This indulgent surf-and-turf pasta is pure restaurant-style comfort. Tender blackened steak and juicy shrimp sit on top of creamy Alfredo-coated pasta for a bold, buttery, flavor-packed dinner that feels extra special but is easy to make at home.
Ingredients
For the Steak
2 filet mignon or sirloin steaks (about 6 oz each)
1 tbsp olive oil
1½ tsp blackened or Cajun seasoning
Salt & black pepper, to taste
For the Shrimp
1 lb large shrimp, peeled and deveined (tails on or off)
1 tbsp butter
1 tsp blackened or Cajun seasoning
Salt & black pepper, to taste
For the Alfredo
12 oz penne pasta, cooked and drained
2 tbsp butter
3 garlic cloves, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ tsp black pepper
¼ tsp paprika
Optional Add-Ins
1 cup fresh spinach
Chopped parsley, for garnish
Instructions
Cook the Steak
Rub steaks with olive oil and season generously with blackened seasoning, salt, and pepper. Sear in a hot skillet over medium-high heat for 3–4 minutes per side (or to desired doneness). Remove and rest, then slice into medallions.
Cook the Shrimp
In the same skillet, melt butter. Add shrimp and season with blackened seasoning, salt, and pepper. Cook 1–2 minutes per side until pink and lightly charred. Remove and set aside.
Make the Alfredo Sauce
Lower heat to medium. Add butter and garlic to the skillet and sauté for 30 seconds until fragrant. Pour in heavy cream and simmer gently for 3–4 minutes. Stir in Parmesan, black pepper, and paprika until smooth and creamy.
Combine the Pasta
Add cooked pasta to the sauce and toss to coat. Stir in spinach if using and let it wilt.
Assemble & Serve
Top pasta with shrimp and sliced steak. Garnish with parsley and extra Parmesan if desired. Serve hot.
Serving Suggestions
Pair with garlic bread, a crisp Caesar salad, or roasted asparagus for a full steakhouse-style meal at home.