If you’re looking to dazzle your taste buds and impress anyone who joins you at the table, Cajun Shrimp and Steak Alfredo Pasta is the culinary adventure you’ve been waiting for. Imagine creamy Alfredo sauce clinging to tender fettuccine, richly seasoned steak and plump shrimp, all dusted with a bold Cajun heat that tingles without overwhelming. This is comfort food with a spicy, indulgent twist, combining surf and turf in the most luxurious possible way. With just a handful of everyday ingredients and a few quick moves at the stove, you’ll bring this Cajun Shrimp and Steak Alfredo Pasta masterpiece from kitchen dream to dinner reality.

Cajun Shrimp and Steak Alfredo Pasta Recipe - Recipe Image

Ingredients You’ll Need

It’s truly amazing how simple ingredients can come together to create such a showstopping dish! Each one packs flavor and texture into every forkful of your Cajun Shrimp and Steak Alfredo Pasta, so don’t skip the details below.

Fettuccine pasta: Wide, flat noodles are perfect at soaking up every drop of that creamy, spicy Alfredo sauce.
Large shrimp, peeled and deveined: Fresh or thawed, these gems bring sweetness and a quick-cooking, succulent bite to balance the spice.
Sirloin steak, thinly sliced: Juicy steak adds a hearty, savory “turf” element and cooks up quickly for tenderness.
Cajun seasoning: The star of the show—use your favorite blend or homemade, and adjust to suit your spice preference for a signature kick.
Olive oil: For perfect high-heat searing of both steak and shrimp, and a subtle flavor boost.
Unsalted butter: Adds richness to the Alfredo sauce while letting you control the salt level.
Garlic, minced: Sautéed in butter, garlic lays the foundation for deep, aromatic flavor.
Heavy cream: Essential for that luscious, creamy Alfredo base—go for full-fat for best results.
Freshly grated Parmesan cheese: Melts into the sauce, delivering both sharpness and silky texture.
Salt and pepper to taste: Bring everything into perfect, harmonious balance at the end.
Chopped parsley (optional): Adds a bright, fresh pop of color and a hint of herbal fragrance.

How to Make Cajun Shrimp and Steak Alfredo Pasta

Step 1: Prep the Ingredients

Start by lining up all your ingredients so you’re ready for each sizzling, creamy step. Peel and devein your shrimp, thinly slice the sirloin steak, mince your garlic, grate your Parmesan (trust me, pre-grated doesn’t melt nearly as well), and chop that parsley if you’re keen on garnish.

Step 2: Cook the Pasta

Bring a big pot of salted water to a rolling boil and add your fettuccine. Cook until al dente—usually about 10 minutes—then drain well. Toss the noodles with a splash of olive oil to keep them from sticking together while you work on the other stars of this Cajun Shrimp and Steak Alfredo Pasta.

Step 3: Season Your Proteins

In a medium bowl, toss the shrimp with 1 tablespoon of Cajun seasoning until evenly coated. In a separate bowl, repeat the process with the sliced steak and the other tablespoon of seasoning. This extra step ensures every morsel is infused with flavor and ready for its closeup in the skillet.

Step 4: Sear the Steak and Shrimp

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak, allowing it to sizzle for 2 to 3 minutes per side—don’t crowd the pan! Remove and set aside. Add the remaining olive oil, then the shrimp, cooking 1 to 2 minutes per side until just opaque and blush-pink. Remove these beauties as well; they’ll finish coming together in the sauce later.

Step 5: Make the Creamy Cajun Alfredo Sauce

Lower the heat to medium and melt the butter in the same skillet, picking up all those glorious steak and shrimp juices. Add minced garlic and sauté for about 30 seconds—just enough to get fragrant, not brown. Pour in the heavy cream, stirring as you go. Let it simmer for 2 to 3 minutes, then whisk in the Parmesan until the sauce is thick, smooth, and glossy. Taste and tweak with salt and pepper as needed.

Step 6: Combine and Finish

Add your drained fettuccine directly into the luscious Alfredo sauce, tossing until every noodle is coated. Slide the steak and shrimp back into the skillet, gently tossing everything together. Let it all heat through for another minute or two, just until the Cajun Shrimp and Steak Alfredo Pasta is piping hot and perfectly melded. Garnish with chopped parsley if you’re feeling fancy, and serve right away.

How to Serve Cajun Shrimp and Steak Alfredo Pasta

Garnishes

A generous sprinkle of fresh, chopped parsley not only brightens the look of your plate but adds a hint of herby freshness that balances the bold Cajun flavors. For extra color, a little scatter of thinly sliced green onion or a few twists of freshly cracked black pepper over the top seals the deal. Don’t forget a bit of extra Parmesan on the side for cheese lovers!

Side Dishes

This hearty Cajun Shrimp and Steak Alfredo Pasta really shines on its own, but it loves a little company! Serve it with warm, crusty garlic bread to scoop up all the creamy sauce, or add a side of roasted or steamed green vegetables—like broccoli or asparagus—for a welcome contrast to the richness. A simple mixed green salad with a zippy vinaigrette is the perfect way to refresh your palate between bites.

