Okay, so you know how sometimes you just crave something that feels *special*, but you also don’t have all day to spend in the kitchen? This is that recipe. I’m talking about a steak and Shrimp Pasta that’s honestly ridiculously good, and the best part? It looks like you spent hours slaving over it, when in reality, it comes together surprisingly fast. My husband jokes that every time I make this steak and shrimp pasta, I get a standing ovation from the kids. It’s become our go-to for date nights in, special family dinners, or honestly, just when I need a serious comfort food fix after a long week. Forget those complicated pasta dishes that require a mile-long grocery list and advanced culinary degrees. This is the real deal, approachable and utterly delicious.
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What is Steak and Shrimp Pasta?
So, what exactly *is* this magical steak and shrimp pasta dish? Think of it as the ultimate surf-and-turf dream team, all tossed with your favorite pasta in a sauce that’s rich, savory, and just a *little* bit decadent. It’s not overly heavy, though, which is why I love it. It’s essentially tender, perfectly Cooked Steak and succulent shrimp mingling with your pasta of choice, all coated in a creamy, flavorful sauce. It’s elegant enough for company but comforting enough for a Tuesday night. The name itself just sounds fancy, doesn’t it? Steak and Shrimp Pasta. It conjures images of fancy restaurants, but I promise you, the magic happens right on your stovetop. It’s a dish that manages to be both sophisticated and wonderfully down-to-earth.
Why you’ll love this recipe?
Honestly, there are so many reasons I keep coming back to this steak and Shrimp pasta, and I just know you will too! First and foremost, the FLAVOR explosion. You get that beautiful, savory richness from the steak, the sweet, delicate pop of the shrimp, all married together with a sauce that has just the right amount of tang and creaminess. It’s not a one-note dish; it’s a symphony of deliciousness. Then there’s the SIMPLICITY. I know, I know, steak *and* shrimp sounds intimidating, but I’ve honed this recipe over the years to be as straightforward as possible. The steps are logical, and the results are consistently amazing. It’s the kind of meal that makes you feel like a gourmet chef without breaking a sweat. And let’s talk COST-EFFICIENCY. While steak and shrimp might sound like a splurge, when you make it at home like this, it’s surprisingly affordable, especially compared to ordering it out. You control the quality and the portion size. Plus, it’s incredibly VERSATILE! You can swap out the pasta, adjust the spice level, add your favorite veggies – it’s a fantastic base that’s easy to customize. What I love most about this is that it truly satisfies that craving for something truly indulgent without being overly complicated or breaking the bank. It’s the perfect answer to “What’s for dinner?” when you want something that feels a little extra special.
How do I make a delicious pasta with shrimp and steak?
Quick Overview
This steak and shrimp Pasta Recipe is all about building layers of flavor efficiently. We’ll get our pasta cooking, then quickly sear the steak and shrimp to perfection. While that’s happening, we whip up a simple, yet incredibly flavorful sauce that brings everything together. The beauty of this dish lies in its speed and how the simple ingredients create such a restaurant-worthy meal. It’s a lifesaver for those nights when you want something impressive but are short on time. Don’t be intimidated by the components; it all comes together harmoniously.
Ingredients
For the Steak and Shrimp: For the Steak and Shrimp: For the Steak and Shrimp: For the Steak and Shrimp
1 pound sirloin steak, cut into bite-sized pieces (a good quality sirloin or even a flat iron works beautifully here!)
1 pound large shrimp, peeled and deveined (fresh or frozen, thawed, and patted very dry – this is key for searing!)
2 tablespoons olive oil, divided
1 tablespoon butter
Salt and freshly ground Black Pepper, to taste
For the Pasta and Sauce:
12 ounces linguine or fettuccine (your favorite long pasta is perfect)
4 cloves garlic, minced (don’t be shy with the garlic!)
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc – optional, but adds great depth!)
1 1/2 cups heavy cream (this is where the magic happens!)
1/2 cup grated Parmesan cheese (the real stuff, please!)
