We are taking comfort food to the next level with this one. This recipe features tender venison backstrap and blackened sautéed shrimp piled on top of a flavorful and creamy blackened Alfredo sauce. While this recipe takes a little hustle and bustle compared to my other recipes, it’s worth the effort.

Cooking Temperature Guide for Venison:

Rare: Rare steaks fall between 125 to 130 degree. Steaks remain very tender in this temperature range with a cool red center.
Medium Rare: Medium rare steaks fall between 130 to 135 degrees F. I personally aim for 130 degrees. It still has a cool pink center and is plenty tender.
Anything past that, we can’t be friends.

Blackened Venison Steak and Shrimp Alfredo

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Elevated comfort food at its finest. This recipe features tender sliced venison paired with blackened shrimp piled on top of a delicious Cajun Alfredo.

Author: Jenn Homa

Ingredients

Scale

For the Shrimp:

1 pound Large Shrimp (Raw, Deveined, and Tail Removed)
1 teaspoon Blackened Seasoning
1 tablespoon Butter

For the Venison Steak:

1 pound Venison Backstrap
Salt and Pepper

For the Alfredo:

2 tablespoon Butter
1 Yellow Onion, Finely Diced
1 tablespoon Minced Garlic
2 tablespoons Flour
2 cups Half and Half
1 cup Grated Parmesan Cheese
1 tablespoon Blackening Seasoning
8 ounces Penne Pasta, Cooked
½ cup Pasta Water
1 tablespoon Chopped Parsley, To Garnish

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Instructions

Prepare the Venison: Pat venison steak dry using paper towels. Season all over with salt and pepper. You can use more of less to taste. Let the venison sit out at room temperature while you prepare the next steps.
Cook the Pasta: Boil water in a large pot of salted water over medium-high heat. Once boiling, add in penne pasta and cook to al dente according to package directions. Reserve ½ cup of the pasta water, then drain the remaining. Set pasta aside.
Cook the Shrimp:
1. Season shrimp all over with blackened seasoning.
2. In a large deep skillet, melt 1 tablespoon of butter.
3. Add shrimp and cook 1-2 minutes per side, until opaque.
4. Transfer shrimp to a plate and tent to keep warm.
Cook the Venison:
1. Increase skillet heat to high. Add venison to pan and flip every 20-30 seconds until cooked to your desired temperature. Note that the venison will continue to cook and will rise another 5 degrees while tented). Do not cook past medium rare (130 degrees) for best results.
2. Remove from the skillet and tent with foil to keep warm. Wait to cut the venison until its rested for 5-10 minutes.
Prepare the Alfredo:
1. Reduce the heat to medium. Melt butter then add in diced onions and cook until softened, about 4-5 minutes.
2. Add in garlic and cook until fragrant, 30 seconds to one minute.
3. Sprinkle flour over top and stir well until the flour is well coated on the onions, about one minute.
4. Slowly add in half and half, whisking as you pour it in. Let it simmer for 1-2 minutes then add in Parmesan blackened seasoning and pasta water. Mix well and taste. Add any salt or pepper
5. Stir in pasta, toss well then top with shrimp and steak. Garnish with parsley and additional Parmesan cheese then serve.