This blackened steak and shrimp Alfredo is the kind of dish that turns a simple weeknight into a celebration. I first combined blackened seasoning with a classic cream-and-cheese sauce on a chilly evening when I had leftover steak and a bag of frozen shrimp waiting in the freezer. The contrast between the spicy, charred exterior of the meat and the silky, cheesy sauce is what sold me — every bite gives you peppery crunch, tender protein, and a velvety mouthfeel from the sauce. It’s rich without feeling one-dimensional because the blackened spices add brightness and complexity that cut through the dairy. I remember the first time I served this to friends: plates went quiet while everyone took their first mouthful, then came the compliments. The top sirloin, cut into cubes and quickly seared, stays juicy in the center, while the shrimp needs only a minute or two per side. Combined with al dente penne and a parmesan-heavy sauce, it’s both comforting and indulgent. This version is practical too — it uses pantry staples, cooks quickly once the sauce is ready, and scales easily for guests or leftovers.

Ingredients

• Penne pasta (8 ounces): Choose a sturdy dried penne from brands like Barilla or De Cecco so it holds the sauce — cook to al dente for the best texture.
• Shrimp (1 pound, large): Use raw, deveined, tail removed. Fresh is ideal but thawed frozen works fine; pat completely dry before seasoning to get a good sear.
• Blackened seasoning (1 teaspoon + 1 tablespoon): A mix of paprika, cayenne, thyme, oregano, garlic powder, and black pepper. Store-bought blends work well; adjust heat to taste.
• Vegetable oil (1 tablespoon): A neutral oil with a high smoke point for searing shrimp quickly without burning the spices.
• Top sirloin (1 pound): Trim excess fat and cut into 1-inch cubes. Top sirloin gives great beefy flavor and sears well; can substitute ribeye for more richness.
• Unsalted butter (1/4 cup / 1/2 stick): Adds richness and helps build the fond that flavors the sauce; use real butter for depth of flavor.
• Yellow onion (1 small, about 1/2 cup diced): Sweated until translucent to add a savory base without overpowering the cream.
• Garlic (2 teaspoons, minced): Fresh garlic builds aroma; add after the onion to avoid bitterness from burning.
• Heavy whipping cream (2 cups): The backbone of the sauce — use heavy cream (not half-and-half) for stability and that signature silky texture.
• Parmesan cheese (2 cups, freshly grated): Grate fresh Parmigiano-Reggiano for the best melting behavior and flavor; pre-grated lacks that creaminess.
• Kosher salt & black pepper (1/2 teaspoon each): Adjust to taste; parmesan is salty so season cautiously at first.
• Parsley (chopped): A handful of fresh parsley brightens the plate and cuts through the richness as a garnish.

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil over medium-high heat. Add 8 ounces penne and cook to al dente according to package directions — usually 9–11 minutes. Before draining, reserve 1 cup of the starchy pasta water; this will loosen and emulsify the sauce. Drain the rest and set the pasta aside while you finish proteins and sauce. Prepare the shrimp: Pat the shrimp completely dry with paper towels, then season evenly 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 sear 1–2 minutes per side until opaque and just cooked through. Avoid overcooking — shrimp finish quickly. Transfer to a plate and tent to keep warm. Cook 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, letting it foam slightly. Add steak cubes and sear 1–2 minutes per side until browned on the exterior but still slightly pink inside for medium-rare. Remove steak to the plate with shrimp and tent to rest; residual carryover will finish cooking. Make the sauce: Reduce heat to medium and add the diced onion to the skillet. Sauté until softened, about 3–5 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Pour in 2 cups heavy cream, then add 1/4 to 1/2 cup reserved pasta water — start with less and add more later if needed. Stir in 2 cups freshly grated parmesan, 1 tablespoon blackened seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir continuously until the cheese melts and the sauce thickens slightly; keep the heat moderate to prevent curdling. Toss pasta with sauce and assemble: Add the cooked penne to the skillet and toss to coat thoroughly, using additional reserved pasta water to reach your desired consistency. Return the steak and shrimp to the pan to warm for a minute, then transfer directly to serving plates. Garnish with chopped parsley and serve immediately while the sauce is luxuriously warm.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2–3 days. To reheat, transfer to a skillet over low heat, add a few tablespoons of reserved pasta water or fresh warm water, and stir until the sauce loosens and becomes glossy again. Avoid microwaving at high power, which can separate the cream. If you prefer to save components separately, refrigerate sauce alone and pasta separately; combine and warm gently when ready to serve. Look for signs of spoilage like an off smell or discoloration — discard if present.

Ingredient Substitutions

If you’re avoiding beef, swap the sirloin for an equal weight of chicken thighs or extra-large mushrooms for a vegetarian spin (note: then the dish won’t be vegetarian due to dairy unless you change the cheese and cream). For a lighter sauce, substitute half-and-half for heavy cream, though the sauce will be thinner and less stable. Use gluten-free penne to accommodate gluten sensitivities; cooking time may differ. If you can’t find blackened seasoning, make your own with smoked paprika, cayenne, onion powder, thyme, oregano, and black pepper — adjust cayenne to control heat.

Serving Suggestions

Serve with a crisp green salad dressed in a light vinaigrette to cut the richness. Garlic bread or a simple baguette is perfect for sopping up leftover sauce. For wine pairings, choose a full-bodied white like oaked Chardonnay or a medium-bodied red such as a young Merlot. Garnish with lemon wedges for those who enjoy a citrus lift, and finish with extra freshly grated parmesan and a sprinkle of chopped parsley for color and brightness.

Cultural Background

This dish is a modern American interpretation that blends Cajun-inspired blackened seasoning with Italian-American cream sauce traditions. Alfredo-style sauces originated in Rome in the early 20th century and were adapted in the U.S. into the richer, cream-based versions we commonly see today. Blackening as a technique and spice profile comes from Louisiana and brings intense, toasted spice flavors — combining these two traditions creates a cross-cultural plate that celebrates robust, layered seasoning.

Seasonal Adaptations

In summer, lighten the dish by using grilled steak and shrimp for a charred, outdoor flavor and swap half the cream for a lighter milk-and-yogurt mixture to reduce richness. In winter, enrich the sauce with a splash of good quality dry sherry or Madeira for depth. Add seasonal vegetables: roasted cherry tomatoes or sautéed baby spinach fold in beautifully and add color and freshness throughout the year.

Meal Prep Tips

Prepare the blackened seasoning blend ahead of time and store it in an airtight jar to save minutes on the night you cook. Pre-cut and season the steak and keep shrimp peeled and deveined in the fridge up to a day in advance. Make the sauce up to two days ahead and reheat gently while boiling pasta; toss together briefly so pasta doesn’t soak up too much sauce. Use shallow airtight containers to cool food quickly and safely before refrigeration.

Finally, this plate is all about balance — spicy crust, velvety sauce, tender proteins — and it rewards a little attention to technique. Enjoy sharing it with loved ones, and don’t be afraid to tweak the spice level or protein choices to make it your own.