This spicy Alfredo pasta is rich, creamy, and loaded with shrimp and steak—comforting surf-and-turf flavor in a quick, weeknight-worthy dish.

8 oz fettuccine or linguine

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 (adjust to taste)

1 cup heavy cream

½ cup unsalted butter

1 cup freshly grated Parmesan

Salt and pepper, to taste

Optional: chopped parsley, extra Parmesan for garnish

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Cook pasta in salted boiling water until al dente. Reserve a bit of pasta water and drain.

Heat 1 Tbsp olive oil in skillet. Season and sear steak slices 1–2 minutes per side. Remove and rest.

Add remaining oil and half the garlic to skillet. Cook seasoned shrimp 1–2 minutes per side until opaque. Set aside.

Lower heat. Melt butter, add remaining garlic and red pepper flakes. Stir in cream, simmer 2–3 minutes. Whisk in Parmesan until smooth.

Add pasta to sauce, then toss in steak and shrimp. Add a splash of pasta water if needed.

Serve immediately, garnished with parsley and Parmesan.

Adjust spice level with more flakes or hot sauce.

Swap steak with chicken or tofu for variation.

Add veggies like spinach or tomatoes for color/nutrition.