Blackened Steak and Shrimp Alfredo is a sumptuous dish that brings together tender ribeye steaks and succulent shrimp in a creamy, rich Alfredo sauce, all served over perfectly cooked fettuccine pasta. This hearty meal is ideal for special occasions or a satisfying dinner at home, offering a delightful mix of flavors and textures.
Ingredients
- 2 ribeye steaks
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons blackened seasoning
- 2 tablespoons olive oil
- 8 ounces fettuccine pasta
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Directions
- Preheat a skillet over medium-high heat. Rub the steaks and shrimp with blackened seasoning.
- Heat olive oil in the skillet and sear the steaks for about 4-5 minutes per side for medium-rare, or until your desired doneness. Remove from the skillet and let rest. In the same skillet, cook the shrimp for 2-3 minutes per side, or until pink and opaque. Remove and set aside.
- Cook fettuccine according to package instructions. Drain and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Toss the cooked fettuccine in the Alfredo sauce. Slice the rested steaks and arrange on top of the pasta, along with the shrimp.
- Garnish with chopped parsley and serve immediately.
Servings and Timing
This recipe serves 4 and has a total time of 40 minutes, including 20 minutes of preparation and 20 minutes of cooking.
Variations
- Different Proteins: Substitute the ribeye and shrimp with chicken breast, scallops, or a mix of seafood.
- Vegetarian Option: Replace meat with sautéed vegetables like bell peppers, mushrooms, and spinach for a vegetarian version.
- Spicy Alfredo: Add crushed red pepper flakes to the sauce for an extra kick.
Storage/Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the dish in a skillet over medium heat, adding a splash of cream or broth to loosen the sauce, and heat until warmed through.
10 FAQs
- Can I use a different cut of steak?
Yes, you can use sirloin, flank, or tenderloin steaks. - Is this recipe suitable for meal prep?
Yes, just store the components separately and combine them when ready to serve. - Can I make the Alfredo sauce ahead of time?
Yes, you can prepare the sauce and refrigerate it; just reheat gently before combining with pasta. - What can I use instead of heavy cream?
Half-and-half or a dairy-free cream substitute can be used for a lighter option. - How do I know when the shrimp are cooked?
Shrimp are done when they turn pink and opaque, typically taking 2-3 minutes per side. - What type of pasta works best?
Fettuccine is traditional, but you can use linguine, penne, or any pasta you prefer. - Can I add vegetables to this dish?
Yes, vegetables like broccoli, peas, or spinach make great additions. - What wine pairs well with this dish?
A full-bodied white wine, such as Chardonnay or Pinot Grigio, complements the flavors well. - How can I thicken the Alfredo sauce?
You can simmer it longer to reduce, or add a bit of cornstarch mixed with water to thicken. - Is this dish gluten-free?
If you use gluten-free pasta, this dish can be made gluten-free.
Conclusion
Blackened Steak and Shrimp Alfredo is a decadent meal that combines bold flavors and creamy textures, making it a true crowd-pleaser. Whether you’re entertaining guests or enjoying a special night in, this dish delivers a delightful dining experience. Treat yourself and your loved ones to this satisfying, restaurant-quality meal that is sure to impress!
PrintBlackened Steak and Shrimp Alfredo
- Total Time: 40 minutes
Description
Savor the rich flavors of Blackened Steak and Shrimp Alfredo, featuring perfectly seared ribeye and succulent shrimp over creamy fettuccine. This indulgent dish is a delightful fusion of spices and comfort food.
Ingredients
- 2 ribeye steaks
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons blackened seasoning
- 2 tablespoons olive oil
- 8 ounces fettuccine pasta
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat a skillet over medium-high heat. Rub the steaks and shrimp with blackened seasoning.
- Heat olive oil in the skillet and sear the steaks for about 4-5 minutes per side for medium-rare. Remove and let rest. In the same skillet, cook the shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Cook fettuccine according to package instructions. Drain and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Toss the cooked fettuccine in the Alfredo sauce. Slice the rested steaks and arrange on top of the pasta, along with the shrimp.
- Garnish with chopped parsley and serve immediately.
Notes
Feel free to customize the seasoning and adjust the creaminess of the sauce to your liking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes