Cooking Blackened Steak and Shrimp Alfredo
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For the Blackening Seasoning:
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground thyme
- 1 teaspoon ground oregano
- 1 teaspoon cayenne pepper adjust according to heat preference
- Salt and black pepper to taste
For the Steak and Shrimp:
- 2 steaks such as ribeye or sirloin, about 6-8 ounces each
- 12 large shrimp peeled and deveined
- Olive oil
For the Alfredo Sauce:
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 2 cloves garlic minced
- Salt and pepper to taste
For the Pasta:
- 8 ounces fettuccine or your choice of pasta
Instructions
Prepare the Blackening Seasoning:
- In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.
Season and Cook the Steak and Shrimp:
- Rub the steaks and shrimp generously with the blackening seasoning.
- Heat a little olive oil in a skillet over high heat. Sear the steaks for about 4-5 minutes per side (or to desired doneness), then remove and let them rest.
- In the same skillet, cook the shrimp for about 2 minutes per side, or until opaque and cooked through. Remove and set aside.
Cook the Pasta:
- Cook the fettuccine according to package instructions until al dente, then drain.
Make the Alfredo Sauce:
- In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- Add the heavy cream, bring to a simmer, then reduce the heat to low.
- Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper.
Combine:
- Toss the cooked pasta with the Alfredo sauce until well coated.
- Slice the rested steak into thin strips.
Serve:
- Plate the Alfredo pasta, top with sliced steak and shrimp. Garnish with additional Parmesan cheese, fresh parsley, or a squeeze of lemon if desired.