Steak shrimp pasta

You know those nights? The ones where the clock is ticking, the fridge looks a little bare, and the thought of a complicated meal feels like climbing Mount Everest in flip-flops? Yeah, I know them well. But over the years, I’ve learned to have a few go-to recipes that feel like a warm hug in a bowl. And this steak and shrimp pasta? It’s not just a go-to; it’s practically my culinary superhero. It’s the kind of dish that looks and tastes like you slaved away for hours, but in reality, it comes together in under 30 minutes. Honestly, it’s my secret weapon for impressing guests or just making a regular Tuesday feel a little bit special. If you’ve ever loved the idea of surf and turf but wanted it in a comforting pasta dish, this is it. It’s a symphony of flavors and textures, and it’s surprisingly simple to pull off. Forget those fancy restaurant versions; this homemade steak and shrimp pasta is going to blow them out of the water.

What is Steak and Shrimp Pasta?

So, what exactly is this magical creation we call steak and shrimp pasta? At its heart, it’s a celebration of two beloved proteins, tender steak and succulent shrimp, tossed with your favorite pasta in a luscious, savory sauce. Think of it as an elevated weeknight dinner that doesn’t require a culinary degree. It’s that satisfying combination of juicy, perfectly cooked Steak Bites and plump shrimp, all coated in a sauce that’s rich enough to feel decadent but light enough that you’ll want to lick the bowl clean. We’re not talking about a heavy, cloying cream sauce here. This sauce is designed to complement the star ingredients, allowing their flavors to really sing. It’s essentially surf and turf got together with pasta and decided to have a delicious party. The beauty of it lies in its adaptability – it can be as simple or as complex as you want to make it, but the core concept remains the same: deliciousness!

How do I make a delicious pasta with shrimp and steak?

Quick Overview

The magic of this steak and shrimp pasta lies in its speed and simplicity. We’re going to sear the steak and shrimp quickly to lock in their juices, toss them with some aromatics and a few pantry staples to create a lip-smacking sauce, and then combine it all with your favorite cooked pasta. The key is not to overcook anything and to build layers of flavor as you go. It’s a one-pan (well, mostly one-pan!) wonder that delivers maximum flavor with minimal fuss. You’ll be amazed at how a few Simple Steps can lead to such a spectacular result.

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, thinly sliced against the grain (you can also use ribeye or New York strip for extra richness)
1 pound large shrimp, peeled and deveined (tail on or off, your preference!)
2 tablespoons olive oil, divided
1 tablespoon butter
Salt and freshly ground black pepper to taste

For the Pasta and Sauce:
12 ounces pasta of your choice (linguine, fettuccine, or penne work beautifully)
3 cloves garlic, minced
1 shallot, finely chopped (or half a small onion)
1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or chicken broth
1 cup heavy cream or half-and-half (for a lighter version, you can try whole milk, but it won’t be as creamy!)
1/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons fresh parsley, chopped (for garnish and freshness)

Step-by-Step Instructions

Step 1: Cook the Pasta

Get a big pot of salted water boiling for your pasta. I always say pasta water should taste like the ocean – that’s the secret to well-seasoned pasta! Cook your pasta according to package directions until it’s al dente. Before you drain it, reserve about a cup of that starchy pasta water. This stuff is liquid gold for making sauces silky smooth. Once drained, toss your pasta with a tiny drizzle of olive oil to prevent it from sticking together while you work on the sauce.

Step 2: Sear the Steak

While the pasta is cooking, pat your thinly sliced steak dry with paper towels. This is super important for getting a good sear. Season it generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until it’s shimmering. Add the steak in a single layer – don’t crowd the pan, or it will steam instead of sear. You’ll likely need to do this in batches. Sear for just 1-2 minutes per side until beautifully browned. You want it medium-rare to medium; it will continue cooking in the sauce. Remove the steak from the skillet and set it aside on a plate. Don’t worry if it’s not cooked through all the way; it will finish in the sauce.

Step 3: Cook the Shrimp

Add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Once the butter has melted and is slightly foamy, add your seasoned shrimp. Cook for about 1-2 minutes per side, just until they turn pink and opaque. Again, don’t overcook them! Shrimp cook in a flash. Remove the shrimp from the skillet and add them to the plate with the steak. They’ll join their steak buddies.

Step 4: Sauté Aromatics

Lower the heat to medium. Add the minced garlic and chopped shallot to the skillet. Sauté for about 1-2 minutes until fragrant, stirring constantly. You don’t want the garlic to burn, so keep an eye on it. Scrape up any browned bits from the bottom of the pan; that’s where all the flavor is!

Step 5: Deglaze and Build the Sauce

Pour in the white wine (or chicken broth) and let it bubble and reduce for about 1-2 minutes, scraping the pan again. This is deglazing, and it adds a wonderful depth of flavor. Next, pour in the heavy cream (or your chosen milk alternative). Let it simmer gently and thicken slightly, about 3-4 minutes. Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth and creamy.

Step 6: Combine and Finish

Add the cooked steak and shrimp back into the skillet with the sauce. Stir everything to coat. If the sauce seems a little too thick, add a splash or two of that reserved pasta water to reach your desired consistency. Let it all simmer for another minute or two, allowing the steak and shrimp to heat through and absorb the sauce. Taste and adjust seasoning with salt and pepper if needed.

Step 7: Toss with Pasta

Add the drained pasta directly into the skillet with the steak, shrimp, and sauce. Toss gently until every strand of pasta is coated in that glorious sauce. Garnish generously with fresh chopped parsley.

