If the idea of steak and shrimp cooked on a griddle, tossed with fettuccine and coated in a rich, creamy sauce sounds irresistible, you’ll love this Blackstone Lemon Pesto Surf and Turf Alfredo. It’s a simple, elegant dinner that brings surf-and-turf flavors to a comforting pasta dish.
I used a jar of alfredo for convenience, but homemade sauce works beautifully if you prefer to make everything from scratch. A bright herb pesto balances the creamy sauce, so even a shortcut feels fresh and thoughtful.
How to make Blackstone Lemon Pesto Surf and Turf Alfredo
Begin by heating your Blackstone or other flat top griddle to medium. A hot, even surface is key to getting a nice sear on the steak and shrimp without overcooking them.
Add a little cooking oil, then place about a half pound of bite-sized sirloin pieces and a half pound of peeled, deveined shrimp on the griddle. Season with kosher salt and freshly cracked black pepper, and cook while stirring occasionally for roughly 4 minutes until the proteins are nicely seared.
Next, add about 3/4 pound of pre-cooked fettuccine. I like to cook the pasta ahead of time and rinse it with cold water to stop cooking, which helps control texture on the griddle. When the pasta hits the hot surface, give it a quick splash of water to loosen any strands that might clump together, then start tossing and folding everything with spatulas.
Pour in a 12-ounce jar of alfredo sauce (or homemade alfredo if you prefer) and stir to coat the pasta, steak, and shrimp. Add roughly 1/2 cup of pesto to introduce a fresh, herb-forward note, and sprinkle a little Italian seasoning for depth. Taste and adjust salt and pepper as needed.
Continue to mix everything on the griddle for three to four minutes so the sauce warms through and the flavors meld. The pasta may stick at first; keep scraping and folding with your spatulas and it will come together nicely.
Just before serving, squeeze fresh lemon juice over the dish to brighten the rich sauce. Serve with extra lemon wedges so each diner can add more acidity to taste — the citrus really lifts the pesto-alfredo combination.
This Surf and Turf Alfredo is a crowd-pleaser: tender steak, sweet shrimp, silky fettuccine, and a bright pesto-lemon finish. It’s an excellent way to showcase your griddle skills with minimal fuss and maximum flavor.
As you can imagine, not one dinner complaint was had with Blackstone Lemon Pesto Surf and Turf Alfredo 🙂
If you enjoy this recipe, try these other griddle ideas
Blackstone Spicy Shrimp Loaded Hash Browns
Blackstone Hot Honey Buffalo Shrimp Tortellini
Blackstone Cherry Pepper Steak Sandwiches
Follow me on:
YouTube
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Blackstone Lemon Pesto Surf and Turf Alfredo
Cheri Renee
Equipment
-
Blackstone Griddle or flat top griddle
Ingredients
- cooking oil of choice
- 1/2 pound sirloin steak, cut into bite-size pieces
- 1/2 pound shrimp, peeled and deveined
- kosher salt and black pepper
- 3/4 pound cooked fettuccine pasta, rinsed with cold water
- 1 (12-ounce) jar alfredo sauce
- 1/2 cup pesto
- Italian seasoning
- 1 lemon, cut into wedges
Instructions
-
Preheat your griddle to medium. Add cooking oil, the steak, and the shrimp. Season with kosher salt and pepper. Cook about 4 minutes, stirring a few times with spatulas until seared.
-
Add the cooked pasta and a small squirt of water to prevent sticking. Use spatulas to mix and separate strands; add a touch more water if needed.
-
Pour in the alfredo sauce, add pesto and a sprinkle of Italian seasoning. Season again with salt and pepper to taste. Combine everything on the griddle and continue cooking for 3–4 minutes, stirring until well coated.
-
Squeeze half the lemon over the dish during the last minute of cooking and mix. Serve with remaining lemon wedges on the side.
My Blackstone Griddle Cookbook AND Blackstone Camping Cookbook are now available!
