You know those nights when you’re craving something indulgent but don’t want to spend hours in the kitchen? That’s exactly why I fell in love with this Cajun Steak and Shrimp Pasta. It’s the perfect marriage of spicy and creamy—tender steak, plump shrimp, and al dente pasta all tangled up in a rich Cajun Alfredo sauce that’ll make you forget all about takeout. The best part? It comes together in one skillet, so cleanup is a breeze.
I first whipped this up on a whim after a trip to New Orleans left me obsessed with Cajun flavors. My husband took one bite and said, “This tastes like a restaurant dish!” Now it’s our go-to for date nights at home or when we need a little comfort after a long day. The heat from the Cajun seasoning plays so nicely with the velvety sauce, and those juicy shrimp? Absolute perfection. Trust me, once you try this, it’ll become a regular in your rotation too.
Why You’ll Love This Cajun Steak and Shrimp Pasta
This isn’t just another pasta dish—it’s a flavor explosion that’ll have you scraping the plate clean. Here’s why it’s become my absolute favorite weeknight hero:
- Bold flavors that dance on your tongue: The Cajun seasoning gives that perfect kick, while the creamy Alfredo sauce balances it out beautifully. Every bite is a little party in your mouth.
- One-pan wonder: From searing the steak to simmering the sauce, everything happens in the same skillet. Less dishes? Yes, please!
- Spice it your way: Love heat? Pile on the Cajun seasoning. Prefer milder? Just dial it back—the recipe’s totally flexible.
- Fancy enough for company: The surf-and-turf combo looks and tastes like something from a high-end bistro, but takes under 40 minutes to make. Your secret’s safe with me!
Ingredients for Cajun Steak and Shrimp Pasta
Gathering the right ingredients makes all the difference with this recipe. Here’s exactly what you’ll need to create that magical spicy-creamy combo:
The Proteins
- 1 lb sirloin steak – thinly sliced against the grain (trust me, this makes it melt-in-your-mouth tender)
- 1/2 lb large shrimp – peeled and deveined (I like the 21-25 count size for perfect bites)
The Pasta Base
- 12 oz penne pasta – uncooked (rigatoni works great too – those ridges hold onto the sauce beautifully)
The Cajun Alfredo Sauce
- 2 tbsp Cajun seasoning – divided (I use Tony Chachere’s but any good blend works)
- 1 tsp garlic powder – for that extra flavor boost
- 1/2 tsp smoked paprika – adds depth to the spice
- 2 tbsp butter – unsalted is best so you control the salt
- 4 cloves garlic – minced (fresh is non-negotiable here!)
- 1 1/2 cups heavy cream – not half-and-half (we need that rich thickness)
- 1 cup grated parmesan – freshly grated melts so much better than the pre-shredded stuff
Extras & Garnishes
- 1 tbsp olive oil – for searing
- Salt & pepper – to taste
- 1/4 tsp red pepper flakes – optional for extra heat
- 1/2 cup mushrooms – optional but delicious if you sauté them first
- Fresh parsley – for that pop of color at the end
Ingredient Substitutions
Out of something? No worries! Here are my tried-and-true swaps: chicken thighs work great if you don’t have steak (just adjust cooking time). Light cream can sub for heavy in a pinch, but the sauce won’t be quite as luxurious. Gluten-free pasta? Absolutely – just watch the cook time. One warning: never use low-fat cheese in the sauce – it just won’t melt right and you’ll end up with a grainy texture. Learned that the hard way!
How to Make Cajun Steak and Shrimp Pasta
Okay, let’s get cooking! This Cajun Steak and Shrimp Pasta comes together fast, so I like to have everything prepped and ready before I start. Trust me, you’ll thank me later when you’re not scrambling to grate cheese while your cream reduces. Here’s exactly how I layer all those amazing flavors:
Cooking the Steak and Shrimp
First things first – get that pan screaming hot! I use a large cast-iron skillet heated over medium-high heat (you should see little wisps of smoke when it’s ready). Toss your steak strips with half the Cajun seasoning, garlic powder, salt, and pepper. Don’t crowd the pan – I cook mine in two batches so they get that perfect sear instead of steaming. About 2 minutes per side gives me medium-rare steak with gorgeous char marks.
Once the steak’s done, I wipe the pan quickly (those browned bits are gold for flavor!) and add the shrimp with the remaining Cajun seasoning and smoked paprika. Shrimp cook crazy fast – just 1-2 minutes per side until they turn pink and opaque. I pull them off when they’re still slightly underdone because they’ll keep cooking when we add them back later. Overcooked shrimp = rubbery sadness!
Preparing the Cajun Alfredo Sauce
Now for the magic! In that same pan (all those flavors are building!), I melt the butter and sauté the garlic until it’s fragrant – about 30 seconds. Careful not to burn it! Then I pour in the heavy cream and let it bubble gently. This is where patience pays off – stir constantly as you gradually sprinkle in the parmesan. Adding it all at once leads to clumpy sauce, and nobody wants that!
The sauce will thicken as it simmers for 5-7 minutes. I test it by coating the back of a spoon – when you can run your finger through it and the line holds, it’s perfect. Oh, and don’t forget to season with black pepper and those optional red pepper flakes if you like extra heat!
Combining Everything
Here’s my favorite trick: toss the cooked pasta directly into the sauce first. I reserve about a cup of pasta water just in case the sauce needs loosening up (it usually does!). The starch in that water helps the sauce cling to every noodle. Once the pasta’s coated, I gently fold in the steak and shrimp – this keeps their textures perfect instead of getting mushy. A quick taste test for seasoning, then I shower it with fresh parsley right before serving. That pop of green makes it look as good as it tastes!
