Ingredients
Penne pasta: choose a sturdy pasta like penne that holds up well to the thick sauce and supports the toppings
Large shrimp: fresh or frozen and thawed peeled and deveined for convenience always check for freshness and a sweet ocean scent
Blackened seasoning: this gives the dish a bold and smoky kick try to use a Cajun style without fillers or too much salt
Vegetable oil: for quickly searing shrimp at high heat use a light neutral oil
Top sirloin steak: pick a marbled cut with good flavor and cut into bite sized cubes for even cooking
Unsalted butter: adds richness to the steak lets you control the saltiness
Yellow onion: minced for sweetness and depth fresh onions are best
Garlic: use fresh minced garlic for the boldest flavor
Heavy whipping cream: for the ultra creamy Alfredo you want a thick rich cream here
Parmesan cheese: always buy a wedge and grate it fresh it melts beautifully and delivers that nutty flavor
Kosher salt and black pepper: to season the sauce use fresh cracked pepper for extra aroma
Parsley: for garnish fresh parsley cuts through the richness and adds color
Step-by-Step Instructions
Cook the Pasta:
Bring a pot of generously salted water to a rolling boil. Add penne and stir well so it does not stick together. Cook until al dente usually around ten to eleven minutes taste to confirm. When done reserve one cup of pasta water then drain and set the pasta aside. This water is liquid gold that helps thicken and marry the sauce later.
Blacken the Shrimp:
Pat the shrimp dry with paper towels so they sear not steam. Season with blackened seasoning on all sides making sure every shrimp has a coating. Heat a wide skillet over medium and pour in oil. Wait until the oil is shimmering hot not smoking. Add shrimp in a single layer and cook for about one to two minutes per side turning once when you see the edges turning pink and a golden crust forms. Do not crowd the pan. When just cooked transfer the shrimp to a plate and tent loosely with foil to keep warm.
Sear the Steak:
Without wiping out the skillet turn the heat up to high. Add the butter it should sizzle and foam. Once melted add the steak cubes in an even layer. Let them sear undisturbed for one to two minutes until a dark crust forms then flip for another minute. The goal is golden seared outside and still tender pink inside. Do not overcook. Move cooked steak to the plate with shrimp and keep them warm.
Make the Alfredo Sauce:
Lower skillet heat to medium. If needed add a bit more butter or oil. Stir in diced onions and cook slowly for about three to five minutes until translucent and soft scraping any browned bits from the pan for flavor. Add the minced garlic and cook just until fragrant about thirty to sixty seconds. Pour in heavy cream and start with a quarter cup of reserved pasta water. Sprinkle in parmesan cheese blackened seasoning salt and pepper. Stir gently as the cheese melts and the sauce thickens about two to three minutes. Adjust with extra pasta water to get that silky consistency you want.
Combine Everything:
Add drained pasta into the skillet tossing to coat every piece in sauce. Taste and adjust seasoning add more pasta water if desired. Pile the shrimp and steak on top then sprinkle with fresh parsley for color. Serve immediately while steaming hot.
A bowl of food with shrimp and steak.
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A bowl of food with shrimp and steak. | lilicooks.com
Ezoic
You Must Know
Packed with protein and calcium
Classic comfort food that feels restaurant special
Leftovers reheat surprisingly well when kept separate
One bite of this creamy spicy alfredo and you will see why it is my steakhouse copycat favorite I always look forward to the shrimp especially they soak up the seasoning and add that perfect bite of ocean flavor This recipe reminds me of cozy gatherings where we pass the big pasta bowl around and no one leaves hungry
Storage Tips
I recommend storing sauce pasta steak and shrimp separately when possible. The sauce may thicken in the fridge so save extra pasta water to loosen when reheating. Refrigerate leftovers within two hours and use within three days. Reheat gently on the stovetop with a splash of cream or water to refresh.
Ingredient Substitutions
If you cannot find top sirloin ribeye or strip steak work as excellent alternatives. In place of shrimp try scallops or even chunks of cooked chicken breast for a different protein twist. If you need to avoid cream use half and half for lighter sauce though it will be less rich.