1/4 cup chopped fresh parsley (for freshness and color)
Pinch of red pepper flakes (optional, for a little kick)
Juice of 1/2 lemon (brightens everything up)
Step-by-Step Instructions
Step 1: Cook the Pasta and Prep Your Steak & Shrimp
First things first, get a big pot of salted water boiling for your pasta. I always salt my pasta water generously – it’s like seasoning the pasta from the inside out! While that’s heating up, pat your steak and shrimp completely dry with paper towels. Seriously, dry is key for a good sear. Season both generously with salt and pepper. Trust me, this makes a huge difference.
Step 2: Sear the Steak
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once it’s shimmering hot, add your steak pieces in a single layer. Don’t overcrowd the pan; cook in batches if needed. Sear for about 2-3 minutes per side for medium-rare, or until it reaches your desired doneness. You want a nice golden-brown crust. Remove the steak from the skillet and set it aside on a plate. It will continue to cook a little off the heat.
Step 3: Cook the Shrimp
Add the remaining 1 tablespoon of olive oil and the butter to the same skillet (no need to wipe it out – those little browned bits from the steak are flavor gold!). Add your shrimp and cook for just 1-2 minutes per side, until they turn pink and opaque. Be careful not to overcook them, or they’ll get rubbery. Remove the shrimp from the skillet and add them to the plate with the steak.
Step 4: Sauté the Garlic and Deglaze
Lower the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Be careful not to burn it! If you’re using white wine, pour it into the skillet now and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by about half, which should take about 2-3 minutes. This step really adds a wonderful layer of flavor.
Step 5: Create the Creamy Sauce
Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, red pepper flakes (if using), and a little more salt and pepper to taste. Let it simmer gently for about 3-5 minutes, stirring occasionally, until the sauce has thickened slightly. It should be luscious and creamy.
Step 6: Combine Everything
By now, your pasta should be cooked al dente. Drain it, reserving about a cup of the pasta water. Add the drained pasta directly into the skillet with the sauce. Add the seared steak and shrimp back into the skillet as well. Toss everything gently to coat the pasta, steak, and shrimp in the creamy sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. It should be glossy and cling to the pasta beautifully.
Step 7: Finish and Serve
Stir in the chopped fresh parsley and the lemon juice. The lemon juice is crucial – it cuts through the richness of the cream and makes all the flavors pop. Give it one last gentle toss. Serve immediately, garnished with a little extra Parmesan cheese and parsley if you like. The smell alone is enough to make your mouth water!
What to Serve It With
This steak and shrimp pasta is a meal in itself, but if you’re looking to round out the experience, I’ve got a few ideas that work like a charm. For a truly decadent breakfast or brunch experience, I love to serve a small portion alongside some perfectly poached eggs. The runny yolk mixing with the pasta sauce? Unbelievable! Another favorite brunch pairing is a simple, crisp green salad with a light vinaigrette. It balances the richness of the pasta beautifully. If you’re serving this for a special occasion or a romantic dinner, a glass of that same white wine you used in the sauce is absolutely perfect. For a more casual, cozy snack (yes, this is *that* good!), I sometimes just have a smaller portion with some crusty bread for dipping up any extra sauce – pure comfort. My kids actually love this with a side of garlic bread; they swear it makes it even better, and who am I to argue with them?
