Ohhh yes—Steak & Shrimp Alfredo is pure indulgence: tender steak, juicy shrimp, and a rich, creamy Alfredo sauce. Here’s a restaurant-quality recipe that’s surprisingly easy at home.
Steak and Shrimp Alfredo
Serves: 4
Time: ~30 minutes
Ingredients
Pasta
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12 oz fettuccine (or linguine)
Protein
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1 lb steak (ribeye, sirloin, or NY strip)
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12–16 large shrimp, peeled & deveined
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Salt & black pepper
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1 tsp garlic powder
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1 tbsp olive oil
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2 tbsp butter
Alfredo Sauce
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3 tbsp butter
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3 cloves garlic, minced
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1½ cups heavy cream
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1 cup freshly grated Parmesan cheese
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Salt & pepper to taste
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Optional: pinch of nutmeg
Garnish (Optional)
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Fresh parsley
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Extra Parmesan
Instructions
1. Cook the Pasta
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Boil pasta in salted water until al dente.
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Reserve ½ cup pasta water, then drain.
2. Cook the Steak
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Season steak with salt, pepper, and garlic powder.
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Heat olive oil in a skillet over high heat.
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Sear steak 3–4 minutes per side (medium-rare) or to your liking.
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Remove, rest 5 minutes, then slice.
3. Cook the Shrimp
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In the same skillet, melt 1 tbsp butter.
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Add shrimp, season lightly, and cook 1–2 minutes per side until pink.
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Remove and set aside.
4. Make the Alfredo Sauce
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Lower heat to medium.
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Melt 3 tbsp butter; add garlic and cook 30 seconds.
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Pour in cream and simmer 3–5 minutes (don’t boil).
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Stir in Parmesan until smooth. Season with salt, pepper, and nutmeg.
5. Combine
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Add pasta to sauce, tossing to coat.
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Add pasta water as needed for silkiness.
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Top with sliced steak and shrimp.
Pro Tips for Restaurant Flavor
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Use freshly grated Parmesan (not pre-shredded).
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Don’t overcook shrimp—they turn rubbery fast.
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Let steak rest before slicing to keep it juicy.
Optional Upgrades
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Add sautéed mushrooms or spinach
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Finish with a squeeze of lemon for brightness
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Sprinkle red pepper flakes for heat
If you want, I can also give you:
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A lighter Alfredo version
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A Cajun steak & shrimp Alfredo
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Or a low-carb Alfredo (zoodles or cauliflower sauce)