If you want a restaurant-quality dinner that blends surf and turf with creamy pasta, Steak and Shrimp Pasta is an ideal choice.
This dish elevates any meal—perfect for a weeknight when you want something special or for entertaining guests. Tender, seared steak and juicy shrimp rest on rich, al dente pasta in a silky, savory sauce for a satisfying, elegant bite.
If you enjoy this flavor profile, consider trying similar recipes like Blackened Shrimp Pasta, Garlic Butter Chicken Pasta, or Cajun Pasta with Salmon for more inspired weeknight dinners.
Steak and Shrimp Pasta Recipe
I’ve been experimenting with pasta a lot lately. This steak and shrimp version feels especially luxe while remaining straightforward to prepare. Imagine the contrast of seared beef and tender shrimp against creamy pasta—decadent but approachable.
The rich sauce complements both proteins and benefits from cooking everything in a single skillet so the pan juices boost the flavor. No oven required—just a stovetop skillet and a few simple steps. Several easy variations let you adapt the recipe to your pantry or taste.
Gather your ingredients and get ready to make a pasta that will impress everyone at the table.
Steak and Shrimp Pasta Ingredients
Use fresh, high-quality ingredients for the best results. Key components include:
Note: chicken stock or broth is also used but not pictured.
- Pasta: Linguine or tagliatelle are ideal for holding the sauce; penne or fettuccine also work.
- Shrimp: Medium to jumbo, deveined and peeled. They add a sweet, briny contrast to the steak.
- Steak: Top sirloin or striploin are great choices; ribeye or NY strip are fine if you prefer a richer cut. Leftover steak can be used too.
- Aromatics: Onion, garlic, and brown mushrooms add depth and earthiness to the sauce.
- Creamy sauce: Butter, heavy cream, chicken stock, and freshly grated Parmesan create a silky coating for the pasta.
- Seasonings: Sea salt, black pepper, and Italian seasoning highlight the ingredients without overpowering them.
- Fresh herbs: Chopped parsley brightens the finished dish.
See the recipe card below for the full ingredient list with measurements.
Variations and Substitutions
Customize the recipe to suit your preferences or what you have on hand:
- Protein swaps: Use chicken and scallops, or lobster for an extra indulgent version.
- Pasta alternatives: Fettuccine, spaghetti, or gluten-free pasta are all suitable substitutes.
- Cream-free option: Replace heavy cream with half-and-half or a mixture of chicken broth and a little cream cheese for a lighter sauce.
- Add vegetables: Spinach, bell peppers, or asparagus brighten the dish and add nutrients.
- Make it spicy: Add red pepper flakes to the sauce for heat.
- Seasoning: Use Cajun seasoning instead of Italian seasoning for a bolder, smokier flavor.
Tip: Let steak come to room temperature before cooking so it sears evenly.
How to Make Steak and Shrimp Pasta
Follow these steps to build the dish, cooking each component before bringing everything together.
Step 1: Cook the pasta
Boil pasta in salted water until al dente. Reserve 1 cup of pasta water before draining to help finish the sauce.
Step 2: Prepare the shrimp
Pat shrimp dry and season with salt, pepper, and Italian seasoning. Sear in hot oil over medium-high heat for 2–3 minutes per side until pink; remove and set aside.
Step 3: Sear the steak
Pat steak dry, season with salt, pepper, and Italian seasoning, then sear in the same skillet with a bit more oil for about 3–4 minutes per side for medium-rare. Rest before slicing.
Step 4: Sauté aromatics
In the same skillet, melt butter and sauté diced onion until translucent. Add garlic and mushrooms, cooking until mushrooms are golden and caramelized.
Step 5: Make the sauce
Pour in heavy cream, chicken stock, and reserved pasta water. Simmer, stirring until slightly thickened, then whisk in grated Parmesan until smooth and creamy.
Step 6: Assemble the dish
Toss the cooked pasta in the sauce until well coated. Top with shrimp and sliced steak, garnish with chopped parsley and extra Parmesan, and finish with a crack of black pepper and a squeeze of lemon if desired.
Tip: Heat the pan well before adding proteins to ensure a golden, flavorful sear.
Chef’s Tips For Making Steak and Shrimp Pasta
Use these tips for best results:
- Slice against the grain to keep the steak tender.
- Watch the shrimp—remove them as soon as they turn pink to avoid rubberiness.
- Rest the steak for several minutes before slicing to retain juices.
- Use reserved pasta water to adjust sauce texture and help it cling to the pasta.
- Taste and season as you go—Parmesan adds salt, so adjust accordingly.
- Avoid overcrowding the skillet so ingredients sear instead of steam.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of stock or pasta water.
Commonly Asked Questions
Top sirloin and striploin are excellent choices for their balance of flavor and tenderness. Ribeye or filet are fine if you prefer richer, more tender cuts.
Gently warm leftovers in a skillet over medium-low heat, adding a splash of chicken stock or reserved pasta water to loosen the sauce.
Light sides like a green salad with vinaigrette, roasted broccoli or asparagus, or garlic bread complement the richness of the pasta.
Serving
Serve this pasta with simple accompaniments to balance the richness. Favorites include Italian chopped salad, garlic butter rolls, homemade French bread, or garlic butter green beans.
More Steak Recipes
Try other steak-focused recipes like Pan Seared Ribeye, Steak and Pasta, Pan Seared Flank Steak, or Steak and Mushroom Pasta for more inspiration.
More Shrimp Recipes
If you love shrimp, explore recipes such as Shrimp Avocado Salad, Pan Seared Shrimp, Shrimp in White Wine Sauce, or Mango Shrimp Salad.
If you try this recipe, please leave a rating—your feedback helps others and is much appreciated.
Steak and Shrimp Pasta
Ingredients
- 8 oz linguine or tagliatelle pasta
- 1/2 pound jumbo shrimp, raw, deveined, tails removed
- Pinch sea salt and black pepper
- 1 tsp Italian seasoning, divided
- 2 tbsp extra virgin olive oil, divided
- 1 pound top sirloin or striploin steak
- 2 tbsp unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 cup brown mushrooms, quartered
- 1/2 cup heavy cream
- 1/4 cup chicken stock
- 1/4 cup freshly grated Parmesan, plus more for serving
- Chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup pasta water, then drain.
- Season shrimp with salt, pepper, and 1/2 tsp Italian seasoning. Heat 1 tbsp olive oil in a skillet and cook shrimp 2–3 minutes per side until pink. Remove and set aside.
- Season steak with salt, pepper, and remaining Italian seasoning. Add remaining 1 tbsp oil to the skillet and sear steak 3–4 minutes per side for medium-rare. Remove and rest before slicing.
- Melt butter in the skillet, sauté onion until translucent, then add garlic and cook 1 minute. Add mushrooms and cook until browned.
- Pour in heavy cream, reserved pasta water, and chicken stock. Cook 4–5 minutes, stirring, until sauce thickens.
- Whisk in Parmesan until smooth. Toss pasta in the sauce to coat, slice steak, and arrange steak and shrimp on top. Garnish with parsley and more Parmesan. Serve immediately.
Notes
- Let steak sit at room temperature before cooking for an even sear.
- For quicker prep, cut steak into bite-size pieces and sear as steak bites.
- Monitor shrimp closely—they cook quickly and can become rubbery if overdone.
- Adjust sauce consistency with more stock or cream if needed; simmer longer to thicken.
Nutrition
Calories: 640 | Carbs: 46 g | Protein: 49 g | Fat: 29 g
Additional Info
Course: Dinner | Cuisine: Western | Servings: 4 | Calories: 640