Description
Creamy Shrimp and Steak Pasta
Ingredients:
8 oz penne pasta
1 lb shrimp, peeled and deveined
1 lb ribeye steak, sliced into strips
3 tbsp olive oil
Salt and pepper to taste
2 cloves garlic, minced
1 cup heavy cream
Fresh parsley, chopped (for garnish)
Instructions:
Start by preheating your grill or skillet to medium-high heat. Season the shrimp and steak slices with salt and pepper. In a large skillet over medium-high heat, sear the shrimp for about 2-3 minutes per side until they are pink and cooked through. Remove from the skillet and set aside.
In the same skillet, cook the steak slices until they are browned and cooked through. Break up any large clumps of meat as it cooks. Remove from the skillet and let it rest for a few minutes before slicing.
In a pot, cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a simmer. Reduce the heat and let it thicken slightly, stirring occasionally. Season with salt and pepper to taste.
Add the cooked pasta to the creamy sauce and toss until well coated. Stir in the cooked shrimp and sliced steak until everything is well combined.
Serve the Creamy Shrimp and Steak Pasta hot, garnished with chopped fresh parsley for added color and flavor. This dish is perfect for a satisfying meal that combines the rich flavors of shrimp and steak with the comforting richness of creamy pasta. Enjoy your delicious Creamy Shrimp and Steak Pasta!
Step-by-Step Guide
1. Prep Proteins: Pat shrimp and steak strips dry. Season generously with salt and pepper. This ensures a good sear.
2. Sear in Batches: In a very hot skillet with olive oil, sear shrimp for 2-3 minutes per side until pink. Remove. Add steak strips in a single layer, cooking 1-2 minutes per side for medium. Remove and let rest.
3. Cook Pasta: Boil penne in salted water until al dente. Reserve 1/2 cup pasta water before draining.
4. Build Sauce: In the same skillet, melt butter over medium. Add garlic, sauté for 30 seconds until fragrant. Pour in heavy cream, bring to a gentle simmer.
5. Combine: Add drained pasta to the cream sauce, tossing to coat. If sauce is too thick, loosen with reserved pasta water. Gently fold in the cooked shrimp and sliced steak until just heated through.
6. Finish & Serve: Adjust seasoning. Plate immediately, garnished with fresh parsley.
Serving Suggestions
This rich pasta is a complete meal, but it pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the creaminess. For a vegetable side, try roasted asparagus or garlic sautéed spinach. Serve with crusty bread to soak up any extra sauce. A glass of full-bodied white wine, like Chardonnay, or a light red, like Pinot Noir, complements the flavors perfectly.
How-to Summary
Season and sear shrimp and steak strips separately, then set aside. Cook penne pasta al dente. In the same skillet, create a creamy garlic sauce with butter and heavy cream. Combine the pasta, sauce, and cooked proteins, tossing gently to heat through. Garnish with fresh parsley and serve hot.
Frequently Asked Questions
1. Can I use a different cut of steak?
Yes. While ribeye is flavorful and tender, you can use sirloin, flank, or skirt steak. Slice thinly against the grain for the most tender result.
2. How can I prevent the cream sauce from splitting?
Keep the heat at a gentle simmer, not a rolling boil. Stir frequently and avoid adding cold ingredients directly to the hot cream.
3. Can I make this dish ahead of time?
It’s best served fresh. To prep ahead, cook the components separately and store them in the fridge. Combine and gently reheat in a skillet with a splash of cream or pasta water.
4. What can I substitute for heavy cream?
For a lighter version, half-and-half can work, but the sauce will be thinner. A roux (butter and flour) can help thicken it. Full-fat coconut milk is a dairy-free alternative.
5. How do I know when the shrimp is fully cooked?
Shrimp is done when it turns opaque and pink, forming a loose “C” shape. Overcooked shrimp becomes tough and rubbery.
Common Mistakes to Avoid
- Overcrowding the Skillet: Searing proteins in batches ensures proper browning. Overcrowding steams them.
- Overcooking the Shrimp: Cook shrimp just until pink and remove immediately, as they will heat again later.
- Skipping Pasta Water: Not reserving starchy pasta water is a missed opportunity to perfect your sauce’s consistency.
- Cutting the Steak Too Soon: Let the cooked steak strips rest for 5 minutes before adding to the pasta to retain juices.
Conclusion
This Creamy Shrimp and Steak Pasta is a restaurant-quality dish that’s achievable in your own kitchen. By following the step-by-step guide and avoiding common pitfalls, you’ll create a decadent, satisfying meal that perfectly balances luxurious seafood, savory steak, and rich pasta. It’s an impressive yet straightforward recipe guaranteed to become a favorite for special dinners.