Description
Steak & Shrimp Cajun Alfredo
A luxurious surf & turf pasta dish with perfectly seared steak, juicy shrimp, and a rich Cajun Alfredo sauce over fettuccine—pure indulgence in every bite!
Ingredients:
For the Steak:
1 (12 oz) ribeye or sirloin steak
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
1 tbsp butter (for finishing)
For the Shrimp:
8 large shrimp, peeled & deveined
1 tbsp butter
½ tsp Cajun seasoning
½ tsp garlic powder
½ tsp lemon juice
For the Cajun Alfredo Sauce:
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 tsp Cajun seasoning
½ tsp smoked paprika
½ tsp black pepper
½ cup grated Parmesan cheese
¼ cup fresh parsley, chopped
For the Pasta:
12 oz fettuccine pasta
1 tbsp salt (for boiling water)
Instructions:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Drain and set aside.
Sear the Steak: Rub steak with olive oil, salt, pepper, garlic powder, and smoked paprika. Heat a skillet over medium-high heat and sear for 3-4 minutes per side (for medium-rare). Add butter, baste for 1 minute, then rest for 5 minutes before slicing.
Cook the Shrimp: In the same pan, melt butter over medium heat. Add shrimp, Cajun seasoning, garlic powder, and lemon juice. Sauté for 2-3 minutes per side until pink and slightly charred.
Make the Cajun Alfredo Sauce: In a saucepan, melt butter and sauté garlic until fragrant. Pour in heavy cream and chicken broth, then add Cajun seasoning, smoked paprika, and black pepper. Simmer for 5 minutes, then stir in Parmesan cheese and parsley.
Toss & Assemble: Mix the cooked fettuccine into the Alfredo sauce, coating it evenly. Plate the pasta, top with sliced steak and shrimp, and garnish with extra parsley.
Serve & Enjoy: Dig into this creamy, spicy, and savory masterpiece!
Pro Tip: For extra smokiness, grill the steak instead of pan-searing!
Step-by-Step Guide
Follow this detailed sequence for a perfectly timed and executed dish. First, prep all ingredients before heating any pans. Begin boiling the heavily salted pasta water. As it heats, season the steak and shrimp. Sear the steak to your preferred doneness, then set it aside to rest. In the same pan, cook the shrimp quickly until just opaque. While the shrimp cook, start your Alfredo sauce in a separate saucepan. Once the pasta is al dente, drain it. Finish the sauce by whisking in the Parmesan until smooth. Immediately toss the hot pasta in the sauce to coat. Slice the rested steak against the grain. Assemble by plating the sauced pasta first, then artfully arranging the steak slices and shrimp on top.
Serving Suggestions
This rich pasta is a complete meal, but it pairs beautifully with simple sides to balance its decadence. Serve with a crisp green salad dressed with a light vinaigrette or roasted asparagus. For bread, offer warm, crusty garlic bread or a baguette to soak up the extra sauce. A glass of full-bodied Chardonnay or a light red like Pinot Noir complements the creamy, spicy flavors perfectly.
How-to Summary
Boil and drain fettuccine. Season and sear a steak; rest and slice. Sauté shrimp in the same pan with Cajun seasoning. In a saucepan, make a sauce by simmering garlic, cream, broth, and spices, then whisk in Parmesan. Toss the pasta in the sauce, then top with sliced steak and shrimp. Garnish with fresh parsley.
Frequently Asked Questions
Can I use a different cut of steak? Yes. While ribeye or sirloin are ideal for flavor and tenderness, flank or skirt steak work well if sliced very thinly against the grain after cooking.
How can I make this dish less spicy? Reduce the Cajun seasoning in the sauce and shrimp by half, or use a mild Creole seasoning. You can always add more at the end.
What’s the best way to prevent the sauce from breaking? Keep the heat at a gentle simmer when adding the cheese. Remove the pan from direct heat and whisk the grated Parmesan in gradually until melted.
Can I prepare any components ahead of time? You can season the steak and shrimp ahead and make the sauce base (without the Parmesan). Reheat the sauce gently and whisk in the cheese just before serving.
What can I substitute for heavy cream? For a slightly lighter version, use half-and-half, but simmer it longer to thicken. Avoid milk, as it is likely to curdle.
Common Mistakes to Avoid
- Overcooking the shrimp, which makes them rubbery. They cook in just 2-3 minutes per side.
- Slicing the steak immediately after cooking, which lets the juices escape. Always let it rest for 5 minutes.
- Using pre-grated Parmesan cheese, which often contains anti-caking agents that prevent smooth melting. Grate your own cheese.
- Adding the Parmesan cheese to boiling sauce, which can cause it to clump. Simmer the sauce base, then take it off the heat to stir in the cheese.
- Not salting the pasta water generously. This is your only chance to season the pasta itself.
Conclusion
This Steak & Shrimp Cajun Alfredo is a restaurant-quality dish that is entirely achievable at home. By mastering a few key techniques—like properly searing protein and building a creamy, emulsified sauce—you create a spectacular surf and turf experience. The combination of spicy, smoky, and rich flavors with tender steak and shrimp is truly indulgent. Follow the steps and tips provided, and you’ll have a stunning, impressive meal that is sure to become a favorite for special occasions.