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This spicy blackened steak and shrimp paired with a creamy Alfredo sauce and penne pasta makes for a perfect surf and turf dinner that is both rich and full of flavor. It comes together quickly enough for a weeknight meal yet feels special enough for guests or a celebration.
I first made this dish when craving something indulgent but easy, and now it’s a favorite for family dinners where everyone wants a little kick with their comfort food.
Ingredients
- Penne pasta: eight ounces cooks to the perfect al dente texture and holds the sauce well
- Large raw shrimp: one pound deveined and with tails removed for easy eating, choose fresh or quality frozen for best taste
- Blackened seasoning: one teaspoon for shrimp and steak adds a smoky spicy flavor, try to get a good blend that balances heat and herbs
- Vegetable oil: one tablespoon for cooking the shrimp without overpowering their natural sweetness
- Top sirloin steak: one pound cut into cubes cooks quickly and stays tender, pick fresh meat with good marbling for juiciness
- Unsalted butter: a quarter cup to sear the steak and enrich the sauce
- Small yellow onion: about half a cup diced to add sweetness and depth
- Garlic: two teaspoons minced for an aromatic boost
- Heavy whipping cream: two cups makes the sauce luscious and creamy
- Parmesan cheese: two cups freshly grated adds umami and thickens the sauce smoothly
- Kosher salt and black pepper: half teaspoon each to season the sauce perfectly
- Parsley: chopped for garnish brightens the dish and adds color
Step-by-Step Instructions
- Bring pasta to a boil:
- Bring a large pot of salted water to a boil over medium-high heat. Cook the penne until al dente according to the package instructions, usually around 10 to 12 minutes. Reserve one cup of the pasta water before draining the rest. Set the cooked pasta aside.
- Cook the shrimp:
- Season the shrimp evenly with one teaspoon of blackened seasoning. Heat one tablespoon of vegetable oil in a 13-inch skillet over medium heat. Add the shrimp in a single layer and cook for one to two minutes on each side until they are pink and opaque. Remove the shrimp to a plate and cover loosely to keep warm.
- Sear the steak:
- Season the cubed steak evenly with one teaspoon of blackened seasoning. Increase the skillet heat to high and add the unsalted butter. Once the butter starts to melt and sizzle, add the steak cubes. Cook for one to two minutes per side until the outside is nicely browned but the inside remains pink to medium. Transfer the steak to the plate with shrimp and cover to keep warm.
- Make the sauce:
- Turn the heat back down to medium. Add the diced yellow onion to the skillet and cook for three to five minutes until softened and translucent. Add the minced garlic and cook for one minute until fragrant. Stir in the heavy cream along with about one-quarter to one-half cup of the reserved pasta water. Add the freshly grated parmesan, one tablespoon of blackened seasoning, salt, and pepper. Stir continuously until the parmesan melts and the sauce thickens slightly to coat the back of a spoon.
- Combine pasta and sauce:
- Add the cooked penne pasta back to the skillet and toss gently to coat everything evenly with the Alfredo sauce. Add a splash more pasta water if you want to loosen the sauce to your preferred consistency.
- Finish and serve:
- Top the pasta with the cooked shrimp and steak cubes. Garnish with the chopped parsley. Serve immediately while warm and enjoy the blend of creamy, spicy, and savory flavors.
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I love how the blackened seasoning brings a smoky heat that perfectly complements the richness of the Alfredo sauce. One time we made this dish for a dinner party, and everyone was impressed by how the spice and creaminess worked so well together.
Storage tips
This dish keeps well in the fridge for up to two days if stored in an airtight container. Reheat gently on the stove or in the microwave with a splash of cream or milk to bring back the sauce’s creaminess without drying out the shrimp or steak. Avoid freezing as the texture of the shrimp and sauce can change.
Ingredient substitutions
You can swap penne for other pasta shapes like fettuccine or rigatoni depending on your preference. If you want a lighter option, use half-and-half instead of heavy cream though the sauce will be less rich. For steak, ribeye or sirloin tips work well too. For seasoning, Cajun or Creole blends are great alternatives to blackened seasoning.
Serving suggestions
Serve with a crisp green salad or steamed vegetables like broccoli to balance the richness of the dish. A crusty bread or garlic bread is perfect for mopping up any leftover sauce. A chilled white wine like Chardonnay complements the creamy sauce and seafood nicely.
Recipe FAQs
- → What cut of steak works best for this dish?
Top sirloin steak is ideal for its tenderness and beefy flavor, and it holds up well to the quick blackening sear.
- → Can I prepare the sauce in advance?
The Alfredo sauce is best made fresh to preserve its creamy texture and fresh flavors from the parmesan and garlic.
- → How do I prevent the shrimp from overcooking?
Cook shrimp quickly over medium heat, about 1-2 minutes per side, until just opaque to keep them tender and juicy.
- → Is blackened seasoning spicy?
Blackened seasoning typically contains paprika, cayenne, and other spices, offering a warm, smoky heat that complements both steak and shrimp.
- → What can I use if I don’t have penne pasta?
Other tubular pastas like rigatoni or ziti work well, as they hold the sauce nicely and blend with the textures of steak and shrimp.