Description
Creamy Shrimp Pasta with Beef Medallions
A rich and creamy pasta with succulent shrimp and a savory touch of tender beef, this dish is perfect for a comforting and indulgent meal.
Ingredients
:
For the Beef:
2 beef tenderloin steaks (or your preferred cut)
2 tbsp olive oil
Salt and pepper to taste
1 tbsp garlic powder
1 tbsp fresh thyme
For the Shrimp Pasta:
8 oz linguine or spaghetti
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
3 garlic cloves, minced
1 cup heavy cream
½ cup tomato paste
1 cup chicken broth
1 tsp paprika
1 tsp Italian seasoning
1 tbsp lemon juice
Salt and pepper to taste
Fresh basil for garnish
Instructions
:
Cook the Beef:
Preheat a skillet over medium-high heat. Season the beef with olive oil, salt, pepper, garlic powder, and fresh thyme.
Sear the beef for 4-5 minutes on each side, or until it reaches your desired doneness. Let it rest for a few minutes before slicing it thinly.
Cook the Pasta:
Boil a large pot of salted water and cook the linguine or spaghetti according to the package instructions. Drain and set aside.
Prepare the Shrimp:
In the same skillet used for the beef, add olive oil and sauté the shrimp over medium heat for about 2-3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
Make the Creamy Sauce:
In the same skillet, sauté the minced garlic for 1-2 minutes until fragrant. Add the tomato paste and cook for another 2 minutes.
Pour in the heavy cream and chicken broth, stirring to combine. Add paprika, Italian seasoning, salt, and pepper, and bring the sauce to a simmer. Let it cook for 5-7 minutes, until it thickens slightly.
Assemble the Pasta:
Toss the cooked pasta in the creamy sauce, ensuring it’s well-coated. Add the cooked shrimp and stir to combine.
Plate the pasta, and top it with slices of the grilled beef. Garnish with fresh basil and a squeeze of lemon juice.
Enjoy your creamy shrimp pasta with beef medallions!
Step-by-Step Guide
Follow this detailed sequence for perfect results. First, prep all ingredients: season beef, peel shrimp, mince garlic, and measure liquids. Begin by searing the beef to your preferred doneness (130°F for medium-rare). Set it aside to rest—this keeps it juicy. While the pasta boils, use the same skillet to cook the shrimp, capturing all the flavorful fond. For the sauce, cook the tomato paste with garlic until it deepens in color, which builds a rich base. Slowly whisk in the cream and broth to prevent curdling, simmering until the sauce coats the back of a spoon. Finally, combine pasta, sauce, and shrimp off the heat, then slice the beef against the grain for serving.
Serving Suggestions
Plate this indulgent pasta immediately while hot. For a restaurant-style presentation, twirl the pasta with tongs into the center of a shallow bowl. Artfully arrange the beef medallions and a few shrimp on top. Garnish with fresh basil and a final drizzle of high-quality olive oil. Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness, and offer crusty garlic bread for soaking up the extra sauce. A glass of Chardonnay or Pinot Noir pairs beautifully.
How-to Summary
In summary, create this dish in four key stages: 1) Sear and rest seasoned beef tenderloin. 2) Cook pasta and sauté shrimp. 3) Build a creamy tomato sauce in the same pan. 4) Combine pasta and shrimp with sauce, top with sliced beef, and garnish.
Frequently Asked Questions
Can I use a different protein? Yes. For the beef, try filet mignon or sirloin. For shrimp, scallops or chicken breast are excellent substitutes. Adjust cooking times accordingly.
How can I make this dish lighter? Substitute heavy cream with half-and-half or full-fat coconut milk, and use low-sodium broth. The sauce will be slightly less thick but still delicious.
My sauce is too thin. How do I thicken it? Let it simmer for a few more minutes to reduce. Alternatively, create a slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, then whisk it into the simmering sauce.
Can I prepare any components ahead? You can season the beef, peel the shrimp, and make the sauce base (up to adding the liquids) a few hours in advance. Reheat gently and finish the sauce with cream and broth just before serving.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth or cream to revive the sauce.
Common Mistakes to Avoid
- Overcooking the Shrimp: Cook just until pink and opaque; they will continue to cook when added back to the hot sauce.
- Slicing the Beef Immediately: Always let the beef rest for at least 5-10 minutes after searing to retain its juices.
- Using Pre-Minced Jarred Garlic: Freshly minced garlic provides a far superior flavor to the creamy sauce.
- Neglecting the Pasta Water: Salt your pasta water generously and reserve a cup before draining. You can use this starchy water to adjust the sauce consistency if needed.
Conclusion
This Creamy Shrimp Pasta with Beef Medallions is a show-stopping dish that masterfully combines luxurious seafood and savory steak in a rich, velvety sauce. While it feels indulgent enough for a special occasion, the clear steps make it entirely achievable for a weeknight dinner. By following the guide and avoiding common pitfalls, you’ll create a restaurant-quality meal that is sure to impress. The balance of flavors and textures—from the tender beef to the succulent shrimp and creamy pasta—makes every bite a delight. Enjoy the process and the delicious results.