This Blackened Steak and Shrimp Alfredo became my go-to dinner the first time I wanted something indulgent but fast enough for a weeknight. I discovered the combination on a rainy evening when I had a leftover steak in the fridge and a bag of shrimp in the freezer. I tossed a bold blackened seasoning into the pan, added a simple cream and parmesan sauce, and suddenly the whole apartment smelled like a cozy coastal bistro. The contrast between the charred, peppery cubes of steak and the tender, quickly-seared shrimp is what makes this plate sing.

What’s special about this version is the balance: the creaminess of the sauce cuts through the spice of the blackened crust, and the reserved pasta water ties everything into a glossy coating that clings to each piece of penne. Texture is central here — al dente pasta, just-cooked shrimp, and steak with a pink center. It’s a dish I love serving to friends because it looks luxe but is entirely achievable with basic pantry staples and about 30 minutes of focused cooking.

Ingredients

• Penne pasta (8 ounces): I use a quality bronze-cut penne for better sauce adhesion; cook to al dente so the pasta holds up when tossed with creamy sauce. Barilla or De Cecco are reliable brands.
• Large shrimp (1 pound): Buy fresh if possible, peeled and deveined, tails removed for easy eating. If frozen, thaw in cold water and pat completely dry before seasoning; surface dryness helps achieve a quick sear.
• Top sirloin steak (1 pound): Choose a steak with even marbling; top sirloin is affordable and flavorful. Cut into 1-inch cubes and bring to room temperature for uniform cooking.
• Blackened seasoning: A mix of smoked paprika, cayenne, garlic powder, onion powder, salt, and black pepper adds smoky heat. Use the brand you love or make your own mix for control of heat.
• Unsalted butter (1/4 cup / 1/2 stick): Adds richness and helps with the Maillard reaction on the steak; unsalted allows you to control final seasoning.
• Yellow onion (1 small): Finely diced for sweetness and body in the sauce; cook until translucent to avoid sharp raw onion notes.
• Garlic (2 teaspoons minced): Adds aromatic depth; cook briefly to avoid bitterness.
• Heavy whipping cream (2 cups): The backbone of the sauce; full-fat cream gives the silkiest texture.
• Parmesan cheese (2 cups freshly grated): Grate fresh for ideal melt and umami. Pre-grated lacks the same creaminess and can grain up the sauce.
• Kosher salt & black pepper (1/2 teaspoon each): Season the sauce carefully — additional seasoning will come from the blackened spice on the proteins.
• Vegetable oil (1 tablespoon): High smoke point for initial searing of shrimp.
• Parsley: Finely chopped for a fresh garnish that brightens the rich plate.

Instructions

Cook the pasta: Bring a large pot of generously salted water to a rolling boil over medium-high heat. Add 8 ounces penne and cook according to package directions until just al dente, usually 9–11 minutes. Before draining, reserve 1 cup of pasta water. Drain the rest and set the pasta aside, lightly oiled to prevent sticking if you’re not using immediately. Prepare the shrimp: Pat 1 pound large shrimp completely dry. Season evenly with 1 teaspoon blackened seasoning. Heat 1 tablespoon vegetable oil in a large 13-inch skillet over medium heat until shimmering. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and firm; avoid overcooking. Transfer to a warm plate and tent with foil to keep warm. Cook the steak: Increase skillet heat to high and add 1/4 cup unsalted butter. Once butter foams and turns slightly brown at the edges, add 1 pound top sirloin cubes seasoned with 1 teaspoon blackened seasoning. Sear 1–2 minutes per side to develop a dark crust while keeping the center pink. Avoid crowding the pan to maintain high heat. Transfer to the shrimp plate and tent. Make the sauce: Reduce heat to medium and add the diced small yellow onion to the skillet. Sauté 3–5 minutes until softened and translucent. Add 2 teaspoons minced garlic and cook 30–60 seconds until fragrant. Pour in 2 cups heavy cream and bring to a gentle simmer. Whisk in 2 cups freshly grated parmesan, 1 tablespoon blackened seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir continuously and add 1/4 to 1/2 cup reserved pasta water to reach a silky consistency. Allow the sauce to thicken slightly; it should coat the back of a spoon. Toss pasta with sauce and serve: Add the cooked penne to the skillet and toss thoroughly to coat. Use more reserved pasta water to loosen if necessary — go slowly to keep the sauce glossy. Return shrimp and steak to the skillet, nestling them into the pasta to heat through for a minute. Garnish with chopped parsley and serve immediately while the proteins are warm and the sauce is creamy.

Storage Tips

For short-term storage, keep leftovers in an airtight container in the refrigerator for up to 3 days. To maintain creaminess, add a splash of milk or reserved pasta water when reheating in a skillet over low heat; avoid microwave reheating at high power which can separate dairy. If you want to freeze, separate the sauce and proteins: freeze the sauce in portion-sized containers for up to 2 months, and add freshly reheated steak and shrimp after thawing to prevent rubbery textures.

Ingredient Substitutions

Swap penne for fettuccine, linguine, or gluten-free pasta if needed; adjust cooking time per package. For a lighter version, use half-and-half instead of heavy cream and reduce parmesan to 1 1/2 cups — the sauce will be lighter and less clingy. Replace steak with sliced chicken breast or thighs, increasing cook time slightly until internal temperature reaches 165°F. For dairy-free, use a high-quality vegan parmesan and full-fat coconut cream, though the flavor will shift.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness or roasted asparagus for a seasonal vegetable. A citrusy gremolata (lemon zest, parsley, garlic) sprinkled at the end brightens the plate. Offer crusty bread to soak up extra sauce and a light, chilled white wine like a Sauvignon Blanc or unoaked Chardonnay to complement the creamy texture and peppery blackening.

Cultural Background

While alfredo sauce has Italian-American roots, this dish blends Southern-inspired blackened seasoning — popularized in Cajun and Creole cooking — with creamy pasta traditions. Blackening was popularized in the mid-20th century by chefs who seared heavily seasoned proteins to create bold, charred flavors. Combining those spices with a classic cream-and-parmesan base creates a cross-cultural comfort hybrid that nods to both coastal seafood traditions and rich Italian-American sauces.

Seasonal Adaptations

In summer, swap heavy cream for a 1:1 mix with strained roasted tomato purée for a lighter, tomato-braised alfredo. In winter, add a handful of wilted spinach and roasted mushrooms for earthiness. For holiday menus, use filet mignon cubes for an elevated presentation and finish with shaved aged parmesan and a sprinkle of smoked sea salt for drama.

Meal Prep Tips

Prepare the sauce up to two days ahead and refrigerate. Cook shrimp and steak right before serving to preserve texture; alternatively, sear steak ahead and reheat gently in the sauce. Keep pasta slightly undercooked (about 1 minute less than al dente) if you’re tossing it with sauce later so it reaches perfect doneness when reheated. Use shallow, airtight containers to cool quickly and store evenly.

This dish is a celebration of contrasts — heat and cream, char and silk — and it rewards small technical choices like high-heat searing and careful seasoning. Make it your own with swaps and garnishes, and enjoy the applause when you bring it to the table.