Name: 45-Minute Cajun Steak and Shrimp Alfredo That Will Blow Your Mind
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 12 oz rigatoni or fettuccine pasta; 2 tbsp butter; 3 cloves garlic, minced; 1 1/2 cups heavy cream; 1 cup grated Parmesan cheese; Salt & black pepper to taste; 2 tbsp chopped parsley (for garnish); 1 lb sirloin or ribeye steak, cut into cubes; 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp cayenne pepper; Salt & pepper to taste; 1 lb large shrimp, peeled & deveined; 1 tbsp olive oil; 1 tsp Cajun or Creole seasoning; 1/2 tsp chili powder; 1/2 tsp onion powder; Salt to taste

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Oh, honey, let me tell you about my Cajun Steak and Shrimp Alfredo – it’s the kind of dish that’ll make you wanna slap the table and holler “Yessss!” I first fell in love with this flavor bomb during a trip to New Orleans, where I learned that Cajun cooking isn’t just about heat – it’s about layers of smoky, spicy, savory goodness dancing together. That’s exactly what you get here: juicy blackened steak, plump spicy shrimp, and the creamiest Alfredo sauce you’ve ever tasted, all tangled up with perfect al dente pasta. Trust me, this isn’t your average pasta night – it’s a full-blown flavor celebration that comes together in one pan (hello, easy cleanup!). The secret? It’s all in how we build those bold Cajun flavors while keeping that rich, velvety Alfredo sauce perfectly balanced. One bite and you’ll understand why this recipe has become my most-requested dinner party showstopper.

Why You’ll Love This Cajun Steak and Shrimp Alfredo

Listen, I don’t just throw around the word “love” when it comes to recipes, but this one? Oh, it’s special. Here’s why you’ll be obsessed:

Bold, layered flavors – That perfect Cajun kick from the blackened steak and spicy shrimp, mellowed out by the dreamiest, creamiest Alfredo sauce. It’s like a party in your mouth.
Quick and easy – From stovetop to table in under 45 minutes, which means less time cooking and more time devouring.
One-pan magic – Fewer dishes? Yes, please! Everything comes together beautifully in one skillet (well, plus the pasta pot, but who’s counting?).
Restaurant-worthy, but homemade – Impressive enough for date night, simple enough for a Tuesday. The best of both worlds.

Seriously, this dish is a flavor explosion with minimal effort. What’s not to love?

Ingredients for Cajun Steak and Shrimp Alfredo

Alright, let’s gather our flavor weapons! I always lay everything out before cooking – it makes the whole process smoother. Here’s what you’ll need for the most epic Cajun steak and shrimp Alfredo:

For the Pasta Base:

12 oz rigatoni or fettuccine (my faves for holding sauce)
Big pinch of salt for the pasta water

For the Blackened Steak:

1 lb sirloin or ribeye steak (cut into 1-inch cubes – trust me, cubes > slices)
1 tbsp olive oil
1 tsp smoked paprika (the secret to that deep color)
1 tsp garlic powder
1/2 tsp cayenne pepper (adjust to your heat preference)
Salt & black pepper to taste

For the Spicy Cajun Shrimp:

1 lb large shrimp (peeled & deveined, tails on if you’re fancy)
1 tbsp olive oil
1 tsp Cajun or Creole seasoning (my homemade blend is best!)
1/2 tsp chili powder
1/2 tsp onion powder
Pinch of salt

For the Creamy Alfredo Sauce:

2 tbsp butter (real butter only, please!)
3 cloves garlic (minced – fresh is non-negotiable)
1 1/2 cups heavy cream
1 cup grated Parmesan cheese (packed – none of that powdery stuff)
2 tbsp chopped fresh parsley (for that bright pop of color at the end)

Pro tip: Have everything prepped before you start cooking – it makes the process go like butter (just like this sauce will)!

How to Make Cajun Steak and Shrimp Alfredo

Okay, let’s get cooking! This is where the magic happens, y’all. I’ll walk you through each step to create that perfect balance of spicy, smoky, and creamy goodness. Just follow along – it’s easier than you think!

Cooking the Perfect Blackened Steak

First up: that gorgeous blackened steak. Heat your skillet over medium-high heat until it’s smoking hot – I mean, seriously hot. While that’s heating, toss your steak cubes with all those beautiful spices (smoked paprika, garlic powder, cayenne, salt, and pepper). Add the olive oil to the pan, then carefully place your steak cubes in a single layer. Don’t crowd them! Let them sear undisturbed for about 2 minutes per side – you want that deep, dark crust. Once they’re beautifully charred but still pink inside (about medium-rare), remove them to a plate to rest. They’ll keep cooking a bit, and those juices will redistribute – patience is key!

