Description
Cajun Shrimp and Steak Alfredo Pasta is a rich and spicy twist on classic creamy pasta. It combines bold Cajun seasoning, juicy shrimp, and tender steak with a smooth, cheesy Alfredo sauce. This dish is perfect for both cozy weeknights and special dinners when you want to impress.
Ingredients
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8 oz fettuccine (or penne/rigatoni)
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1/2 lb large shrimp, peeled and deveined
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1/2 lb sirloin or ribeye steak, thinly sliced
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2 tbsp olive oil
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1 tbsp Cajun seasoning (or to taste)
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2 tbsp butter
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2 cloves garlic, minced
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1 cup heavy cream
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3/4 cup grated Parmesan cheese
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Salt and black pepper, to taste
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Chopped parsley (optional, for garnish)
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1/2 cup reserved pasta water (optional, for thinning the sauce)
Optional Add-ins:
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1/2 cup diced red bell pepper
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1/2 cup shredded mozzarella
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A pinch of nutmeg (for Alfredo sauce)
Instructions
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Marinate Proteins: Toss shrimp and steak separately with olive oil and Cajun seasoning. Let sit for 20–30 minutes.
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Cook Pasta: Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
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Sear Steak: Heat a skillet over medium-high. Sear steak slices for 2–3 minutes per side. Set aside.
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Cook Shrimp: In the same skillet, cook shrimp until pink and curled (about 2 minutes per side). Remove and set aside.
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Make Alfredo Sauce: Lower heat. Add butter and garlic. Sauté 30 seconds. Add cream and simmer. Stir in Parmesan gradually until smooth.
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Season Sauce: Add more Cajun seasoning, salt, and pepper to taste. Use reserved pasta water to thin if needed.
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Combine: Add pasta to the sauce. Toss to coat. Add shrimp and steak back in. Stir gently.
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Garnish and Serve: Top with parsley or more Parmesan if desired. Serve hot.
Notes
Let steak rest before slicing to keep it juicy.
Add more Cajun spice or chili flakes for extra heat.
Lighten it with half-and-half or low-fat milk plus butter.
You can prep the sauce ahead and store it in the fridge.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun / Fusion