
If you’re searching for a dish that’s elegant enough for a dinner party but easy enough for a weeknight indulgence, look no further than this Steak with Creamy Cajun Shrimp Sauce. Juicy, seared steaks smothered in a rich, garlicky Cajun cream sauce loaded with tender shrimp—this is surf and turf reimagined, and it’s destined to impress.
The combination of smoky Cajun spices with the luxuriousness of heavy cream and Parmesan creates a sauce that’s irresistible. It’s bold, creamy, slightly spicy, and full of seafood flavor that perfectly complements a well-seared steak. Whether you’re planning a special date night at home, celebrating something big, or just craving something indulgent, this dish delivers steakhouse-level flavor in the comfort of your own kitchen.
Inspired by Louisiana’s bold Cajun flavors, this recipe brings that southern soul to your table with minimal effort. The best part? It takes less than 40 minutes from start to finish. Let’s dive into a delicious culinary adventure.
Why You’ll Love This Recipe
- Ultimate Surf & Turf – The best of both worlds: juicy steak and succulent shrimp
- Quick Yet Impressive – Comes together in under 40 minutes, but looks like a restaurant masterpiece
- Flavor Bomb – Cajun seasoning adds a kick of bold, smoky flavor
- Creamy Sauce Perfection – Made with garlic, heavy cream, and Parmesan for richness
- Versatile & Flexible – Works with ribeye, sirloin, or even filet mignon
- Perfect for Special Occasions – Makes a romantic dinner or holiday meal extra memorable

Ingredients (Serves 2)
For the Steak
- 2 ribeye or sirloin steaks (about 1 inch thick)
- 1 tablespoon Cajun seasoning (per side)
- Salt and pepper to taste
- 1 tablespoon butter
For the Creamy Cajun Shrimp Sauce
- 1 pound shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Season the Steaks
Pat your steaks dry with paper towels to ensure a proper sear. Generously season both sides with salt and pepper, then rub about 1 tablespoon of Cajun seasoning into each side for a smoky, spicy crust.
2. Sear the Steaks
In a large cast iron or heavy-bottomed skillet, melt 1 tablespoon of butter over high heat. Once hot and shimmering, carefully add the steaks. Cook for 4–5 minutes per side for medium doneness, adjusting time based on your steak’s thickness and preferred level of doneness. Use a meat thermometer—130°F for medium-rare, 140°F for medium. Once done, transfer the steaks to a plate and let them rest under foil for at least 5 minutes to retain juices.
3. Sauté the Shrimp
In the same skillet, add 2 tablespoons of butter. Once melted, stir in the minced garlic and sauté until fragrant—about 30 seconds. Add the shrimp, sprinkle with the remaining Cajun seasoning, and cook until pink and opaque, about 2–3 minutes per side.
4. Make the Cajun Cream Sauce
Reduce the heat to medium-low. Pour in the heavy cream, stirring constantly to incorporate the seasonings and any brown bits from the skillet (these add serious flavor). Add the grated Parmesan cheese and let the sauce simmer for about 3–5 minutes until it thickens slightly. Taste and adjust seasoning as needed. If you want it spicier, add a pinch of cayenne or an extra sprinkle of Cajun seasoning.
5. Combine and Serve
Slice the rested steaks and arrange them on plates. Spoon a generous amount of shrimp and Cajun cream sauce over each steak. Finish with fresh chopped parsley for color and brightness. Serve immediately while hot.
