Blackened Steak and Shrimp Alfredo Recipe

In the world of comfort food, few dishes command as much attention and admiration as Alfredo pasta. Creamy, rich, and undeniably satisfying, this Italian-American classic has found a place at family tables, fine dining establishments, and bustling bistros alike. But in recent years, a new rendition has emerged from creative kitchens—a version that fuses traditional elegance with smoky, spicy, Southern flair. Welcome to the world of Blackened Steak and Shrimp Alfredo, a dish that redefines indulgence.

This recipe is more than just a meal; it’s a celebration of bold flavors, contrasting textures, and culinary craftsmanship. At its heart, it combines three components that are individually beloved: a tender, juicy steak seared with a fiery blackened spice blend; succulent shrimp kissed by the same seasoning and pan-fried to perfection; and a luxuriously creamy Alfredo sauce enveloping a bed of perfectly cooked pasta. Together, these elements create a symphony of taste that is robust, balanced, and unforgettable.

Blackened seasoning originated in the kitchens of New Orleans, where chefs sought to create a flavorful crust on meats and seafood using a blend of paprika, garlic, onion, thyme, oregano, cayenne pepper, and other spices. When applied to high-quality cuts of meat or fresh seafood and seared in a hot cast-iron skillet, the result is a smoky, spicy exterior with a tender, juicy center. Marrying this technique with Italian Alfredo sauce—rich with butter, cream, garlic, and Parmesan cheese—produces a dish that feels indulgently decadent while remaining grounded in traditional culinary techniques.

In this comprehensive guide, we’ll explore not just the recipe itself, but the ingredients, equipment, techniques, and flavor profiles that make Blackened Steak and Shrimp Alfredo a standout dish. Whether you’re a seasoned home chef or just beginning to expand your culinary repertoire, this guide will walk you through each step—from selecting the best cuts of meat and shrimp to mastering the perfect sear, to crafting a velvety Alfredo sauce from scratch.

We’ll also delve into the origins of the key components, offering cultural and historical context for the blackening technique and Alfredo sauce. There will be insights into ingredient substitutions for dietary needs, pairing ideas for wine and side dishes, and even tips for presentation that will elevate your serving game.

Cooking is more than just following steps—it’s an art and a science, a way to connect with others and express creativity. This dish embodies that philosophy. It’s bold, rich, satisfying, and deeply flavorful—ideal for a date night, celebratory dinner, or anytime you want to treat yourself and your loved ones to something extraordinary.

So, preheat your skillet, roll up your sleeves, and get ready to transform a few simple ingredients into a showstopping dish. This is your ultimate guide to making Blackened Steak and Shrimp Alfredo, a recipe that promises to thrill the senses and leave a lasting impression at the table.

Step-by-Step Instructions: Crafting Blackened Steak and Shrimp Alfredo

This dish is built in layers—each component prepared with precision to create a harmonious whole. You’ll begin with prep work, move through cooking the steak and shrimp, then build your Alfredo sauce, and finally bring everything together. Allow approximately 60 to 90 minutes from start to finish for the full experience.

1. Gather Your Ingredients and Equipment

Before you begin cooking, it’s essential to ensure everything is ready and within arm’s reach. Mise en place, the French culinary term for “everything in its place,” will make this process smoother and more enjoyable.

Ingredients for Blackened Steak and Shrimp Alfredo

For the Blackened Seasoning Blend:

• 1 tablespoon smoked paprika

• 1 tablespoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon freshly ground black pepper

• 1 teaspoon salt

• ½ teaspoon white pepper (optional)

• ½ teaspoon ground cumin (optional, for added depth)

For the Steak:

• 1 to 1.5 pounds ribeye, strip, or sirloin steak (1 to 1½ inches thick)

• 1 tablespoon olive oil (for coating)

• 1 tablespoon butter (for finishing)

For the Shrimp:

• 1 pound large shrimp (16–20 count), peeled and deveined

• 1 tablespoon olive oil

• 1 tablespoon butter

• Juice of ½ lemon

For the Alfredo Sauce:

• 4 tablespoons unsalted butter

• 4 cloves garlic, minced

• 2 cups heavy cream (preferably not ultra-pasteurized)

• 1½ cups freshly grated Parmesan cheese

• Salt and pepper to taste

• Optional: pinch of nutmeg for depth

For the Pasta:

• 12 ounces fettuccine or linguine

• Salt (for the pasta water)

2. Preparation: Mise en Place

Before you cook, handle all your prep work:

• Remove steak from the refrigerator and let it come to room temperature for about 30 minutes.

