Pin it
I stumbled on this knockout combo after trying countless steak and pasta recipes over the years. Everything fell into place when I added those Cajun-flavored shrimp - their kick perfectly cuts through the creamy sauce.
Key Ingredients and Shopping Advice
- Steak: Go for well-marbled options such as ribeye or NY Strip. They should be evenly thick with vibrant red coloring.
- Shrimp: Buy large, uncooked ones (16-20 per pound). Skip the pre-cooked variety as they'll end up rubbery.
- Heavy Cream: Don't skimp on fat content or your sauce might split. The ultra-pasteurized type works wonderfully.
- Parmesan: Always shred it yourself from a block for smooth results. The pre-shredded stuff tends to clump.
- Cajun Seasoning: Pick versions without added salt so you can adjust the flavor yourself.
- Fresh Garlic: Grab solid, weighty bulbs. The jarred stuff just won't give you the same punch.
Putting It All Together
- Step 1: Getting Your Proteins Ready
- Dust your steak with plenty of salt, pepper, and garlic powder. Let it sit out while working on other parts. Mix your shrimp with Cajun spices until they're fully covered, making sure each one will pack that spicy punch.
- Step 2: Nailing the Noodles
- Get your biggest pot of water going with enough salt to taste like ocean water. When it's bubbling, drop in your pasta and cook until slightly firm. Don't forget to save some cooking water before draining.
- Step 3: Building Your Sauce
- Get butter bubbling in a pan. Toss in your chopped garlic and let it get fragrant without turning brown. Slowly pour cream while constantly stirring. Once it's gently bubbling, gradually add your cheese, mixing until it's completely smooth.
Pin it
Coming from a family that ran restaurants, I learned that getting the timing right makes all the difference with this dish. Your steak needs to rest while finishing up the shrimp and sauce, so everything lands on the plate at just the right moment.
Getting Each Element Right
- Nailing the perfect steak means watching temperatures closely. I always grab my thermometer for the best results, knowing the meat will keep cooking a bit during its rest period.
Alfredo Magic
For an Alfredo that's smooth as silk, watch how you mix in the cheese. Too hot and it gets grainy, too cool and it won't melt right. Using room temp ingredients makes all the difference for that velvety finish.
Finding Flavor Harmony
This dish packs a rich punch, so it needs something to brighten it up. A handful of fresh parsley and a little lemon juice can really wake up all those heavy flavors.
Pin it
This fancy fusion has become my favorite showstopper meal, blending three beloved foods into one amazing plate. There's something magical about how the fiery shrimp plays off the hearty steak and smooth pasta sauce - it's an experience your taste buds won't forget.
Frequently Asked Questions
- → What cut of steak works best?
- New York strip or ribeye steaks are ideal. Go for cuts around 1-inch thick to get the best results on the grill.
- → Can I make this without a grill?
- You can cook your steak in a hot cast iron pan for about 4-5 minutes each side to get medium-rare doneness.
- → How do I prevent the sauce from breaking?
- Use medium-low heat when you add your cream and cheese. Don't stop stirring until everything looks smooth and thick.
- → What size shrimp should I use?
- Go for jumbo or large shrimp (16-20 count) as they cook more evenly and they're easier to put on skewers.
- → Can I prep anything ahead?
- You can get the steak and shrimp seasoned up to 8 hours early. But make your sauce right before you eat for the best taste.