Cajun Shrimp Steak Alfredo

This indulgent Cajun Shrimp and Steak Alfredo Pasta combines the best of surf and turf with creamy pasta perfection. The rich Alfredo sauce gets a bold Cajun kick that transforms an everyday pasta dish into something truly special that will have everyone asking for seconds.

I first created this recipe when my seafood loving husband and steak obsessed son couldn't agree on dinner. The compromise became our family's most requested special occasion meal and has converted even the pickiest eaters at our table.

Ingredients

• Fettuccine pasta traditional choice that holds up beautifully to the rich sauce
• Large shrimp look for plump wild caught ones if possible for the sweetest flavor
• Ribeye or sirloin steak choose well marbled cuts for maximum flavor and tenderness
• Cajun seasoning the soul of this dish providing complex spicy depth
• Fresh garlic always opt for fresh cloves rather than pre minced for brighter flavor
• Heavy cream creates that silky texture that defines a true Alfredo
• Freshly grated Parmesan use the real stuff from a block not the shelf stable variety
• Chicken broth adds depth to the sauce while keeping it from becoming too heavy
• Olive oil helps achieve the perfect sear on both proteins
• Fresh parsley brightens the rich dish with color and freshness

Step-by-Step Instructions

Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook until just al dente following package instructions usually 9 to 11 minutes. Reserve about half a cup of the starchy pasta water before draining. This gives you insurance if your sauce needs thinning later. Drain but do not rinse the pasta as the starch helps the sauce adhere.

Prepare the Steak

Pat the cubed steak completely dry with paper towels to ensure proper searing. Season generously with half the Cajun seasoning salt and pepper. Heat a large heavy bottomed skillet over medium high heat until almost smoking. Add 1 tablespoon olive oil and arrange the steak cubes in a single layer without overcrowding. Let them sear undisturbed for about 2 minutes before flipping to brown all sides. For medium rare cook about 3 minutes total for medium 4 minutes. Transfer to a plate and tent loosely with foil.

Cook the Shrimp

In the same skillet with all those flavorful steak bits add the remaining tablespoon of oil. Add the shrimp in a single layer and season with the remaining Cajun seasoning. Cook for exactly 2 minutes flipping halfway through until they just turn pink and opaque. Be careful not to overcook as they will continue cooking slightly in the residual heat. Remove to the plate with the steak.

Create the Alfredo Sauce

Reduce heat to medium and add the minced garlic to the pan cooking just until fragrant about 30 seconds. Immediately pour in the chicken broth to prevent the garlic from burning scraping up all the flavorful browned bits from the bottom of the pan. Add the heavy cream and bring to a gentle simmer not a rolling boil. Let it reduce for about 5 minutes until it begins to thicken slightly. Gradually sprinkle in the Parmesan cheese while continuously stirring to create a smooth sauce.

Bring It All Together

Add the cooked pasta directly to the sauce tossing gently but thoroughly to coat every strand. If the sauce seems too thick add a splash of the reserved pasta water. Gently fold in the steak and shrimp along with any accumulated juices from the plate. Let everything warm through for about 1 minute. Taste and adjust seasonings if needed. Serve immediately garnished with fresh parsley and extra Parmesan.

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The Cajun seasoning is truly the heart of this recipe. I discovered my favorite blend at a tiny spice shop during a trip to New Orleans years ago. The owner taught me that authentic Cajun seasoning should have a complex layered heat not just pure fire and that philosophy transformed how I approach this dish.

Make It Ahead

You can prepare components of this dish in advance for easier dinner assembly. Cook and refrigerate the pasta up to one day ahead rinsing with a little olive oil to prevent sticking. When ready to serve simply drop the pasta in hot water for 30 seconds to refresh before adding to the sauce. The proteins can be seasoned several hours in advance and kept refrigerated until cooking time which actually allows the flavors to penetrate more deeply.

Perfect Pairings

This rich dish pairs beautifully with something fresh and acidic to balance its decadence. A simple arugula salad dressed with lemon vinaigrette cuts through the richness perfectly. For bread garlic butter crostini works wonderfully to soak up every last bit of that incredible sauce. If serving wine opt for an unoaked Chardonnay or a light Pinot Noir that wont compete with the complex flavors.

Ingredient Swaps

If seafood allergies are a concern double the steak and skip the shrimp entirely. The dish remains delicious with just one protein. For a lighter version substitute half and half for the heavy cream though the sauce will be slightly thinner. Gluten free pasta works wonderfully here just be sure to cook it very al dente as it continues softening in the sauce. For vegetarians skip the proteins entirely and add sautéed mushrooms and roasted red peppers for a still satisfying meal.

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Frequently Asked Questions About Recipes

→ Can I substitute the protein in this Cajun Alfredo dish?

Absolutely! While the steak and shrimp combination offers wonderful texture contrast, you can use just one protein or substitute with chicken, andouille sausage, or even blackened salmon. Just adjust cooking times accordingly based on your protein choice.

→ How spicy is this Cajun pasta dish?

With 2 tablespoons of Cajun seasoning, this dish has a moderate kick. You can easily adjust the heat level by reducing the Cajun seasoning to 1 tablespoon for milder flavor or adding red pepper flakes to increase the spice. The cream sauce helps balance the heat.

→ What type of pasta works best for this Alfredo dish?

Fettuccine is traditional for Alfredo and works perfectly to hold the creamy sauce, but you can substitute pappardelle, linguine, or even penne. Wider, flatter pastas tend to work best with creamy sauces as they provide more surface area for the sauce to cling to.

→ How can I prevent the Alfredo sauce from breaking?

To prevent your sauce from breaking, use room temperature cream, add the Parmesan gradually while the heat is low, and avoid boiling the sauce once the cheese is added. If your sauce looks grainy, a splash of pasta water and gentle whisking can help smooth it out.

→ What sides pair well with Cajun Shrimp and Steak Alfredo?

This rich dish pairs beautifully with lighter sides like a simple green salad with vinaigrette, roasted asparagus, or garlic bread for soaking up extra sauce. For wine pairing, try a medium-bodied white like Chardonnay or a light red like Pinot Noir.

→ Can I make this dish ahead of time?

While best served fresh, you can prepare components ahead of time. Cook the shrimp and steak and refrigerate separately. Make the pasta and sauce just before serving, reheating the proteins gently in the sauce. Cream sauces can separate when reheated, so low, gentle heat is key.