Preparing Spicy Cajun Shrimp

Now for the shrimp – and listen close, because overcooked shrimp is a tragedy! Use the same skillet (all those steak bits add flavor) and keep it over medium heat. Toss your shrimp with the Cajun seasoning, chili powder, onion powder, and salt. Add a bit more oil if needed, then cook those beauties for just 1-2 minutes per side until they turn pink and curl slightly. The second they’re opaque, get them out of there! They’ll continue cooking from residual heat, and rubbery shrimp have no place in our masterpiece. If you’re sensitive to heat, go easy on the Cajun seasoning – you can always add more later.

Creamy Cajun Alfredo Sauce

Time for the silky sauce that brings it all together! In that same skillet (see a theme here?), melt your butter over low heat. Add the minced garlic and let it sizzle gently for about 30 seconds – just until fragrant. Pour in the heavy cream and let it warm through, stirring occasionally. Keep the heat low – we’re not boiling here! Gradually whisk in the Parmesan until it’s completely melted and the sauce coats the back of a spoon. This should take about 5 minutes. If it seems too thick, add a splash of pasta water. Too thin? A bit more Parmesan. Taste and adjust seasoning – this is your moment to make it perfect!

Now, toss your cooked pasta right into that luscious sauce, then gently fold in the steak and shrimp. Finish with a shower of fresh parsley for that pop of color and freshness. Serve immediately while it’s piping hot – this is comfort food at its finest, y’all!

Expert Tips for Cajun Steak and Shrimp Alfredo

After making this dish more times than I can count (my neighbors keep requesting it!), I’ve picked up some tricks that’ll take your Cajun steak and shrimp Alfredo from good to “oh my goodness, what is this magic?” Here’s what I’ve learned:

Fresh garlic is non-negotiable – That jarred stuff just won’t give you the same punch of flavor. Take the extra minute to mince fresh cloves – your taste buds will thank you.
Reserve pasta water – Before draining your pasta, scoop out about a cup of the starchy cooking water. It’s liquid gold for adjusting your sauce consistency!
Don’t skimp on resting time – Let your steak rest for at least 5 minutes before slicing. Those juices need time to redistribute for maximum tenderness.
Garnish generously – That fresh parsley isn’t just pretty – it cuts through the richness perfectly. I sometimes add a squeeze of lemon too for brightness.
Season in layers – Taste as you go! The shrimp, steak, and sauce all need proper seasoning at each stage.

Remember, cooking is about joy – don’t stress if it’s not perfect. Even my “mistakes” usually taste amazing!

Serving Suggestions for Cajun Steak and Shrimp Alfredo

Now, let’s talk about how to serve this beauty! I always say a dish this special deserves the perfect sides. My go-to? Warm, buttery garlic bread for soaking up every last drop of that creamy Alfredo sauce – I like to toast mine until it’s golden and crispy. For something lighter, a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. If you’re feeling fancy, roasted asparagus or Brussels sprouts add a lovely earthy contrast. And wine? Oh honey, a chilled glass of Chardonnay or Pinot Grigio balances those bold Cajun spices perfectly. For red lovers, a light-bodied Pinot Noir works magic too!

Storing and Reheating Cajun Steak and Shrimp Alfredo

Now, I’ll be honest – this dish is so delicious that leftovers are rare in my house! But if you’re lucky enough to have some, here’s how to keep it tasting amazing. Store it in an airtight container in the fridge for up to 2 days – any longer and the shrimp starts to get funky. When reheating, go low and slow! I add a splash of cream or milk to loosen up the sauce, then warm it gently in a skillet over medium-low heat, stirring often. Microwaving tends to make the shrimp rubbery, so avoid that if you can. Pro tip: The pasta will soak up some sauce overnight, so don’t panic if it looks thicker the next day – that’s totally normal!

Nutritional Information for Cajun Steak and Shrimp Alfredo

Now, let’s be real – we’re not eating this dish because it’s low-calorie! But for those curious, here’s the scoop per serving: about 720 calories, 45g fat (22g saturated), 40g carbs, 2g fiber, and a whopping 48g protein. Remember, nutrition varies based on ingredients – these are just estimates. The way I see it? Every indulgent bite is worth it!

FAQs About Cajun Steak and Shrimp Alfredo

I get asked about this recipe all the time, so let me answer the burning questions before you even have to ask!

Can I use chicken instead of steak?
Absolutely! Chicken thighs work beautifully here – just cube them and follow the same blackening process. They’ll need about 6-8 minutes to cook through.

How can I reduce the heat?
Easy fix – just cut back on the cayenne and Cajun seasoning. Start with half the amount, taste, then add more if you want that extra kick.

Best pasta substitutes?
While rigatoni and fettuccine are my faves, penne or even linguine work great too. For low-carb options, zucchini noodles hold up surprisingly well with this rich sauce.

Fresh vs. frozen shrimp?
Fresh is ideal, but frozen works in a pinch – just thaw completely and pat dry before seasoning. Nobody wants watery shrimp!

Make-ahead tips?
Prep the components separately (sauce, steak, shrimp), then combine when ready to serve. The sauce might thicken overnight – just thin it with cream when reheating.

45-Minute Cajun Steak and Shrimp Alfredo That Will Blow Your Mind