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This smooth Cajun shrimp and steak Alfredo pasta mixes spicy, rich, and savory tastes in just the right way. You'll find juicy steak and tender shrimp in a creamy Alfredo sauce with a smoky Cajun punch. It’s an easy dish that hits the spot for comfort and flavor.
I made this when I wanted to make a regular pasta night extra special for friends. It quickly became a favorite around here.
What You Need
- Fresh shrimp: peeled and cleaned so they cook fast, look for firm, clear flesh without smell
- Sirloin or ribeye steak: thin slices add a rich, savory touch that pairs well with shrimp
- Fettuccine pasta: soft but with a bite, best to pick good semolina pasta for this
- Cajun seasoning: a smoky mix of paprika, cayenne, garlic, and other spices, homemade or store brand is fine
- Parmesan cheese: finely grated to melt smoothly and bring a nutty flavor into the sauce
- Fresh parsley: chopped, for a bright fresh pop that cuts through the creamy sauce
- Garlic: minced fresh to give the dish a tasty aromatic start
- Olive oil: used to cook the garlic gently without overpowering the other flavors
- Heavy cream: makes the sauce silky and rich
How to Cook It
- Get the Pasta Ready
- Boil salted water and cook fettuccine until it’s slightly firm to the bite. Drain and keep warm while you make the sauce.
- Cook Garlic
- In a large pan, warm olive oil over medium-high heat until it shimmers. Add minced garlic and cook carefully until it smells amazing but doesn’t brown.
- Add Shrimp and Steak
- Toss the shrimp and steak slices into the pan. Sprinkle Cajun seasoning over them and keep turning. Cook shrimp until pink and opaque—about 2 to 3 minutes each side. The steak should have a nice brown sear but be tender inside.
- Make the Sauce
- Lower the heat and pour in heavy cream. Stir gently while mixing in Parmesan until the sauce thickens and gets smooth. Taste and add more seasoning if you want.
- Mix and Finish
- Toss in the cooked pasta, stirring gently to cover every noodle with sauce and spread out the steak and shrimp. Sprinkle chopped parsley on top to make it fresh and colorful before serving.
This quickly became a go-to in my family for big get-togethers when everyone wants a dish that's fancy but feels homey. It’s my pick when I want big taste without a lot of fuss.
Best Way to Keep Leftovers
Put leftovers in a sealed container and keep them in the fridge for up to two days. Warm gently on low heat with a splash of milk or cream to bring back the smooth sauce. Don’t heat too much or the cream might split. If freezing, keep shrimp and steak separate from pasta and sauce. Heat each one on its own for the best flavor.
Switch It Up
Try swapping fettuccine with linguine or penne if you want a different pasta feel but still want that great taste. Use half-and-half instead of heavy cream if you want a lighter sauce that still tastes full. Add a pinch of smoked paprika or chipotle powder to change up the seasoning with a smoky twist.
Tasty Things to Serve With It
A fresh Caesar or mixed green salad adds a nice crunch that balances the creamy sauce. Garlic bread with a crust is perfect for mopping up every last drop of sauce. A not-too-sweet white wine like Riesling or Pinot Grigio works great with the spice and creaminess.
This dish brings a bright, creamy, spicy combo that can lift any meal. It’s an easy way to enjoy a fancy-feeling pasta that doesn’t take too much effort.
Frequently Asked Cooking Questions
- → Which steak cut is best here?
Ribeye and sirloin work great because they're tender and full of flavor, perfect for quick cooking with shrimp.
- → How do I change the heat level?
Just add more or less Cajun seasoning depending on how mild or spicy you want it.
- → What can I use instead of heavy cream?
If you want a lighter sauce, swap heavy cream for half-and-half, but it’ll be less rich.
- → How do I keep shrimp from getting rubbery?
Cook the shrimp until they turn pink and are no longer see-through, usually about 2-3 minutes a side, so they stay juicy.
- → Can I make this ahead?
It’s best to eat right away for creamy sauce and tender meat, but you can prep parts earlier to save time.