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Steak and Shrimp Pasta

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A creamy, hearty pasta dish combining tender steak and juicy shrimp in a savory, parmesan-rich sauce, perfect for a comforting dinner.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Sautéing and Simmering
  • Cuisine: American
  • Diet: Low Salt

Ingredients

  • 400 g pasta (fettuccine or penne)
  • 500 g beef steak (sirloin or ribeye)
  • 400 g large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1½ cups heavy cream
  • ½ cup milk
  • 1 cup grated parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red chili flakes (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
  2. Season steak with salt, black pepper, and paprika on both sides.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear steak 3–4 minutes per side until desired doneness. Remove and let rest before slicing into strips.
  4. In the same skillet, add remaining olive oil and butter. Cook shrimp 2–3 minutes per side until pink and opaque. Remove and set aside.
  5. Lower heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
  6. Pour in heavy cream and milk, stirring to combine. Simmer gently 3–4 minutes.
  7. Add parmesan, Italian seasoning, and red chili flakes if using. Stir until sauce thickens slightly.
  8. Add cooked pasta to the sauce and toss to coat.
  9. Return sliced steak and shrimp to the skillet and gently mix.
  10. Garnish with chopped parsley and serve hot.

Notes

  • Swap pasta for spaghetti or linguine if preferred.
  • For a lighter sauce, replace half the heavy cream with additional milk.
  • Add mushrooms, bell peppers, or spinach for extra flavor and texture.
  • Store leftovers in an airtight container in the refrigerator up to 3 days.
  • Reheat gently on the stovetop with a splash of milk or cream to prevent overcooking the shrimp.

Nutrition

Find it online: https://savorymomskitchen.com/steak-and-shrimp-pasta/