Delicious Blackened Steak Shrimp Alfredo for a Flavorful Dinner

There’s something truly satisfying about a meal that’s as easy to make as it is delicious, and that’s exactly why Blackened Steak Shrimp Alfredo has become a regular in my kitchen. It started as one of those “let’s throw together something special” dinners when I was juggling a busy week, but after a few tries, I knew I had found a keeper. The blend of spicy blackened seasoning with tender grilled steak and shrimp, all wrapped in a rich, creamy Alfredo sauce, hits all the right notes. It’s just the kind of surf and turf pasta I reach for when I want comforting food without a lot of fuss.

I love how this Blackened Steak Shrimp Alfredo fits into my routine—it’s my go-to when I want a shrimp pasta dinner that feels fancy but still comes together quickly. The blackened seasoning brings a warm, smoky kick that pairs so well with the creamy Alfredo sauce, making every bite satisfying. Whether I’m feeding family or friends, it’s a dish that invites smiles and second helpings.

If you’ve ever hesitated to try cooking steak and shrimp together, this recipe will give you all the confidence you need. It’s approachable and dependable, perfect for fellow home cooks wanting to impress without stress. I promise, once you make this Blackened Steak Shrimp Alfredo, it’ll be one of those family favorites that you turn to again and again. So, if you’re ready to cozy up with something delicious and doable, let’s dive into what you’ll need to bring this dish to life.

8 ounces fettuccine or your favorite pasta (don’t have fettuccine? Penne or linguine work great in this Blackened Steak Shrimp Alfredo too)

12 large shrimp, peeled and deveined (fresh is wonderful, but frozen shrimp are a budget-friendly option and work just as well)

8 ounces flank steak or sirloin steak (grilled steak adds a wonderful depth here; you can swap for ribeye if you want it more indulgent)

2 tablespoons blackened seasoning (this is the heart of flavor for our Blackened Steak Shrimp Alfredo; store-bought is fine, or mix your own with smoked paprika, cayenne, garlic powder, and dried thyme)

2 tablespoons olive oil (for searing the steak and shrimp)

3 cloves garlic, minced (I always add a bit more for that punch of flavor in the creamy Alfredo sauce)

1 cup heavy cream (the base of that creamy Alfredo sauce; half-and-half works in a pinch but won’t be quite as rich)

1 cup grated Parmesan cheese (freshly grated makes all the difference)

2 tablespoons unsalted butter

Salt and freshly ground black pepper, to taste

Chopped fresh parsley for garnish (optional, but it brightens the dish)

You can find all these ingredients at most grocery stores. This Blackened Steak Shrimp Alfredo is economical because it uses simple staples with high-impact seasoning. For example, shrimp and steak are balanced with pantry-friendly pasta and cream. To save some prep time, buy pre-minced garlic or pre-cleaned shrimp.

Here’s my little secret that makes this Blackened Steak Shrimp Alfredo extra special: I always lightly toast the blackened seasoning in the pan before adding oil—it brings out those bold spices beautifully. If you’re storing ingredients for a weekend cook, keep the steak and shrimp in the coldest part of the fridge, and the cream and cheese should go straight back to the fridge after measuring out.

1. Start by bringing a large pot of salted water to a boil for the pasta. Cooking your pasta al dente is important—it will finish cooking slightly when mixed with the sauce later. While your pasta cooks, you can prep the steak and shrimp to save time.

2. Sprinkle the blackened seasoning evenly over both sides of the shrimp and steak. This step is where all the flavor happens in this Blackened Steak Shrimp Alfredo. Don’t be shy—it’s supposed to have a nice, bold crust.

3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak and cook for about 3-4 minutes per side for medium-rare, depending on thickness. Remove the steak from the pan and let it rest on a cutting board—resting is key to juicy grilled steak and shrimp.

4. In the same skillet, add another tablespoon of oil. Toss in the blackened shrimp and cook for 1-2 minutes per side until pink and opaque. Set the shrimp aside with the steak.

5. Lower the heat to medium and add the butter to the skillet. Once melted, toss in the minced garlic and sauté for about 30 seconds until fragrant. This step makes the creamy Alfredo sauce sing.

6. Pour in the heavy cream, stirring constantly. Let it simmer gently until it thickens slightly, about 3-5 minutes. Stir in the Parmesan cheese little by little to prevent clumping. Your kitchen will smell amazing when this Blackened Steak Shrimp Alfredo sauce comes together.

7. Season the Alfredo sauce with salt and pepper to taste. If the sauce looks too thick, add a splash of pasta water to loosen it up—that’s a great time-saving trick.

8. Slice your grilled steak thinly against the grain. Drain pasta and add it right to the skillet with the sauce. Toss the pasta gently with the sauce until coated evenly.

9. Return the shrimp and sliced steak to the skillet and fold everything together. Let it warm through for a minute or two.

