Why You’ll Love This Recipe

I love how this dish combines elegant surf-and-turf flavors with comfort-food vibes. The creamy Alfredo sauce hugs each strand of pasta, while the heat from red pepper flakes adds a thrilling kick. It’s impressive on the plate but so easy—perfect for cozy dinners or entertaining without fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz fettuccine, linguine, or favorite pasta
8 oz flank steak (or sirloin), thinly sliced
8 oz large shrimp, peeled and deveined
2 Tbsp olive oil, divided
3 cloves garlic, minced, divided
¼ tsp red pepper flakes (or more, to taste)
1 cup heavy cream
½ cup unsalted butter
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Optional garnish: chopped fresh parsley and extra Parmesan

directions

Cook the pasta.
I cook pasta in salted boiling water until al dente, drain it (reserving a little pasta water), and set it aside.
Sear the steak.
I heat 1 tablespoon oil in a skillet over medium-high heat. I season steak slices with salt and pepper, then sear 1–2 minutes per side for medium-rare (or to your preference). I remove steak and rest it.
Cook the shrimp.
I add remaining oil and half the garlic to the skillet. I add shrimp seasoned with salt and cook 1–2 minutes per side until pink and opaque, then remove and set aside.
Build the sauce.
I reduce heat to medium, melt butter, then add remaining garlic and red pepper flakes, cooking briefly until fragrant. I pour in cream and simmer for 2–3 minutes, then whisk in Parmesan until smooth. I season to taste and add a splash of reserved pasta water if needed.
Combine & finish.
I add pasta to the sauce, along with the steak and shrimp. I toss gently for even coating, warming everything together.
Serve.
I plate it immediately and garnish with parsley and extra Parmesan, then enjoy it hot.

Servings and timing

Serves: 4
Prep time: ~15 minutes
Cook time: ~15 minutes
Total time: ~30 minutes

Variations

I swap flank steak for chicken breast or tofu for a different protein profile.
I stir in spinach or roasted cherry tomatoes near the end for color and nutrition.
I adjust the heat—adding more red pepper flakes, diced jalapeño, or a drizzle of hot sauce for extra spice.
I lighten it up by replacing half the cream with milk and reducing butter (though the sauce is less rich).

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm in a skillet over medium-low heat and add a splash of milk or cream to revive the sauce’s silkiness.

FAQs

Can I use a different pasta?

Yes—I’ve made it with penne, rigatoni, or gluten-free noodles. Just adjust cooking time as needed.

How do I prevent the sauce from separating?

I keep the heat moderate and whisk in cheese gradually, finishing with a bit of pasta water to smooth the sauce.

Can I prep components ahead?

Absolutely—I cook the steak, shrimp, and pasta ahead and store separately, then warm everything in the sauce before serving.

Is it okay to use pre-grated Parmesan?

I highly recommend freshly grated—it melts more smoothly and enhances the flavor.

Can I make this dairy-free?

Yes—I swap the cream and butter for coconut cream and vegan margarine, plus dairy-free Parmesan—though flavor and texture differ slightly.

Conclusion

I adore this Spicy Shrimp & Steak Alfredo for its perfect mix of indulgent creaminess, bold protein, and just enough heat. It’s elegant, customizable, and comes together in about 30 minutes—ideal for weeknight dinners when I want something special without the fuss.