Creative Ways to Present

If you want to go the extra mile, twirl individual portions of the pasta into tidy nests on each plate, then arrange the shrimp and steak slices elegantly on top. Finish with a dramatic flourish of parsley and Parmesan, or even a tiny drizzle of extra-virgin olive oil. For a crowd, serve Cajun Shrimp and Steak Alfredo Pasta family-style in a large pasta bowl, letting everyone dive in and serve themselves with hearty abandon.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the Cajun Shrimp and Steak Alfredo Pasta cool completely before transferring to an airtight container. Store it in the refrigerator for up to three days. The flavors meld and intensify, making for a meal that’s just as crave-worthy the next day!

Freezing

While Alfredo sauces made with heavy cream freeze better than those with milk, dairy-based sauces can sometimes separate when thawed. If you want to freeze Cajun Shrimp and Steak Alfredo Pasta, portion individual servings into freezer-safe containers, leaving a little space for expansion. Thaw overnight in the fridge, and be aware the sauce may need a good stir and a splash of cream or milk when reheating to regain its silky texture.

Reheating

The best way to reheat Cajun Shrimp and Steak Alfredo Pasta is gently on the stovetop over low heat. Add a splash of milk, cream, or even a hint of chicken broth, stirring constantly as it warms to revive that creamy luxuriousness. Microwave reheating is quick, but do it in short bursts and stir often to prevent overcooked shrimp or a gunky sauce.

FAQs

Can I use chicken instead of steak in Cajun Shrimp and Steak Alfredo Pasta?

Absolutely! Thinly sliced chicken breast works great as a substitute for steak and will soak up all those wonderful Cajun flavors just as beautifully. Just adjust your cooking time, as chicken cooks quickly and you want to keep it tender.

How spicy is this pasta, and how can I adjust the heat?

The spiciness totally depends on your Cajun seasoning blend—some are quite fiery, others more subtle. You can always start with less seasoning and add more at the end to suit your heat-loving or spice-shy eaters. If you want to kick it up a notch, a pinch of cayenne or a dash of hot sauce does the trick!

Can I make Cajun Shrimp and Steak Alfredo Pasta ahead for a dinner party?

Yes, you can prep the steak and shrimp, and even cook your pasta in advance—just toss everything together with the Alfredo sauce right before serving for the freshest texture. If you want to reheat, add a splash of cream or milk to keep the sauce silky.

What pasta shapes can I use besides fettuccine?

Fettuccine is classic for Alfredo, but linguine, penne, or even spaghetti work beautifully with this recipe. Choose a shape that holds onto the sauce, and make it your own!

How can I lighten up Cajun Shrimp and Steak Alfredo Pasta?

You can swap the heavy cream for half-and-half or even whole milk (though the sauce will be a bit thinner), and go easy on the cheese to keep it lighter. Load up the dish with extra veggies like sautéed bell peppers, spinach, or mushrooms for added nutrition and flavor.

Final Thoughts

If you’re ready to bring a little excitement and creamy decadence to your dinner table, give this Cajun Shrimp and Steak Alfredo Pasta a try. It’s the kind of dish that turns any night into an occasion—warm, bold, and unfailingly delicious. Share it with someone you love, and don’t be surprised when it becomes one of your most-requested meals!

Cajun Shrimp and Steak Alfredo Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 29 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a decadent yet simple-to-make Cajun Shrimp and Steak Alfredo Pasta that combines the bold flavors of Cajun seasoning with creamy alfredo sauce, succulent shrimp, and tender steak. This surf and turf pasta is a perfect dish for a special dinner or a flavorful weeknight meal.

Ingredients

Scale

Fettuccine Pasta:

8 ounces

Large Shrimp:

1/2 pound, peeled and deveined

Sirloin Steak:

1/2 pound, thinly sliced

Cajun Seasoning:

2 tablespoons, divided

Olive Oil:

2 tablespoons

Unsalted Butter:

3 tablespoons

Garlic:

4 cloves, minced

Heavy Cream:

1 ½ cups

Parmesan Cheese:

1 cup, freshly grated

Salt and Pepper:

To taste

Parsley (optional for garnish):

1 tablespoon, chopped

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Instructions

Cook the Fettuccine: Prepare the fettuccine according to package instructions, then drain and set aside.
Season Shrimp and Steak: Toss shrimp with 1 tablespoon of Cajun seasoning; season sliced steak with the remaining Cajun seasoning.
Cook Steak and Shrimp: Sear steak in olive oil until cooked to your liking, then set aside. Cook shrimp until pink and opaque, then set aside.
Prepare the Sauce: Melt butter in a skillet, cook garlic, pour in heavy cream, simmer, and whisk in Parmesan until thickened. Season with salt and pepper.
Combine and Serve: Add cooked pasta to the sauce, toss to coat. Return steak and shrimp to the skillet, stir to combine, heat through. Garnish with parsley and serve.