Garlic Butter Steak & Shrimp

This garlic butter steak and shrimp pasta brings together rich, juicy steak and tender shrimp in a decadent garlic butter sauce. It’s a perfect blend of surf and turf that feels special but comes together easily for a weeknight meal or a date night at home. The combination of fresh spinach and roasted red peppers adds bright color and a touch of sweetness that balances the bold flavors.

I first made this recipe when craving something a bit fancy without the fuss. Now it’s a go-to whenever I want to impress without spending hours cooking.

Ingredients

• Sirloin or ribeye steak: cut into bite-sized cubes, pick fresh meat with good marbling for tenderness and flavor
• Large shrimp: peeled and deveined, fresh or frozen works, just avoid pre-seasoned ones for best control on flavor
• Spaghetti or linguine: classic pasta shapes that hold the sauce nicely, choose good quality for better texture
• Olive oil: use extra virgin for a richer flavor and better health benefits
• Butter divided: key for that luscious garlic sauce and searing the shrimp
• Garlic cloves minced: fresh garlic is a must here to really shine in the sauce
• Italian seasoning: adds herby warmth, choose a blend with basil, oregano, and thyme for authentic taste
• Smoked paprika: brings subtle smokiness that lifts the seafood and steak
• Salt and cracked black pepper: to taste, enhances all the flavors naturally
• Fresh spinach: adds a fresh, slightly earthy bite and color
• Chopped roasted red peppers: mild sweetness and softness that complements the savory elements
• Grated Parmesan optional: adds salty, nutty notes when sprinkled on top
• Fresh parsley for garnish: a pop of green and freshness that brightens the dish

Step-by-Step Instructions

Sear the Steak Bites:

Season the steak cubes well with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high until shimmering. Add the steak in a single layer and cook without moving for about two minutes to get a good sear. Flip and cook another two minutes or until browned but still juicy. Remove and set aside. This process locks in flavor and creates a savory crust.

Sauté the Shrimp:

In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned. Add the shrimp, sprinkle smoked paprika and a pinch of salt. Cook each side for about two to three minutes until shrimp turn pink and opaque. This quick step infuses the shrimp with buttery, garlicky richness.

Cook the Pasta:

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve a small cup of pasta cooking water before draining. Toss the drained pasta immediately with the remaining butter to coat the strands while warm, creating a silky, buttery base for the dish.

Build the Dish:

Add fresh spinach and chopped roasted red peppers to the pasta and stir gently. The warm pasta wilts the spinach just right without overcooking. Fold in the shrimp so each bite has a hint of seafood combined with the vegetables and garlic butter sauce. Gently mix to combine everything evenly.

Top and Serve:

Plate the shrimp pasta first then pile the seared steak bites on top. Sprinkle with Parmesan if using and scatter fresh parsley over everything for a bright herbal note. Serve immediately to enjoy the contrast of tender pasta and juicy steak with garlicky shrimp.

Save

My favorite ingredient here is the smoked paprika. I was hesitant at first but it adds a surprising depth that pulls all the flavors together. A memorable moment was when my partner declared this dish a new favorite after the first bite on a cozy evening at home.

Storage Tips

Store any leftovers in a sealed container in the refrigerator for up to two days. Reheat gently on the stove or in a microwave using a splash of water or broth to keep the pasta from drying out. Avoid freezing cooked steak and shrimp pasta as the texture may degrade. Cook fresh portions when you want the best experience.

Ingredient Substitutions

• If you can’t find smoked paprika, regular paprika or a pinch of cayenne can add some warmth but with a different profile
• Use chicken breast instead of steak for a leaner version though the taste will shift
• Kale or arugula can replace spinach if you prefer a different green with a bit more bite
• Parmesan can be swapped for pecorino or left out entirely for a dairy-free meal

Serving Suggestions

• Serve this pasta with a simple green salad dressed with lemon and olive oil to lighten the richness
• A crusty baguette or garlic bread pairs perfectly to soak up the garlic butter sauce
• A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complement the surf and turf flavors nicely

Cultural and Historical Context

Surf and turf originated as a luxurious dish combining seafood and meat, popularized in North America to showcase the best of land and sea on one plate. Combining it with pasta is a way to keep that indulgence accessible and familiar in Italian-inspired cooking, creating a cozy fusion that is both comforting and impressive.

Recipe FAQs

→ How do I prevent the steak from becoming tough?

Use sirloin or ribeye, cut into small cubes and sear quickly over high heat to lock in juices while keeping it tender.

→ What’s the best way to cook shrimp for this dish?

Sauté peeled shrimp with garlic, smoked paprika, and a bit of butter just 2-3 minutes per side until they turn pink and firm but not rubbery.

→ Can I substitute the pasta type?

Yes, spaghetti, linguine, or any long pasta works well, as it holds the garlic butter sauce nicely.

→ How do I keep the spinach fresh and vibrant?

Add fresh spinach towards the end of tossing so it wilts lightly while retaining its bright green color and slight crunch.

→ Is Parmesan necessary for the finish?

Parmesan adds a savory, nutty note but can be omitted or replaced with a different hard cheese depending on preference.