Cajun Shrimp and Steak Alfredo

Okay. Let’s be completely real about fancy dinners for a second. Usually, when you want a meal that feels incredibly luxurious—like a $45-a-plate surf-and-turf from a high-end steakhouse—you assume it requires a massive restaurant bill or three hours of exhausting kitchen cleanup. But this dish? It is the ultimate shortcut to pure luxury, and it was born out of a Friday night when I was utterly wiped out but refused to settle for standard takeout.

I had a couple of steaks in the fridge, a bag of frozen shrimp, and a carton of heavy cream. Instead of making a plain, boring pasta, I decided to raid my spice cabinet and bring some serious Louisiana heat to the party. The result can only be described as absolute, unapologetic decadence.

You get juicy, perfectly seared strips of steak and plump, snappy shrimp smothered in a velvety, cream cheese-infused Alfredo sauce that has just enough Cajun kick to keep things exciting. Rich. Creamy. Spicy. Outrageous. It’s the kind of meal that makes everyone at the table go completely silent after the first bite because they are too busy savoring the flavors.

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Why you will love this cajun steak pasta recipe

Every forkful of this Cajun steak pasta is a full-blown experience right by itself. The thick velvety sauce pooling up inside the penne noodles. Caramelized edges on the Cajun-crusted steak. Plus, the plump shrimp that have just enough snap. All of this is like a Mardi Gras party going off inside your mouth. The Cajun seasoning and red pepper flakes build up a smoky heat that lingers. And the Louisiana hot sauce sneaks in with its own tangy, slightly acidic bite. 

But let’s also talk about how easy this is. You’ve got a pretty impressive ingredient list and complex flavors. But the actual cooking process is totally doable, even after a super long day at work. Best of all, it’s beloved by everyone in the family, even the kids!

Ingredients

For the steak:

• Steak
• Olive oil
• Soy sauce
• Worcestershire sauce
• Garlic powder
• Cajun seasoning
• Hot sauce
• Brown sugar
• Pepper
• Butter
• Red pepper flakes to taste

For the shrimp:

• Shrimp
• Olive oil
• Cajun seasoning
• Pinch of salt and pepper

For the pasta:

• Penne pasta
• Salt
• Olive oil

For the sauce:

• Butter
• Softened cream cheese
• Heavy whipping cream
• Cajun seasoning
• Salt
• Pepper
• Parmesan cheese

Ingredient Deep Dive 

Steak

Steak turns this from a nice pasta Alfredo dish into a meal. The kind of meal that makes you push back from the table and question your life choices in the very best way. You want a cut that stays tender after slicing, so sirloin tip and strip steak are your best bets here. Season it aggressively and sear it hard. Then let it rest before cutting it into bite-sized strips that soak up all that creamy Cajun sauce. 

When it’s done, the steak should have a dark, almost crusty sear on the outside but still be pink and juicy inside. You can sub in chicken breast if you want something different and still have all that Cajun flavoring. 

Jumbo shrimp

This is where this pasta dish goes into delightfully dangerous territory. The plump shrimp and juicy steak together in a creamy Cajun pasta is the kind of over-the-top combo that sounds like it belongs on a restaurant menu.

Jumbo shrimp are the move here. They’ve got enough heft to hold their own against the thick-cut steak bites. They’re not gonna disappear into the sauce. They need about 2 minutes per side until they curl into a loose C shape and turn a pretty pink color. The moment they tighten into the O, you’ve got rubber shrimp. Large shrimp will work with this recipe if jumbo aren’t available, but they’ll cook even faster, so you gotta watch them like a hawk. 

Cajun Seasoning

No Cajun recipe is really legit without Cajun seasoning. Cajun seasoning is the soul of this entire dish. That warm, complex hit of paprika, garlic, cayenne, oregano, and thyme makes the sauce taste like it’s been simmering in a Creole grandmother’s New Orleans kitchen all afternoon.

Cajun seasoning seasons the steak and shrimp. But also the sauce. Tying every element together with smoky heat that builds just a little bit to keep things exciting without your mouth catching a flame. You can use a store-bought blend, but if you do that, check the salt content before you add any extra salt to the recipe. 

Cream Cheese

Cream cheese is your secret weapon in this dish. It melts into the sauce and creates this impossibly silky, velvety texture that’s going to cling to every single strand of pasta and pool up in those little pockets in the penne. 

Cut it into cubes before you add it to the pan so it gets evenly melted. Full-fat cream cheese is the way to go. Mascarpone makes a beautiful substitute if you want something even more decadent.

How To Make Cajun Shrimp and Steak Alfredo:

Step 1. In a Ziploc bag, place ½ cup of olive oil. 

I recommend using a gallon-size zipper-style bag for this seasoning mix, not a slider bag. It needs to be fully closed and leakproof. Mix it very well. You want to make sure the brown sugar isn’t clumped up at the bottom of the bag.

Add ¼ cup of soy sauce. 