Tips for Success
- Let Steaks Rest – Don’t skip this step! Resting helps the juices redistribute
- Don’t Overcook the Shrimp – They cook fast and can get rubbery if overdone
- Use High-Quality Parmesan – Freshly grated Parmesan makes a noticeable difference in the sauce’s texture
- Cast Iron is King – For the best sear, use a heavy cast iron pan that retains heat
- Customize the Heat – Adjust Cajun seasoning or add red pepper flakes for your ideal spice level
Variations
- Add Veggies – Stir in sautéed spinach or mushrooms to the sauce
- Swap the Protein – Try grilled chicken or salmon instead of steak
- Make it Low Carb – Serve with cauliflower mash or zucchini noodles
- Use Different Cheese – Swap Parmesan for Asiago or Romano for a twist
- Double the Sauce – For saucy lovers, simply double the cream and cheese portion
Make Ahead & Storage
- Make Ahead – You can pre-season the steaks and marinate the shrimp earlier in the day
- Refrigerate Leftovers – Store in an airtight container for up to 3 days
- Reheat Gently – Warm in a skillet over low heat. Add a splash of cream if the sauce thickens too much
- Avoid Freezing – The cream sauce may separate if frozen
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Just make sure they’re fully thawed and patted dry before cooking.
What cut of steak is best?
Ribeye is ultra juicy, but sirloin or filet mignon are great choices too.
How spicy is Cajun seasoning?
Most blends are mild to moderately spicy. You can adjust to taste or make your own.
Can I use half and half instead of heavy cream?
You can, but the sauce won’t be as rich. Add an extra tablespoon of butter for balance.
Do I need to marinate the shrimp?
Not necessary. The Cajun seasoning adds instant flavor when sautéed.
Final Thoughts
This Steak with Creamy Cajun Shrimp Sauce is the kind of dish that turns any dinner into a celebration. The boldness of the Cajun spice, the indulgence of the Parmesan cream sauce, and the heartiness of a perfectly seared steak come together in a way that’s rich, comforting, and downright unforgettable.
Whether you’re serving it for date night, a special holiday, or just because you’re in the mood for something extraordinary, this dish never disappoints. Best of all, it’s simple enough that even beginner cooks can master it on the first try.
So pull out your skillet, grab your favorite cut of steak, and treat yourself (or your lucky dinner guest) to a flavorful, restaurant-quality experience—without leaving home.
Steak with Creamy Cajun Shrimp Sauce
Ingredients
For the Steak
- 2 ribeye or sirloin steaks about 1 inch thick
- 1 tablespoon Cajun seasoning per side
- Salt and pepper to taste
- 1 tablespoon butter
For the Creamy Cajun Shrimp Sauce
- 1 pound shrimp peeled and deveined
- 1 tablespoon Cajun seasoning
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
Season the Steaks
- Pat your steaks dry with paper towels to ensure a proper sear. Generously season both sides with salt and pepper, then rub about 1 tablespoon of Cajun seasoning into each side for a smoky, spicy crust.
Sear the Steaks
- In a large cast iron or heavy-bottomed skillet, melt 1 tablespoon of butter over high heat. Once hot and shimmering, carefully add the steaks. Cook for 4–5 minutes per side for medium doneness, adjusting time based on your steak’s thickness and preferred level of doneness. Use a meat thermometer—130°F for medium-rare, 140°F for medium. Once done, transfer the steaks to a plate and let them rest under foil for at least 5 minutes to retain juices.
Sauté the Shrimp
- In the same skillet, add 2 tablespoons of butter. Once melted, stir in the minced garlic and sauté until fragrant—about 30 seconds. Add the shrimp, sprinkle with the remaining Cajun seasoning, and cook until pink and opaque, about 2–3 minutes per side.
Make the Cajun Cream Sauce
- Reduce the heat to medium-low. Pour in the heavy cream, stirring constantly to incorporate the seasonings and any brown bits from the skillet (these add serious flavor). Add the grated Parmesan cheese and let the sauce simmer for about 3–5 minutes until it thickens slightly. Taste and adjust seasoning as needed. If you want it spicier, add a pinch of cayenne or an extra sprinkle of Cajun seasoning.
Combine and Serve
- Slice the rested steaks and arrange them on plates. Spoon a generous amount of shrimp and Cajun cream sauce over each steak. Finish with fresh chopped parsley for color and brightness. Serve immediately while hot.

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