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Valentine’s Day is in a few days from now, and if you’re with a pasta lover like I am, then this Steak and Shrimp Alfredo recipe is an amazing pasta dinner to make if you want to celebrate the night in!
Although I don’t make it very often, I really love making Alfredo sauce. Out of all the Italian pasta sauces, from Basil Pesto Sauce to a simple Marinara Sauce, or a rustic Bolognese Sauce, I love Alfredo because it is creamy, thick, and quick to make without many ingredients! I love to reserve Alfredo sauce for special meals, although since it is so easy to make, there isn’t much reason to only leave it to special occasions!
I also admit that I don’t have surf and turf very often, but the combination of beef and seafood in this pasta with the rich and luscious smooth Alfredo sauce all really makes this Surf and Turf Alfredo Pasta a true winner that you must try as soon as you read this! We’ve got an epic fusion of southwest flavors from the Cajun seasoning along with the Italian flair of our fantastic Alfredo sauce that will want you loving this super special Cajun Steak and Shrimp Alfredo Pasta to the last bite!
Be sure to watch the video recipe to follow along with the process of making this Cajun Steak and Shrimp Alfredo Pasta from start to finish, and don’t forget to subscribe to my YouTube channel if you haven’t already! Don’t forget to press the bell so you receive notifications when my video recipes go live! Let’s get cooking!
Why YOu’ll Love This Surf and Turf Cajun Alfredo Recipe!
- Fast to make: You only need 30 minutes to get this awesome Cajun Steak and Shrimp Alfredo Pasta on the table, so that you’re not required to spend hours in the kitchen for this special day!
- Perfect for special occasions: This Surf and Turf Cajun Alfredo Pasta is THE pasta dinner to make when you want to have an exquisite meal in little time! A quick little history lesson on the origins of Alfredo sauce, it was prepared in 1908 in Rome by Chef Alfredo di Lelio. His wife had just given birth, and unfortunately had lost her appetite. This simple yet incredibly divine pasta dish brought her appetite back to life, and it appeared at the family menu restaurant. Now, that shows the specialty of Alfredo indeed! Additionally, in my opinion, surf and turf is the ultimate luxurious combination, and making a surf and turf pasta truly allows you to put your heart on a plate, which is one of the themes in my free one-month Live to Cook challenge! You can prepare this Cajun Shrimp and Steak Alfredo Pasta for your challenge by signing up to my email newsletter today and impress your loved ones!
- Packed with flavor: Cajun really is loaded with deliciousness! You’ll love the juiciness of the steak and the rich and creamy Alfredo. Everything just works so well together that you’ll never want this meal to end!
Questions You May Have!
Is this Cajun Steak and Shrimp Alfredo Pasta Spicy?▼
If you’re worried about the Cajun seasoning from this Cajun Steak and Shrimp Alfredo Pasta blasting through your back door, then you definitely don’t need to! Also, I’m not just saying this because I love spicy food, but spice really isn’t a descriptor for this Alfredo pasta dish. If you’re using the Cajun seasoning in the correct amount, combined with the creaminess of that cheesy Alfredo sauce, then this Surf and Turf Alfredo Pasta isn’t spicy at all! Yes, a little hint of heat is there, but it is completely balanced out with the coolness of the sauce. All of these amazing flavours create an epic dining experience - spice is not really in the picture here at all!
Can I Use Frozen Shrimp for this Cajun Surf and Turf Alfredo?▼
Yes, you definitely can, and I definitely used frozen shrimp to make this Cajun Steak and Shrimp Alfredo Pasta! If you’re lucky enough to purchase fresh shrimp, then definitely go ahead and use that! However, if you’re like me, then I have to resort to frozen shrimp for all of my recipes. Frozen shrimp can be budget-friendly and it’s super convenient, especially if you purchase peeled shrimp! If you are going to use frozen shrimp in this recipe, be sure to allow it to completely defrost before marinating.
What Type of Steak Can I Use?▼
Ideally, you want a type of steak that will allow you to slice it thinly and not be too tough. I used top sirloin medallion since it is just so juicy and will absorb the Cajun seasoning well! Here are some other suitable substitutes:
- Flank steak: A lean cut of steak that will require attentive cooking so that it is not over-cooked
- Round steak: Slightly tougher than top sirloin, so a bit longer marination is recommended.
