Description
Creamy Surf & Turf Pasta
Ingredients
:
200g Spaghetti or Linguine
200g Shrimp (peeled and deveined)
200g Beef Tenderloin (cubed)
2 tbsp Olive Oil
2 Garlic Cloves (minced)
1 cup Heavy Cream
1/2 cup Parmesan Cheese (grated)
1 tsp Paprika
Salt and Black Pepper (to taste)
Fresh Parsley (chopped, for garnish)
Instructions
:
Cook the Pasta: Boil the spaghetti in salted water until al dente. Drain and set aside.
Sear the Beef: Heat 1 tbsp olive oil in a skillet over medium-high heat. Season the beef cubes with salt and pepper, then sear until browned on all sides. Remove and set aside.
Cook the Shrimp: In the same skillet, add another tbsp of olive oil. Cook the shrimp with a pinch of paprika until pink and opaque. Remove and set aside.
Make the Creamy Sauce: Reduce the heat to medium. Add minced garlic to the skillet and sauté until fragrant. Stir in heavy cream, parmesan cheese, and a pinch of salt and pepper. Simmer for 3-4 minutes until thickened.
Combine Everything: Toss the cooked pasta in the sauce. Top with the seared beef and shrimp. Let it warm through for 1-2 minutes.
Garnish and Serve: Sprinkle fresh parsley over the dish and serve immediately for a restaurant-style experience.
Indulge in Elegance!
This creamy surf and turf pasta is the perfect fusion of land and sea, ideal for special occasions or treating yourself to a luxurious dinner. Pair with a glass of wine for the ultimate delight!
Bon Appétit!
Step-by-Step Guide
Follow these detailed instructions for a flawless dish. First, prep all ingredients before starting to cook (mise en place). Begin by bringing a large pot of generously salted water to a rolling boil for the pasta. As it heats, pat the beef tenderloin cubes and shrimp completely dry with paper towels; this is crucial for a proper sear. Cook the pasta, but reserve 1/4 cup of the starchy pasta water before draining. When searing the beef, ensure the skillet is very hot before adding the oil to get a good crust without overcooking the interior. For the sauce, keep the heat at a gentle simmer after adding the cream to prevent it from breaking or becoming greasy. Finally, combine the pasta with the sauce first, adding a splash of the reserved pasta water to help the sauce cling to the noodles, then gently fold in the cooked proteins.
Serving Suggestions
Plate this luxurious pasta in warm, shallow bowls to maintain its temperature. A side of crisp garlic bread or a simple arugula salad with a lemon vinaigrette balances the richness perfectly. For wine pairings, a full-bodied Chardonnay complements the creamy sauce, while a light Pinot Noir can stand up to the beef without overpowering the shrimp. Garnish with extra grated Parmesan and a final crack of black pepper.
How-to Summary
To summarize: Cook pasta al dente and reserve some water. Sear seasoned beef cubes until browned, then set aside. Cook shrimp with paprika until pink. In the same pan, sauté garlic, then simmer with cream and Parmesan to create a sauce. Combine pasta, sauce, reserved pasta water, beef, and shrimp. Warm through, garnish with parsley, and serve immediately.
Frequently Asked Questions
Can I use a different cut of beef? Yes, you can use sirloin or ribeye. Ensure it’s a tender cut suitable for quick cooking and slice it against the grain for the best texture.
How can I prevent the cream sauce from curdling? Keep the heat at a medium, gentle simmer. Avoid boiling vigorously. Adding the cheese off the direct heat and stirring constantly also helps.
Can I make this dish ahead of time? It’s best served fresh. However, you can prep components (sear meat, cook shrimp, make sauce) separately and combine them gently when reheating to avoid overcooking.
What’s a good substitute for heavy cream? For a slightly lighter version, half-and-half can work, but simmer it longer to thicken. For a dairy-free option, full-fat coconut cream is a good alternative, though it will impart a coconut flavor.
How do I know when the shrimp is perfectly cooked? Shrimp cooks quickly. It’s done when it turns opaque and pink and forms a loose “C” shape. An overcooked shrimp forms a tight “O” and becomes rubbery.
Common Mistakes to Avoid
- Overcrowding the Pan: Searing the beef in a single, uncrowded layer ensures proper browning. Cook in batches if necessary.
- Overcooking the Seafood: Add the shrimp back only at the final combine stage to prevent it from becoming tough.
- Skipping Pasta Water: The starchy reserved water is key for binding the sauce to the pasta and adjusting consistency.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Grate a block of Parmesan fresh for a smooth melt.
Conclusion
This creamy surf and turf pasta proves that creating a restaurant-worthy, elegant meal at home is entirely achievable. By mastering a few key techniques—like proper searing and building a simple, luxurious sauce—you unlock a world of impressive dining. It’s a versatile recipe that celebrates the best of both land and sea, making any dinner feel like a special occasion. Remember the tips, avoid the common pitfalls, and don’t forget to enjoy the delicious results of your effort.