Picture this: a sizzling skillet filled with juicy steak and plump shrimp, all bathed in a creamy Alfredo sauce that seems to whisper promises of indulgence. It’s like a dinner party where everyone’s dressed in their Sunday best, yet there’s still that one friend who shows up in flip-flops—relaxed and unexpected. This dish is a delightful contradiction, blending elegance and comfort into a single, irresistible bite.
Steps
- Bring a large pot of salted water to a boil over medium-high heat. Cook the penne pasta until al dente according to package instructions. Reserve one cup of pasta water, then drain the rest and set the pasta aside.
- Evenly season the shrimp with blackened seasoning. Heat oil in a large skillet over medium heat, add the shrimp, and cook for 1-2 minutes on each side. Transfer the shrimp to a plate and cover to keep warm.
- Season the steak cubes with blackened seasoning. Increase the skillet’s heat to high, add butter, and allow it to start melting. Cook the steak for 1-2 minutes on each side until browned outside and pink inside, then transfer it to the plate with shrimp and cover to keep warm.
- Reduce the skillet heat to medium and add diced onions. Cook until softened, about 3-5 minutes, then add minced garlic and cook for an additional minute.
- Pour in heavy cream, ¼ to ½ cup of reserved pasta water, grated parmesan cheese, blackened seasoning, salt, and pepper. Stir until the cheese melts and the sauce slightly thickens.
- Add the cooked pasta to the skillet and toss to coat in the sauce, adding more pasta water if needed for desired consistency. Top with the cooked shrimp and steak.
- Garnish the dish with chopped parsley and serve immediately.
Ingredients
- 8 ounces penne pasta
- 1 pound large shrimp, raw, deveined, tail removed
- 1 teaspoon blackened seasoning (for shrimp)
- 1 tablespoon vegetable oil
- 1 pound top sirloin steak, cut into 1-inch cubes
- 1 teaspoon blackened seasoning (for steak)
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 cups (476 g) heavy whipping cream
- 2 cups (200 g) parmesan cheese, freshly grated
- 1 tablespoon blackened seasoning (for sauce)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Parsley, chopped for garnish
FAQ
- Is Blackened Steak and Shrimp Alfredo spicy?
- Yes, the dish has a bit of a kick due to the blackened seasoning. The level of spice can vary based on the seasoning used. If you’re sensitive to heat, consider starting with a smaller amount of seasoning and adjusting to taste.
- What type of pasta works best for Blackened Steak and Shrimp Alfredo?
- Penne pasta is recommended because its tubular shape holds the creamy Alfredo sauce well. However, you can use other pasta varieties or even homemade pasta if you prefer.
- How can I store leftovers of Blackened Steak and Shrimp Alfredo?
- Allow the dish to cool to room temperature before storing it in an airtight container in the refrigerator. It should stay fresh for 3-4 days. Reheat using a microwave or stovetop for best results.
- Can I use different cuts of steak for this recipe?
- Yes, while top sirloin is used in the recipe, you can substitute it with your preferred cut of steak, such as ribeye, New York strip, filet mignon, or tenderloin.
- What should I do if I want to reduce the spiciness of the dish?
- To make the dish less spicy, start with a smaller amount of blackened seasoning. You can always add more to increase the heat to your preference.
Tips
- Adjust Spice Levels: If you’re concerned about the heat from the blackened seasoning, start with a smaller amount and gradually add more to suit your taste preferences.
- Optimize Pasta Texture: When cooking the pasta, save a cup of the pasta water. Use it to adjust the sauce’s consistency, ensuring a creamy and well-coated dish.
- Choose the Right Shrimp and Steak: Opt for large raw shrimp that have been deveined and have their tails removed, and use your preferred cut of steak for the best results. Adjust cooking times if using different sizes or cuts.
- Store Properly: To store leftovers, let the dish cool to room temperature before placing it in an airtight container. Store in the refrigerator for up to 3-4 days, and reheat on the stovetop or microwave for best results.
Equipment
- Large 13-inch skillet – For cooking both the shrimp and steak.
- Large pot – For boiling the pasta.
- Airtight storage container – For storing leftovers.
- Chef’s knife – For dicing onions and preparing steak and shrimp.
- Cutting board – For preparing ingredients.
- Tongs – For turning shrimp and steak while cooking.
