Cajun Shrimp and Steak Alfredo

This Cajun Shrimp and Steak Alfredo Pasta combines the best of both worlds with succulent seafood and tender steak strips bathed in a rich, creamy sauce with bold Cajun spices. The contrast between the spicy seasoning and velvety Alfredo creates an irresistible flavor profile that transforms an ordinary pasta night into something truly special.

I first created this recipe when trying to recreate my favorite dish from a local Cajun restaurant that closed down. After several attempts to perfect the sauce, my family now requests this pasta at least twice a month for our special weekend dinners.

Ingredients

• Shrimp: fresh or frozen and thawed completely for the best texture and flavor
• Steak: ribeye offers the most marbling and flavor but sirloin works well for a leaner option
• Cajun seasoning: provides the signature spicy flavor profile that defines this dish
• Heavy cream: creates the luxurious base for the alfredo sauce
• Fresh Parmesan: always grate your own for the smoothest sauce as prepackaged varieties contain anticaking agents
• Garlic: fresh minced cloves provide aromatic depth to the sauce
• Smoked paprika: adds a subtle smokiness that complements the cajun spices beautifully
• Red pepper flakes: control the heat level by adjusting this ingredient to your preference
• Pasta: fettuccine is traditional but penne holds the sauce well in its ridges and hollow center

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of heavily salted water to a rolling boil before adding your pasta. The water should taste like the sea to properly season the pasta from within. Cook until al dente following package directions as cooking times vary by brand and shape. Reserve a small cup of pasta water before draining in case you need to thin the sauce later.

Cook the Steak:

Heat your skillet until it is very hot before adding oil to ensure a perfect sear. Season the steak generously with Cajun seasoning then place in the hot pan without overcrowding. Allow the meat to develop a deep brown crust before flipping which usually takes 2 to 3 minutes per side for medium rare. Rest the steak briefly before returning to the dish to maintain juiciness.

Cook the Shrimp:

Using the same pan captures all the flavor from the steak. Shrimp cook extremely quickly so watch them carefully. They should turn from gray to pink and opaque which typically takes only 1 to 2 minutes per side. Overcooked shrimp become rubbery so remove them from heat as soon as they curl and change color completely.

Make the Alfredo Sauce:

The foundation of great alfredo begins with properly melted butter and aromatic garlic. Whisk continuously while adding the cream to prevent burning and ensure smoothness. When adding the parmesan cheese remove the pan from direct heat first then gradually sprinkle in while stirring constantly to prevent clumping. The sauce should coat the back of a spoon when properly thickened.

Combine Everything:

Gently fold the pasta into the sauce rather than stirring vigorously to maintain the integrity of the shrimp and steak pieces. If the sauce seems too thick add a splash of the reserved pasta water to reach your desired consistency. The starch in the water helps the sauce adhere better to the pasta.

Serve and Garnish:

Fresh parsley adds brightness both visually and flavor wise to cut through the richness of the dish. A final sprinkle of freshly grated parmesan creates visual appeal and adds one last layer of flavor. Serve immediately while the sauce is still creamy and the pasta has the perfect texture.

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My absolute favorite component of this recipe is the versatile Cajun seasoning. After experimenting with various store bought versions I now make my own blend with paprika garlic powder onion powder cayenne thyme oregano and black pepper. The fragrance that fills my kitchen when this spice mix hits the hot pan instantly transports me to New Orleans and reminds me of amazing meals enjoyed on family vacations.

Storage and Reheating

This pasta dish will keep in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when chilled which is perfectly normal. When reheating add a splash of milk or cream to restore the creamy consistency. Warm gently over medium low heat on the stovetop rather than using a microwave to prevent the seafood from becoming tough and rubbery. Stir occasionally while reheating to ensure even warming and to prevent the sauce from separating.

Perfect Pairings

Complement this rich pasta with a simple green salad dressed lightly with lemon vinaigrette to cut through the creaminess. Garlic bread makes an excellent accompaniment for soaking up extra sauce. For beverages a crisp Sauvignon Blanc works beautifully with the seafood while cutting through the richness of the cream. If you prefer red wine a light Pinot Noir pairs well without overwhelming the delicate flavors of the shrimp.

Making It Your Own

This recipe welcomes personalization based on your preferences and what you have available. For a seafood focused version replace the steak with additional shrimp or add scallops. Chicken works wonderfully for those who prefer poultry over red meat. The vegetables in this dish can be expanded to include bell peppers mushrooms or asparagus for added nutrition and color. For a gluten free version substitute your favorite gluten free pasta and ensure your Cajun seasoning contains no gluten ingredients.

Frequently Asked Questions

→ What kind of steak works best for this dish?

Ribeye is the juiciest option, but sirloin or filet steak also work beautifully for this recipe.

→ Can I use another type of pasta?

Yes, fettuccine or penne are great choices, but you can use any pasta like linguine or rotini based on your preference.

→ How can I make the dish spicier?

For extra heat, add more Cajun seasoning, red pepper flakes, or a splash of hot sauce to the Alfredo sauce.

→ Is there a lighter alternative to heavy cream?

You can substitute heavy cream with half-and-half or evaporated milk for a lighter version of the sauce.

→ Can I make this dish ahead of time?

This dish is best served fresh. However, you can prepare the steak, shrimp, and sauce in advance, then reheat gently before combining with cooked pasta.