Cajun Shrimp Steak Alfredo Pasta

This Cajun Shrimp and Steak Alfredo Pasta is pure comfort food with an indulgent twist—the bold heat of Cajun spices meets the lush creaminess of Alfredo for a dish that feels both celebratory and weeknight easy. Every time I make this, the sizzling aroma fills my kitchen and brings everyone to the table before I can even finish plating.

I first made this to break out of my usual pasta night rut and now my family requests this spicy creamy combo more often than classic Alfredo.

Ingredients

• Fettuccine pasta or your preferred pasta: brings a chewy base perfect for soaking up the rich sauce choose a brand with good texture such as bronze cut Italian pasta for best results
• Steak ribeye or sirloin: brings umami and deep flavor look for even marbling to ensure melt in your mouth bites
• Large shrimp: offers sweet brininess fresh or good quality frozen shrimp both work well just make sure they are deveined
• Cajun seasoning: layers in heat and earthy spice try to pick a blend with plenty of paprika and a hint of oregano for balance
• Olive oil: helps caramelize the steak and shrimp use a fresh bottle for brighter flavor
• Garlic: adds bold aroma use fresh cloves for the fullest flavor
• Heavy cream: is key for the decadent Alfredo sauce select high fat cream for the silkiest finish
• Grated Parmesan cheese: provides creaminess and sharp salty depth grate your own for best melting and taste
• Butter: gives the sauce a rich finish use real unsalted butter for control
• Salt and pepper: adjusts the final seasoning taste as you go for best results
• Optional garnish of chopped parsley and a pinch of red pepper flakes: brings freshness and extra kick

Step-by-Step Instructions

Cook the Pasta:

Boil salted water in a large pot. Add pasta and stir to prevent sticking. Cook until just al dente so the noodles hold up in the sauce. Drain then set aside keeping a cup of the pasta water on hand.

Season the Steak and Shrimp:

Sprinkle Cajun seasoning evenly over the steak pieces and shrimp. Gently toss until all sides are well coated. Let them sit so the seasoning soaks in.

Cook the Steak:

Heat olive oil in your skillet over medium high until shimmering. Add steak in a single layer. Cook undisturbed for about three minutes to develop a flavorful crust then flip and cook another two minutes. Remove steak from pan and rest so juices stay inside the meat.

Cook the Shrimp:

In the same pan add a touch more olive oil. Arrange shrimp in a single layer. Sear each side for just a couple minutes until pink and opaque. Transfer shrimp to plate with the steak.

Make the Alfredo Sauce:

Melt butter in a saucepan over medium heat. Swirl garlic in the butter for about one minute until fragrant but not browned. Pour in heavy cream and let it warm until it just starts to simmer. Slowly whisk in Parmesan cheese until the sauce transforms into a creamy consistency. Season with salt and pepper gently tasting as you go.

Combine Everything:

Slide cooked pasta into the pan of Alfredo sauce. Toss with a wooden spoon until noodles are glossy and well coated. Add cooked steak and shrimp and stir until every bite is cloaked in sauce. If the dish seems thick loosen it with a splash of reserved pasta water.

Serve:

Twirl pasta onto plates. Scatter with parsley and a tiny pinch of red pepper flakes if desired. Enjoy while piping hot for the best texture.

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My absolute favorite part is the moment the Cajun steak hits the Alfredo sauce and the cream sizzles and turns slightly rosy I will never forget when my sister insisted on licking the spoon during a family dinner it has been a running joke ever since

Storage Tips

Leftover pasta stores well in an airtight container for two days in the refrigerator Reheat gently with a splash of extra cream or milk over low heat to revive the sauce I do not recommend freezing as the cream sauce can separate

Ingredient Substitutions

You can swap the steak for chicken if you prefer a lighter or more budget friendly version Try gluten free pasta to accommodate dietary needs If out of Parmesan a bit of Pecorino Romano also delivers great flavor

Serving Suggestions

This pasta shines with a crisp green salad or garlicky sautéed spinach on the side For a heartier meal pair with crusty bread for scooping up the extra sauce A zingy lemonade or cold beer works perfectly to balance the heat

Cajun Roots in Every Bite

Cajun seasoning grew from the vibrant cultures of Louisiana mixing French Spanish and West African spices It is traditionally earthy garlicky and slightly smoky Often used with shellfish and sausage it transforms even weeknight meals into something special

Frequently Asked Questions

→ How do I prevent the steak from overcooking?

Slice the steak thinly and sear it over medium-high heat for just a few minutes per side. Remove from the skillet as soon as it reaches your preferred doneness to keep it tender.

→ Can I substitute the fettuccine with another pasta?

Absolutely. Any pasta shape that holds sauce well, such as penne or linguine, works nicely with Alfredo-based dishes.

→ What’s the best way to ensure creamy Alfredo sauce?

Use heavy cream and freshly grated Parmesan. Gradually whisk the cheese into warm cream and butter, stirring constantly to prevent clumping.

→ Is it possible to adjust the level of spice?

Yes, simply use more or less Cajun seasoning according to taste, or add extra red pepper flakes at the end for added heat.

→ Can I prepare this dish ahead of time?

It's best enjoyed fresh, but you can prep the steak, shrimp, and sauce in advance. Reheat gently while tossing with cooked pasta before serving.