This steak and shrimp pasta is loaded with juicy, tender steak and shrimp, parmesan cheese, and of course, pasta. It’s the perfect surf and turf pasta dish.
I love surf and turf, and I love pasta. This recipe combines the best of both of these delicious worlds into one dish that everyone always loves.
Surf and Turf Pasta
This recipe only uses simple ingredients, and you’ll find them all easily at your local grocery store. There’s nothing fancy here!
- New York strip steak
- Grapeseed oil
- peeled and deveined 26/30 shrimp
- Rigatno pasta
- Extra virgin olive oil
- Crushed garlic cloves
- Minced shallot
- Red pepper flakes
- Sundried tomatoes
- Tomato sauce
- Cracked black pepper
- White wine vinegar
- Vegetable broth
See the recipe card at the end of the post for quantities.
This recipe has a few steps, but they’re all very simple. Even beginner cooks can make this.
Step 1: Prep
Season both sides of the steak with a pinch of salt and pepper. Allow the steak to sit at room temperature for 30 minutes. Meanwhile, cook the pasta according to the package directions, rinse under cold water, and set aside.
Step 2: Cook the Steak
Heat a cast iron skillet over high heat. add grapeseed oil to the pan and sear the steak for 5 minutes on both sides.
Step 3: Rest the Steak
Place the steak on a wooden cutting board and form a foil tent over it. Let it rest as the rest of the meal is cooked.
Step 4: Cook the Vegetables
Heat a frying pan over medium-high heat. Add olive oil and the shallot, garlic, tomatoes, and red pepper flakes. Then, saute for 3 minutes to soften them. Deglaze with white wine and allow the alcohol to burn off for 1 minute.
Step 5: Add Remaining Ingredients
Add the tomato sauce, vegetable broth, and pepper. Stir and cover. Then, lower the heat to medium-low and cook for 10 minutes.
Step 6: Add the Shrimp
Add the shrimp to the sauce and cook for 2 minutes.
Step 7: Complete the Dish
Thinly slice the steak and add it to the sacue. Then add the pasta to the sauce and top with shredded parmesan and parsley.
Hint: Always let your steak come to room temperature before searing to ensure best results.
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this surf and turf pasta.
- Pasta – You can use any kind of short pasta noodle you have on hand.
- Yellow Onions – If you don’t have shallots, yellow onions will work.
Want to personalize this steak and shrimp pasta recipe? Here are some of my tried and true tips for changing up this recipe.
- Mild – Omit the red pepper flakes if you don’t like spicy food.
- Cajun Seasoning – For a spicier, cajun version, add cajun seasoning.
If you love recipes like this, you may also enjoy this bistro shrimp pasta.
You’ll only need a few basic pieces of kitchen equipment to make this recipe.
- Measuring cups and spoons
- Cutting board
- Cast iron skillet
- Frying pan
Store leftovers in an air-tight container in the refrigerator for 3 to 4 days.
This recipe is fairly easy to make, but there are a few little things to know to make it the absolute best it can be.
- Always bring your steak to room temperature to get the perfect sear and interior.
- Remove the sauce from the heat as soon as you’ve cooked the shrimp for 2 minutes. You don’t want to overcook it.
More Shrimp Recipes
Do you like shrimp? Here are some recipes you may also like to try.
Do you have questions about steak and shrimp pasta? Here are some of the most commonly asked questions about surf and turf pasta.
The combination of steak and seafood is said to have been invented in 1962 at the Eye of the Needle, a revolving restaurant at the top of the Seattle Space Needle.
Steak and shrimp pasta will last for 3 to 4 days in the refrigerator.
Place the pasta in a baking dish and add a small amount of water. Cover with foil and cook for about 10 minutes at 375 degrees.
Steak and Shrimp Pasta
Ready to get cooking? Remember that you can print this recipe if you would like.
Steak and Shrimp Pasta
- 1 lb steak New York strip
- 1 tablespoon grapeseed oil or another vegetable oil
- 1 lb shrimp peeled and deveined , 26/30 shrimp total
- 1 lb rigatoni pasta
- 1 tablespoon extra virgin olive oil
- 5 cloves garlic
- 1 shallot
- 1 teaspoon red pepper flakes
- 2 ½ tablespoon sundried tomatoes
- ½ cup tomato sauce
- 1 teaspoon pepper
- ¼ teaspoon white wine vinegar
- ½ cup vegetable broth
- 1 tablespoon parsley
- 2 tablespoon parmesan
- Get out and measure your ingredients.
- Season both sides of the steak with a pinch of salt and pepper. Allow steak to come to room temp. (30 minutes)
- Bring 4 cups of salted water to a boil. Add the pasta and cook Al dente. Rinse under cold water and set aside.
- Heat a cast iron skillet over high heat.
- Add oil to the pan and swirl to coat. Sear the steak on the skillet for 5 minutes per side.
- Place onto a wooden cutting board and form a foil tent over the top as it rests and comes to temp as the rest of the meal is cooked.
- Heat a frying pan over medium high heat. Once hot, add the olive oil.
- Next, add minced shallot, crushed garlic, sun-dried tomatoes, and red pepper flakes. Sauté for 3 minutes to soften. Deglaze with white wine. Allow the alcohol to burn off for 1 minute.
- Add the tomato sauce, vegetable broth, and pepper. Stir and cover. Lower the heat to medium/low and cook for 10 minutes.
- Add the shrimp to the sauce and cook for 2 minutes.
- Meanwhile, thinly slice the steak.
- Add steak to pan.
- Add the pasta to the sauce and stir to coat.
- Top with shredded parmesan and garnish with parsley.
- Enjoy every bite!