideal here, but any tubular shape will work. Rigatoni, fusilli and ziti are some of my favorites.
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Steak and Shrimp Alfredo
Ingredients
Steak:
- 2 Whole Ribeyes cubed
- 2 tbsp Cajun Seasoning
- Melted Beef Tallow as needed
Shrimp:
- 1 lbs Shrimp peeled, de-veined and no tail
- 2 tbsp Cajun Seasoning
- Melted Beef Tallow as needed
Alfredo Pasta:
- 16 oz Penne Pasta cooked
- ½ cup Unsalted Butter room temp
- ½ cup Romano Cheese grated
- ½ cup Parmesan Cheese grated
- Chopped Chives for garnish
Instructions
- In a bowl, add your cubed steak with beef tallow and Cajun seasoning. Mix thoroughly.
- Add the shrimp to another bowl with beef tallow and Cajun seasoning and mix thoroughly as well.
- Preheat your grill to high heat (about 400F).
- Add your cubed steak to cook for 3-4 minutes, flipping as needed. Once the steaks are done to your liking, pull off and let cool.
- Add a cast iron skillet with beef tallow to preheat over the fire. Add the shrimp to cook for 1-2 minutes until fully cooked, then pull off and keep warm.
- Follow the instructions on your pasta to cook until al dente. Make sure to save 2 oz of pasta water for the sauce. Once the pasta is done, strain and set to the side.
- Add your room temperature butter into the middle of your pasta serving plate/bowl and flatten it. Top with the warm cooked pasta and mix around in the butter.
- Add your grated Romano & Parmesan cheese along with 2 oz of your pasta water. Mix together until silky and creamy.
- Top the pasta with the steak and shrimp. Garnish with chopped chives if you desire, serve and enjoy!
This is incredible Thanks