• Pat the shrimp dry with paper towels to ensure even searing.

• Mix all the blackened seasoning ingredients in a small bowl and set aside.

• Mince garlic for the Alfredo sauce.

• Grate Parmesan cheese (avoid pre-shredded cheese for best melting results).

• Bring a large pot of salted water to a boil for pasta but wait to cook it until the sauce is almost ready.

3. Season and Sear the Steak

The steak is the heart of this dish. Searing it with blackened seasoning creates a crust that adds richness and depth.

Instructions:

1. Coat the Steak: Rub steak with olive oil on both sides. Generously coat the meat with the blackened seasoning, pressing it into the surface to form a crust.

2. Preheat the Skillet: Use a heavy-bottomed pan like cast iron. Heat it over medium-high heat until it’s smoking hot. Open windows or use your ventilation hood—blackening creates a lot of smoke.

3. Sear the Steak:

   • Add the steak to the dry, hot skillet.

   • Sear for 3–4 minutes on the first side without moving it.

   • Flip and sear the other side for another 3–4 minutes, depending on thickness and your desired doneness.

4. Finish with Butter:

   • During the final minute, add a tablespoon of butter and tilt the pan, basting the steak with the melted butter using a spoon.

5. Rest the Steak:

   • Transfer steak to a cutting board and let it rest, tented with foil, for at least 10 minutes. Resting allows the juices to redistribute.

4. Cook the Shrimp

Shrimp cook quickly and should be prepared just before you finish the sauce so they’re hot and juicy when served.

Instructions:

1. Season the Shrimp: Lightly coat shrimp with olive oil and toss with a teaspoon or two of the blackened seasoning.

2. Sear the Shrimp:

   • In the same pan used for steak (wipe out excess burnt spice bits, but keep flavor-rich fond), add a tablespoon of butter and heat over medium-high.

   • Add shrimp in a single layer. Sear for about 1½–2 minutes per side until pink, curled, and slightly browned.

3. Finish:

   • Squeeze fresh lemon juice over the shrimp just before removing them from the pan.

   • Set aside and keep warm.

5. Cook the Pasta

Do this while preparing the Alfredo sauce, timing it so it finishes just as the sauce is ready.

Instructions:

1. Bring a large pot of salted water to a boil.

2. Add pasta and cook until al dente according to package instructions.

3. Reserve ½ cup of pasta water before draining.

4. Drain and set aside, tossing with a bit of olive oil to prevent sticking.

6. Make the Alfredo Sauce

This sauce must be creamy and rich without becoming too thick or breaking.

Instructions:

1. Melt Butter: In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter.

2. Sauté Garlic:

   • Add minced garlic and cook until fragrant, about 30 seconds to 1 minute. Do not brown the garlic.

3. Add Cream:

   • Pour in heavy cream slowly while whisking.

   • Bring to a gentle simmer (not a boil), stirring frequently.

4. Melt in Cheese:

   • Lower the heat and gradually add Parmesan cheese in small handfuls, whisking constantly until melted and smooth.

5. Season:

   • Add salt and black pepper to taste. A small pinch of nutmeg adds subtle depth (optional).

6. Adjust Consistency:

   • If sauce becomes too thick, thin it with a few tablespoons of reserved pasta water until silky.

7. Combine and Assemble

Now it’s time to bring all the components together.

1. Add Pasta to Sauce:

   • Add drained pasta directly to the Alfredo sauce.

   • Toss well to coat, allowing the pasta to absorb the sauce slightly over low heat.

2. Slice the Steak:

   • Slice rested steak against the grain into thin strips or bite-sized pieces.

3. Plate the Dish:

   • Divide creamy pasta between serving plates or bowls.

   • Arrange steak slices and blackened shrimp on top.

   • Garnish with extra Parmesan, chopped parsley, or a sprinkle of blackened seasoning for a visual finish.

8. Final Touches and Serving Tips

• Serve immediately while everything is hot and fresh.

• Pair with crusty bread, garlic knots, or a light green salad with vinaigrette to balance the richness.

• A glass of chilled Chardonnay or a light-bodied red wine (like Pinot Noir) complements the dish beautifully.