Steak and Shrimp Alfredo

I first tried making this after watching my brother-in-law grill some amazing surf and turf at a family barbecue. He was being all secretive about his seasoning, but I could tell it had that good Cajun kick to it. When I got home, I decided to turn those same flavors into a pasta dish that would work for a regular weeknight dinner instead of just special occasions. My husband was skeptical when I told him I was making steak and shrimp pasta because he thought it sounded too fancy for a Tuesday night. But after his first bite, he got quiet for a minute and then asked if this could become a regular thing. Now whenever he's had a rough week at work, he'll casually mention how good that pasta was and hint around until I offer to make it again.

What You'll Need

• Good ribeye steaks: I cut them into chunks myself rather than buying pre-cut because you get better pieces that way
• Large shrimp: Get the kind that's already cleaned if you can afford it, saves so much time
• Cajun seasoning: Buy a good blend or make your own, either way works fine
• Beef tallow: This might sound fancy but you can find it at most grocery stores now, and it makes a difference
• Real butter and cheese: Don't go cheap here, the flavor really shows through in the final dish
• Penne pasta: The shape matters because it holds onto all that creamy sauce

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How I Make It

Season everything first:

Cut up your steaks into bite-sized pieces and toss them with some melted beef tallow and Cajun seasoning. Do the same with the shrimp in a separate bowl. Let them sit while you get everything else ready.

Get the grill hot:

Crank it up to high heat and let it really get going. You want those grates nice and hot for a good sear.

Cook the steak:

Spread those seasoned steak pieces on the grill and let them get some color. Turn them as needed, but don't mess with them too much. Should take about 3-4 minutes total.

Quick-cook the shrimp:

I use a cast iron pan right on the grill for this. Get it smoking hot, then add the shrimp for just a minute or two until they turn pink. Don't overcook them or they get rubbery.

Make the pasta:

Cook it like the package says, but save some of that pasta water before you drain it. You'll need about 2 ounces for the sauce.

Create the alfredo:

This is the fun part. Put soft butter in your serving bowl, add the hot pasta, and start mixing. Then add your grated cheese and a little pasta water until it gets all creamy and smooth.

Put it all together:

Top the creamy pasta with your perfectly cooked steak and shrimp. Sprinkle some chives on top if you want to get fancy.

I learned the pasta water trick from my Italian neighbor who watched me struggle with lumpy cheese sauce one day and took pity on me. She showed me how that starchy water is the secret to getting restaurant-quality results at home. Now I always save more than I think I'll need because you can always add more but you can't take it away.

What Goes With It

This is pretty rich on its own, so I usually just make a simple green salad with some good vinaigrette to cut through all that cream and cheese. Sometimes I'll throw some garlic bread in the oven while everything's cooking, but honestly the pasta is filling enough that you might not need it.

Mix It Up

Want to change things up? Try different seasonings on the proteins, Old Bay works great for a more seafood-focused flavor, or just use salt and pepper if you want to keep it simple. You could also use different pasta shapes, though I really like how the penne holds onto the sauce.

Dealing With Leftovers

This doesn't keep as well as some pasta dishes because the sauce can separate when it gets cold. If you do have leftovers, add a splash of milk when you reheat it and stir gently. It won't be quite as good as fresh, but it's still pretty tasty.

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This recipe has become one of my favorites because it feels special enough for when we have company but easy enough that I don't stress about making it. There's something really satisfying about how everything comes together, the smoky flavor from the grill, that perfect creamy sauce, and the way the Cajun seasoning ties it all together without being too spicy. It's the kind of dinner that makes everyone happy and leaves you feeling like you actually accomplished something in the kitchen.

Frequently Asked Questions

→ Can I cook this without a grill?

Yes, you can use a cast iron skillet or heavy pan on the stovetop over medium-high heat. The flavor will be slightly different but still delicious.

→ What can I substitute for beef tallow?

Olive oil, avocado oil, or even butter work as substitutes. Beef tallow gives the best flavor, but these alternatives work fine.

→ How do I know when the shrimp is done?

Shrimp cook very quickly and are done when they turn pink and opaque. Don't overcook them or they'll become tough and rubbery.

→ Can I use a different cut of steak?

Absolutely! New York strip, filet mignon, or sirloin all work well. Choose a tender cut that grills nicely when cubed.

→ Why do I need to save pasta water?

The starchy pasta water helps bind the cheese and butter into a smooth, creamy sauce. It's the secret to perfect alfredo texture.