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Calabrian Steak and Shrimp Bucatini Recipe

Calabrian Steak and Shrimp Bucatini Recipe

Make this Calabrian Steak and Shrimp Bucatini Recipe with tender steak, juicy shrimp, creamy spicy sauce, and bucatini for an easy restaurant-style dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 People
Course: Main Course
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces bucatini pasta
  • 12 ounces sirloin steak sliced
  • 12 ounces large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 2 tablespoons Calabrian chili paste
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh lemon juice

Equipment

  • Large pot
  • Large skillet
  • Tongs
  • Sharp knife
  • Cutting board
  • Colander
  • Measuring cups and spoons
  • Wooden spoon

Method
 

Step 1: Cook the Pasta
  1. Boil the bucatini in salted water until al dente, then drain while reserving half a cup of pasta water.
    Cooking the Bucatini Until Al Dente
Step 2: Sear the Steak
  1. Heat olive oil and cook seasoned steak slices until browned, then transfer them onto a plate to rest briefly.
    Searing the Steak Until Perfectly Browned
Step 3: Cook the Shrimp
  1. Melt butter, cook shrimp for two minutes per side until pink, then remove before they become overcooked.
    Cooking the Shrimp in Garlic Butter
Step 4: Build the Sauce
  1. Cook garlic with Calabrian chili paste, stir in cream, Parmesan, lemon juice, and mix until smooth and creamy.
    Making the Creamy Calabrian Chili Sauce
Step 5: Combine Everything
  1. Return steak, shrimp, and pasta to the skillet, toss gently with sauce, adding reserved pasta water if needed.
    Combining the Pasta, Steak, and Shrimp
Step 6: Garnish and Serve
  1. Sprinkle chopped parsley and extra Parmesan over the pasta before serving immediately while everything remains hot.
    Garnishing and Serving the Finished Bucatini

Notes

Reserve a little pasta water to create a silky, restaurant-quality sauce that perfectly coats every strand of bucatini.