Easy Homemade Steak and Shrimp Alfredo — A Traditional, Healthy Twist on Comfort Food

Steak and Shrimp Alfredo is one of those recipes that instantly feels like a celebration at the dinner table. I still remember the first time I made this — a rainy Friday night, candles flickering, and the smell of garlic and butter filling the kitchen. It’s a cozy, indulgent dish that’s surprisingly easy to pull off, perfect for a weeknight treat, a weekend date night, or a Sunday family meal.

Whether you’re serving this for a holiday dinner or an “I deserve this” midweek meal, this easy, homemade Steak and Shrimp Alfredo blends rich, traditional flavors with simple techniques so you can relax and enjoy the moment.

🧂 Ingredients:

• 12 oz fettuccine (or any pasta you love; see variations for low-carb/gluten-free swaps)
• 1 lb shrimp, peeled and deveined (medium-large)
• 1 lb steak (sirloin, ribeye, or flank), about 1–1.25 inches thick
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine (optional — can use low-sodium chicken broth)
• 1 1/2 cups heavy cream (see lighter options below)
• 1 1/2 cups freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1/2 tsp crushed red pepper flakes (optional)
• Zest of 1 lemon (optional, brightens the sauce)
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Serves: 4 | Prep time: 10 min | Cook time: ~25–30 min | Total: ~35–40 min

👩‍🍳 Directions:

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente (about 9–11 minutes). Reserve 1 cup pasta water, then drain and set aside.
2. Pat the steak dry, season generously with salt and pepper, and let sit at room temperature for 10–15 minutes while the water heats (this helps it sear evenly).
3. Heat 1 tbsp olive oil in a heavy skillet or cast iron over medium-high heat. Sear the steak 3–5 minutes per side for medium-rare (time varies by thickness). Use an instant-read thermometer: 125–130°F for medium-rare. Remove steak to a cutting board and let rest 5–7 minutes. Slice thinly against the grain.
4. In the same skillet, add remaining 1 tbsp olive oil. Add shrimp seasoned lightly with salt and pepper. Cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
5. Lower heat to medium. Add butter and minced garlic to the skillet; sauté until fragrant, about 30–60 seconds — don’t burn the garlic.
6. Pour in the white wine (or broth) and scrape up any browned bits from the pan; simmer 1–2 minutes until reduced.
7. Pour in the heavy cream and bring to a gentle simmer; let simmer 3–5 minutes until the sauce starts to thicken. Stir occasionally.
8. Whisk in grated Parmesan cheese a handful at a time until the sauce is smooth and creamy (about 2–3 minutes). Season with salt, pepper, and crushed red pepper flakes. If sauce is too thick, add reserved pasta water 1/4 cup at a time to reach desired consistency.
9. Toss the cooked fettuccine into the sauce until coated, about 1–2 minutes. Add lemon zest if using.
10. Gently fold in the sliced steak and cooked shrimp just to warm through, about 1 minute.
11. Serve immediately with a sprinkle of chopped parsley and lemon wedges on the side.

Total tip: rest your steak well — it keeps the juices in and makes every bite tender and flavorful.

💡 Tips & Variations:

• For best flavor: use freshly grated Parmesan (not pre-grated) and a heavy skillet to get those fond flavors from searing.
• Don’t overcook shrimp: remove as soon as they’re opaque and curl into a loose “C.”
• Want a lighter sauce? Use 1 cup half-and-half + 1/2 cup low-sodium chicken broth and a tablespoon of cornstarch slurry to thicken, or stir in 1/2 cup plain Greek yogurt off-heat for creaminess.
• Low-carb swap: replace pasta with spiralized zucchini (zoodles). Sauté zoodles 1–2 minutes and toss in sauce briefly — they shouldn’t get soggy.
• Gluten-free: use your favorite gluten-free fettuccine. Cooking times may vary.
• Dairy-free/vegan option: make a cashew Alfredo — blend 1 cup soaked cashews + 1 cup water + 2 tbsp nutritional yeast + 1 tsp lemon juice + pinch of salt until silky, then heat and toss with pasta and seared king oyster mushrooms or seasoned tofu “steak.”
• Surf-and-turf twist: swap steak for sliced grilled chicken or smoked sausage for different flavor profiles.
• Storage: refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on stovetop over low heat with a splash of milk or broth to loosen the sauce. Freezing cream-based Alfredo is possible but may slightly change the texture — thaw and whisk well when reheating.

