Creamy Seafood Pasta: Restaurant-Quality Recipe in 25 Minutes

Introduction

If you’ve ever wanted to make surf and turf pasta that rivals your favorite steakhouse, you’re in the right place! This luxurious recipe combines perfectly seared steak with succulent shrimp in a velvety garlic Parmesan cream sauce that’ll make you forget about takeout forever. With just 30 minutes from start to finish, you can have a restaurant-quality surf and turf dinner on your table any night of the week.

Surf and turf pasta is the ultimate indulgence it’s rich, it’s impressive, and it’s surprisingly easy to make at home. The combination of tender beef and sweet shrimp creates layers of flavor that complement each other perfectly, while the creamy sauce ties everything together. Whether you’re planning a romantic date night, celebrating a special occasion, or just want to treat yourself to something extraordinary, this recipe delivers every single time.

What You’ll Learn: This complete guide to how to make surf and turf pasta covers everything from choosing the right cut of steak to achieving perfectly seared shrimp, plus the secrets to making a silky cream sauce that won’t break. Once you master this technique, you’ll be making restaurant-quality pasta whenever the craving hits!

What is Surf and Turf Pasta?

Surf and turf pasta is an indulgent Italian-American dish that combines the best of land and sea: tender beef steak (“turf”) and succulent shrimp or seafood (“surf”) tossed with pasta in a rich, creamy sauce. This luxurious combination originated in American steakhouses in the 1960s, where chefs began pairing premium cuts of beef with lobster tails to create the ultimate celebratory meal.

The Best of Both Worlds: What makes surf and turf pasta special is how the rich, savory flavor of beef complements the sweet, delicate taste of shrimp. The creamy garlic Parmesan sauce acts as the perfect bridge between these two proteins, creating a harmonious dish that’s greater than the sum of its parts.

Why This Recipe is a Winner: Unlike traditional surf and turf pasta that can feel heavy and overwhelming, serving it with pasta makes it feel more balanced and approachable. The pasta soaks up all that delicious sauce, and you get a little bit of everything in every forkful tender steak, juicy shrimp, and silky pasta all coated in that incredible cream sauce. For more premium beef recipes, check out our steak collection at www.meatrecipies.com!

Ingredients

For the Surf and Turf:

• 12 oz sirloin steak or ribeye (1-inch thick, cut into bite-sized pieces)
• 1 lb large shrimp (peeled, deveined, tails removed)
• 2 tablespoons olive oil (divided)
• Salt and black pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the Pasta:

• 12 oz fettuccine or linguine (dried pasta works best)
• 1 tablespoon salt (for pasta water)

For the Creamy Garlic Parmesan Sauce:

• 3 tablespoons butter (divided)
• 5 cloves garlic, minced
• ½ cup dry white wine (Chardonnay or Sauvignon Blanc)
• 1½ cups heavy cream
• ¾ cup grated Parmesan cheese (freshly grated, not pre-shredded)
• 2 tablespoons fresh lemon juice
• ¼ cup fresh parsley, chopped
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper to taste

Equipment You’ll Need

Instructions: How to Make Surf and Turf Pasta

Step 1: Prep Your Proteins

Pat the steak pieces and shrimp completely dry with paper towels. This is absolutely crucial—any moisture will prevent proper searing and that beautiful golden-brown crust we’re after. Season both the steak and shrimp generously on all sides with salt, black pepper, garlic powder, and smoked paprika.

Pro Tip: Let your steak come to room temperature for 15-20 minutes before cooking. Cold meat doesn’t sear as well and can cook unevenly. This is the same principle we use in our guide to cooking perfect steaks!

Cut your steak into bite-sized pieces (about 1-inch cubes). Smaller pieces cook faster and make the dish easier to eat with pasta.

Step 2: Cook the Pasta

Bring a large pot of heavily salted water to a rolling boil—it should taste like the ocean. Add your pasta and cook for 2 minutes LESS than the package directions indicate. We want it just shy of al dente because it’ll finish cooking in the sauce.

