Cajun shrimp and steak alfredo pasta is a culinary masterpiece that combines the bold flavors of Cajun seasoning with the rich creaminess of alfredo sauce, all brought together with succulent shrimp and tender steak, creating a dish that is both indulgent and satisfying.

Imagine, if you will, plump shrimp and tender steak, marinated in a fiery blend of Cajun spices that awaken the senses with each bite. The shrimp, delicately seasoned and perfectly seared, add a burst of briny sweetness to every forkful. Meanwhile, the steak, grilled to perfection and thinly sliced, offers a hearty counterpoint to the delicate seafood.

But it is the alfredo sauce that truly elevates this dish to greatness. Creamy, velvety, and rich with the tang of Parmesan cheese, it envelops the shrimp and steak in a luscious embrace, coating each strand of pasta with its decadent goodness. The sauce, infused with the subtle heat of Cajun seasoning, adds depth and complexity to every mouthful, leaving a lingering warmth on the palate.

As the Cajun shrimp and steak alfredo pasta comes together in a symphony of flavors and textures, the kitchen is suffused with the irresistible aroma of garlic, butter, and spices. The pasta, perfectly cooked to al dente perfection, serves as the canvas upon which this culinary masterpiece is painted, soaking up the flavors of the sauce and providing a satisfying base for the tender shrimp and steak.

Finally, the moment arrives to serve this decadent dish. With a flourish, the Cajun shrimp and steak alfredo pasta is plated, each portion a work of art in its own right. The vibrant colors and bold flavors beckon to be savored, each bite a celebration of the joys of good food and good company.

Whether enjoyed as a special occasion meal or as a comforting indulgence on a lazy evening, Cajun shrimp and steak alfredo pasta is sure to delight and satisfy, leaving you longing for just one more bite. So gather your loved ones, pour a glass of wine, and prepare to be transported on a culinary journey that will tantalize the taste buds and warm the soul.



  • 1 Ib. steak, cut into cubes (you can use Ribeye or Sirloin)
  • 1/2 cup + 1 Tbsp extra virgin olive oil, divided
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 Tbsp garlic powder
  • 1 Tbsp Cajun seasoning
  • 1 Tbsp hot sauce
  • 1 Tbsp brown sugar
  • 1 tsp ground black pepper
  • 2 Tbsp butter
  • 2 garlic cloves, minced
  • 1/8 – 1/4 tsp crushed red chili pepper flakes (optional)PASTA:
  • ½ tsp salt
  • 1 Tbsp olive oil
  • 1 Ib. Penne PastaSHRIMP:
  • 10 oz shrimp, peeled and deveined (if frozen, thawed)
  • 1 Tbsp olive oil
  • 1 Tbsp cajun seasoning
  • Pinch of Salt
  • Pinch of freshly ground black pepperALFREDO SAUCE:
  • ½ cup unsalted butter
  • 4 oz. cream cheese, softened to room temperature
  • 2 cups (1 pint) heavy cream
  • 1 Tbsp Cajun seasoning
  • 1/2 tsp salt, or to taste
  • 1/2 tsp freshly ground black pepper, or to taste
  • 1 and ½ cups freshly grated Parmesan



Place the steak pieces inside of a ziploc bag. Set aside.

Combine 1/2 cup extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun seasoning, hot sauce, brown sugar and ground black pepper in a small bowl.

Pour the marinade inside of the ziploc bag, covering the meat. Seal tightly and refrigerate for 6-8 hours or preferably overnight.


Fill a large pot with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.

Add the pasta to the boiling water and cook according to package directions. Drain the pasta water and set the noodles aside.


In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.

Add shrimp to hot skillet and cook, stirring constantly until shrimp is pink. Scrape shrimp into a separate bowl and set aside.


Heat 1 tablespoon of olive oil in the hot skillet.

Remove steak marinade from refrigerator. Remove the steak chunks from the marinade and place in the same skillet in a single layer.

Cook for 2-4 minutes, stirring occasionally until golden brown.

Add butter, minced garlic and crushed red pepper flakes and continue to cook for 1-2 minutes, stirring and tossing to coat the steak. Scrape into a separate bowl and set aside.


In the same skillet, melt the butter over medium-low heat. Once the butter is melted, add the cream cheese and heat until softened.

Pour in heavy cream and season with Cajun spice, salt and pepper. Whisk to combine.

Bring to a low boil. Once boiling, decrease the heat to low and allow the sauce to simmer for 8-10 minutes, whisking occasionally. The sauce should be thick enough to coat a spoon.

Once sauce has thickened, turn off the heat and add the parmesan. Stir until cheese is melted and combined. Taste the sauce and adjust the seasonings to your preference.

Add the pasta and toss around to coat in the Alfredo. Toss in the steak, and shrimp and stir to combine. Serve and enjoy!



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