This steak and shrimp pasta is also a great way to elevate simple ingredients. A good sear on the steak locks in flavor, while quickly sautéed shrimp stay tender and juicy. Everything comes together in one pan after the pasta is cooked, making cleanup easier. Serve it with a simple salad or garlic bread, and you’ve got a complete dinner that feels like a treat. Whether you’re celebrating something special or just want an impressive weeknight meal, this dish is guaranteed to satisfy and leave everyone asking for seconds.
Ingredients
12 oz fettuccine or linguine pasta
1 lb steak (ribeye or sirloin), cut into bite-size pieces
1/2 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp Italian seasoning
Fresh parsley, chopped (optional)
Instructions
Cook pasta according to package directions until al dente. Drain and set aside. Heat olive oil in a large skillet over medium-high heat. Season steak with salt, pepper, and paprika, then sear for 2–3 minutes per side until browned. Remove and set aside. In the same skillet, add butter and shrimp, cooking 1–2 minutes per side until pink. Remove shrimp and set aside. Add garlic to the skillet and cook for 30 seconds. Pour in heavy cream and simmer for 2–3 minutes, then stir in Parmesan until smooth. Add pasta, steak, and shrimp back to the pan, tossing to coat. Sprinkle with Italian seasoning and parsley before serving.