Top Tips for Perfecting Your Steak and Shrimp Pasta
Okay, let’s get down to the nitty-gritty. Over the years, I’ve picked up a few tricks that make this steak and shrimp pasta recipe absolutely foolproof. First, regarding the STEAK PREP: make sure you’re using a good cut that’s tender enough to cook quickly. Sirloin is my go-to because it’s flavorful and not too tough. And seriously, patting it DRY before searing is non-negotiable. Moisture is the enemy of a good crust! For the SHRIMP, the same applies – dry them thoroughly. Nobody likes soggy shrimp. When it comes to MIXING ADVICE, the biggest pitfall is overcooking the steak or shrimp. Cook them just until done, and let residual heat finish them off. Also, don’t go crazy stirring the sauce once the cream and cheese are in; a gentle simmer is all you need. For the SAUCE, the quality of your Parmesan cheese really matters. Grate it yourself from a block if you can – the pre-shredded stuff often has anti-caking agents that can make your sauce a little grainy. A little lemon juice at the end is your secret weapon to brighten everything up and cut through the richness; don’t skip it! For PASTA COOKING, always cook it to al dente. It will finish cooking in the sauce, and nobody likes mushy pasta. And remember that reserved pasta water – it’s liquid gold for emulsifying your sauce and getting that perfect, glossy coating. If you’re feeling adventurous, my favorite SWIRL CUSTOMIZATION (though not really a swirl in pasta!) is to add some sautéed mushrooms or blanched asparagus to the sauce. They add great texture and another layer of flavor. Trust me on these little details; they make all the difference!
Storing and Reheating Tips
This steak and shrimp pasta is honestly best enjoyed fresh, but leftovers are still pretty darn good! If you have any (which is rare in my house!), store them in an airtight container in the REFRIGERATOR for up to 2-3 days. The sauce might thicken up a bit as it cools, which is totally normal. When it comes to REHEATING, I find the best method is on the stovetop. Gently warm it in a skillet over low heat, adding a splash of milk or cream (or even a bit of that reserved pasta water if you have it) to loosen the sauce. You can also reheat it in the microwave, but stir it halfway through to ensure even heating and to prevent the pasta from getting tough. If you’re looking to FREEZER INSTRUCTIONS, I’d recommend storing the cooked pasta and the sauce separately if possible, or making sure the pasta isn’t overcooked to begin with. Thaw overnight in the fridge and reheat as described above. For best quality, though, I’d aim to enjoy this within a couple of days!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite steak and shrimp pasta recipe! It’s the kind of dish that makes you feel good, both while you’re making it and especially while you’re eating it. It’s proof that you don’t need to be a professional chef to create something truly special and delicious for yourself and your loved ones. The combination of tender steak, juicy shrimp, and that luscious, creamy sauce is just pure comfort food perfection. If you love this recipe, you might also enjoy my Creamy Tuscan Chicken Pasta or my Garlic Butter Shrimp Scampi. They’re in a similar vein of being flavorful, satisfying, and surprisingly easy. I really hope you give this steak and shrimp pasta a try; it’s a winner every single time. I can’t wait to hear how it turns out for you, so please leave a comment below and let me know your thoughts, or share your own favorite variations! Happy cooking!
Steak shrimp pasta
Ingredients
Main Ingredients
- 1.5 pound sirloin steak cut into 1-inch cubes
- 1 pound large shrimp peeled and deveined
- 0.5 pound linguine pasta
- 0.5 cup heavy cream
- 0.25 cup Parmesan cheese grated
- 4 cloves garlic minced
- 2 tablespoon olive oil
- 1 tablespoon butter
- 0.5 teaspoon red pepper flakes
- 0.25 cup chicken broth
- 0.5 cup fresh parsley chopped, for garnish
- salt to taste
- black pepper freshly ground, to taste
Instructions
Preparation Steps
- Cook linguine pasta according to package directions. Drain, reserving about 1 cup of pasta water. Set aside.
- While the pasta is cooking, season the steak cubes with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add steak and cook until browned on all sides, about 3-5 minutes. Remove steak from skillet and set aside.
- Add butter to the same skillet. Once melted, add minced garlic and red pepper flakes. Cook for about 30 seconds until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside with the steak.
- Pour chicken broth into the skillet and scrape up any browned bits from the bottom. Bring to a simmer.
- Stir in heavy cream and Parmesan cheese. Cook, stirring, until the sauce thickens slightly, about 2-3 minutes.
- Add the cooked steak and shrimp back into the skillet with the sauce. Stir to combine.
- Add the drained linguine to the skillet. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Season with additional salt and pepper to taste.
- Serve immediately, garnished with fresh chopped parsley.
