Blackened Steak and Shrimp Alfredo


8 ounces penne pasta


1 pound large shrimp, raw, deveined, tail removed

1 teaspoon blackened seasoning

1 tablespoon vegetable oil


1 pound top sirloin steak, cut into 1-inch cubes

1 teaspoon blackened seasoning

¼ cup unsalted butter


1 small yellow onion, diced

2 teaspoons garlic, minced

2 cups heavy whipping cream

2 cups parmesan cheese

1 tablespoon blackened seasoning

½ teaspoon kosher salt

½ teaspoon black pepper

parsley, chopped for garnish



Bring a large pot of salted water to a boil over medium-high heat. Add penne and cook al dente according to package directions.

Reserve 1 cup of pasta water; drain the rest. Set aside.


Season shrimp evenly with blackened seasoning.

To a large skillet over medium heat, add oil. Once hot, add shrimp. Cook for 1-2 minutes per side. Transfer to a plate.


Season steak evenly with blackened seasoning.

Increase heat to high. Add butter to the skillet and allow it to start to melt. Place steak in the skillet. Cook for 1-2 minutes per side, or until browned outside and pink inside. Transfer to the plate with shrimp and tent to keep warm.


Reduce heat to medium. Add onions. Cook until softened (3-5 minutes).

Add garlic and cook for 1 minute.

Add heavy cream, ½ cup of pasta water, parmesan cheese, blackened seasoning, salt, and pepper. Stir until the cheese melts and the sauce thickens slightly.

Add noodles to the skillet and toss to coat. Add more pasta water as needed to reach the desired consistency.

Top the pasta with the cooked shrimp and steak.

Garnish with parsley. Serve immediately.


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