Description
Surf & Turf Cajun Alfredo Pasta
A decadent fusion of juicy steak, blackened shrimp, and creamy Cajun Alfredo pasta! This dish delivers bold flavors with every bite and is perfect for a restaurant-quality meal at home.
Ingredients
For the Steak
1 ribeye or New York strip steak (or your favorite cut)
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tbsp butter
1 tsp olive oil
1 sprig fresh thyme or rosemary
For the Cajun Shrimp
10-12 large shrimp, peeled & deveined
1 tsp Cajun seasoning
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp butter
For the Alfredo Pasta
8 oz fettuccine pasta
2 tbsp butter
2 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup Parmesan cheese, grated
1 tsp Cajun seasoning
1/2 tsp red pepper flakes (optional)
Salt & black pepper to taste
Instructions
Step 1: Cook the Steak
Season the steak on both sides with salt, pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat.
Sear the steak for 3-4 minutes per side for medium-rare.
Add butter and thyme in the last minute, basting the steak.
Rest for 10 minutes, then slice into strips.
Step 2: Cook the Shrimp
Toss shrimp with Cajun seasoning, garlic powder, and smoked paprika.
In the same pan, melt butter over medium heat.
Cook shrimp for 2 minutes per side until golden and opaque.
Remove and set aside.
Step 3: Make the Alfredo Sauce
Cook fettuccine according to package instructions. Drain and set aside.
In the same pan, melt butter and sauté garlic until fragrant.
Pour in heavy cream and Cajun seasoning, stirring well.
Simmer for 3-4 minutes, then stir in Parmesan cheese.
Toss in fettuccine, coating it in the creamy sauce.
Step 4: Assemble & Serve
Plate the creamy Cajun fettuccine.
Arrange the sliced steak and shrimp on the side.
Garnish with fresh parsley and red pepper flakes for an extra kick!
Pro Tips:
Medium Steak? Cook 4-5 minutes per side.
Extra Creamy? Add a splash of pasta water to the Alfredo sauce.
More Heat? Double the Cajun seasoning or add hot sauce.
This Surf & Turf Alfredo is an absolute flavor explosion!
Who’s ready to dig in?
Step-by-Step Guide
To ensure success, follow this detailed sequence. First, prep all ingredients: season the steak, toss the shrimp, and grate the Parmesan. Start boiling water for the pasta. Cook the steak first, as it needs time to rest. Use a meat thermometer for perfect doneness: 135°F for medium-rare. After removing the steak, immediately cook the shrimp in the same pan to capture the flavorful fond. While the shrimp cook, your pasta water should be ready; add the fettuccine. Finally, use that same pan—now packed with layers of flavor—to build your Alfredo sauce. Combine everything just before serving.
Serving Suggestions
Plate this rich pasta in wide, shallow bowls to showcase the steak and shrimp. A side of garlic bread or a crisp green salad with a light vinaigrette helps balance the meal’s decadence. For wine pairings, a bold Chardonnay or a fruity Zinfandel complements the creamy, spicy notes beautifully. Garnish with fresh parsley and a lemon wedge for a bright, finishing touch.
How-to Summary
This restaurant-quality dish comes together by managing three key components in sequence: 1) Cook and rest a seasoned steak, 2) Sauté Cajun-spiced shrimp in the same pan, and 3) Build a creamy Cajun Alfredo sauce in that flavorful pan and toss with cooked fettuccine. Slice the steak, combine with the shrimp and pasta, and serve immediately.
Frequently Asked Questions
Can I use chicken instead of steak? Absolutely. Use boneless, skinless chicken breasts or thighs, seasoned with Cajun spice, and cook through before proceeding with the shrimp.
How can I make this dish less spicy? Omit the red pepper flakes and use a mild Cajun seasoning blend. You can also reduce the Cajun seasoning in the sauce to 1/2 teaspoon.
What’s the best way to reheat leftovers? Reheat gently in a skillet over low heat with a splash of cream or milk to revive the sauce’s creaminess. Avoid the microwave, which can make the shrimp rubbery.
Can I prepare any elements ahead of time? You can season the steak and shrimp up to a day in advance and store them covered in the fridge. The Alfredo sauce is best made fresh.
What pasta shape works best if I don’t have fettuccine? Any long, sturdy pasta like linguine or tagliatelle works well. Short shapes like penne or rigatoni also hold the creamy sauce effectively.
Common Mistakes to Avoid
- Overcooking the Shrimp: Shrimp cook very quickly. Remove them from the pan as soon as they turn pink and opaque to prevent a rubbery texture.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can prevent it from melting smoothly into the sauce. Always grate your own from a block.
- Not Resting the Steak: Slicing the steak immediately causes the juices to run out. Let it rest for a full 10 minutes to ensure it stays juicy.
- Adding Cheese to Boiling Sauce: When making the Alfredo, let the cream simmer gently off the boil before adding the Parmesan. Too much heat can cause the sauce to break and become grainy.
Conclusion
This Surf & Turf Cajun Alfredo Pasta is a spectacular dish that combines luxury with bold, comforting flavors. By following the step-by-step guide and avoiding common pitfalls, you can confidently create an impressive meal that rivals any steakhouse. The fusion of juicy steak, spicy shrimp, and creamy pasta is truly a celebration on a plate, perfect for a special dinner at home.