When you want to treat yourself—or impress someone else—this Grilled Steak and Shrimp with Creamy Pasta brings restaurant-quality elegance to your own kitchen. Tender, juicy steak, buttery shrimp kissed with lemon, and a rich Parmesan cream sauce coating perfectly cooked pasta—this dish is indulgent, comforting, and a feast for all the senses.
It’s that rare dinner that feels both rustic and refined, perfect for a date night at home, a weekend splurge, or any time you want to serve a meal that tastes as incredible as it looks.
Why This Recipe Works
This is a full-flavor, full-texture plate that delivers balance in every bite. Here’s why it’s a favorite:
- Grilled steak brings bold, juicy flavor with crisp edges and a tender center
- Shrimp adds a buttery, citrusy contrast that lightens and lifts the dish
- Creamy garlic-Parmesan sauce coats the pasta luxuriously
- Simple ingredients, gourmet results—you won’t believe how easy it is
- A one-pan finish for the sauce keeps cleanup manageable
Whether you’re firing up the grill or sticking to your stove, this meal feels like something you’d pay for at a white-tablecloth steakhouse—but it’s yours, right at home.
Ingredients You’ll Need
For the Steak:
- 1 lb ribeye or filet mignon
- Salt and freshly cracked black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- Fresh thyme or rosemary (optional)
For the Shrimp:
- 8 large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt and freshly cracked black pepper
- Fresh parsley, for garnish
For the Creamy Pasta:
- 8 oz fettuccine or your favorite pasta
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
How I Make It (Step-by-Step)
1. Grill the Steak
I season the steak generously on both sides with salt and black pepper.
In a hot cast-iron skillet or grill pan, I add olive oil and sear the steak for about 4–5 minutes per side for medium-rare, depending on thickness. In the final minute, I add butter and optional herbs, spooning the melted butter over the steak to baste it.
I remove the steak from the pan and let it rest for 5–10 minutes. Resting helps the juices redistribute and keeps every bite tender.
2. Sauté the Shrimp
In a clean skillet, I heat olive oil over medium-high heat. I add garlic and cook for 30 seconds until fragrant.
Then I add the shrimp, season with salt and pepper, and sauté for about 2–3 minutes per side until they’re pink and opaque.
A quick squeeze of fresh lemon juice over the shrimp brightens them up before I set them aside.
3. Cook the Pasta
While the shrimp are cooking, I boil a pot of salted water and cook the fettuccine until al dente, then drain and set aside.
4. Make the Creamy Garlic Parmesan Sauce
In the same skillet used for shrimp (hello, flavor!), I add a splash of olive oil and sauté garlic briefly.
I pour in the heavy cream and bring it to a low simmer, stirring gently.
Once hot, I whisk in the Parmesan cheese and let it simmer for 2–3 minutes until thickened slightly. I season with salt and freshly cracked black pepper.
Then I toss in the cooked pasta, stirring until the noodles are fully coated in the creamy, cheesy sauce.
Assemble the Plate
I start with a generous nest of creamy pasta on each plate, then layer slices of grilled steak over one side and plump shrimp over the other.
A garnish of chopped parsley or fresh basil adds a pop of color and a hint of herbal freshness.
If I’m serving guests (or just making it feel extra special), I’ll finish the plate with a few Parmesan shavings and an extra twist of cracked black pepper.
My Favorite Pairings
- A crisp Caesar salad with lemony dressing
- Garlic bread or herbed focaccia for dipping into the sauce
- A bold red wine like Cabernet Sauvignon, or a buttery Chardonnay if you want something lighter
- Roasted asparagus or green beans for a fresh, simple side
Tips From My Kitchen
- Let your steak rest before slicing—this keeps it juicy and tender.
- Use high-quality Parmesan—it melts better and has more depth of flavor.
- Don’t overcook the shrimp—they’re done as soon as they turn pink and curl.
- Add a pinch of red pepper flakes to the cream sauce for a subtle heat.
FAQs
Q: Can I substitute chicken for steak or shrimp?
A: Absolutely—grilled or pan-seared chicken breast works beautifully here.
Q: What’s the best pasta to use?
A: Fettuccine, linguine, or even penne work well—just something that holds the creamy sauce nicely.
Q: Can I make this ahead of time?
A: You can cook the components ahead, but assemble right before serving to keep everything fresh and flavorful.
Q: Can I use half-and-half instead of heavy cream?
A: Yes, though the sauce will be slightly thinner. For extra richness, stick with cream.
Why You’ll Make This Again and Again
Grilled Steak and Shrimp with Creamy Pasta brings together the best of land and sea in one unforgettable plate. It’s rich and indulgent but surprisingly easy to pull off. And once that cream sauce hits the pasta and gets topped with juicy steak and buttery shrimp? Game over.
Make it for someone you love—or just when you’re craving something a little luxurious. Either way, this dish is going to make your night.
Grilled Steak and Shrimp with Creamy Pasta – A Luxurious Surf-and-Turf Pasta You’ll Love to Plate
Ingredients
- 1 lb ribeye or filet mignon
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp olive oil (for shrimp)
- 1 tbsp lemon juice
- 8 oz fettuccine or your favorite pasta
- 1 tbsp olive oil (for pasta)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 lb large shrimp, peeled and deveined
- Chopped parsley for garnish
Instructions
- Preheat the grill to medium-high heat.
- Rub the steak with olive oil, salt, and pepper. Grill for about 6-8 minutes on each side for medium-rare, or until desired doneness.
- In a large pot, cook pasta according to package instructions. Drain and set aside.
- In a skillet, melt butter and olive oil over medium heat. Add shrimp, season with lemon juice, salt, and pepper, and cook until pink and opaque, about 3-4 minutes.
- In the same skillet, add heavy cream and bring to a simmer. Add Parmesan cheese and stir until melted and smooth.
- Toss the cooked pasta in the creamy sauce, then add the grilled shrimp and stir gently to combine.
- Slice the grilled steak and serve it alongside the creamy pasta. Garnish with chopped parsley.
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