Then ¼ cup Worcestershire sauce

1 tbsp of garlic powder.

Next, the Cajun seasoning.

1 tbsp of brown sugar.

1 tsp of black pepper and 1 tbsp of hot sauce.

Add the steak. Squeeze the bag very well and move the meat around with your fingers. Marinate the steak for about half an hour. A couple of hours is even better. 

Step 2. Place 2 Tbsp butter in a skillet over medium-high heat and cook the steak until done to your liking. Set aside. 

Then, add olive oil to the skillet and saute the shrimp with the Cajun seasoning until it’s cooked through.

The butter can go from golden brown to scorched in a heartbeat, so watch it closely. It’s ready when it starts to foam up. We’re using butter instead of oil because butter gives the steak the caramelized flavor that really makes this dish. You won’t get that with oil.

We use olive oil for the shrimp because there’s still browned butter and crispy steak bits in the pan from the last step. If you add more butter on top of that, it will probably burn.

Step 3. Place the ½ cup butter and 4 oz cream cheese into the skillet, stir until melted and combined.

Turn the heat to low. Cream cheese and butter scorch very quickly if your pan is too hot. If you let that happen, your dish is going to have a bitter taste. 

Stir for three to four minutes on low heat. You have to stir continuously to keep the cheeses from sticking to the bottom. You need a smooth and even texture. If you see any lumps, keep stirring until they melt.

Step 4. Whisk in the heavy whipping cream, 1 tbsp cajun seasoning, ½ tsp salt, and ½ tsp pepper. Simmer until the sauce has thickened. Then, stir in the Parmesan cheese. 

The heavy cream is what brings all of this together and turns the thick butter and cream cheese mixture into a pourable sauce. Bring it to a simmer and then reduce it so it thickens up. It takes about 5 to 7 minutes. 

Parmesan is a hard cheese, so it doesn’t melt the way other cheeses do. You have to have a little patience with Parmesan, but it’s totally worth it. Keep the heat nice and low and stir constantly. 

Step 5. Cook the pasta with salt and olive oil until done to your liking. Drain.

The salt in your pasta water seasons your noodles perfectly from the inside out. If you don’t add salt, the water can be a little bland. The pasta can be a little bland. Adding olive oil in the water keeps your noodles from sticking together when you drain them. Don’t rinse the pasta like we do for spaghetti. We want to keep that starch on there to help the sauce cling to the noodles. 

Step 6. Return the meat to the skillet with the sauce. Then, add the noodles.

Let the steak and shrimp simmer in the sauce for 2 to 3 minutes on low heat. Then add your noodles. 

Grab your tongs and gently fold everything together for about a minute. You want to make sure every single noodle, every bite of steak, and every shrimp is coated with this creamy sauce. Let it all sit in the pan for another minute after you toss it. The sauce will get just a little thicker as it stands.

THANKS FOR PINING!

Pro-Tips & Technique

Pat the steak dry with a paper towel before you add it to the pan. If the meat is wet, it’s going to steam instead of sear.

Cream cheese needs to sit out on the counter for at least 20 minutes before you start cooking. If it’s cold, it takes forever to melt and it can have lumps.

Be sure and cut your steak against the grain. That’s the secret to super tender steak bites.

Serving & Pairing

This is a heavy dish, so you don’t need side dishes that are going to weigh you down even more. A simple green salad with a light vinaigrette dressing works, or fancy but easy roasted asparagus or broccoli.

I would never serve this dish without bread. The bread is so perfect for soaking up that creamy sauce. Garlic toast is the obvious pick. My kids love cheesy breadsticks. If you want to go all out, make some cheddar bay biscuits like they make at Red Lobster. 

If you’re serving wine with this dish, consider a dry Riesling or Pinot Grigio. It’s got enough sweetness to cool down the heat just a little.

FAQ & Troubleshooting

How do I store Cajun Shrimp and Steak?

Place it into an airtight container when it has completely cooled and then place it into the refrigerator for up to 3 days.

What can I serve as a side dish?

Rice Pilaf is a great choice, as is a scoop of Mashed Potatoes. I generally serve this with Roasted Green vegetables such as Asparagus, broccoli, or Brussels sprouts.

What shrimp is suggested for this dish?

Jumbo Shrimp has a great flavor and is larger. Tiger Shrimp are smaller, but still have a huge amount of flavor.

A steal lover? Try my other Steak recipes:

Steak and Shrimp Pesto Sauce Linguini – Packed full of flavor and heavenly tossed with pasta!

Garlic Herb Potatoes and Steak Skillet – These garlic-herb roasted potatoes and steak is beyond amazing.

Steak Bites with Garlic Butter & Mustard Dipping Sauce – The perfect dinner to serve at your next party with a couple of sides.

LOVE PASTA? TRY THESE OTHER FLAVORS:

Smoked Gouda Mac and Cheese – This Smoked Gouda Mac and Cheese is incredible!

Shrimp Pesto Pasta – This Pesto shrimp can easily become a family favorite.