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If you crave a creamy pasta that is both comforting and full of bold flavor, this Cajun shrimp and steak alfredo pasta brings together tender steak, juicy shrimp, and spicy cream sauce in perfect harmony. It is a go-to when I want something special without spending hours in the kitchen, and the result always feels restaurant-worthy.
The first time I made this pasta for friends, no one guessed how quick it came together. It is now my top pick for cozy celebrations or when I want to treat myself.
Ingredients
- Raw shrimp: peeled and deveined look for firm shrimp with no off smell or discoloration
- Sirloin or ribeye steak: rich and tender choose steak with some marbling for maximum flavor
- Fettuccine or linguine pasta: sturdy enough to hold the thick sauce select bronze-cut or imported pasta for the best texture
- Cajun seasoning: brings all the heat and savory flavors pick a quality blend or make your own for more control
- Heavy cream: the backbone of your rich sauce check the expiration date and shake before pouring
- Garlic minced: fresh cloves bring the brightest taste
- Parmesan cheese grated: provides nutty umami always grate your own for softness
- Olive oil: for a glossy sear use extra virgin for best flavor
- Butter: enriches the sauce opt for unsalted so you control the salt
- Fresh parsley: optional for bright color and a fresh pop pick firm leaves and avoid wilted bunches
Step-by-Step Instructions
- Cook the Pasta:
- Boil plenty of salted water and drop in your fettuccine or linguine Cook until it is just al dente usually around eight to ten minutes Drain right before adding to the sauce This ensures the pasta can soak up the rich flavor
- Sear the Steak:
- Pat your steak dry and generously rub with Cajun seasoning Heat olive oil in a heavy skillet over medium high Sear steak four to five minutes each side until browned and cooked to your desired doneness Let rest then slice thinly to keep juices in
- Sauté the Shrimp:
- Use the same skillet with flavorful fond Sprinkle shrimp well with Cajun seasoning Sauté shrimp for three to four minutes just until they turn opaque and pink Remove quickly so they do not get rubbery
- Build the Creamy Sauce:
- Lower the heat Add a dab of butter and your minced garlic Sauté just until fragrant about thirty seconds to avoid burning Slowly pour in heavy cream while stirring to loosen up brown bits Whisk in fresh grated Parmesan until silky and melted Taste and add more seasoning if needed
- Finish and Serve:
- Return steak and shrimp to your skillet Add the drained pasta Toss everything together so the sauce clings to every bite Garnish with chopped parsley if you want a final fresh touch Serve immediately while it is hot and creamy
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The Cajun seasoning is the personality of this dish I love experimenting with homemade versions to play up the smoky or spicy notes My family remembers how the kitchen smells as this comes together and everyone’s always eager for seconds
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days Reheat gently over low heat with a splash of milk or cream to loosen the sauce Avoid microwaving for too long or the shrimp may become tough
Ingredient Substitutions
Try chicken thighs instead of steak if you prefer or use all shrimp for a pescatarian version
Swap in gluten free pasta if needed
Lighter cream or half and half works but the sauce will be less rich
If you do not have Parmesan try pecorino for a deeper bite but avoid bagged cheese as it will not melt smoothly
Serving Suggestions
Serve this pasta with a crisp salad of mixed greens or simple steamed green beans
A wedge of crusty garlic bread is perfect for mopping up extra sauce
Chill a light white wine or offer iced tea to balance the spicy heat
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A Little Cajun History
This style of dish has roots tracing to Louisiana where French Italian and Creole influences mingle Shrimp and steak are both classic proteins in Cajun cooking while the creamy Alfredo twist makes it a true fusion favorite in modern kitchens
Frequently Asked Questions About the Recipe
- → What type of steak works best?
Sirloin or ribeye are preferred for their tenderness and flavor when seared quickly over high heat.
- → Can I substitute fettuccine for another pasta?
Yes, linguine or any sturdy long pasta will hold up well to the creamy sauce and proteins.
- → How spicy is the Cajun seasoning?
It adds a noticeable kick but can be moderated by adjusting the amount to suit your taste.
- → What is the best way to cook the shrimp?
Quickly sautéing seasoned shrimp ensures they stay juicy and develop a nice color without becoming tough.
- → How do I keep the sauce creamy?
Use heavy cream and stir in Parmesan gently over low heat to prevent curdling and maintain a smooth texture.
- → Can leftovers be reheated?
Gently reheat over low heat on the stovetop, adding a splash of cream if needed to loosen the sauce.