This Blackened Steak and Shrimp Alfredo has been one of those dishes that turns a regular weeknight into something worth lingering over. I first put this combination together on a rainy Saturday when I wanted something indulgent but fast: creamy pasta for comfort, and blackened proteins for contrast and texture. The first time I served it, the kitchen smelled of butter and garlic, the sauce was luxuriously smooth, and my family — normally polite about seconds — hovered at the stove and asked for a second helping before dinner was even finished. It immediately became our celebratory go-to for birthdays and rainy-night feasts.

What makes this dish special is the balance of flavors and textures: peppery, smoky blackened seasoning on juicy cubes of top sirloin and plump shrimp cuts through the decadent, cheesy cream sauce, while al dente penne gives the dish bite and body. I love how the steak keeps a touch of pink inside when seared quickly in butter, and how the shrimp cooks in moments, keeping a silky snap. This dish feels like a restaurant signature but is straightforward enough for a confident home cook to pull off on a busy evening.

Ingredients

• Penne pasta (8 ounces): Choose a good-quality durum wheat penne for tooth and sauce pickup. I often buy De Cecco or Barilla for consistent texture; cooking al dente ensures each forkful has the right bite and doesn’t soak up too much sauce.
• Shrimp (1 pound), raw, deveined, tails removed: Use large shrimp, 16–20 count per pound if possible. Frozen, previously-thawed shrimp are fine; pat them very dry before seasoning so they sear rather than steam.
• Top sirloin steak (1 pound), cut into 1-inch cubes: Sirloin gives good beefy flavor without excess fat. Trim any large silver skin and bring to room temperature for even cooking. You can also use ribeye for a richer result.
• Blackened seasoning: A blend of paprika, cayenne, garlic powder, onion powder, thyme and oregano. Use a store-bought mix like McCormick or make your own. The recipe uses 1 teaspoon for the shrimp, 1 teaspoon for the steak, and 1 tablespoon in the sauce for a layered hit.
• Unsalted butter (1/4 cup / 1/2 stick): Adds richness for searing and flavor depth in the pan juices. Using unsalted butter keeps you in control of total salt.
• Vegetable oil (1 tablespoon): High smoke point fat to get a quick sear on the shrimp without burning the seasoning.
• Yellow onion (1 small), diced: Adds sweetness and a savory backbone to the cream.
• Garlic (2 teaspoons), minced: Fresh garlic offers bright aromatics that lift the heavy cream and cheese.
• Heavy whipping cream (2 cups): The base of the sauce. Use full-fat cream for a velvety texture; do not substitute half-and-half without adjusting cook time and cheese amount.
• Parmesan cheese (2 cups), freshly grated: Freshly grated melts smoothly and gives the signature savory, nutty richness; pre-grated powders can clump and won’t melt as smoothly.
• Salt and pepper: 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to season the sauce; adjust to taste before serving.
• Parsley, chopped: Brightens the dish and adds color.

Instructions

Cook the pasta: Bring a large pot of water to a rolling boil and salt generously (about 1 tablespoon per 4 quarts). Add 8 ounces penne and cook until al dente according to package directions, usually 9–11 minutes. Reserve 1 cup of pasta water before draining — the starchy water is essential for loosening the sauce without diluting flavor. Drain and set the pasta aside while you finish the proteins and sauce. Prepare the shrimp: Pat 1 pound peeled, deveined shrimp completely dry. Toss with 1 teaspoon blackened seasoning. Heat 1 tablespoon vegetable oil in a large 13-inch skillet over medium heat until shimmering. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through. Overcooking makes shrimp rubbery; remove to a plate and tent to keep warm. Sear the steak: Season 1 pound top sirloin cubes with 1 teaspoon blackened seasoning. Increase skillet heat to high and add 1/4 cup unsalted butter. When butter is hot and foamy, arrange steak cubes in a single layer, searing 1–2 minutes per side to achieve a browned exterior while keeping the interior pink. Work in batches if necessary to avoid crowding. Transfer to the shrimp plate and tent. Make the sauce: Reduce heat to medium and add the diced small yellow onion to the skillet. Sauté 3–5 minutes until softened and translucent. Add 2 teaspoons minced garlic and cook 1 minute until fragrant. Pour in 2 cups heavy whipping cream and stir, then add 1/4 to 1/2 cup reserved pasta water to adjust consistency. Stir in 2 cups freshly grated parmesan, 1 tablespoon blackened seasoning, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir constantly until the cheese melts and the sauce thickens slightly — roughly 3–5 minutes. Avoid boiling vigorously to prevent separation. Toss and finish: Add the cooked penne to the skillet and toss gently to coat, adding more reserved pasta water as needed to reach a silky, clingy sauce that coats each noodle. Return the shrimp and steak to the pan to warm briefly, then remove from heat. Taste and adjust seasoning. Garnish with chopped parsley and serve immediately for the best texture and flavor.

Storage Tips

To store leftovers, cool the pasta quickly and transfer to an airtight container. Refrigerate for up to 3 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. When reheating, use a low flame on the stovetop and add 1–2 tablespoons of milk or reserved pasta water per serving to restore sauce texture. Avoid microwaving at high power, which can cause the cream to separate; short bursts at medium power with stirring are acceptable if careful.

Ingredient Substitutions

If you prefer a lighter version, substitute half-and-half for heavy cream and reduce the parmesan slightly, though the sauce will be thinner and less rich. For a dairy-free approach, use a full-fat oat or cashew cream and a dairy-free parmesan alternative, and finish with a little cornstarch slurry to thicken. Swap the sirloin for chicken breast cubes for a milder protein, or use smoked paprika instead of full blackened seasoning for a gentler smoky note. Ratios: when swapping chicken, sear 1-inch cubes 2–3 minutes per side; for reduced-fat dairy, expect to add an extra 1/4 cup pasta water to reach preferred consistency.

Serving Suggestions

Serve the pasta family-style on a warm platter and sprinkle with extra grated parmesan and a handful of chopped parsley for brightness. A crisp green salad with lemon vinaigrette and roasted vegetables cut through the richness beautifully. For wine pairings, choose a medium-bodied white such as Chardonnay with moderate oak or a light red like Pinot Noir if you prefer red wine. Garnish with thin lemon wedges to lift the flavor when desired.

Cultural Background

This dish blends Southern blackened seasoning, popularized in Cajun and Creole kitchens, with Italian-American cream sauce traditions. Blackening originally comes from the technique of high-heat searing with a butter and spice crust, creating deep flavors and a lightly charred exterior. Combining both approaches gives a cross-cultural comfort dish that marries bold spice with classic creamy pasta.

Seasonal Adaptations

In summer, swap parsley for fresh basil and add bright cherry tomatoes halved and briefly wilted into the sauce. In winter, stir in roasted mushrooms or wilted spinach for earthiness and extra nutrients. For holiday gatherings, scale up the ingredients and use a larger cut of steak, finishing with a splash of dry white wine in the sauce for extra depth.

Meal Prep Tips

For meal prep, cook pasta slightly under al dente so it holds up when reheated. Package proteins and sauce separately from the noodles to preserve texture; combine and warm gently before serving. Use shallow, airtight containers to cool quickly and label with dates. Portion control is easy with 1-cup servings of pasta and 3–4 ounces of combined protein per container.

This Blackened Steak and Shrimp Alfredo is one of those recipes that rewards a little attention to technique: dry the shrimp, don't overcrowd the pan, and temper your cheese slowly into warm liquid. Make it for a special weeknight or a small celebration — the contrast of smoky spice and creamy comfort is always worth the effort.