Calabrian Steak and Shrimp Bucatini

A bold and spicy surf-and-turf pasta, this Calabrian steak and shrimp bucatini is packed with flavor and easy to prepare.

Prep time

10 minutes

Cook time

30 minutes

Total time

40 minutes

Yield

4 servings

Ingredients

12 oz bucatini pasta

10 oz steak (sirloin or ribeye), thinly sliced

10 oz raw shrimp, peeled and deveined

2–3 tbsp Calabrian chili paste or oil

4 cloves garlic, minced

3 tbsp unsalted butter

2 tbsp olive oil

Juice of 1 lemon (about 2 tbsp)

Salt & freshly ground black pepper, to taste

Fresh parsley or basil, optional for garnish

Instructions

1. Step 1: Cook bucatini in salted water according to package directions; reserve 1 cup of pasta water before draining.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Sear steak until golden and just cooked through, then remove and set aside.
3. Step 3: In the same skillet, melt butter. Add garlic and cook for 30 seconds, then add shrimp and sauté 2–3 minutes until pink.
4. Step 4: Stir in Calabrian chili paste or oil and lemon juice. Let the sauce thicken slightly.
5. Step 5: Return steak and shrimp to skillet. Add cooked bucatini and toss to coat evenly.
6. Step 6: Add a splash of reserved pasta water to create a glossy sauce.
7. Step 7: Season with salt and pepper to taste. Garnish with parsley or basil and serve hot.

Notes

Start with 1 tbsp chili oil if you’re heat-sensitive.

Use high-quality Calabrian paste for best flavor.

Pairs well with garlic bread or fresh arugula salad.