This Blackened Steak and Shrimp Alfredo is the kind of dinner that brings everyone to the table. I first developed this combination on a weekend when I wanted something indulgent but quick enough for a weeknight — the smoky heat of the blackened seasoning paired with a silky parmesan cream was an instant hit. The contrast between tender cubes of top sirloin, juicy shrimp, and a sauce that clings to every piece of penne makes each bite a little celebration.

I remember the first time I served this: the kitchen filled with the scent of browning butter and roasted garlic, and my partner kept sneaking bites before the plates were ready. The steak stays pink inside, the shrimp turns just opaque, and the sauce has the slightest peppery lift from the extra blackened seasoning. This is a meal that feels special without demanding hours of work — comfort and finesse in one pan.

Ingredients

• Penne pasta (8 ounces): Use good-quality dried penne; the ridges help the sauce cling. I usually buy a bronze-cut brand for extra texture.
• Shrimp (1 pound, large): Raw, deveined, tails removed. Look for 16/20 or 21/25 count for meaty bites; thaw fully and pat dry to ensure a good sear.
• Top sirloin steak (1 pound): Cut into 1-inch cubes. Top sirloin balances tenderness and beefy flavor at a reasonable price.
• Unsalted butter (1/4 cup / 1/2 stick): Browning butter at high heat lends a nutty richness for the steak and the base of the sauce.
• Onion (1 small, diced): Provides a sweet base to the cream; yellow onion is my preference for depth.
• Garlic (about 2 teaspoons, minced): Fresh garlic is nonnegotiable here — it brightens the cream and complements parmesan.
• Heavy whipping cream (2 cups): Full-fat cream gives a velvety texture; avoid light cream for best results.
• Parmesan cheese (2 cups, freshly grated): Freshly grated Parmigiano-Reggiano melts smoothly and has the umami backbone this dish needs.
• Blackened seasoning (total 2 teaspoons + 1 tablespoon): Use a high-quality blend or homemade mix with paprika, cayenne, garlic powder, onion powder, and oregano; adjust for heat tolerance.
• Kosher salt and black pepper (1/2 teaspoon each): Season to taste; remember the parmesan contributes salt too.
• Vegetable oil (1 tablespoon): High-smoke oil helps get a quick sear on shrimp without burning the seasoning.
• Parsley (chopped, for garnish): Fresh parsley adds color and a mild herbaceous finish.

Instructions

Cook the pasta: Bring a large pot of well-salted water to a rolling boil over medium-high heat. Add 8 ounces penne and cook until al dente per package directions (usually 9–11 minutes). Reserve 1 cup of cooking water before draining the rest — the starchy water helps loosen the sauce later. Season and sauté the shrimp: Pat 1 pound shrimp dry and toss with 1 teaspoon blackened seasoning. Heat 1 tablespoon vegetable oil in a 13-inch skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 1–2 minutes per side until just opaque; avoid overcooking. Transfer to a plate and tent to keep warm. Sear the steak: Increase heat to high and add 1/4 cup (1/2 stick) unsalted butter to the skillet. When the butter foams and begins to brown slightly, add 1 pound top sirloin cubes seasoned with 1 teaspoon blackened seasoning. Sear 1–2 minutes per side until browned outside and pink inside for medium-rare. Remove with the shrimp and tent. Build the sauce: Reduce heat to medium. Add 1 small diced yellow onion and cook 3–5 minutes until softened. Add 2 teaspoons minced garlic and cook 30–60 seconds until fragrant. Pour in 2 cups heavy cream, 1 tablespoon blackened seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir, then add 2 cups freshly grated parmesan and 1/4–1/2 cup reserved pasta water as needed. Cook until the cheese melts and the sauce thickens slightly, stirring constantly to prevent graininess. Toss and finish: Add drained penne to the skillet and toss to coat evenly in the cheese sauce. Adjust texture with more reserved pasta water to achieve a silky, clingy sauce. Nestle the cooked steak cubes and shrimp on top, sprinkle chopped parsley, and serve immediately while hot.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. If you’ve combined the pasta and sauce, add a teaspoon of olive oil to prevent sticking and reheat over low heat with a splash (1–2 tablespoons) of heavy cream or warm milk to restore creaminess. For longer storage, portion proteins and sauce into freezer-safe containers; freeze for up to 2 months. Thaw overnight in the refrigerator and reheat slowly to avoid breaking the sauce. Use glass or BPA-free plastic containers and label with date so you can track freshness.

Ingredient Substitutions

If you need to swap ingredients, there are easy options. Use fettuccine or rigatoni in place of penne; shape changes how sauce clings but keeps the same creamy effect. For a lighter sauce, substitute half-and-half for heavy cream but reduce sauce time slightly and add a slurry of cornstarch if you need more body. Replace top sirloin with ribeye for more marbling (shorter sear time) or flank steak for a leaner bite — slice thinly after resting. Swap parmesan for pecorino Romano for a sharper salt-forward profile. For a pescatarian version, double the shrimp and omit the steak.

Serving Suggestions

Serve this with a crisp green salad dressed in lemon vinaigrette to cut the richness. Simple steamed or roasted vegetables like asparagus, broccolini, or green beans complement the creamy sauce. A crusty baguette or garlic bread is perfect for mopping up any remaining sauce. For wine pairings, try a full-bodied Chardonnay or a fruit-forward Zinfandel to stand up to the blackened spice. Garnish with extra grated parmesan and a scattering of chopped parsley or chives for color and brightness.

Cultural Background

Alfredo-style dishes trace back to Italy, where butter and cheese-based sauces paired with pasta. In the United States, the creamier, parmesan-heavy version became a comfort staple. Blackening is a Cajun-influenced technique — a high-heat sear with a robust spice blend — that adds smoky, peppery notes. Combining blackened proteins with a rich, cheese-forward sauce creates a cross-regional dish that celebrates both Italian richness and Southern spice traditions.

Seasonal Adaptations

In spring and summer, add bright elements like lemon zest, blanched peas, or cherry tomatoes to lighten the plate. In fall and winter, swap parsley for sage or add a small amount of browned butter to the sauce for a toasty note. For holiday gatherings, scale up the recipe, sear proteins in batches to maintain high heat, and serve family-style on warm platters to keep everything hot and inviting.

Meal Prep Tips

To meal-prep this for the week, cook pasta just until al dente and cool quickly with a splash of oil to prevent clumping. Store sauce separately from pasta for the best texture. Par-cook the steak to medium-rare and store in a shallow container; reheat briefly in the sauce when serving. Shrimp can be cooked and chilled, then warmed quickly in the sauce to avoid overcooking. Portion into single-serving containers for grab-and-go dinners that reheat evenly.

Whether you’re cooking for a special evening or a cozy household dinner, this combination of blackened steak, spiced shrimp, and creamy parmesan sauce brings bold flavor and comforting texture to the table. Give it a try, tweak the heat to your liking, and make the dish your own — it’s one of those meals that rewards small adjustments with big satisfaction.