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Cooking Blackened Steak and Shrimp Alfredo

Ingredients

Scale

For the Blackening Seasoning:

  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground thyme
  • 1 teaspoon ground oregano
  • 1 teaspoon cayenne pepper (adjust according to heat preference)
  • Salt and black pepper, to taste

For the Steak and Shrimp:

  • 2 steaks (such as ribeye or sirloin), about 6–8 ounces each
  • 12 large shrimp, peeled and deveined
  • Olive oil

For the Alfredo Sauce:

  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

For the Pasta:

  • 8 ounces fettuccine or your choice of pasta

Instructions

  1. Prepare the Blackening Seasoning:
    • In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.
  2. Season and Cook the Steak and Shrimp:
    • Rub the steaks and shrimp generously with the blackening seasoning.
    • Heat a little olive oil in a skillet over high heat. Sear the steaks for about 4-5 minutes per side (or to desired doneness), then remove and let them rest.
    • In the same skillet, cook the shrimp for about 2 minutes per side, or until opaque and cooked through. Remove and set aside.
  3. Cook the Pasta:
    • Cook the fettuccine according to package instructions until al dente, then drain.
  4. Make the Alfredo Sauce:
    • In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
    • Add the heavy cream, bring to a simmer, then reduce the heat to low.
    • Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper.
  5. Combine:
    • Toss the cooked pasta with the Alfredo sauce until well coated.
    • Slice the rested steak into thin strips.
  6. Serve:
    • Plate the Alfredo pasta, top with sliced steak and shrimp. Garnish with additional Parmesan cheese, fresh parsley, or a squeeze of lemon if desired.
  • Author: Maria