Description
Surf & Turf Cajun Alfredo
Creamy Cajun Alfredo pasta topped with tender grilled steak and juicy blackened shrimp—this dish is a flavor explosion!
Ingredients
For the Steak & Shrimp
1 ribeye steak (or filet mignon)
10 large shrimp, peeled & deveined
1 tbsp Cajun seasoning
1 tbsp olive oil
1 tbsp butter
Salt & pepper to taste
For the Cajun Alfredo Sauce
2 tbsp butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup parmesan cheese, grated
1 tsp Cajun seasoning
½ tsp red pepper flakes (optional)
Salt & black pepper to taste
For the Pasta
8 oz fettuccine
1 tbsp salt (for boiling water)
Instructions
Step 1: Cook the Steak
Season the steak with salt, pepper, and Cajun seasoning.
Heat a skillet over medium-high heat with 1 tbsp olive oil.
Sear steak for 3-4 minutes per side (or until your preferred doneness).
Add 1 tbsp butter and baste the steak for extra flavor.
Remove from heat, let it rest, then slice.
Step 2: Sear the Shrimp
In the same skillet, add shrimp and cook for 2 minutes per side until golden and cooked through. Set aside.
Step 3: Make the Alfredo Sauce
In a saucepan, melt butter over medium heat.
Add garlic and sauté until fragrant.
Pour in heavy cream, stirring continuously.
Mix in parmesan, Cajun seasoning, red pepper flakes, salt, and pepper. Stir until smooth.
Step 4: Cook the Pasta
Boil fettuccine in salted water according to package instructions.
Drain and toss the pasta into the Alfredo sauce.
Step 5: Assemble & Serve
Plate the creamy Cajun pasta.
Top with sliced steak and blackened shrimp.
Garnish with fresh parsley and more parmesan.
A luxurious, restaurant-quality meal made right at home! Serve with a lemon wedge for a fresh kick!
Step-by-Step Guide
Begin by preparing all ingredients. Bring a large pot of salted water to a boil for the pasta later. Pat the steak and shrimp dry. Season the steak generously on both sides with salt, pepper, and half the Cajun seasoning. Toss the shrimp with the remaining Cajun seasoning. For the sauce, mince garlic and grate parmesan cheese if not pre-grated.
Heat olive oil in a large cast-iron or heavy skillet over medium-high heat. Add the steak and sear undisturbed for 3-4 minutes per side for medium-rare. In the final minute, add the tablespoon of butter, tilt the pan, and baste the steak with the melted butter. Transfer steak to a plate to rest. In the same hot skillet, add the seasoned shrimp. Cook for 1-2 minutes per side until opaque and blackened. Remove and set aside.
For the sauce, melt 2 tbsp butter in a saucepan over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, bring to a gentle simmer, and stir frequently. Reduce heat to low and gradually whisk in grated parmesan until fully melted and smooth. Stir in Cajun seasoning, red pepper flakes, salt, and pepper.
While making the sauce, cook the fettuccine in the boiling water until al dente. Drain, reserving 1/4 cup of pasta water. Toss the drained pasta directly into the Alfredo sauce, adding a splash of pasta water if needed to loosen the sauce. Slice the rested steak against the grain.
Serving Suggestions
Plate the creamy Cajun pasta first, creating a bed for the protein. Artfully arrange the sliced steak and blackened shrimp on top. Garnish with fresh chopped parsley, extra grated parmesan, and a light sprinkle of red pepper flakes for color. Serve immediately with a warm, crusty baguette to soak up the sauce and a simple side salad of mixed greens with a lemon vinaigrette to cut through the richness. A lemon wedge on the side adds a perfect fresh kick.
How-to Summary
To make Surf & Turf Cajun Alfredo: 1) Season and sear the steak, then set aside to rest. 2) Cook the Cajun-seasoned shrimp in the same pan. 3) Prepare the Alfredo sauce by sautéing garlic in butter, adding cream and parmesan, then seasoning with Cajun spices. 4) Boil fettuccine until al dente and toss with the finished sauce. 5) Assemble by topping the pasta with sliced steak and shrimp, then garnish and serve.
Frequently Asked Questions
Can I use a different cut of steak? Absolutely. Ribeye offers great flavor, but filet mignon is more tender. Sirloin or New York strip are also excellent, budget-friendly options.
How can I make this dish less spicy? Omit the red pepper flakes entirely and use a mild Cajun seasoning blend. You can also reduce the amount of Cajun seasoning in the sauce by half.
What can I substitute for heavy cream? For a slightly lighter version, half-and-half will work, but the sauce will be thinner. For a dairy-free alternative, full-fat canned coconut cream can create a rich, though distinctively flavored, sauce.
How do I prevent my sauce from breaking or becoming grainy? Ensure your heat is low when adding the cheese and stir constantly. Use freshly grated parmesan, as pre-grated often contains anti-caking agents that can cause graininess. Adding the cheese off the direct heat can also help.
Can I prepare any components ahead of time? You can season the steak and shrimp and make the sauce base (butter, garlic, cream) ahead. Reheat the base gently and whisk in the parmesan just before serving for the best texture.
Common Mistakes to Avoid
- Overcooking the shrimp, which makes them rubbery. They cook quickly and are done when opaque.
- Slicing the steak immediately after cooking, which releases all the juices. Always let it rest for 5-10 minutes.
- Using pre-grated parmesan cheese from a canister, which can lead to a clumpy, non-creamy sauce.
- Adding cheese to a boiling sauce, which can cause it to separate. Keep the heat low.
- Underseasoning the pasta water. The water should taste salty like the sea to properly flavor the fettuccine.
Conclusion
This Surf & Turf Cajun Alfredo masterfully combines the bold, spicy flavors of Cajun seasoning with the indulgent creaminess of a classic Alfredo. By following the detailed steps and avoiding common pitfalls, you can create an impressive, restaurant-worthy meal that is surprisingly straightforward to execute at home. The key lies in the harmony of perfectly cooked protein, a silky, well-seasoned sauce, and al dente pasta. It’s a spectacular dish guaranteed to delight any guest or turn an ordinary dinner into a special occasion.