Introduction
Indulging in a plate of blackened steak and shrimp Alfredo is like enjoying a culinary embrace. The creamy richness of Alfredo sauce harmonizes beautifully with the smoky, spicy notes of blackened steak and succulent shrimp, creating a dish that is both comforting and sophisticated.
This recipe allows home cooks to bring an elegant dining experience to their table without the need for complicated techniques. With a few quality ingredients and straightforward instructions, you can impress your family or guests with a dish that speaks to both flavor and presentation.
Ingredients
- 2 ribeye or sirloin steaks (about 8 oz each)
- 1/2 pound large shrimp, peeled and deveined
- 3 tablespoons blackening seasoning
- 12 ounces fettuccine pasta
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Directions & Preparation
- Start by cooking the fettuccine according to package instructions in a large pot of salted boiling water. Once al dente, drain and set aside, reserving a bit of the pasta water.
- While the pasta cooks, coat both sides of the steaks with blackening seasoning evenly. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the seasoned steaks to the skillet and sear for about 4-5 minutes on each side for medium-rare, depending on thickness. Remove from the skillet and let them rest for at least 5 minutes before slicing.
- In the same skillet, add the remaining olive oil and butter. Once the butter is melted and bubbling, add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the shrimp to the skillet and season lightly with salt and pepper, cooking them until pink and opaque, about 3-4 minutes. Remove shrimp and set aside.
- Pour the heavy cream into the skillet, stirring to combine with the garlic-infused oil. Bring to a gentle simmer, allowing it to thicken slightly, approximately 3-4 minutes.
- Stir in the grated Parmesan cheese, mixing until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Combine the cooked fettuccine and shrimp into the sauce, tossing to coat everything evenly. Adjust seasoning with salt and pepper as needed.
- Slice the rested steak and serve it over the Alfredo pasta. Garnish with chopped parsley for a fresh finish.
FAQs
What can I use instead of fettuccine pasta?
You can substitute with linguine, spaghetti, or any pasta of your choice.
What if the Alfredo sauce is too thick?
If the sauce is too thick, gradually add reserved pasta water until you reach the desired consistency.
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used; just ensure they are thawed and patted dry before cooking.
What should I do if my steak is overcooked?
If your steak is overcooked, try slicing it thinly against the grain to help make it more tender.
Can I use a different type of cheese?
Feel free to experiment with cheeses like pecorino Romano or a blend of Italian cheeses for a different flavor.
How can I adjust the spice level of the blackening seasoning?
You can reduce the amount of blackening seasoning or create your own blend with less cayenne pepper.
What type of blackening seasoning do you recommend?
You can use a store-bought blackening seasoning or make your own with paprika, cayenne pepper, garlic powder, onion powder, and herbs.
Conclusion
Blackened steak and shrimp Alfredo is more than just a meal; it's an experience that combines rich flavors with a touch of elegance. Perfect for date nights, family gatherings, or even a cozy evening in, this dish is sure to impress.
As you savor each bite, you’ll appreciate the harmony of spicy, creamy, and savory elements. Gather your ingredients, roll up your sleeves, and bring this delightful dish to your dining table.
Recipe Card
Savor the Flavor of Blackened Steak and Shrimp Alfredo
Ingredients
- 2 ribeye or sirloin steaks about 8 oz each
- 1/2 pound large shrimp peeled and deveined
- 3 tablespoons blackening seasoning
- 12 ounces fettuccine pasta
- 3 tablespoons olive oil divided
- 1 tablespoon butter
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Start by cooking the fettuccine according to package instructions in a large pot of salted boiling water. Once al dente, drain and set aside, reserving a bit of the pasta water.
- While the pasta cooks, coat both sides of the steaks with blackening seasoning evenly. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the seasoned steaks to the skillet and sear for about 4-5 minutes on each side for medium-rare, depending on thickness. Remove from the skillet and let them rest for at least 5 minutes before slicing.
- In the same skillet, add the remaining olive oil and butter. Once the butter is melted and bubbling, add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the shrimp to the skillet and season lightly with salt and pepper, cooking them until pink and opaque, about 3-4 minutes. Remove shrimp and set aside.
- Pour the heavy cream into the skillet, stirring to combine with the garlic-infused oil. Bring to a gentle simmer, allowing it to thicken slightly, approximately 3-4 minutes.
- Stir in the grated Parmesan cheese, mixing until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Combine the cooked fettuccine and shrimp into the sauce, tossing to coat everything evenly. Adjust seasoning with salt and pepper as needed.
- Slice the rested steak and serve it over the Alfredo pasta. Garnish with chopped parsley for a fresh finish.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