- New York strip steak: A fattier cut of steak that will be very tender and provide tons of flavour.
- Ribeye steak: Budget-friendly steak that will deliver lots of flavour! Ensure that it is not too thick to have a comparable cook time to the top sirloin.
What Type of Pasta Should I Use for Surf and Turf Alfredo?▼
I used tagliatelle for this Surf and Turf Cajun Pasta recipe. I like tagliatelle because the thick thin and flat noodles really absorb the Alfredo sauce so well. However, as I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, if you have a suitable substitute already on hand, then there’s no need to go to the store to buy more! Here are other pasta shapes that will be perfect for this Shrimp and Steak Cajun Pasta recipe:
Tips for a Super Special Cajun Steak and Shrimp Alfredo Pasta
- Upgrade from a sirloin to a well marbled cut like ribeye, filet mignon or a New York strip. Same for the shrimp, you can pick jumbo shrimp for a sweeter and meatier bite.
- Generously coat the surf and turf elements with the Cajun seasoning. Adding some brown sugar to the Cajun spice can help balance the heat evenly in the dish.
- A hot skillet is key to get a good sear without overcooking the steak which is achievable in a non-stick pan. You can use a cast-iron skillet for even cooking.
- Adding the shrimp to the same pan as the steak allows the shrimp to mop up the fond and soak up those delicious flavors. Take care to cook the shrimp for no longer than 1-2 minutes per side on a hot skillet.
- In case the Alfredo sauce thickens too much, use the pasta cooking water or more heavy cream to thin it out.
- Brighten up the Alfredo sauce with a sprinkle of the Cajun seasoning and use real blocks of Parmesan and Pecorino Romano cheeses for the best flavors.
- If you are able to get your hands on a piece of white truffle, this is the occasion to add shaved truffles before serving.
Tools Needed to Make Surf and Turf Cajun Alfredo Pasta
- Salt crock
- Butter block
- Colander
- Cutting board
- Chef’s knife
- Mixing bowls
- Pepper mill
- Microplane
- Stainless steel pan
- Pot
- Whisk
- Tongs
- Olive oil dispenser
- Measuring cups
- Measuring spoons
- Carving fork
Ingredients for Cajun Steak and Shrimp Alfredo Pasta
You can scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD or press the “Jump to Recipe” button to see all ingredient quantities and to save the recipe for later. You can also scale the recipe so that you know how much marinade you need based on how many chicken breasts you want to cook. By default, we are using 3 ounces of pasta per person.
For the Cajun Seasoning
For the Proteins
- Shrimp: I used Argentinian shrimp. Unless using peeled shrimp, you’ll need to peel and devein your shrimp. Opt for large-sized shrimp to balance out the steak. You can keep the tails on if you would like to for aesthetic reasons, but I personally don’t find removing the tails while eating very pleasant.
- Steak: I used top sirloin medallion. Cut it into thin strips.
- Olive oil: A little bit to cook the steak and shrimp.
- Cajun seasoning: You can purchase it or make your own! If you want more details about making your own Cajun seasoning, then be sure to check out the complete recipe here.
For the Shrimp and Steak Alfredo Pasta
- Heavy cream: Also known as heavy whipping cream. You want to look for cream
- Cheeses: I’m using a blend of Parmesan cheese and Pecorino Romano cheese. Use a ratio of 2 to 1.
- Butter: Most people use unsalted butter, but I’ve actually been loving salted butter! If using unsalted butter, you’ll need to add more salt to the Alfredo sauce.
- Pepper: Freshly cracked black peppercorn to enhance the Alfredo sauce is a truly crucial ingredient!
- Salt: Add as required to taste.
- Tagliatelle: 3 nests per person is the recommendation for a main dish. This will come out to about 3 ounces.
- Shrimp and steak: Marinated as described above. We’re following a ratio of 1 to 1 to 1 of pasta to shrimp to steak, so that we can enjoy all three main components of this Surf and Turf Alfredo Pasta equally!
