why make this recipe
Garlic Butter Surf & Turf Pasta is a delightful dish that balances flavors and textures. It combines the rich taste of steak and shrimp with the comforting essence of pasta. The garlic butter sauce adds a beautiful aroma and flavor that ties everything together, making it perfect for a special occasion or a cozy weeknight dinner. This recipe is also relatively quick to prepare, giving you more time to enjoy your meal.
how to make Garlic Butter Surf & Turf Pasta
Ingredients:
- 1 lb sirloin or ribeye steak, cut into large cubes
- 1 tbsp olive oil (for steak)
- 1 tbsp butter (for steak)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 3/4 lb large shrimp, peeled & deveined
- 1 tbsp olive oil (for shrimp)
- 1/2 tsp paprika
- 1/2 tsp Cajun seasoning
- Pinch red pepper flakes (optional)
- 10–12 oz spaghetti
- 2 tbsp butter (for pasta)
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 cups fresh spinach
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan
- 1 tbsp chopped fresh parsley
- Salt & pepper to taste
Directions:
- Cook the pasta: Boil spaghetti in salted water until al dente. Make sure to reserve 1/2 cup of pasta water before draining.
- Sear the steak: Heat olive oil in a skillet over high heat. Season the steak with salt, pepper, and garlic powder. Sear for 2–3 minutes per side to get a beautiful crust while keeping it medium-rare inside. Add butter in the last minute to baste, then remove and let it rest.
- Cook the shrimp: In the same skillet, add olive oil and season shrimp with paprika and Cajun seasoning. Cook for 1–2 minutes per side until they turn pink and caramelize nicely. Remove them from the skillet.
- Build the garlic butter base: Lower the heat to medium, melt butter, and sauté minced garlic for about 30 seconds. Toss in the sliced red bell pepper and cook until it softens a bit. Add the spinach and allow it to wilt.
- Bring it together: Pour in chicken broth along with a splash of your reserved pasta water. Toss in the spaghetti and Parmesan until everything is glossy and well-coated.
- Assemble like a pro: Plate the pasta first, then top it with the succulent shrimp and cubed steak. Sprinkle fresh parsley over the top, and drizzle any remaining delicious pan juices for that extra flavor!
how to serve Garlic Butter Surf & Turf Pasta
Serve this dish warm right after cooking. Pair it with a refreshing salad or some crusty bread to soak up the garlic butter sauce. A sprinkle of extra Parmesan and a few lemon wedges can add a nice touch for a pop of flavor.
how to store Garlic Butter Surf & Turf Pasta
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm the pasta in a skillet over low heat. Add a splash of chicken broth or water to help rejuvenate the sauce and prevent it from drying out.
tips to make Garlic Butter Surf & Turf Pasta
- Make sure not to overcook the steak or shrimp; they should be juicy and tender.
- Reserve some pasta water as it is great for adjusting the sauce’s consistency.
- You can customize the spices to suit your taste. Add more heat with extra Cajun seasoning or red pepper flakes.
variation (if any)
For a lighter version, you can use zucchini noodles instead of spaghetti. You can also substitute chicken for steak or shrimp if you prefer.
FAQs
Can I use other types of pasta?
Yes, any pasta shape you like can work well in this recipe. Just adjust the cooking time according to the pasta type.
Is this recipe easy to make for beginners?
Absolutely! The steps are straightforward, and even novice cooks can follow along with the directions.
Can I add more vegetables?
Yes, feel free to include your favorite vegetables like broccoli, mushrooms, or asparagus for added nutrition and flavor.
Garlic Butter Surf & Turf Pasta
Ingredients
For the steak
- 1 lb sirloin or ribeye steak, cut into large cubes
- 1 tbsp olive oil (for steak)
- 1 tbsp butter (for steak)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the shrimp
- 3/4 lb large shrimp, peeled & deveined
- 1 tbsp olive oil (for shrimp)
- 1/2 tsp paprika
- 1/2 tsp Cajun seasoning
- Pinch red pepper flakes (optional)
For the pasta
- 10–12 oz spaghetti
- 2 tbsp butter (for pasta)
- 4 cloves garlic, minced
- 1 whole red bell pepper, sliced
- 2 cups fresh spinach
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan
- 1 tbsp chopped fresh parsley
Instructions
Preparation
- Boil spaghetti in salted water until al dente. Make sure to reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a skillet over high heat. Season the steak with salt, pepper, and garlic powder. Sear for 2–3 minutes per side to get a beautiful crust while keeping it medium-rare inside. Add butter in the last minute to baste, then remove and let it rest.
- In the same skillet, add olive oil and season shrimp with paprika and Cajun seasoning. Cook for 1–2 minutes per side until they turn pink and caramelize nicely. Remove them from the skillet.
Cooking
- Lower the heat to medium, melt butter, and sauté minced garlic for about 30 seconds.
- Toss in the sliced red bell pepper and cook until it softens a bit. Add the spinach and allow it to wilt.
- Pour in chicken broth along with a splash of your reserved pasta water.
- Toss in the spaghetti and Parmesan until everything is glossy and well-coated.
Assembly
- Plate the pasta first, then top it with the succulent shrimp and cubed steak.
- Sprinkle fresh parsley over the top, and drizzle any remaining delicious pan juices for that extra flavor!