Irresistible Surf and Turf Pasta Recipe Ready in 25 Minutes

Oh my goodness, let me tell you about the first time I made this surf and turf pasta recipe – it was love at first bite! I’d been craving something decadent but easy, and tossing juicy steak with plump shrimp in a velvety cream sauce over pasta? Absolute magic. It’s like bringing a fancy restaurant dish right to your weeknight dinner table. The way the garlic-infused cream clings to every noodle, with those savory bites of steak and sweet shrimp… trust me, once you try it, you’ll be hooked. And the best part? It comes together faster than ordering takeout!

Why You’ll Love This Surf and Turf Pasta Recipe

This isn’t just any pasta dish – it’s a flavor explosion that feels fancy but couldn’t be simpler to make. Here’s why it’s become my go-to for impressing guests (or just treating myself):

• Faster than takeout: From pan to plate in 25 minutes flat
• Restaurant-worthy taste: That luxurious cream sauce will have everyone asking for seconds
• Perfect protein combo: Tender steak and sweet shrimp create the ultimate surf and turf experience
• Weeknight magic: Uses simple ingredients you probably already have
• Endlessly adaptable: Swap proteins or add veggies based on what’s in your fridge

Seriously, this recipe checks all the boxes – quick, delicious, and guaranteed to make you feel like a kitchen rockstar!

Ingredients for Surf and Turf Pasta

Here’s everything you’ll need to make this incredible surf and turf pasta. Trust me, it’s all simple stuff – nothing fancy, but every ingredient plays a key role in creating that perfect balance of flavors. Let’s dive in:

• 8 oz pasta (I like fettuccine or linguine, but any long pasta works)
• 8 oz steak, thinly sliced (ribeye or sirloin are my go-to cuts)
• 8 oz shrimp, peeled and deveined (thawed if frozen)
• 2 tbsp olive oil (or any neutral oil for searing)
• 2 cloves garlic, minced (fresh is best – it makes a huge difference!)
• 1/2 cup heavy cream (this is what makes the sauce so dreamy)
• 1/4 cup grated Parmesan (the real stuff, not the powdered kind)
• Salt and pepper to taste (don’t skimp on seasoning!)
• Fresh parsley for garnish (it adds a pop of color and freshness)

That’s it! Simple, right? Just make sure your steak is sliced thin and your shrimp are ready to go – it’ll make the cooking process super smooth.

Equipment You’ll Need

Before we get cooking, let’s make sure you’ve got the right tools for the job. Don’t worry, it’s nothing fancy – just the basics that’ll make this surf and turf pasta a breeze to whip up. Here’s what you’ll need:

• Large skillet or frying pan: You’ll want something big enough to sear the steak, cook the shrimp, and toss everything together later.
• Pasta pot: A standard pot for boiling your noodles – nothing too deep or fancy required.
• Tongs: These are perfect for flipping steak and shrimp without losing any precious pieces in the pan.
• Wooden spoon or spatula: For stirring that creamy sauce and making sure nothing sticks.
• Colander: To drain your pasta – bonus points if it has a handle for easy pouring.
• Cutting board and sharp knife: For slicing the steak and mincing the garlic. A good knife makes all the difference!

That’s it! Simple, right? Now let’s get cooking – I promise, this dish is worth every minute!

How to Make Surf and Turf Pasta

Alright, let’s get cooking! This surf and turf pasta comes together in just a few simple steps, but I’ll walk you through each one to make sure you get that perfect restaurant-quality result every time. Follow along and you’ll be amazed at how easy it is to create something this delicious!

Cooking the Pasta

First things first – let’s get those noodles going. Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt – it should taste like the sea! Toss in your pasta and cook it just until it’s al dente (that means it’s got a little bite to it). Check the package for timing, but usually it’s about 8-10 minutes.

Here’s my pro tip: Before you drain the pasta, scoop out about 1/2 cup of that starchy pasta water. Trust me, this magic liquid will help your sauce cling to the noodles later. Drain the rest, but don’t rinse – we want all that starch to help the sauce stick!

Preparing the Steak and Shrimp

While the pasta cooks, let’s work on our proteins. Heat that large skillet over medium-high heat and add your olive oil. When it starts shimmering (that’s when you know it’s hot enough), add your steak slices in a single layer. Don’t crowd the pan! Give them space so they can get a nice sear.

Cook the steak for about 2 minutes per side – we’re looking for golden brown edges but still slightly pink inside. Transfer to a plate and cover with foil to keep warm. Now add the shrimp to that same pan – the leftover steak juices add amazing flavor! Cook them for 1-2 minutes per side until they turn pink and curl up slightly. Remove and set aside with the steak.

Making the Creamy Sauce

Same pan, lower the heat to medium. Add your minced garlic and cook for just 30 seconds until fragrant – don’t let it burn or it’ll turn bitter! Now pour in the heavy cream and let it simmer gently for about 2 minutes to reduce slightly.

