This Blackened Steak and Shrimp Alfredo has become my go-to when I want something that feels special without endless fuss. I first combined these flavors on a cool evening when I had leftover steak and a bag of frozen shrimp in the freezer. The contrast of the silky, cheesy sauce against spicy, smoky blackened seafood and beef was immediate: every bite balanced rich creaminess with bright peppery notes. My family called it a restaurant-worthy dinner and asked for it again the next week.

I love this dish because it layers textures and flavors in a way that keeps everyone at the table engaged. The penne holds the sauce so each forkful carries cream, cheese, and seasoning. The steak cubes bring meaty depth while the shrimp add a coastal brightness. It’s a dish I reach for for dinner parties or cozy nights; I discovered simple techniques—like toasting seasoning briefly in the pan to release aroma—that make a big difference in overall flavor.

Ingredients

• Penne pasta: Use 8 ounces dry penne, about half a standard box. Look for bronze-cut or high-quality durum wheat pasta for better sauce adhesion. If you prefer gluten-free, swap for a certified corn or rice penne, but note texture differences.
• Shrimp: One pound large raw shrimp, peeled and deveined with tails removed. Choose fresh or thawed frozen shrimp labeled "large" or 16-20 count for balanced size and fast cooking. Pat very dry before seasoning so the blackened crust forms quickly.
• Top sirloin steak: One pound, trimmed and cut into 1-inch cubes. Top sirloin has a great beefy flavor and sears well; you can use ribeye for more fat and richness or flank for leaner slices.
• Unsalted butter: 1/4 cup adds browning fat for searing steak and depth to the sauce. Use unsalted so you control final seasoning.
• Onion and garlic: One small diced yellow onion and 2 teaspoons minced garlic build aromatic foundation. Cook until softened but not browned to keep the sauce sweet and smooth.
• Heavy whipping cream: Two cups provide the rich, silky base. For a lighter version use half-and-half with a cornstarch slurry, though the sauce will be less luxurious.
• Parmesan cheese: Two cups freshly grated. Grate from a wedge for best melting and flavor; pre-grated can be drier and less creamy.
• Blackened seasoning: Use a robust blend: paprika, cayenne, garlic powder, onion powder, thyme and oregano. The recipe uses 1 tablespoon for the sauce and 1 teaspoon each for shrimp and steak to layer heat.
• Salt and pepper: 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper in the sauce, then season proteins lightly before searing.
• Parsley: Fresh chopped parsley for garnish brings color and a clean herbal note to the plate.

Instructions

Cook the Pasta:Bring a large pot of well-salted water to a vigorous boil over medium-high heat. Add 8 ounces penne and cook until al dente following package directions, usually 9 to 11 minutes. Before draining, reserve one cup of pasta water; the starchy liquid is essential for loosening the sauce and achieving a glossy finish. Drain the pasta and set aside while you finish the proteins and sauce.Prepare the Shrimp:Pat shrimp completely dry with paper towels. Toss evenly with 1 teaspoon blackened seasoning. Heat 1 tablespoon vegetable oil in a large 13-inch skillet over medium heat until shimmering but not smoking. Add shrimp in a single layer and cook 1 to 2 minutes per side until just opaque and firm to the touch. Remove shrimp to a plate and tent loosely with foil to keep warm. Avoid overcooking; shrimp will finish in sauce if needed.Cook the Steak:Season steak cubes with 1 teaspoon blackened seasoning. Increase skillet heat to high and add 1/4 cup unsalted butter, letting it melt and brown slightly for nutty flavor. Add steak cubes in a single layer and sear 1 to 2 minutes per side until nicely browned outside and pink inside for medium-rare; adjust time for desired doneness. Transfer to the plate with shrimp and tent to rest for a few minutes so juices redistribute.Make the Sauce:Reduce heat to medium and add the diced onion to the skillet. Cook 3 to 5 minutes until softened and translucent. Stir in 2 teaspoons minced garlic and cook 45 to 60 seconds until aromatic. Pour in 2 cups heavy whipping cream and bring to a gentle simmer. Whisk in 2 cups grated parmesan a handful at a time until melted and smooth. Add 1 tablespoon blackened seasoning, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. If the sauce feels too thick, whisk in 1/4 to 1/2 cup of the reserved pasta water to reach a silky, clingy consistency.Toss Pasta and Finish:Add drained penne to the skillet and toss thoroughly to coat each piece. If necessary, add additional reserved pasta water one tablespoon at a time until the sauce coats the pasta like a ribbon. Return shrimp and steak to the pan on top of the pasta to warm through for 30 to 60 seconds. Garnish with chopped parsley and serve immediately while the sauce is at its creamiest.

Storage Tips

Store leftover pasta in an airtight container in the refrigerator for up to three days. When cooling, do not leave the dish at room temperature for more than two hours. To reheat, warm gently in a skillet over low heat with a splash of milk or cream and a tablespoon of reserved pasta water to loosen the sauce. Microwaving works in short bursts, stirring between intervals to prevent hotspots and separation.

Ingredient Substitutions

If you need lighter options, swap one cup of heavy cream for one cup of low-fat milk and add 1 teaspoon cornstarch dissolved in 1 tablespoon water to help thicken. Replace parmesan with pecorino for a sharper flavor or use a vegan parmesan and plant-based cream for a dairy-free adaptation, though texture will change. For a gluten-free version, use certified gluten-free penne and verify seasonings.

Serving Suggestions

Serve with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Toasted garlic bread or a crusty baguette is ideal for mopping up sauce. For beverage pairings, a fuller white wine such as Chardonnay or a medium-bodied red like Zinfandel complements the smoky spice and creamy base.

Cultural Background

Blackened seasoning has its roots in Southern American and Cajun cooking, where high-heat searing produces a dark, flavorful crust. Alfredo sauce hails from Italy but evolved in American kitchens into a creamier, cheese-forward version. This plate marries Southern spice and Italian-inspired creaminess, bridging regional techniques into a comforting hybrid that showcases bold flavor contrasts.

Seasonal Adaptations

In summer, add cherry tomatoes and a handful of fresh basil at the end for brightness. In winter, swap parsley for sautéed mushrooms and finish with a pinch of smoked paprika for deeper warmth. Holiday menus can scale up quantities and present the dish family-style on a large platter for sharing.

Meal Prep Tips

For streamlined weeknight dinners, prepare the sauce up to two days ahead and refrigerate. Reheat the sauce gently and stir in just-cooked pasta. Cook shrimp and steak to medium-rare and store separately, then finish quickly in a hot pan and combine with warmed sauce and pasta before serving for fresh texture.

There is real joy in assembling this dish for people you care about. The interplay of creamy, salty, spicy and smoky elements makes it a standout on any dinner table. Try it once and you will find your own small tweaks to make it perfect for your household.