Introduction
If you're looking for a dish that combines bold flavors and creamy textures, blackened steak and shrimp Alfredo is an excellent choice. This recipe brings together the smoky, spicy notes of blackened steak with succulent shrimp, all enveloped in a rich, cheesy Alfredo sauce. It's a culinary adventure that promises to impress your family and friends.
Perfect for a special occasion or a cozy dinner at home, this dish is not only delightful to eat but also visually appealing. The contrast between the dark, charred steak and the creamy pasta creates a beautiful plate that’s sure to entice anyone who sees it. Even better, it comes together fairly quickly, making it a great option for busy weeknights.
Ingredients
- 2 ribeye or sirloin steaks (about 8 oz each)
- 1/2 pound large shrimp, peeled and deveined
- 2 tablespoons blackening seasoning
- 12 ounces fettuccine pasta
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Directions & Preparation
- Start by seasoning the steaks with blackening seasoning on both sides. Allow them to sit at room temperature for about 15 minutes to absorb the flavors.
- Cook the fettuccine pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining the pasta.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned steaks and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks and let them rest for at least 5 minutes before slicing.
- In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for about 2-3 minutes, turning once, until they are pink and opaque. Remove the shrimp and set aside with the steaks.
- Pour the heavy cream into the skillet and bring to a simmer over medium heat, scraping up any browned bits from the bottom. Cook for about 2-3 minutes until slightly thickened.
- Stir in the grated Parmesan cheese, mixing until the cheese has melted and the sauce is smooth. If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved. Season with salt and pepper to taste.
- Add the cooked fettuccine and toss to coat evenly in the Alfredo sauce.
- Slice the rested steaks against the grain and arrange them on top of the creamy fettuccine. Top with cooked shrimp and garnish with chopped parsley.
FAQs
What can I do if my Alfredo sauce is too thick?
If your Alfredo sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
How can I adjust the spice level of the blackening seasoning?
You can adjust the spice level by using less blackening seasoning or making your own with milder spices.
Can I use a different type of pasta for this recipe?
Yes, any pasta shape you prefer can be used, such as penne or linguine.
What if I don't have heavy cream?
You can substitute heavy cream with half-and-half, but the sauce will be less rich.
Is there a way to grill the steak instead of pan-searing?
Absolutely! Grilling the steak will add a delicious smoky flavor. Just ensure your grill is preheated and follow the same cooking times.
What should I do if my shrimp overcooked?
If your shrimp are overcooked, they will be tough and rubbery. Cook them just until they turn pink and opaque for the perfect texture.
Conclusion
Blackened steak and shrimp Alfredo is more than just a meal; it’s an experience that brings together rich flavors and delectable textures. Whether you're hosting a dinner party or enjoying a quiet night in, this dish is sure to impress and satisfy.
With its ease of preparation and stunning presentation, it invites you to explore the balance of heat from the blackened seasoning and the comforting creaminess of the Alfredo sauce. Dive into this culinary delight and savor every bite.
Recipe Card
Savor the Richness of Blackened Steak and Shrimp Alfredo
Ingredients
- 2 ribeye or sirloin steaks about 8 oz each
- 1/2 pound large shrimp peeled and deveined
- 2 tablespoons blackening seasoning
- 12 ounces fettuccine pasta
- 3 tablespoons olive oil divided
- 1 tablespoon butter
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Start by seasoning the steaks with blackening seasoning on both sides. Allow them to sit at room temperature for about 15 minutes to absorb the flavors.
- Cook the fettuccine pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining the pasta.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned steaks and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks and let them rest for at least 5 minutes before slicing.
- In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for about 2-3 minutes, turning once, until they are pink and opaque. Remove the shrimp and set aside with the steaks.
- Pour the heavy cream into the skillet and bring to a simmer over medium heat, scraping up any browned bits from the bottom. Cook for about 2-3 minutes until slightly thickened.
- Stir in the grated Parmesan cheese, mixing until the cheese has melted and the sauce is smooth. If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved. Season with salt and pepper to taste.
- Add the cooked fettuccine and toss to coat evenly in the Alfredo sauce.
- Slice the rested steaks against the grain and arrange them on top of the creamy fettuccine. Top with cooked shrimp and garnish with chopped parsley.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.