To prepare steak and shrimp;
First cook the steak and shrimp, make a spicy (Calabrian cream sauce, the recipe for sauce ix below ) with spinach and tomatoes, and then combine everything with the cooked bucatini pasta ( or pasta of your choice)
Ingredients
* 12 oz bucatini pasta
* 1 lb steak tips, bite-sized
* 1 lb raw shrimp, peeled and deveined
* 3 tbsp chopped Calabrian peppers( you can buy it WalMart, Whole Food,Target or Sprouts) or red pepper flakes or fresno peppers in regular cooking oil (or olive oil)
* 4 cloves garlic, minced
* 1 shallot, minced (optional)
* 2 tbsp olive oil
* 3 tbsp unsalted butter
* 2 cups low sodium chicken broth
* 1 cup heavy cream
* ½ cup grated Parmesan cheese
* 1 cup baby spinach
* 1 cup halved cherry tomatoes
* Juice of ½ lemon
* Salt and pepper ( seasoning of your choice)
* Fresh parsley or basil (optional)Â
Instructions
1. Cook bucatini pasta ( pasta of your choice) according to package directions, reserving about 1 cup of pasta water before draining.
2. Sear seasoned sirloin tips in olive oil over medium-high heat for 1-2 minutes per side until medium, then remove.
3. In the same pan, melt butter, cook garlic (and shallot) briefly, then cook shrimp for 2-3 minutes until pink. Remove shrimp and set aside with steak.
4. Add Calabrian peppers to the pan, then add heavy cream and chicken broth, simmering until slightly thickened.
5. Stir in Parmesan cheese, spinach, and tomatoes. Return steak and shrimp to the pan.
6. Add cooked bucatini and toss. Use reserved pasta water to adjust sauce consistency.
7. Finish with lemon juice, salt, and pepper. Garnish and serve
How to make the Calabrian cream sauce:
A basic, quick version of the sauce can be made in minutes:Â
1. Sauté minced garlic in butter or olive oil for about 30 seconds.
2. Add heavy cream and the desired amount of Calabrian chili paste or chopped chilies (adjust to your spice preference).
3. Simmer the mixture for a minute or two to allow the flavors to combine.
4. Toss with cooked pasta, then stir in freshly grated Parmesan cheese and fresh basil. Season with salt and pepper to taste.
I’ve tried many pasta dishes, but combining steak and shrimp with a Calabrian cream sauce is a game changer that’s both indulgent and vibrant. The key to achieving the perfect balance is the Calabrian peppers, which offer a subtle heat and smoky flavor without overwhelming the dish. When making this, I recommend using fresh, high-quality steak tips and shrimp that are peeled and deveined for ease. Searing the steak quickly ensures it stays juicy inside, while the shrimp should turn just pink to avoid overcooking. The sauce itself is wonderfully creamy thanks to the heavy cream and butter, but it’s the addition of chicken broth that lightens it up slightly, making it not too heavy. Adding baby spinach and cherry tomatoes not only boosts the nutritional value but also adds color and texture—fresh bursts when you bite into them. Tip: Reserve some pasta water to adjust the sauce’s consistency; it helps the cream sauce cling beautifully to the bucatini. Calabrian peppers can be purchased at many grocery stores including Whole Foods and Walmart, but if unavailable, red pepper flakes or fresno peppers are good alternatives to maintain spice and flavor. Finishing the dish with lemon juice adds a refreshing zing that brightens the rich creaminess. If you enjoy fresh herbs, adding chopped basil or parsley at the end elevates aroma and complexity. Overall, this recipe is easy to customize and perfect for impressing guests or enjoying a hearty meal. It’s a personal favorite when I want something quick yet luxurious, satisfying both the craving for spice and comfort food at the same time.