10. Garnish with chopped parsley for brightness and dig in. From start to finish, this Blackened Steak Shrimp Alfredo takes about 30-40 minutes, but with multitasking, it feels quick and worth every bite.

If your Blackened Steak Shrimp Alfredo looks like it’s separating or the sauce feels clumpy, don’t worry—it often means the heat was too high. Just lower the temperature and stir gently; this recipe is forgiving.

This Blackened Steak Shrimp Alfredo truly shines when served with a crisp green salad or roasted vegetables to balance out the richness. I’ve found that simple steamed broccoli or sautéed green beans work beautifully. They add texture and a fresh contrast to this creamy surf and turf pasta.

For occasions, this dish is perfect for a cozy weeknight dinner or a casual weekend gathering. The combination of grilled steak and shrimp feels like a special treat but not something you need hours to prepare. I recently served it to friends on a chilly evening, and it was a hit—they loved the spice from the blackened seasoning paired with the creamy Alfredo sauce.

Presentation-wise, I like to serve it in a wide, shallow bowl so all the ingredients can be seen and enjoyed. A sprinkle of extra Parmesan or some lemon zest brightens it up too.

Leftovers? They reheat well with a little splash of cream or milk to bring back the saucy texture. Some friends have even tossed leftovers with sautéed spinach for an easy shrimp pasta dinner twist.

For a little fun, I sometimes swap out the flank steak for ribeye for a richer version, or toss in some sun-dried tomatoes for a seasonal variation. If you enjoy this, you might love another creamy favorite I shared, the Crispy Chicken Schnitzel Alfredo, which follows a similar easy approach but with a crispy twist.

1. Can I make parts of this Blackened Steak Shrimp Alfredo ahead of time?
Absolutely. You can season and cook the steak and shrimp earlier in the day and reheat gently before serving. The Alfredo sauce is best made fresh, but if you do make it ahead, warm it slowly on the stove and add a splash of cream to bring it back to life.

2. What’s a good substitute for heavy cream in this recipe?
Half-and-half or whole milk can work, though the sauce won’t be quite as rich. You can also try a mix of cream cheese and milk for a thicker texture. I tested these swaps in my kitchen, and they all work if that’s what you have on hand.

3. How do I adjust this Blackened Steak Shrimp Alfredo for more or fewer people?
It’s pretty forgiving. Just multiply or divide the ingredients accordingly. Remember, pasta sauce balance is key—adjust the cream and cheese to keep the sauce creamy without being runny or dry.

4. Can I use pre-made blackened seasoning?
Yes! Store-bought blackened seasoning saves time and works perfectly. Just check the salt content so you don’t over-season.

5. What’s the best way to cook the shrimp so they don’t get rubbery?
Cook shrimp quickly on medium-high heat, about 1-2 minutes per side. Overcooking is the main cause of toughness. Also, using peeled and deveined shrimp makes things easier.

6. Can I swap the steak cut?
Definitely. I’ve made this with sirloin, flank steak, and ribeye—all great. Just watch cooking times since thickness and fat content vary.

7. What pasta pairs best for the creamy Alfredo sauce?
Fettuccine is classic, but linguine or penne work well too. Look for pasta that holds sauce without getting mushy. If you enjoy shrimp pasta dinner ideas, you might like this Blackened shrimp Alfredo for dinner post for extra inspiration.

For more ideas on steak dinners that pair well with all things comfort food, check out my recipe for Steak with Peppercorn Sauce. And if you want a handheld version of surf and turf, you’ll adore these Loaded Philly Cheesesteak Sliders.

This Blackened Steak Shrimp Alfredo really holds a special place in my recipe collection because it brings together two of my favorite proteins with a creamy, cozy sauce that never disappoints. It’s a family favorite that’s become a weekend staple and an easy way to impress guests without stress.

My Top Tips for This Blackened Steak Shrimp Alfredo:

• Use fresh blackened seasoning or toast the spices lightly to boost flavor.
• Don’t rush resting the grilled steak—it keeps your slices juicy.
• Add pasta water bit by bit to adjust sauce consistency perfectly.

For some delicious variations, try swapping shrimp for scallops, add a splash of white wine to the sauce, or stir in some sautéed spinach for added greens. The grilled steak and shrimp combo gets requested the most by my family, especially when I’m in a hurry but want to serve something that tastes like a treat.

If you give this Blackened Steak Shrimp Alfredo a try, I hope it feels as approachable and satisfying to you as it does to me. Cooking great food doesn’t have to be complicated—it just needs the right recipe and a bit of love. For added ideas beyond my own kitchen, take a peek at this Blackened Steak and Shrimp Alfredo – I Am Homesteader or even this Steak and shrimp pasta for dinner post to see other friendly takes on this surf and turf pasta.

Thanks for cooking along with me. I know once you make your first Blackened Steak Shrimp Alfredo, it’ll be one you keep coming back to. Here’s to happy cooking and many delicious meals ahead!