Diamond R Surf 'n Turf Alfredo

Diamond R Surf & Turf Alfredo

A rich, savory Alfredo pasta topped with tender Diamond R Sirloin steak and juicy shrimp. Perfect for a special dinner!

For the Protein:

For the Alfredo Pasta:

8 oz Alfredo pasta (fettuccine or similar)
2 tablespoons butter
3 garlic cloves, chopped
2 cups half & half
4 oz cream cheese
1 cup shredded Parmesan cheese (start with ¼ cup and adjust to desired thickness)
Cajun seasoning, to taste
Salt (for pasta water)

Optional Garnish:

Prep the Meat:
- Cube the Diamond R Sirloin into 2” pieces and season with your favorite steak seasoning.
- Peel and devein the shrimp, then season them as well. Set both aside.
Cook the Pasta:
- Bring a pot of water to a boil. Add 2 teaspoons of salt.
- Cook the Alfredo pasta until al dente.
- Drain and rinse with cold water to stop the cooking process.
Grill the Steak & Shrimp:
- In a cast iron skillet or grill basket over medium-high heat (or on the BBQ), cook the steak pieces to your desired doneness—we recommend medium-rare.
- Just before the steak is finished, add the shrimp. Grill until the shrimp are bright pink and cooked through (2–3 minutes). Remove both from heat.
Make the Alfredo Sauce:
- In a large skillet over medium heat, melt the butter and sauté the chopped garlic until lightly browned—be careful not to burn it.
- Reduce heat to low. Add the half & half and cream cheese, stirring until the cream cheese is fully melted.
- Season with Cajun seasoning to taste. Simmer for about 5 minutes.
- Slowly add shredded Parmesan, stirring continuously, until the sauce reaches your desired thickness. (Start with ¼ cup; add more as needed.)
- If the sauce becomes too thick, thin it with a splash of half & half or milk.
Combine & Serve:
- Add the cooked pasta to the Alfredo sauce and stir until fully coated.
- Plate the pasta and top with grilled steak and shrimp.
- Garnish with fresh parsley, if desired.

A great weeknight dinner put together in just 30 minutes!