This garlic butter steak and shrimp pasta is a rich, comforting surf-and-turf dinner that comes together quickly while delivering restaurant-style flavor. Juicy steak bites, tender shrimp, and silky pasta are coated in a savory garlic butter sauce with pops of spinach and roasted red peppers for balance and freshness.
Why You’ll Love This Recipe
This dish brings together two proteins in one satisfying bowl, making it perfect for special dinners or indulgent weeknights. It cooks in under 40 minutes, uses simple pantry spices, and feels luxurious without being complicated. The garlic butter sauce ties everything together, creating bold flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 lb sirloin or ribeye steak, cut into bite-sized cubes
1/2 lb large shrimp, peeled and deveined
8 oz spaghetti or linguine
2 tbsp olive oil
2 tbsp unsalted butter, divided
4 garlic cloves, finely minced
1 tsp Italian seasoning
1/2 tsp smoked paprika
3/4 tsp salt, divided, or to taste
1/2 tsp cracked black pepper, or to taste
2 cups fresh spinach, loosely packed
1/4 cup chopped roasted red peppers
1/4 cup grated Parmesan cheese, optional
2 tbsp chopped fresh parsley, for garnish
Directions
Bring a large pot of well-salted water to a boil and cook the spaghetti or linguine until al dente according to package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta and toss it with 1 tablespoon of butter. Set aside.
Season the steak cubes with half of the salt, the black pepper, and the Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2 to 3 minutes per side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add the remaining tablespoon of butter, followed by the minced garlic and smoked paprika. Stir for about 30 seconds until fragrant. Add the shrimp and season with the remaining salt. Cook for 2 to 3 minutes per side, until the shrimp turn pink and are just cooked through.
Add the spinach and roasted red peppers to the skillet and stir until the spinach wilts. Add the cooked pasta and a splash of reserved pasta water if needed to loosen the sauce. Toss gently until everything is well coated.
Top the pasta with the seared steak bites. Remove from heat, sprinkle with Parmesan if using, garnish with fresh parsley, and serve immediately.
Estimated nutrition per serving: approximately 720 calories and 50 g protein.
Variations
For a creamier version, stir in 1/4 cup heavy cream at the end and gently simmer for one minute.
You can substitute penne or fettuccine for the spaghetti if preferred.
For extra heat, add 1/4 teaspoon crushed red pepper flakes with the garlic.
Mushrooms or cherry tomatoes can be added for additional texture and flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid overheating to keep the shrimp tender.
FAQs
Can I use a different cut of steak?
Yes, tender cuts like sirloin, ribeye, or strip steak work best. Avoid tougher cuts that require long cooking.
Can I make this dish ahead of time?
It is best enjoyed fresh, but you can prep the ingredients in advance and cook just before serving.
What pasta works best for this recipe?
Long pastas like spaghetti or linguine hold the garlic butter sauce well, but short pasta can also be used.
Is Parmesan cheese required?
No, it is optional. The dish is flavorful on its own, but Parmesan adds extra richness.
How do I prevent the shrimp from overcooking?
Cook shrimp just until pink and opaque. Remove from heat as soon as they are done.
Can I add more vegetables?
Yes, bell peppers, zucchini, or mushrooms pair well with the flavors in this dish.
What can I use instead of spinach?
Baby kale or arugula can be used, added at the very end so they gently wilt.
Can I make this dish spicy?
Yes, add chili flakes or a pinch of cayenne pepper to the garlic butter.
How do I keep the steak tender?
Sear it quickly over high heat and avoid overcooking. Let it rest briefly before adding back to the pasta.
Can this be made dairy-free?
You can replace butter with a dairy-free alternative and omit the Parmesan.
Conclusion
Garlic butter steak and shrimp pasta is a satisfying, flavor-packed meal that feels special yet approachable. With tender proteins, perfectly cooked pasta, and a rich garlic butter sauce, this recipe is an excellent choice when you want a comforting dinner that truly impresses.
This garlic butter steak and shrimp pasta combines tender steak bites, juicy shrimp, and pasta in a rich garlic butter sauce with fresh spinach and roasted red peppers. It’s a luxurious yet easy surf-and-turf dish perfect for special dinners or indulgent weeknights.
Ingredients
1/2 lb sirloin or ribeye steak, cut into bite-sized cubes
1/2 lb large shrimp, peeled and deveined
8 oz spaghetti or linguine
2 tbsp olive oil
2 tbsp unsalted butter, divided
4 garlic cloves, finely minced
1 tsp Italian seasoning
1/2 tsp smoked paprika
3/4 tsp salt, divided, or to taste
1/2 tsp cracked black pepper, or to taste
2 cups fresh spinach, loosely packed
1/4 cup chopped roasted red peppers
1/4 cup grated Parmesan cheese, optional
2 tbsp chopped fresh parsley, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/4 cup pasta water, then drain and toss pasta with 1 tbsp butter. Set aside.
Season steak with half of the salt, black pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear steak for 2–3 minutes per side until browned. Remove and set aside.
Lower heat to medium. Add remaining butter, garlic, and smoked paprika. Stir for 30 seconds until fragrant.
Add shrimp to the skillet. Season with remaining salt. Cook for 2–3 minutes per side until pink and cooked through.
Add spinach and roasted red peppers. Stir until spinach wilts.
Return cooked pasta to the skillet. Add a splash of reserved pasta water if needed and toss everything together to coat in the garlic butter sauce.
Top with seared steak. Remove from heat. Sprinkle with Parmesan (if using) and garnish with fresh parsley.
Serve immediately.
Notes
Use baby kale or arugula instead of spinach if preferred.
Add 1/4 tsp crushed red pepper flakes for heat.
Stir in 1/4 cup heavy cream for a creamier version.
Don’t overcook shrimp—remove as soon as they turn pink.
Rest steak briefly before returning to skillet to keep it tender.
