Cajun Shrimp and Steak Alfredo Penne Pasta
This surf and turf pasta pairs paprika and cayenne-seasoned sirloin with quickly seared shrimp in a creamy, cheesy sauce. A can of condensed mushroom soup makes the sauce easy and reliable for a weeknight. Serve it with a green salad or garlic bread.
Preparation Steps
Cook the penne in a large pot of salted boiling water until al dente, following the package timing. Drain and set aside.
Toss the steak strips with the olive oil, paprika, cayenne, garlic powder and pepper in one bowl. In another bowl, toss the shrimp with its oil and spices.
Heat a large skillet over medium-high heat. Sear the steak in a single layer for 2 to 3 minutes per side, until browned and cooked to your liking. Move it to a plate.
Add the shrimp to the same skillet and cook for 1 to 2 minutes per side, until pink, curled and opaque all the way through. Add them to the steak.
Lower the heat to medium. Whisk the soup, milk, Parmesan, oregano, garlic powder and pepper in the skillet and simmer gently for 10 to 15 minutes, stirring often, until smooth and thickened.
Return the steak and shrimp to the sauce and stir to coat.
Add the drained penne and toss until everything is evenly coated. Serve hot.
Tips & Variations
- Pat the shrimp and steak dry before seasoning so they sear instead of steaming.
- Use a store-bought Cajun seasoning blend in place of the individual spices, or swap the steak for chicken breast cooked to 165°F (74°C).
- Refrigerate leftovers for up to 3 days and reheat gently with a splash of milk until steaming.
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