Step 8: Serve Immediately

Serve your incredible steak and shrimp pasta hot, with extra Parmesan cheese on top. It’s best enjoyed right away!

What to Serve It With

This steak and shrimp pasta is such a complete meal on its own, but if you’re looking to round out your meal or serve it for a special occasion, there are tons of fantastic options. For a classic pairing, a simple green salad with a bright vinaigrette is always a winner. The crispness of the greens cuts through the richness of the pasta beautifully. Another favorite of mine is some crusty garlic bread. You know, the kind you can really dip into any leftover sauce? Pure heaven. If you’re feeling a little more ambitious, roasted asparagus or broccoli tossed with lemon and garlic are wonderful companions. The slight char on the vegetables adds another layer of flavor. For a more casual affair, a side of simple steamed Green Beans or a tomato and mozzarella salad can be lovely. My kids actually love this pasta with some oven-roasted cherry tomatoes on the side – they pop in your mouth with sweetness. And for beverages? A crisp white wine like the one you used in the sauce is always a good choice, or even a light-bodied red. If you’re going non-alcoholic, sparkling water with a twist of lemon or lime is always refreshing.

Top Tips for Perfecting Your Steak and Shrimp Pasta

Over the years, I’ve made this steak and shrimp pasta more times than I can count, and I’ve picked up a few tricks that I think really make a difference. First, for the steak, make sure you’re slicing it thinly against the grain. This is crucial for tenderness. If you’re not sure which way the grain is running, look for the little lines in the meat and slice perpendicular to them. Another little secret I swear by is not overcrowding the pan when searing the steak and shrimp. This ensures you get that beautiful, delicious crust instead of just steaming them. It might mean doing it in two batches, but trust me, it’s worth the extra minute or two. When it comes to the sauce, don’t be afraid to taste and adjust! The salt and pepper are just starting points. Your pasta water is a lifesaver for getting the sauce to the perfect consistency – it’s starchy and helps emulsify the sauce, making it extra silky. If you don’t have white wine, chicken broth is a perfectly acceptable substitute, but the wine really does add a lovely complexity. For the creaminess, I’ve experimented with different milks, and while half-and-half works, heavy cream is truly king here for that luxurious texture. If you’re trying to cut back on richness, a good quality evaporated milk can sometimes work, but it’s not quite the same. And a final thought: fresh parsley makes all the difference for that pop of color and freshness at the end. Don’t skip it if you can help it!

Storing and Reheating Tips

This steak and shrimp pasta is so good, you’ll probably want to make extra, and luckily, it stores and reheats wonderfully. Once cooled, store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The sauce really melds with the pasta and flavors deepen, making leftovers almost as good as the fresh batch! When you’re ready to reheat, the best method is gently on the stovetop. Place the pasta in a skillet over medium-low heat, adding a splash of water, milk, or broth to help loosen the sauce and prevent it from drying out. Stir gently until heated through. You can also reheat it in the microwave, but be sure to cover it and stir halfway through to ensure even heating. Avoid overheating, especially for the shrimp, as they can become tough. I generally don’t recommend freezing this dish because the texture of the shrimp can change, and the sauce might separate a bit. But if you absolutely need to freeze it, let it cool completely, wrap it tightly in plastic wrap and then in foil, and it should be good for about 1-2 months. Thaw it in the refrigerator overnight before reheating.

Frequently Asked Questions

Final Thoughts

Honestly, this steak and shrimp pasta is one of those recipes that just makes me happy. It’s proof that you don’t need a ton of fancy ingredients or hours in the kitchen to create something truly spectacular. It’s elegant enough for company but comforting enough for a solo weeknight treat. The combination of the tender steak and succulent shrimp, all coated in that luscious, savory sauce, is just pure bliss. It’s a dish that feels indulgent without being heavy, and it always leaves everyone asking for seconds. If you give this a try, I’d absolutely love to hear how it turns out for you! Let me know in the comments below, or share your own twists and variations. Maybe you have a secret ingredient that makes it even better? I’m always looking for new ideas! Happy cooking, and I hope this steak and shrimp pasta becomes a favorite in your kitchen too!

Steak Shrimp Pasta

A luxurious and flavorful pasta dish featuring tender steak, succulent shrimp, and a rich, creamy sauce.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 0.5 pound Steak (e.g., sirloin or ribeye), cut into bite-sized pieces
• 1 pound Shrimp, peeled and deveined
• 12 ounce Pasta (e.g., fettuccine or linguine)
• 0.5 cup Heavy cream
• 0.25 cup Parmesan cheese, grated
• 2 tablespoons Butter
• 1 tablespoon Olive oil
• 4 cloves Garlic, minced
• 0.5 cup Chicken broth
• 0.25 cup White wine (optional)
• Salt to taste
• Black pepper to taste
• Fresh parsley, chopped for garnish

Instructions

 

Preparation Steps

• Cook pasta according to package directions. Drain and set aside.
• While pasta is cooking, season steak pieces 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. Add minced garlic and sauté until fragrant, about 1 minute.
• If using, add white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1 minute.
• Add chicken broth and heavy cream to the skillet. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
• Stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
• Add the cooked steak and shrimp to the sauce. Cook for 2-3 minutes, or until the shrimp is pink and cooked through.
• Add the cooked pasta to the skillet and toss to coat with the sauce. Serve immediately, garnished with fresh parsley.

Notes

For an extra kick, add a pinch of red pepper flakes to the sauce. You can also add sautéed mushrooms or spinach for more vegetables.