🩺 Health & Lifestyle Tie-in (Optional):
This Steak and Shrimp Alfredo packs a protein punch — steak provides iron and B12, shrimp contributes lean protein and heart-healthy omega-3s. If you’re watching saturated fat, choose leaner steak cuts, use half-and-half or Greek yogurt swaps, or serve on zoodles to lower carbs. Cooking this delicious meal at home can also be kinder to your wallet and your long-term health — home-cooked meals often cost less and let you control portions and ingredients, which can help reduce future healthcare costs.

❤️ Conclusion:
If you make this Steak and Shrimp Alfredo, please tell me how it turned out — leave a comment or tag me on social media with your photos. I love seeing your versions and tweaks! Cozy up, pour a glass of whatever makes you happy, and enjoy this easy, comforting homemade meal.

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Steak and Shrimp Alfredo

A cozy, indulgent dish blending traditional flavors with simple techniques, perfect for any dinner occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 750

Ingredients Method Notes

Ingredients

  

Pasta

• 12 oz fettuccine or any pasta you love; see variations for low-carb/gluten-free swaps

Seafood

• 1 lb shrimp, peeled and deveined medium-large

Steak

• 1 lb steak (sirloin, ribeye, or flank) about 1–1.25 inches thick

Cooking Oils and Fats

• 2 tbsp olive oil divided
• 2 tbsp unsalted butter

Flavors

• 4 cloves garlic, minced
• 1/4 cup dry white wine optional — can use low-sodium chicken broth
• 1 1/2 cups heavy cream see lighter options below
• 1 1/2 cups freshly grated Parmesan cheese
• to taste Salt and freshly ground black pepper
• 1/2 tsp crushed red pepper flakes optional
• zest of 1 lemon optional, brightens the sauce
• to garnish Fresh parsley, chopped
• for serving Lemon wedges

Method

 

Preparation

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente (about 9–11 minutes). Reserve 1 cup pasta water, then drain and set aside.
2. Pat the steak dry, season generously with salt and pepper, and let sit at room temperature for 10–15 minutes while the water heats.

Cooking

1. Heat 1 tbsp olive oil in a heavy skillet or cast iron over medium-high heat. Sear the steak 3–5 minutes per side for medium-rare.
2. Remove steak to a cutting board and let rest 5–7 minutes. Slice thinly against the grain.
3. In the same skillet, add remaining 1 tbsp olive oil. Add shrimp seasoned lightly with salt and pepper. Cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
4. Lower heat to medium. Add butter and minced garlic to the skillet; sauté until fragrant, about 30–60 seconds.
5. Pour in the white wine (or broth) and scrape up any browned bits from the pan; simmer 1–2 minutes until reduced.
6. Pour in the heavy cream and bring to a gentle simmer; let simmer 3–5 minutes until the sauce starts to thicken. Stir occasionally.
7. Whisk in grated Parmesan cheese a handful at a time until the sauce is smooth and creamy. Season with salt, pepper, and crushed red pepper flakes.
8. If the sauce is too thick, add reserved pasta water 1/4 cup at a time to reach desired consistency.
9. Toss the cooked fettuccine into the sauce until coated, about 1–2 minutes. Add lemon zest if using.
10. Gently fold in the sliced steak and cooked shrimp just to warm through, about 1 minute.
11. Serve immediately with a sprinkle of chopped parsley and lemon wedges on the side.

Notes

For best flavor: use freshly grated Parmesan (not pre-grated) and a heavy skillet to get those fond flavors from searing. Refrigerate leftovers in an airtight container for up to 3–4 days.