Steak and Shrimp Pasta – Creamy Surf and Turf Dinner

12 oz pasta (fettuccine, penne, or linguine)

Salt for pasta water

For the Steak
1 lb steak (sirloin, ribeye, or strip steak)

1 tablespoon olive oil

1 tablespoon butter

Salt and black pepper, to taste

1 teaspoon garlic powder

½ teaspoon paprika

For the Shrimp
1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

For the Creamy Sauce
2 tablespoons butter

4 cloves garlic, minced

1 ½ cups heavy cream

¾ cup grated Parmesan cheese

½ teaspoon Italian seasoning

¼ teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Ezoic
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Cook the Steak
Season the steak with salt, pepper, garlic powder, and paprika. Heat olive oil and butter in a large skillet over medium-high heat. Sear the steak for 3–5 minutes per side, depending on thickness and desired doneness. Remove from the skillet and let it rest for 5 minutes, then slice into strips.

Step 3: Cook the Shrimp
In the same skillet, add olive oil if needed. Season shrimp with salt, pepper, and paprika. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.

Step 4: Make the Creamy Sauce
Lower the heat to medium. Add butter to the skillet, then sauté the minced garlic for about 30 seconds until fragrant. Pour in the heavy cream and stir, scraping up any browned bits from the pan. Simmer for 3–4 minutes until slightly thickened. Stir in Parmesan cheese, Italian seasoning, and red pepper flakes if using.

Step 5: Combine Everything

Add the cooked pasta to the sauce, tossing to coat. If needed, add reserved pasta water to loosen the sauce. Gently fold in the sliced steak and shrimp. Cook for 1–2 minutes until everything is warmed through. Garnish with fresh parsley before serving.

Notes
Letting the steak rest before slicing keeps it juicy and tender. Always add shrimp back at the end to avoid overcooking, as shrimp become rubbery if cooked too long.