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Plate of creamy Steak and Shrimp Alfredo topped with parsley

Steak and Shrimp Alfredo

A delicious dish combining steak and shrimp in a creamy Alfredo sauce, perfect for special dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 800
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz fettuccine pasta Fresh or dried, according to package instructions
Proteins
  • 1 lb steak, cut into strips Use your preferred cut of steak
  • 1 lb shrimp, peeled and deveined Fresh or thawed if frozen
Sauce
  • 2 cups heavy cream For a lighter version use milk or plant-based alternative
  • 1 cup grated Parmesan cheese Freshly grated for better texture and taste
  • 2 tablespoons blackened seasoning Adjust according to spice preference
  • 2 tablespoons butter For cooking steak and shrimp
Seasoning
  • to taste Salt and pepper Season according to preference
Garnish
  • to taste Fresh parsley Chopped, for garnish

Method
 

Cooking Pasta
  1. Cook the fettuccine pasta according to the package instructions; drain and set aside.
Cooking Steak
  1. In a large skillet, melt butter over medium heat.
  2. Add steak strips and season with salt, pepper, and blackened seasoning.
  3. Cook until desired doneness, about 4-5 minutes for medium rare. Remove steak and set aside.
Cooking Shrimp
  1. In the same skillet, add shrimp and cook until pink and opaque, about 2-3 minutes.
  2. Remove and set aside with the steak.
Making Sauce
  1. Lower the heat and add heavy cream to the skillet, scraping up any browned bits from the bottom.
  2. Bring to a simmer.
  3. Stir in the Parmesan cheese until melted and the sauce is creamy.
Final Assembly
  1. Add the cooked pasta, steak, and shrimp back into the skillet.
  2. Toss to coat everything in the sauce, and heat through for an additional 2-3 minutes.
  3. Serve warm, garnished with fresh parsley.

Notes

For variations, consider using chicken instead of steak or shrimp, or adding vegetables like spinach or broccoli. Serve with garlic bread or a fresh salad, and pair with white wine.