Introduction
Cajun Steak and Shrimp Alfredo is a rich and flavorful surf-and-turf pasta dish that combines smoky Cajun-seasoned steak, juicy shrimp, and a creamy Alfredo sauce tossed with pasta. This recipe is hearty, indulgent, and perfect for when you want a restaurant-quality meal at home. The Cajun spices add just the right amount of heat to balance the buttery sauce, while the combination of steak and shrimp creates an irresistible pairing.
Ingredients
For the Cajun Steak and Shrimp
1 lb ribeye or sirloin steak, cut into strips
1 lb large shrimp, peeled and deveined
2 tbsp Cajun seasoning (divided)
2 tbsp olive oil or butter
Salt and black pepper, to taste
For the Alfredo Sauce
2 tbsp butter
4 garlic cloves, minced
2 cups heavy cream
1 cup Parmesan cheese, freshly grated
½ tsp Cajun seasoning (optional, for extra spice)
Salt and black pepper, to taste
For the Pasta
12 oz fettuccine (or your choice of pasta)
1 tbsp salt (for pasta water)
Optional garnish: chopped parsley, extra Parmesan, red pepper flakes
Instructions
Cook pasta according to package directions in salted water. Drain and set aside.
Season steak strips with 1 tbsp Cajun seasoning, salt, and pepper. Do the same with shrimp using the remaining Cajun seasoning.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook steak for 2–3 minutes per side until seared and cooked to desired doneness. Remove and set aside.
In the same skillet, add shrimp and cook 2–3 minutes per side until pink and opaque. Remove and set aside with steak.
Lower heat to medium, add butter to the skillet. Sauté garlic for 1 minute.
Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and whisk until sauce thickens. Season with Cajun seasoning, salt, and pepper.
Toss cooked pasta in the Alfredo sauce until well coated.
Add steak and shrimp back to the skillet, arranging on top of pasta.
Garnish with parsley, extra Parmesan, and red pepper flakes if desired. Serve hot.
Description
This dish is creamy, bold, and decadent. The Alfredo sauce is velvety and rich, coating every strand of pasta, while the Cajun spices bring smoky heat. Juicy shrimp and tender steak add texture and flavor, making this a filling and luxurious meal that feels like something straight out of a steakhouse.
Tips
Use freshly grated Parmesan for the smoothest sauce.
Don’t overcook shrimp—they turn rubbery quickly.
Let steak rest for a few minutes before slicing to keep it juicy.
If sauce gets too thick, loosen with a splash of pasta water.
Serve immediately—cream sauces thicken as they sit.
Variations
Spicy version: Add sliced jalapeños or more Cajun seasoning.
Lighter version: Use half-and-half instead of heavy cream.
Vegetable boost: Add sautéed mushrooms, spinach, or bell peppers.
Seafood twist: Swap steak for scallops or crab meat.
Cheese lovers: Mix in mozzarella or asiago for extra cheesy sauce.
Correction
A common mistake is overheating the Alfredo sauce, which can cause it to separate or become grainy. Always keep it at a gentle simmer. Another is skipping the pasta water—this starchy liquid helps the sauce cling to the noodles. Also, avoid over-seasoning with Cajun spice; balance is key so the heat doesn’t overpower the creamy sauce.
Enjoy
Serve Cajun Steak and Shrimp Alfredo hot, straight from the skillet, with warm garlic bread or a fresh green salad. It’s rich, indulgent, and guaranteed to impress anyone at the table.