Stir in your grated Parmesan a little at a time, letting each addition melt completely before adding more. This prevents clumping and makes the sauce silky smooth. If it seems too thick, add a splash of that reserved pasta water to loosen it up. Season with salt and pepper to taste – this is where you build layers of flavor!

Combining Everything

The grand finale! Add your cooked pasta to the sauce and toss to coat every strand. Now gently fold in the steak and shrimp – we want to warm them through without overcooking. If the pasta looks dry, add another splash of pasta water a tablespoon at a time until it’s perfectly coated.

Give it a final taste and adjust seasoning if needed. Then transfer to serving bowls, sprinkle with fresh parsley, and prepare for the compliments to start rolling in! Serve immediately while everything is hot and the sauce is at its creamiest.

Tips for the Best Surf and Turf Pasta

After making this recipe more times than I can count (seriously, my friends request it weekly!), I’ve picked up some game-changing tricks that take this surf and turf pasta from good to “oh-my-gosh-what’s-your-secret” amazing. Here’s my cheat sheet for pasta perfection:

• Bring steak to room temp: Take your steak out of the fridge 20-30 minutes before cooking. Cold meat seizes up and cooks unevenly – room temp means perfect browning every time.
• Pat shrimp dry: That extra moisture makes them steam instead of sear. A quick paper towel pat-down gives you those gorgeous caramelized edges.
• Don’t crowd the pan: I know it’s tempting to dump everything in, but overcrowding lowers the temperature and makes ingredients steam instead of sear. Cook in batches if needed!
• Undercook shrimp slightly: They’ll finish cooking when you combine everything. Pink and just curled is perfect – overcooked shrimp turn rubbery.
• Freshly grate your Parmesan: Pre-shredded cheese has anti-caking agents that can make your sauce grainy. A microplane zester gives you feather-light shreds that melt like a dream.
• Season in layers: Salt the pasta water, season the proteins, then taste the sauce before final seasoning. This builds flavor without over-salting.
• Keep the heat medium-high: Too low and your steak won’t brown properly; too high and the garlic burns. Watch for that perfect gentle sizzle.
• Let it rest 2 minutes: After combining, give the pasta a quick rest off heat. This lets the sauce thicken slightly and cling to the noodles better.

Bonus tip from my trial-and-error disasters: if your sauce breaks or looks greasy, whisk in another splash of hot pasta water – it’s like magic for bringing everything back together. Now go forth and make the most incredible surf and turf pasta of your life!

Variations and Substitutions

One of my favorite things about this surf and turf pasta recipe is how easily you can mix it up based on what you’ve got in the fridge or dietary needs. I’ve tested countless versions over the years – some intentional, some born from “Oops, I forgot to buy shrimp!” moments – and these are the best twists that still deliver amazing flavor:

Protein Swaps That Work Like Magic

Don’t have steak? No problem! These alternatives keep the spirit of surf and turf alive:

• Chicken breast or thighs: Slice thin and cook just like the steak – thighs stay extra juicy
• Scallops: Sear them quickly for luxurious sweetness that pairs beautifully with shrimp
• Lobster meat: Splurge-worthy upgrade! Add it at the very end just to warm through
• Italian sausage: Remove from casings and crumble for a spicy kick
• Mushrooms: King oysters sliced thick make a fantastic vegetarian “steak” alternative

Vegetable Add-Ins for Extra Nutrition

I often toss in whatever veggies need using up – here are my family’s favorites:

• Spinach: Wilt a handful into the sauce at the end – it disappears but adds nutrients
• Sun-dried tomatoes: Their tangy sweetness cuts through the richness beautifully
• Roasted red peppers: Jarred ones work great – slice into strips
• Broccoli florets: Blanch them with the pasta for the last 2 minutes
• Zucchini ribbons: Use a peeler for pretty green swirls

Dietary-Friendly Tweaks

This recipe adapts beautifully to different needs:

• Gluten-free: Use your favorite GF pasta – the sauce works with any noodle
• Dairy-free: Swap heavy cream for coconut cream and skip Parmesan (nutritional yeast adds cheesy flavor)
• Lower fat: Half-and-half works instead of heavy cream, though sauce will be thinner
• Pescatarian: Double the shrimp or mix with scallops for seafood bliss

My golden rule? Whatever substitutions you make, keep the garlic, good olive oil, and proper seasoning – they’re the flavor foundation that makes any version delicious. Now get creative and make this recipe your own!

Serving Suggestions

Okay, let’s talk about turning this surf and turf pasta into a full meal that’ll have everyone at the table raving. Sure, it’s fantastic on its own, but a few simple sides can take it to the next level. Here are my go-to pairings that balance the richness of the dish perfectly:

• Garlic bread: Crusty, buttery, and loaded with garlic – it’s perfect for soaking up every last drop of that creamy sauce. Bonus points if you sprinkle some parsley on top!
• Light salad: A simple arugula or spinach salad with a lemony vinaigrette cuts through the richness and adds a fresh crunch. Toss
  

  Storing and Reheating Leftovers

  Now, I’ll be honest – there’s rarely any of this surf and turf pasta left in my house! But on the off chance you’ve got leftovers (or you’re smart and made extra), here’s how to keep them tasting just as amazing the next day. Because no one deserves sad, dried-out pasta – we’re going for restaurant-quality even on day two!

