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This Cajun steak and shrimp pasta brings restaurant-quality surf and turf to your dinner table with minimal effort. The combination of tender steak, succulent shrimp, and creamy pasta creates an impressive meal perfect for special occasions or when you want to treat yourself to something extraordinary.
I created this recipe for my husband's birthday dinner last year when we couldn't go out to his favorite steakhouse. Now it's become our monthly date night tradition at home, complete with candles and a good bottle of wine.
Ingredients
- Ribeye or sirloin steak: Brings rich meaty flavor. Choose well-marbled cuts for maximum tenderness.
- Shrimp: Adds a sweet seafood counterpoint. Look for fresh or frozen wild-caught options for best flavor.
- Cajun seasoning: Creates the signature spice blend. I recommend making your own for controlling heat levels.
- Heavy cream: Forms the base of the luxurious sauce. Full-fat works best for proper thickening.
- Parmesan cheese: Adds nutty depth to the sauce. Freshly grated melts much better than pre-packaged varieties.
- Cherry tomatoes: Provide bright acidity that cuts through the richness. Select ripe ones with vibrant color.
- Fettuccine pasta: Holds up well to the substantial sauce. Use fresh pasta for an extra special touch.
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Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of water to a rolling boil then add salt. The water should taste like the sea. Add fettuccine and cook until just shy of al dente about 1 minute less than package directions. Reserve ½ cup pasta water before draining. This ensures the pasta will finish cooking in the sauce absorbing more flavor.
- Sear the Steak:
- Pat the steak completely dry with paper towels to ensure proper browning. Heat a large cast iron skillet until smoking hot then add olive oil. Season steak generously on both sides with the spice mixture. Place steak in pan without moving it for 3 to 4 minutes until a deep brown crust forms. Flip once and repeat. Add butter and use a spoon to baste the steak with the melted butter continuously for 1 minute. Transfer to a cutting board and rest for at least 5 minutes before slicing against the grain.
- Sauté the Cajun Shrimp:
- Using the same pan with all the flavorful bits from the steak add olive oil. Toss shrimp with seasonings ensuring even coating. Arrange shrimp in a single layer and cook undisturbed for 2 minutes until edges turn pink. Flip each shrimp and cook another 2 minutes until opaque and curled into a C shape. Add butter and quickly toss to coat. Remove shrimp promptly to avoid overcooking.
- Prepare the Cajun Alfredo Sauce:
- Without wiping the pan melt butter over medium heat. Add minced garlic and stir constantly for 30 seconds until fragrant but not browned. Pour in heavy cream while whisking to incorporate all browned bits from pan bottom. Add Parmesan in small handfuls stirring until melted before adding more. Stir in Cajun seasoning and seasonings. Allow to simmer gently for 2 to 3 minutes until slightly thickened. Add cherry tomatoes and cook just until they begin to soften.
- Combine and Serve:
- Add cooked pasta directly to the sauce tossing gently to coat every strand. If sauce becomes too thick add reserved pasta water a tablespoon at a time. Divide pasta among warmed plates. Arrange sliced steak and shrimp on top. Garnish with fresh parsley and optional red pepper flakes for added color and heat.
The Cajun seasoning is the heart of this dish. I discovered its magic while traveling through Louisiana years ago. A local chef shared his blend with me and explained that authentic Cajun cooking is all about layering flavors rather than just heat. When my children smell this seasoning now they immediately know something special is happening in the kitchen.
Perfectly Timed Proteins
The key to this recipe is proper timing and temperature control for both proteins. Steak continues cooking after being removed from heat so pull it when it's about 5 degrees below your target temperature. For medium rare aim for 130°F before resting which will rise to 135°F. Shrimp cook extremely quickly and become rubbery when overdone. They're perfectly cooked when they form a C shape but overcooked when they curl into an O.
Make-Ahead Options
This dish works wonderfully with components prepared in advance. The steak can be seasoned up to 24 hours ahead and stored uncovered in the refrigerator which creates a better crust when cooking. Shrimp can be peeled deveined and seasoned up to 8 hours before cooking. The sauce base can even be prepared earlier in the day and gently reheated with a splash of cream when ready to serve. Just cook the pasta fresh and assemble everything at the last minute.
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Flavor Variations
For a lighter version substitute half the cream with chicken stock and reduce slightly before adding cheese. Those who enjoy extra heat can double the cajun seasoning or add a diced jalapeño with the garlic. Vegetable lovers might add sautéed bell peppers onions and zucchini to the sauce. For a deeper seafood flavor add a handful of fresh crab meat or scallops alongside the shrimp. Wine lovers will appreciate adding ¼ cup of dry white wine to the pan after sautéing the garlic letting it reduce by half before adding the cream.
Frequently Asked Questions
- → What cut of steak works best for this dish?
Ribeye or sirloin steak with good marbling works best for its flavor and tenderness.
- → Can I use a different type of pasta?
Yes, fettuccine is ideal, but spaghetti, linguine, or penne can also be used for this dish.
- → How do I adjust the spice level?
To make it less spicy, reduce the Cajun seasoning and omit the red pepper flakes. For more spice, add extra Cajun seasoning or chili flakes.
- → Can I substitute the shrimp with another protein?
Yes, chicken, scallops, or even a mix of seafood can work as substitutes for shrimp.
- → How do I reheat this dish without drying it out?
Reheat gently in a large skillet over low heat, adding a splash of cream or milk to keep the sauce creamy.