Blackened Venison Steak and Shrimp Alfredo

Blackened Venison and Shrimp Alfredo

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



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


  1. 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. 

  2. 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. 

  3. 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. 
  4. 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.
  5. Prepare the Alfredo:

    1. Reduce the heat to medium. Melt butter then add in diced onions and cook until softened, about 4-5 minutes.