Before draining, use a measuring cup to scoop out and reserve 1 cup of the starchy pasta water. This liquid is essential for creating a silky sauce that clings to every strand. Drain the pasta and set aside.

Why This Works: The starch in pasta water acts as an emulsifier, helping the oil-based and cream-based ingredients come together into a smooth, cohesive sauce instead of separating.

Step 3: Sear the Steak

Heat 1 tablespoon of olive oil in your large skillet over medium-high heat until it’s shimmering and almost smoking. Add the steak pieces in a single layer, making sure they’re not touching or crowded—work in batches if needed.

Sear the steak for 2-3 minutes per side until deeply browned and cooked to your preferred doneness (130°F for medium-rare, 140°F for medium). The key is to NOT move the meat while it’s searing—let that crust develop!

Remove the steak to a plate and tent loosely with foil to keep warm. Don’t worry if it’s slightly underdone it’ll continue cooking from residual heat.

Pro Tip: For the best crust, resist the urge to move or flip the steak too early. You’ll know it’s ready to flip when it releases easily from the pan. If it’s sticking, it needs more time!

Step 4: Sear the Shrimp

Add the remaining 1 tablespoon of olive oil to the same pan (don’t clean it—those browned bits are flavor gold!). Add the shrimp in a single layer and cook for 1-2 minutes per side until pink, curled, and opaque.

Remove shrimp to the plate with the steak. Be careful not to overcook—shrimp goes from perfect to rubbery in seconds.

Temperature Guide: Shrimp is done when it reaches 120-145°F internal temperature and turns from gray to pink with white flesh.

Step 5: Build the Creamy Garlic Sauce

Reduce heat to medium and add 2 tablespoons of butter to your pan. Once melted, add the minced garlic and sauté for 30-45 seconds until fragrant but not browned. Burnt garlic tastes bitter, so watch it carefully!

Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom. Let the wine simmer for 2-3 minutes until reduced by half—you should be able to smell the alcohol cooking off.

Pro Tip: Use a wine you’d actually drink. The cooking process concentrates flavors, so cheap wine will make your sauce taste cheap. A decent Chardonnay or Sauvignon Blanc works beautifully.

Step 6: Add the Cream and Cheese

Pour in the heavy cream and bring to a gentle simmer (not a rolling boil—that can cause the cream to break). Let it simmer for 2-3 minutes until it begins to thicken slightly.

Reduce heat to low and gradually add the Parmesan cheese, stirring constantly until it’s completely melted and smooth. If you add cheese to boiling liquid or add it all at once, it can clump and make your sauce grainy patience is key here!

Season with salt and black pepper to taste. Remember that Parmesan is salty, so taste before adding more salt.

Step 7: Bring It All Together

Add the cooked pasta to the sauce and toss to coat, adding splashes of reserved pasta water as needed to achieve a glossy, silky consistency. The sauce should cling to the pasta without being too thick or too watery.

Return the steak and shrimp (along with any accumulated juices) to the pan and gently toss everything together. Cook for 1-2 minutes just to warm the proteins through—don’t overcook!

Remove from heat and stir in the fresh lemon juice and chopped parsley. The lemon brightens all the rich flavors and cuts through the cream beautifully.

Final Touch: Taste one more time and adjust seasoning if needed. Serve immediately while hot!

Serving Suggestions

This surf and turf pasta is a complete meal on its own, but here are some perfect pairings to round out your dinner:

Classic Sides:

• Garlic bread or cheesy breadsticks – for soaking up extra sauce
• Caesar salad with homemade dressing – the tangy dressing balances the rich pasta
• Roasted asparagus with lemon – adds freshness and color
• Grilled broccolini with garlic – simple and elegant
• Caprese salad – tomatoes, mozzarella, and basil

Wine Pairings:

• Chardonnay complements both the beef and cream sauce
• Pinot Noir light enough for seafood, bold enough for beef
• Sauvignon Blanc if you prefer white wine
• Prosecco for celebration!

