Creamy Alfredo gets a serious upgrade with Cajun-seasoned shrimp and tender strips of steak. This dish combines rich Parmesan cream sauce, buttery garlic, and just enough Cajun heat to create a hearty surf-and-turf pasta dinner.
Cooking the shrimp and steak separately helps each protein develop plenty of flavor without overcooking. The browned bits left behind in the skillet also become the foundation for the Alfredo sauce, bringing even more savory flavor into every bite.
Linguine works especially well here because the long noodles hold onto the thick Parmesan sauce while still letting the shrimp and steak remain the stars of the dish. Fresh basil at the end adds a little brightness that cuts through the richness.
Serve this straight from the skillet while the sauce is hot and creamy. Add a little extra Parmesan or Cajun seasoning at the table if you want to push the richness or heat even further.
Ingredients
- 8 oz linguine
- 1 lb large shrimp, peeled and deveined
- 1 lb steak, thinly sliced
- 2 tbsp Cajun seasoning, divided
- 3 tbsp butter, divided
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Fresh basil, chopped, for garnish
Instructions
- Cook the linguine according to the package directions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
- Pat the shrimp dry and season with about half of the Cajun seasoning.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the shrimp and cook for about 1-2 minutes per side, or until pink, opaque, and just cooked through. Remove the shrimp from the skillet and set aside.
- Season the sliced steak with the remaining Cajun seasoning along with a light amount of salt and black pepper.
- Add another tablespoon of butter to the same skillet.
- Add the steak in a single layer and cook for approximately 3-5 minutes, stirring occasionally, until browned and cooked to your preferred doneness. Remove the steak and set aside with the shrimp.
- Reduce the heat to medium-low and add the remaining tablespoon of butter.
- Add the minced garlic and cook for about 30-60 seconds, stirring constantly until fragrant.
- Pour in the heavy cream and stir while scraping up any browned bits from the bottom of the skillet.
- Bring the cream to a gentle simmer, then gradually stir in the Parmesan cheese until melted and the sauce becomes smooth and creamy.
- Add the cooked linguine to the skillet and toss until completely coated in the Alfredo sauce.
- If the sauce becomes too thick, add a small splash of the reserved pasta water until it reaches your preferred consistency.
- Return the cooked steak and shrimp to the skillet and gently toss everything together until heated through.
- Taste and adjust with additional salt, black pepper, or Cajun seasoning if needed.
- Garnish with fresh chopped basil and additional Parmesan before serving.