How to Make Cajun Steak and Shrimp Alfredo Pasta
For Homemade Cajun Seasoning
In a spice jar or a small bowl, combine all ingredients. Keep sealed in a cool, dry place.
For the Shrimp and Steak
Slice the steak into 1/2-inch thick strips against the grain. Pat the shrimp dry.
Place the shrimp and steak in separate bowls. Sprinkle 2–3 tsp Cajun seasoning over each and drizzle each with 1–2 tsp olive oil. Toss well to coat evenly.
For the Cajun Shrimp and Steak Alfredo Pasta
Heat a large pot of water for the pasta and bring to a boil. Once boiling, add a generous tablespoon of salt and add pasta. Cook, for 6 1/2 to 7 minutes, or just about a minute shy from al dente.
While the pasta cooks, heat a large skillet over medium-high heat. Add the steak and sear for 2–4 minutes per side until browned and cooked to your liking. Remove and set aside.
In the same skillet, cook the shrimp for 1–2 minutes per side until opaque. Remove and set aside.
In a separate pan, heat the butter and heavy cream over medium-low heat until the butter melts and the cream begins to gently simmer.
Add the cooked pasta to the sauce along with about 2/3 of the Parmigiano Reggiano and Pecorino Romano. Toss until melted and creamy.
Add the remaining cheese and a generous amount of black pepper. Continue tossing until the sauce thickens and coats the pasta. If needed, loosen the sauce with reserved pasta water. Taste and adjust salt as needed.
Serve immediately, topped with the Cajun steak and shrimp.
Serving Suggestions for Steak and Shrimp Cajun Alfredo Pasta
If you want some greens to complement the pasta, then you may love to have my Chicken Caesar Salad as a side dish! It’s made with a Homemade Greek Yogurt Caesar Dressing which is lighter than a regular Caesar dressing. My Arugula Salad with Goat Cheese and Roasted Almonds is also an excellent side dish. If you want some sautéed green vegetables to pair with your Steak and Shrimp Cajun Alfredo Pasta, then you could whip up some Easy Sautéed Green Beans with Coconut and Garlic or Garlic-Butter Sautéed Broccoli - both will also be ready in just about 15 minutes, so you can time these to be ready when your shrimp and steak Alfredo pasta will be ready!
However, while I know it’s not shown here, but in my opinion to really get the most out of this Surf and Turf Alfredo Pasta, you’d serve with some nice warm garlic bread! Be sure to have some bread on hand to mop up all of that super smooth and luscious Alfredo sauce on your plate and in the pan - it’ll be good to the last drop! For a restaurant experience, I would recommend you try out my Spicy Supreme Garlic Bread from Pizza Hut India recipe!
Can I Make This Surf and Turf Alfredo Pasta In Advance?▼
Honestly for a creamy and thick pasta sauce like Alfredo, I really don’t know why you would want to! Plus, this Cajun Surf and Turf Alfredo Pasta is so fast to make that there is really no need to worry about making this in advance to save for later!
The problem when you reheat a rich sauce with heavy cream and cheese, such as Alfredo, is that it will thicken up in the fridge. Therefore, to thin it out when reheating, you’d have to add some liquid. What will happen next is that your pasta will get overcooked, and the final dish will become mushy. This does no justice to the special divine Cajun Steak and Shrimp Alfredo Pasta you’d be serving to a loved one, so please just remove the thought from your mind! If you’re worried about leftovers, then I would really suggest planning the right portion. If you follow this recipe card, we’ve got a total of 6 ounces of pasta, steak, and shrimp, each. This will be excellent to serve two people! If you and/or your other half have large or small appetites, then be sure to scale the recipe using the recipe card so that you’ve got the perfect quantities of the heavy cream and cheeses to make the Alfredo sauce just right for the pasta and proteins!
As mentioned earlier in this post, you can work in a streamline fashion to get all of the components ready for this Surf and Turf Alfredo Pasta. Start with the protein preparation and marination as your water boils. While the pasta is cooking, you can cook the proteins and prepare your Alfredo sauce. There isn’t much you can do to get ahead here but if you work smart, you can orchestrate the entire dish in less than 30 minutes guaranteed! You really do want to enjoy this piping hot and fresh right off the pan, and really make sure your tummy is empty to not leave any leftovers!
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