Surf and Turf Pasta

Experience the ultimate comfort with this Surf and Turf Pasta that layers juicy Wagyu steak and succulent prawns over ribbons of creamy parmesan spaghetti. I wanted to recreate a special restaurant favorite at home and after several tries found this version always impresses friends and family with both flavor and wow factor.

The first time I made this pasta my partner could not believe it was not takeout and my friends always ask for seconds when I serve it for dinner gatherings.

Ingredients

• Wagyu beef sirloin steaks: bring incredible tenderness and a buttery finish always choose nicely marbled cuts for best flavor
• Black pepper: gives balance and gentle heat always use freshly ground
• Salt: is essential for bringing out flavors look for kosher or sea salt
• Thyme: fresh sprigs add earthy sweetness always prefer fresh over dried for this recipe
• Garlic: brings bold aroma and savory depth firm bulbs with tight skins work best
• Butter: makes the basting rich and helps brown the steak use real unsalted
• Extra large raw king prawns: create an impressive surf element choose translucent fresh prawns or high-quality frozen
• Brown onion: diced sauteed for foundational sweetness pick firm dry onions
• Finely chopped garlic: in the sauce adds another layer of flavor
• Double cream: creates the luscious pasta sauce always check for freshness
• Chili flakes: give subtle heat use mild or fiery based on preference
• Fresh parsley: brightens everything choose flat-leaf for best texture
• Parmesan cheese: brings a nutty salty punch grate freshly if possible
• Spaghetti: holds the sauce well opt for bronze cut or durum wheat for better cling

Step-by-Step Instructions

Prep the Steak:

Season steaks generously with salt and freshly ground black pepper on all sides let them sit out for 30 minutes until room temperature this ensures even cooking and juiciness throughout

Sear the Steaks:

Preheat a cast iron skillet until it is blazing hot test by flicking water that should instantly sizzle lay in the steaks and do not move them for the first 2 minutes to build the perfect crust then turn and cook the other side for another 2 minutes

Butter Baste:

Drop butter thyme sprigs and crushed garlic into the skillet tilt it slightly and use a spoon to baste melted butter over steaks for about 4 minutes per side this gives a glossy finish and infuses flavor throughout the meat

Rest the Steaks:

Take steaks out place on a plate tent with foil and let them rest for at least 10 minutes resting keeps them juicy by letting the juices redistribute

Sauté the Prawns:

Using the same skillet with those wonderful steak juices arrange prawns in a single layer and cook for 2 to 3 minutes per side until they turn opaque and just pink do not overcook to keep them tender

Make the Cream Sauce:

Remove prawns set aside melt a little fresh butter if needed and toss in diced onion cook over medium low until soft and golden about 5 minutes add chopped garlic and stir until fragrant pour in double cream then parmesan and chili flakes whisk gently until smooth creamy and thickens

Cook the Pasta:

While steak rests and sauce simmers cook spaghetti in a large pot of boiling salted water until perfectly al dente drain well and reserve a bit of cooking water

Combine Everything:

Add drained spaghetti to the sauce toss thoroughly so every strand gets coated stir in a small splash of pasta water if needed for silkier texture fold in cooked prawns and toss again

Plate and Finish:

Slice rested steak against the grain for tenderness serve pasta in shallow bowls top with steak slices sprinkle fresh parsley and extra parmesan if you like

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I am always amazed by how the creamy sauce plays with the savory steak juices my favorite touch is that little sprinkle of chili flakes they lift everything without overpowering the rich flavors

My family counts down the minutes for this dish when it is on the menu and every plate is always wiped clean

Storage Tips

Leftovers keep nicely in an airtight container in the fridge for up to two days Just separate steak and pasta for best texture to reheat slice steak thin and warm gently in a skillet while pasta can be reheated with a splash of cream or water to loosen up the sauce Avoid microwaving the steak so it stays tender

Ingredient Swaps

If you cannot find Wagyu any well-marbled sirloin ribeye or even New York strip works beautifully and for the seafood I sometimes use good quality scallops or lobster tail when I want to mix it up For cream you can swap in half and half but double cream delivers the creamiest result

Serving Suggestions

This is a meal that loves a fresh green salad with bright lemon dressing For wine I reach for a buttery chardonnay or a juicy cabernet to complement both surf and turf elements Garlic bread and roasted asparagus are simple sides that always shine on the plate

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A Little Backstory

Surf and turf as a combo peaked in popularity in mid-century steakhouses and always feels like a special occasion dish Making it in pasta form is a fun twist and a way to bring luxury to your kitchen even on a regular night It started as my attempt to impress and now it simply means celebration in our house

Recipe FAQs

→ What cut of steak works best?

Wagyu sirloin provides tenderness and rich flavor, but ribeye or striploin also deliver excellent results.

→ How do I know the steak is medium-rare?

After searing and basting, the steak should feel slightly springy to the touch and show a warm red center when sliced.

→ Can I substitute king prawns?

Large tiger shrimp or jumbo shrimp make great alternatives without sacrificing texture or taste.

→ Is it necessary to rest the steak?

Allowing the steak to rest ensures juices are redistributed, keeping every bite moist and flavorful.

→ What type of pasta works best?

Spaghetti holds the creamy sauce well, but fettuccine or linguine offer similar results if preferred.