Cajun Shrimp and Steak Alfredo Pasta
A delightful fusion of tender shrimp and sirloin steak in a creamy Alfredo sauce with Cajun spices, perfect for any occasion.
Ingredients
Main Ingredients
- 1 pound boneless sirloin steak, thinly sliced Tender and juicy texture.
- 1 tablespoon olive oil Adds depth of flavor.
- 1 teaspoon paprika Adds warmth and color.
- 1/2 teaspoon cayenne pepper Gives a spicy kick.
- 1/2 teaspoon garlic powder For savory aroma.
- 1/4 teaspoon black pepper Enhances overall flavor.
- 1 pound shrimp, peeled and deveined Adds seafood sweetness.
- 1 10.75 oz can creamy condensed cream of mushroom soup Sets the base for Alfredo sauce.
- 1 cup milk Blends for smooth consistency.
- 1/2 cup grated Parmesan cheese Adds creaminess and flavor.
- 1/4 teaspoon dried oregano Brings earthy notes.
- 1 pound penne pasta Perfect shape for sauce.
Instructions
Preparation
- Start by boiling a large pot of salted water to cook the penne pasta according to package directions.
- In a medium bowl, combine the olive oil, paprika, garlic powder, and black pepper. Stir until well-mixed.
- Coat the thinly sliced steak and shrimp generously with the seasoning mixture.
Cooking
- Cook the seasoned steak pieces on a hot grill or in a sauté pan until they reach your desired level of doneness.
- In the same pan, sauté the seasoned shrimp until they turn pink and are cooked through.
- In a large skillet over medium heat, combine the creamy condensed cream of mushroom soup with the milk, Parmesan cheese, oregano, garlic powder, and black pepper. Simmer for 15 to 20 minutes until thickened.
- Gently fold the cooked steak and shrimp into the Alfredo sauce.
- Add the cooked penne pasta, stirring until evenly coated with the sauce.
Serving
- Serve immediately, garnished with extra Parmesan or fresh herbs if desired.
Notes
Common mistakes to avoid include overcooking shrimp and steak. Ensure the sauce simmers slowly for the best consistency. For variations, consider swapping half the pasta with zucchini noodles or adding sautéed vegetables.