Creamy Cajun Shrimp and Steak Alfredo Pasta Recipe

by Isabella Reed Published: April 10, 2025

Picture this: creamy, dreamy Alfredo pasta with a spicy Cajun kick, loaded with juicy shrimp and tender steak. That’s what you get with this Cajun shrimp and steak Alfredo pasta—a dish where Italian comfort food meets bold Louisiana flavors. The rich, velvety sauce clings to every noodle, while the Cajun seasoning adds just the right amount of heat to keep things exciting. Trust me, one bite and you’ll wonder why you didn’t try this fusion sooner.

I first made this on a lazy Sunday when I was craving something indulgent but couldn’t decide between Italian or Cajun. Why not both? The result was so good, my family demanded I make it again the next week. Now it’s our go-to celebratory meal—perfect for birthdays, date nights, or just treating yourself after a long day. The best part? It comes together in about 30 minutes, making fancy restaurant flavors totally doable on a weeknight.

Why You’ll Love This Cajun Shrimp and Steak Alfredo Pasta

This dish is pure comfort with a kick—here’s why it’ll become your new favorite:

Creamy meets spicy: The velvety Alfredo sauce balances perfectly with the smoky heat of Cajun seasoning. It’s rich but never heavy.
Weeknight magic: Ready in 35 minutes flat—faster than ordering takeout, and way more satisfying.
Crowd-pleaser: Picky eaters? No problem. The flavors are bold but not overwhelming, and you can adjust the spice level easily.
Endlessly adaptable: Swap shrimp for chicken, use gluten-free pasta, or toss in extra veggies. It’s a forgiving recipe that still feels special.

Seriously, this pasta checks all the boxes—quick, flavorful, and guaranteed to impress.

Ingredients for Cajun Shrimp and Steak Alfredo Pasta

Grab these simple ingredients—most might already be in your kitchen! I promise every one plays a special role in creating that perfect creamy-spicy harmony.

For the Alfredo Sauce:

Unsalted butter (3 tablespoons): The base of our sauce. Don’t skimp—this gives that rich, silky texture.
Garlic (3 cloves, minced): Fresh is best here. That pungent kick cuts through the creaminess.
Heavy cream (1½ cups): Makes the sauce luxuriously thick. See substitutions below if you want a lighter version.
Parmesan cheese (1 cup, grated): Freshly grated melts smoother than pre-shredded (those contain anti-caking agents).
Cajun seasoning (1 teaspoon, optional): Start with this amount—you can always add more heat later!
Salt and black pepper (to taste): Season as you go. The Parmesan adds saltiness, so taste before adding extra.

For the Pasta:

Fettuccine or penne pasta (300 g): Fettuccine holds sauce beautifully, but penne’s ridges catch all that Cajun goodness.
Salt (for pasta water): Make it as salty as the sea—it’s your only chance to season the noodles themselves.

For the Proteins:

Shrimp (1 lb, peeled and deveined): Medium or large work best—they won’t overcook as fast as tiny ones.
Steak (1 lb, sliced thin): Sirloin or flank steak are my go-tos. Freeze for 20 minutes first to make slicing easier.

Optional Toppings:

Fresh parsley (for garnish): That pop of green makes it pretty, plus adds a fresh contrast.
Red pepper flakes: For heat lovers—sprinkle at the table.
Lemon wedges: A squeeze brightens the whole dish. Don’t skip this if you have lemons!

Ingredient Notes & Substitutions

Heavy cream too rich? Half-and-half works, but the sauce will be thinner. Or try evaporated milk for a middle ground.

No fresh Parmesan? The pre-grated stuff will work in a pinch, but your sauce might be slightly grainy.

Gluten-free? Swap regular pasta for your favorite GF brand—just check the cooking time.

Short on time? Use pre-cooked shrimp (add them last to warm through) or leftover grilled steak.

Remember: The best dishes start with the best ingredients you can get. But cooking should be fun, not stressful—use what you’ve got!

Equipment Needed for Cajun Shrimp and Steak Alfredo Pasta

No fancy gadgets required—just grab these basics from your kitchen:

Large pot: For boiling pasta. Bonus if it’s tall enough to prevent boil-overs!
Large skillet or sauté pan: You’ll need space to cook steak, shrimp, and simmer sauce. A 12-inch is perfect.
Tongs: My MVP for flipping steak and tossing pasta without making a mess.
Box grater: Freshly grated Parmesan melts like a dream—worth the extra minute of effort.
Wooden spoon: Gentle on your pan’s surface and great for stirring sauce.
Colander: For draining pasta. Pro tip: Save some pasta water in case your sauce needs thinning!

That’s it! If you’ve got these, you’re ready to rock this dish. No special equipment needed—just good old-fashioned stovetop magic.

How to Make Cajun Shrimp and Steak Alfredo Pasta

Alright, let’s get cooking! This recipe comes together fast, so have everything prepped and ready to go. Trust me, once you start, you won’t want to stop to mince garlic or grate cheese. Here’s how to nail it:

Cook the pasta: Bring a large pot of salted water to a boil (it should taste like the sea!). Add your pasta and cook until al dente, usually 8–10 minutes. Reserve ½ cup of pasta water before draining—this starchy liquid is gold for adjusting your sauce later.
Sear the steak: While the pasta cooks, heat a large skillet over medium-high. Add a drizzle of oil and cook your steak slices in batches—don’t crowd the pan! Give them space so they brown nicely (about 2 minutes per side). Sprinkle with Cajun seasoning as they cook, then set aside on a plate.
Cook the shrimp: In the same skillet, add a bit more oil if needed. Toss in the shrimp and another sprinkle of Cajun seasoning. Cook just until pink and opaque, about 2 minutes per side. Remove and set aside with the steak.
Start the sauce: Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for 30 seconds—just until fragrant. Don’t let it brown, or it’ll turn bitter.
Simmer the cream: Pour in the heavy cream and let it simmer gently for 2–3 minutes, stirring occasionally. It should thicken slightly and coat the back of a spoon.
Add the cheese: Reduce the heat to low and gradually stir in the grated Parmesan until melted and smooth. If the sauce seems too thick, add reserved pasta water a tablespoon at a time.
Season to taste: Stir in 1 teaspoon Cajun seasoning, plus salt and pepper. Taste and adjust—remember, the steak and shrimp already have seasoning, so don’t go overboard yet.
Combine everything: Add the drained pasta to the sauce, tossing to coat evenly. Gently fold in the steak and shrimp, warming them through for about 1 minute. Garnish with parsley, red pepper flakes, and lemon wedges if using.

Tips for Perfect Cajun Shrimp and Steak Alfredo Pasta

Don’t overcook the proteins: Shrimp and steak cook fast—pull them off the heat just before they’re done, as they’ll keep cooking when added back to the pasta.
Control the heat: Cajun seasoning varies in spiciness. Start with less, taste as you go, and let everyone add extra at the table if needed.
Use pasta water wisely: The sauce thickens as it sits. If it gets too sticky, loosen it with a splash of that reserved starchy water.
Prep ahead: Slice steak and peel shrimp beforehand to streamline cooking. Even better: marinate the steak in a bit of Cajun seasoning for extra flavor.

There you have it—restaurant-worthy pasta in less time than it takes to wait for delivery. Now go enjoy that creamy, spicy, meaty goodness!

Serving Suggestions for Cajun Shrimp and Steak Alfredo Pasta

This dish is a showstopper all on its own, but a few simple sides can turn it into a full-blown feast. Here’s how I love to serve it for maximum wow factor:

Garlic bread or crusty baguette: Non-negotiable in my house! You’ll want something to swipe up every last drop of that creamy Cajun sauce. I like to toast slices with butter, garlic, and a sprinkle of Parmesan until golden.
Simple green salad: Something crisp and light balances the richness perfectly. Toss mixed greens with lemon vinaigrette—the acidity cuts through the creaminess beautifully.
Roasted veggies: Toss asparagus or broccoli with olive oil and Cajun seasoning, then roast at 400°F while the pasta cooks. Easy and colorful!

Now, about those garnishes—don’t skip them! A shower of fresh parsley adds color and freshness, while lemon wedges let everyone brighten their plate to taste. Red pepper flakes on the side let heat-lovers crank it up. My family fights over who gets to squeeze that lemon last—it really wakes up all the flavors.

For drinks, I usually pair this with an ice-cold beer (a lager or pale ale works great) or a crisp white wine like Pinot Grigio. The citrus notes in the wine mirror the lemon garnish perfectly. And if you’re serving a crowd? Double the recipe—this pasta disappears fast!

Storage & Reheating Instructions

Okay, let’s be real—leftovers are unlikely with this dish. But if you do manage to save some, here’s how to keep it tasting fresh and creamy:

Storage: Pop any leftovers into an airtight container and refrigerate within 2 hours. It’ll stay good for up to 3 days, though the pasta might soak up some sauce over time.
Reheating: Gentle is key! Microwave in 30-second bursts, stirring between each, with a splash of cream or milk to loosen the sauce. Or, warm it slowly in a skillet over low heat, adding liquid as needed. The steak and shrimp might toughen if zapped too aggressively.
Freezing? Not ideal. Cream sauces can separate when thawed, and the shrimp will turn rubbery. If you must, freeze just the cooked steak and pasta (sauce separate), then reheat with fresh shrimp later.

Pro tip: If your sauce thickens too much in the fridge, revive it with a little reserved pasta water (if you saved some) or warm cream. A quick stir and it’ll be back to its velvety self. And always—always—refresh leftovers with a squeeze of lemon and fresh parsley before serving. It makes all the difference!

Cajun Shrimp and Steak Alfredo Pasta FAQs

1. Can I use pre-cooked shrimp? Yes! Toss them in at the very end just to warm through—they’ll turn rubbery if cooked too long.
2. How spicy is this pasta? It’s got a kick, but start with 1 tsp Cajun seasoning—you can always add more at the table.
3. Can I make this ahead? The sauce and proteins can be prepped 1 day ahead, but cook the pasta fresh for best texture.
4. What’s the best steak cut for this? Sirloin or flank steak work great—slice thin against the grain for tenderness.
5. Can I skip the heavy cream? Half-and-half works, but the sauce will be thinner. Evaporated milk is a good middle ground.

Nutritional Information

Now, let’s talk nutrition—because even indulgent dishes deserve a little transparency! Keep in mind, these values are rough estimates and can vary based on your specific ingredients and portion sizes. (I’m looking at you, extra handful of Parmesan!)

This Cajun shrimp and steak Alfredo pasta packs protein from the seafood and steak, carbs from the pasta, and healthy fats from the cream and butter. The dish gets its bold flavor from spices rather than loads of added sugar, and if you use whole-grain pasta or add veggies, you’ll bump up the fiber. That said, it’s definitely a treat-worthy meal—perfect for when you’re craving something rich and satisfying.

Remember: Nutritional values are estimates and vary based on ingredients/brands used. If you’re tracking closely, plug your exact ingredients into a calculator for precise numbers. But sometimes? Just enjoy every creamy, spicy bite without overthinking it!

Creamy Cajun Shrimp and Steak Alfredo Pasta Recipe