Tips for Perfect Cajun Steak and Shrimp Pasta
After making this dish dozens of times (my family won’t let me stop!), I’ve picked up some game-changing tricks. First – pat your steak bone dry before seasoning. This helps get that gorgeous crust instead of steaming. And listen, I know it sounds crazy, but undercook your pasta by 1 minute! It’ll finish cooking in the sauce and stay perfectly al dente.
Oh! And here’s my secret for extra creamy sauce – take it off the heat and let it rest 2 minutes before adding the pasta. The sauce thickens beautifully as it cools slightly. Last tip? Double the shrimp. Seriously. You’ll thank me when you’re scooping up every last bite!
Serving Suggestions for Cajun Steak and Shrimp Pasta
Now, let’s talk about how to serve this beauty! I always whip up some crusty garlic bread – perfect for sopping up every last drop of that creamy Cajun sauce. If you want something lighter, a simple green salad with lemon vinaigrette cuts through the richness beautifully. Some nights, I’ll roast whatever veggies I have on hand – asparagus and bell peppers are my favorites. And don’t forget to garnish with lemon wedges! That bright squeeze at the end makes all the flavors pop.
Storing and Reheating
Leftovers? (As if!) But if you somehow have some, this Cajun Steak and Shrimp Pasta keeps beautifully in the fridge for up to 3 days in an airtight container. When reheating, splash in a little cream or milk while warming gently on the stove – it brings back that luscious sauciness. Microwave works too, just stir every 30 seconds so it heats evenly without drying out. Pro tip: The flavors actually deepen overnight, making lunch the next day something to look forward to!
Cajun Steak and Shrimp Pasta FAQs
I get so many questions about this recipe – here are the answers to the ones that pop up most often!
Can I freeze this pasta dish?
Honestly, I don’t recommend it. The creamy sauce tends to separate when thawed, and the shrimp can get rubbery. If you must freeze it, leave out the shrimp and add fresh ones when reheating. But trust me – it’s so good fresh that leftovers rarely last anyway!
How can I tone down the spice level?
No shame in wanting it milder! Use a low-sodium or mild Cajun seasoning blend (I sometimes make my own with less cayenne). You can also reduce the seasoning by half and add more to taste at the end. Serving with extra parmesan or a dollop of sour cream helps cool things down too.
What’s the best steak cut for this recipe?
While sirloin works great, ribeye is my splurge-worthy choice – those marbled fats make every bite tender as butter. Flank steak or skirt steak work too if you slice them super thin against the grain. Just avoid super lean cuts like filet, which can dry out fast.
Any good substitutes for shrimp?
Absolutely! Scallops seared to golden perfection are my top pick. Chicken works in a pinch (though it’s less “surf and turf”). For vegetarians, mushrooms and zucchini make a surprisingly hearty swap – just up the Cajun seasoning to compensate for the missing seafood flavor.
Nutritional Information
Just a quick note about the nutrition facts for this Cajun Steak and Shrimp Pasta – these numbers are estimates based on the ingredients I typically use. Your exact counts might vary depending on brand choices or any tweaks you make to the recipe (like adding extra mushrooms or adjusting the cream).
I always say – this is a special occasion dish meant to be enjoyed! That creamy Alfredo sauce and juicy steak come with some calories, but hey – life’s too short not to savor the good stuff sometimes. If you’re watching portions, the recipe easily serves 4 hungry people (though in our house, we usually split it between 3 with zero regrets).
Did You Make This Recipe?
Oh my gosh, I’d love to hear how your Cajun Steak and Shrimp Pasta turned out! Did you stick to the classic version or put your own spin on it? Some of my friends add colorful bell peppers for extra crunch (genius!), while others throw in a splash of white wine to the sauce (yum!). Whatever you did, I want all the details!
Leave a comment below telling me: Was the spice level just right? Did your family gobble it up as fast as mine always does? Snap a photo of your masterpiece and tag me – I live for seeing your versions of this dish! Your notes help me (and other home cooks) tweak and improve the recipe too. And hey, if you’ve got a brilliant variation I haven’t tried, spill the beans! We’re all in this delicious kitchen adventure together.
P.S. If you loved it as much as we do, rating the recipe helps others discover it. Nothing makes my day like knowing this recipe found its way to your table. Happy cooking, friends!
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Creamy 30-Minute Cajun Steak and Shrimp Pasta Will Amaze You
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and spicy pasta dish combining juicy steak and shrimp with a rich Cajun Alfredo sauce. Perfect for a flavorful weeknight dinner.
Ingredients
- 1 lb sirloin or ribeye steak, sliced
- 1/2 lb large shrimp, peeled & deveined
- 2 tbsp Cajun seasoning (divided)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- Salt & pepper to taste
- 12 oz penne or rigatoni pasta
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated parmesan cheese
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup mushrooms (optional, sautéed)
- Fresh parsley for garnish
Instructions
- Season steak strips with half the Cajun seasoning, garlic powder, salt, and pepper. Sear in olive oil on medium-high heat until nicely charred.
- Toss shrimp in remaining Cajun seasoning and paprika. Sauté in the same pan until pink and cooked through.
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet, melt butter and sauté garlic. Pour in heavy cream, stir in parmesan, pepper, and red pepper flakes. Simmer until thickened.
- Add cooked pasta to the sauce and toss well. Top with steak and shrimp. Garnish with fresh parsley.
Notes
- Adjust Cajun seasoning to taste for more or less spice.
- Use fresh parmesan for best flavor.
- Add mushrooms for extra texture if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 portion
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 220mg