  Storing Your Leftovers Properly

  First rule: don’t let it sit out! As soon as your pasta’s cooled to room temperature (about 30 minutes max), transfer it to an airtight container. I like using glass containers because they don’t absorb smells and they reheat evenly. Pop it in the fridge and it’ll stay good for:

  • 2 days max: The shrimp and cream sauce are best enjoyed fresh, so try to eat it within 48 hours
  • Separate proteins if possible: If you know you’ll have leftovers, set aside some plain cooked steak and shrimp to add fresh when reheating

  Reheating Like a Pro

  Okay, here’s where most people go wrong – nuking it in the microwave until it’s rubbery. Don’t do that to your beautiful pasta! Instead, try one of these methods:

  • Stovetop method (my favorite): Heat a skillet over medium-low, add a splash of cream or milk, then add your pasta. Stir gently with a splash of water until it’s heated through. The steam brings it back to life!
  • Oven method: For larger portions, spread in an oven-safe dish, sprinkle with a little water, cover with foil, and bake at 350°F for 10-15 minutes
  • Microwave in a pinch: If you must, use 50% power in 30-second bursts, stirring between each and adding liquid as needed

  Pro tip: If your shrimp seem a bit tough after reheating, remove them first and add them back in just to warm through at the end. And always, always give it a fresh sprinkle of parsley and Parmesan before serving again – it makes all the difference!

  One last warning: the pasta will absorb sauce as it sits, so don’t panic if it looks dry coming out of the fridge. That’s what the extra cream or pasta water is for – a little at a time until it’s back to its luscious, creamy self. Now go enjoy your second round of surf and turf perfection!

  Nutritional Information

  Okay, let’s talk numbers – but don’t worry, I won’t make you feel guilty about enjoying this amazing surf and turf pasta! Here’s the nutritional breakdown per serving (based on the recipe as written), but remember: these are estimates. Your exact numbers might vary depending on your specific ingredients and portion sizes. No two steaks or shrimp are exactly alike, right?

  • Calories: 550
  • Protein: 35g (that steak and shrimp pack a powerful protein punch!)
  • Carbohydrates: 45g
  • Fiber: 2g
  • Sugar: 2g
  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 180mg
  • Sodium: 400mg

  Now here’s my cooking philosophy: This isn’t diet food, but it’s real food made with quality ingredients. The protein keeps you full, the carbs give you energy, and that delicious fat? Well, that’s what makes it taste so darn good! If you’re watching certain macros, you can always tweak the recipe – use half cream/half milk, less Parmesan, or more veggies. But sometimes, your soul needs that creamy, satisfying pasta – and that’s okay too!

  Remember: Nutrition varies based on the specific brands and ingredients you use. These values are estimates calculated from standard nutrition databases. Your mileage may vary!

  Frequently Asked Questions

  I’ve gotten so many questions about this surf and turf pasta recipe over the years – here are the ones that pop up most often, along with my tried-and-true answers to help you nail this dish every single time!

  Can I use frozen shrimp?
  Absolutely! Just thaw them overnight in the fridge or run under cold water for 10 minutes. Pat them super dry before cooking – that icy moisture is the enemy of a good sear. And here’s my secret: add a pinch of baking soda to the shrimp while thawing – it helps them stay plump and juicy!

  How do I prevent overcooking the steak?
  Two words: high heat and speed! Get your pan screaming hot before adding the steak slices, and don’t walk away – they cook fast. I pull mine at medium-rare (still slightly pink inside) since they’ll continue cooking when added back to the hot pasta. And always slice against the grain – it makes even slightly overcooked steak more tender.

  What if I don’t have heavy cream?
  No worries! Half-and-half works in a pinch (though the sauce will be thinner), or try this trick: mix 3/4 cup milk with 1/4 cup melted butter. For dairy-free, coconut cream is surprisingly delicious and adds a subtle tropical note that pairs beautifully with the shrimp.

  Can I make this ahead of time?
  Honestly? It’s best fresh. But if you must prep ahead, cook the pasta al dente, rinse with cold water, and toss with a bit of oil to prevent sticking. Keep the sauce, steak and shrimp separate, then combine everything with a splash of cream when reheating. The textures stay much better this way!

  What wine pairs well with surf and turf pasta?
  Oh, now we’re talking! A crisp Pinot Grigio cuts through the richness beautifully, or for red lovers, a light-bodied Chianti won’t overpower the shrimp. My personal favorite? A buttery Chardonnay that mirrors the cream sauce – pure heaven!

  Now that you’re armed with all my best tips and tricks, it’s time to get cooking! I can’t wait to hear how your surf and turf pasta turns out – tag me in your photos or leave a comment below telling me your favorite variation. Happy cooking, friends!