Description
This dish is a rich combination of blackened steak and shrimp in a creamy Alfredo sauce.
Ingredients
Scale
- 225 g penne pasta
- 450 g large shrimp, raw, deveined, tails removed
- 1 teaspoon blackened seasoning
- 1 tablespoon vegetable oil
- 450 g top sirloin steak, cut into 2.5 cm cubes
- 57 g unsalted butter
- 1 small yellow onion, diced (about 80 g)
- 2 teaspoons garlic, minced
- 476 ml heavy whipping cream
- 200 g parmesan cheese, freshly grated
- 1 tablespoon blackened seasoning
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- Fresh parsley, chopped, for garnish
Instructions
- Start your culinary journey by bringing a large pot of salted water to a rolling boil over medium-high heat. Once boiling, add the penne pasta and cook until it reaches that perfect al dente texture, typically according to the package instructions. After cooking, don’t forget to reserve 240 ml of the pasta water before draining the rest. Set the pasta aside as you embark on the next steps of preparing the shrimp and steak.
- Next, take your large raw shrimp and season them evenly with blackened seasoning. Heat the vegetable oil in your large skillet over medium heat. Once the oil is hot, add the seasoned shrimp and cook them for about 1 to 2 minutes on each side until they turn opaque. Transfer them to a plate and cover to keep warm.
- Increase the heat of the skillet to high and add unsalted butter. Season the steak cubes with the blackened seasoning and add them to the skillet once the butter is bubbling. Sear them for about 1 to 2 minutes on each side until they develop a lovely brown crust.
- Reduce the heat back to medium, add diced onion and sauté until softened. Add minced garlic and sauté for an additional minute. Pour in the heavy whipping cream and reserved pasta water, add parmesan, extra seasoning, and stir continuously until the sauce thickens.
- Return the drained penne pasta to the skillet, coating it in the sauce. Add shrimp and steak, garnish with parsley, and serve immediately.
Notes
Cook the shrimp until they are just opaque. Leftover Alfredo sauce can be stored in the fridge for up to 3 days—just reheat gently!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 750 kcal
- Sodium: 800 mg
- Protein: 35 g