Cajun Shrimp and Steak Alfredo Pasta is rich, spicy, and surprisingly simple: tender steak and juicy shrimp seared with Cajun seasoning, then piled over creamy Alfredo‑coated pasta. It feels like restaurant “surf and turf,” but you can put it on the table in about 40 minutes.
Ingredients
For the steak and shrimp
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1 lb steak (sirloin, ribeye, or strip), cut into bite‑size strips or cubes
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1 lb large shrimp, peeled and deveined
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2–3 tbsp Cajun seasoning (divided)
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2 tbsp olive oil (divided)
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1 tbsp butter
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Salt and black pepper, to taste
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1–2 tsp lemon juice (optional)
For the Alfredo pasta
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12 oz fettuccine, linguine, or spaghetti
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3 tbsp butter
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3 cloves garlic, minced
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1 1/2 cups heavy cream (or 1 cup cream + 1/2 cup milk)
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1 cup freshly grated Parmesan cheese
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1/2 tsp Cajun seasoning (or more to taste)
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Salt and black pepper, to taste
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2 tbsp chopped fresh parsley (for garnish)
Step 1: Season the Steak and Shrimp
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Pat steak pieces dry and toss with 1–1 1/2 tbsp Cajun seasoning plus a pinch of salt.
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Pat shrimp dry and season with 1 tbsp Cajun seasoning and a little salt and pepper.
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Let both rest at room temperature while you start the pasta.
Step 2: Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook pasta according to package directions until al dente.
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Reserve 1/2 cup of the starchy pasta water, then drain and set aside.
