Description
Surf and Turf Pasta with Grilled Steak and Shrimp
Ingredients:
8 oz fettuccine pasta
1 lb shrimp, peeled and deveined
1 lb ribeye steak
3 tbsp unsalted butter
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Start by preheating your grill or skillet to medium-high heat. Season the ribeye steak on both sides with salt and pepper. In a large skillet over medium-high heat, sear the steak for about 3-4 minutes per side until it is browned and cooked through. For medium-rare, aim for an internal temperature of 135°F (57°C). Remove from the skillet and let it rest for about 5-10 minutes.
While the steak is resting, season the shrimp with salt and pepper. In the same skillet, cook the shrimp for about 2-3 minutes per side until they are pink and cooked through. Remove from the skillet and set aside.
In a pot, cook the fettuccine 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 fettuccine to the creamy sauce and toss until well coated. Slice the rested steak into thin pieces. Arrange the slices on top of the pasta alongside the cooked shrimp. Garnish with chopped fresh parsley for added color and flavor.
Serve the Surf and Turf Pasta with Grilled Steak and Shrimp hot. This dish is perfect for a satisfying meal that combines the rich flavors of grilled steak and shrimp with the comforting richness of creamy pasta. Enjoy your delicious Surf and Turf Pasta!
Step-by-Step Guide
Follow this detailed sequence for a flawless dish. First, bring a large pot of salted water to a boil for the pasta. As it heats, pat the ribeye steak dry and season generously. Preheat your grill or a heavy skillet to high. Grill or sear the steak for 3-4 minutes per side, then transfer to a plate, tent with foil, and rest. While the steak rests, season the shrimp. In the same pan, add a touch of oil and cook shrimp for 2-3 minutes total until opaque; remove. Now, cook the fettuccine to al dente. For the sauce, melt butter in a skillet, sauté garlic until fragrant, then add heavy cream. Simmer until slightly thickened. Toss the drained pasta in the sauce. Slice the rested steak against the grain. Combine pasta, steak slices, and shrimp on a platter or plates.
Serving Suggestions
This rich pasta is a complete meal, but it pairs beautifully with simple sides. A crisp green salad with a light vinaigrette cuts through the creaminess. For vegetables, try grilled asparagus or roasted cherry tomatoes. Serve with crusty bread to soak up every bit of the delicious sauce. For a wine pairing, a full-bodied Chardonnay or a light Cabernet Sauvignon complements both the surf and turf elements.
How-to Summary
In essence, this dish is built in stages: 1) Cook and rest the steak. 2) Cook the shrimp in the same pan. 3) Boil the pasta. 4) Create a simple garlic cream sauce. 5) Combine all components and garnish. The key is managing timing so the pasta, sauce, and proteins are ready simultaneously.
Frequently Asked Questions
Can I use a different cut of steak?
Yes. Ribeye offers great flavor, but New York strip or filet mignon are excellent alternatives. Adjust cooking time based on thickness.
What if I don’t have heavy cream?
You can make a lighter sauce with half-and-half, though it will be less rich. For a thicker result, simmer longer or add a slurry of cornstarch and milk.
How do I prevent the shrimp from overcooking?
Shrimp cook quickly. Remove them from the pan as soon as they turn pink and opaque. They will be added back at the end, preventing them from becoming rubbery.
Can I prepare any components ahead of time?
You can season the steak and shrimp ahead. The sauce is best made fresh, but you can mince garlic in advance. Cook the pasta just before serving.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of cream or milk to refresh the sauce.
Common Mistakes to Avoid
- Not resting the steak: Slicing immediately causes juicy loss. Always rest for 5-10 minutes.
- Overcooking the shrimp: They continue to cook off-heat. Err on the side of underdone.
- Using pre-grated cheese in the sauce: If adding Parmesan, grate it fresh. Pre-grated often contains anti-caking agents that can make sauce grainy.
- Underseasoning the water: Pasta water should taste like the sea. This is your chance to season the pasta itself.
- Crowding the pan when searing: Ensure the steak and shrimp aren’t overcrowded to get a proper sear, not steam.
Conclusion
This Surf and Turf Pasta elegantly combines luxurious ingredients into a surprisingly approachable weeknight or special-occasion meal. By mastering the simple techniques of searing, sautéing, and sauce-making, you create a restaurant-quality dish at home. Remember the core principles: rest your meat, time your components, and season with confidence. The result is a creamy, savory, and deeply satisfying plate that is sure to impress.