Steak and Shrimp Pasta

Creamy pasta topped with juicy steak and shrimp.

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Surf and turf, but make it pasta! You'll love this Steak and Shrimp pasta as a fancy dinner for weeknights, entertaining, or special occasions. Juicy steak and shrimp sit atop creamy pasta. There is celebration in every bite!

Prep Time20

Cook Time35

Total Time55

Course: Dinner

Cuisine: Western

Servings: servings

Author: Precious

Ingredients

8 oz linguine or tagliatelle pasta
1/2 pound jumbo shrimp raw, deveined, tail removed
Pinch sea salt and black pepper
1 tsp Italian seasoning divided
2 tbsp extra virgin olive oil divided
1 pound top sirloin steak or striploin steak
2 tbsp unsalted butter
1 yellow onion diced
4 garlic cloves minced
1 cup brown mushrooms
½ cup heavy cream
¼ cup chicken stock
¼ cup parmesan cheese freshly grated, plus more for serving
Chopped fresh parsley for garnish

Instructions

Bring a large pot of salted water to a boil and add the tagliatelle. Cook the pasta according to package instructions until al dente.
8 oz linguine or tagliatelle pasta
Before draining the pasta, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
Rinse the shrimp and pat them dry with paper towels. Season with sea salt, black pepper and ½ teaspoon Italian seasoning.
1/2 pound jumbo shrimp, Pinch sea salt and black pepper, 1 tsp Italian seasoning
Heat one tablespoon of olive oil in a 10-inch cast iron skillet over medium-high heat. Once the oil is hot, add the seasoned shrimp. Cook them in a single layer for 2-3 minutes on each side, until they turn pink. Remove from the skillet and set aside on a plate.
2 tbsp extra virgin olive oil
Season the steak with sea salt, black pepper, and the remaining ½ teaspoon Italian seasoning on both sides.
Pinch sea salt and black pepper, 1 pound top sirloin steak or striploin steak, 1 tsp Italian seasoning
In the same skillet used for the shrimp, add the remaining 1 tablespoon of olive oil and heat over medium-high heat.
2 tbsp extra virgin olive oil
Add the steak and sear each side for 3-4 minutes until golden brown and the steak reaches your desired doneness. Remove the steak from the skillet and let it rest on a cutting board.
In the same skillet add the butter and melt over medium-high heat. Once the butter is melted, add the chopped onions and saute for 2-3 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute.
2 tbsp unsalted butter, 1 yellow onion, 4 garlic cloves
Cut the brown mushrooms into quarters and add to the skillet. Cook for 4-5 minutes until the mushrooms are browned.
1 cup brown mushrooms
Pour in the heavy cream, reserved pasta water, and chicken stock. Cook for 5 minutes, stirring constantly as the sauce thickens.
½ cup heavy cream, ¼ cup chicken stock
Gradually mix in the grated parmesan cheese and whisk until the cheese is fully melted and the sauce becomes creamy.
¼ cup parmesan cheese
Add the cooked pasta to the skillet with the sauce, and toss until the pasta is coated with the creamy sauce. Slice the cooked steak in 1/2-inch thick slices and keep warm.
Top the creamy pasta with the cooked shrimp and sliced steak.
Garnish with fresh chopped parsley and some additional grated parmesan cheese. Enjoy!
Chopped fresh parsley

Notes

Ideally, the steak should be at room temperature before you cook it so it cooks evenly.
Instead of searing a whole steak, you could cut it into bite-size pieces, season and sear to make steak bites. Then, top the cooked pasta with the steak bites.
The shrimp's cooking time should be carefully monitored. They turn rubbery if overcooked, so cooking them for just 2-3 minutes per side is sufficient.
If the sauce becomes too thick, it can be thinned out with more broth or cream. If it turns out too thin, continue cooking until it thickens to your desired texture.

Nutrition