Blackened Steak And Shrimp Alfredo Recipe
Prep Time:
5 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 1 tablespoon ancho chile powder
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • ½ teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 1 teaspoon dried thyme
  • 1 teaspoon brown sugar
  • 1 pound New York strip steak
  • ½ pound large shrimp, peeled and deveined
  • 6 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 4 ounces cream cheese
  • 1 cup heavy whipping cream
  • 1 cup milk
  • ½ cup freshly grated Parmesan
  • ½ pound fettuccine, cooked
  • ¼ cup chopped parsley, for serving
Directions
  1. Stir together the chile powder, paprika, garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Transfer half of the mixture to a separate bowl.
  2. In the first bowl, add the thyme and brown sugar and stir to combine.
  3. Pat the steak dry with a paper towel. Press the spices with the sugar into the steak.
  4. Toss the shrimp with the seasonings in the other bowl.
  5. Melt 2 tablespoons butter in a cast iron skillet over medium heat.
  6. When the skillet is very hot, add the steak and sear until browned, about 4 minutes.
  7. Flip the steak and brown on the other side, about another 4 minutes.
  8. Remove the steak and tent with foil.
  9. With the skillet still hot, add the shrimp and cook until just barely curled and opaque, about 2 minutes, flipping once.
  10. Remove the shrimp from the skillet and reserve.
  11. In a nonstick skillet, melt the remaining 4 tablespoons butter over medium heat.
  12. Add the garlic and stir until fragrant, about 1 minute.
  13. Add the cream cheese, heavy cream, and milk and whisk until smooth and thick, about 5 minutes.
  14. Remove from the heat and immediately add the Parmesan and the remaining salt and black pepper. Stir to melt.
  15. Add the cooked fettuccine to the sauce and toss to coat.
  16. Slice the reserved steak into strips and toss it into the Alfredo.
  17. Add the shrimp and toss it in the Alfredo until warm.
  18. Serve, topped with the parsley.