Complete Steakhouse Experience:

• Start with a wedge salad or French onion soup
• Surf and turf pasta as the main course
• Roasted garlic mashed potatoes on the side (optional but amazing)
• End with tiramisu or crème brûlée

For more surf and turf inspiration, check out our grilled steak recipes and seafood collections at www.meatrecipies.com!

Tips for the Best Surf and Turf Pasta

Choosing Your Steak:

• Sirloin is affordable and flavorful
• Ribeye is more expensive but incredibly tender and marbled
• Filet mignon works but can be pricy for pasta
• Avoid tough cuts like chuck or round they won’t be tender in this quick-cooking method
• Look for steaks with good marbling (white fat throughout)

Choosing Your Shrimp:

• Large or jumbo shrimp work best (16/20 or 21/25 count per pound)
• Buy already peeled and deveined to save time
• Fresh is ideal, but frozen works great if properly thawed
• Wild-caught has better flavor than farmed

Make-Ahead Tips:

• Prep all ingredients (cut steak, season proteins, mince garlic) up to 4 hours ahead
• Make the sauce base (through the cream step) up to 1 day ahead; reheat gently before finishing
• Don’t cook the steak or shrimp ahead they’re best cooked fresh

Storage:

• Refrigerate leftovers in an airtight container for up to 2 days
• Store in shallow containers for faster cooling and safer storage
• Don’t freeze the texture of both seafood and cream sauce degrades when frozen

Reheating:

• Best method: Add to a skillet with 2-3 tablespoons cream or milk, heat gently over medium-low
• Microwave option: Use 50% power in 30-second intervals, stirring between each
• Never reheat seafood more than once for food safety

Common Mistakes to Avoid:

• Overcrowding the pan causes steaming instead of searing
• Using pre-shredded Parmesan contains anti-caking agents that prevent smooth melting
• Adding cheese to boiling sauce causes graininess
• Overcooking shrimp or steak results in rubbery, tough proteins
• Not reserving pasta water makes it harder to get the right sauce consistency
• Using low-fat cream or milk sauce won’t be as rich and can break

Variations on Surf and Turf Pasta

Cajun Surf and Turf: Season the steak and shrimp with Cajun seasoning instead of the garlic powder and paprika. Add ½ teaspoon cayenne to the cream sauce for a spicy Louisiana twist. Top with sliced andouille sausage for even more flavor!

Bacon-Wrapped Surf and Turf: Wrap each piece of steak in a half-slice of bacon before searing. The bacon adds a smoky, salty element that’s absolutely incredible. Cook the bacon-wrapped steak pieces a bit longer to crisp the bacon.

Lobster and Steak Pasta: Replace shrimp with lobster tail meat for an ultra-luxurious version. Cut cooked lobster into chunks and add it in the final step (it’s already cooked, just needs warming).

Italian Herb Version: Add 1 tablespoon Italian seasoning to the sauce along with fresh basil instead of parsley. Use sun-dried tomatoes for extra Mediterranean flavor.

Mushroom Lovers: Sauté 8 oz sliced mushrooms (cremini or shiitake) with the garlic for earthy depth. Mushrooms pair beautifully with both beef and seafood.

Lighter Version: Substitute half the heavy cream with whole milk or half-and-half. You’ll lose some richness but save calories. Add a tablespoon of cream cheese for body if needed.

Tuscan-Style: Add ½ cup sun-dried tomatoes, 2 cups fresh spinach, and ¼ cup white beans to the sauce. This adds vegetables and makes the dish more filling.

Nutritional Information (per serving, serves 4)

• Calories: 785
• Protein: 52g
• Fat: 38g
• Carbohydrates: 56g
• Fiber: 3g
• Sugar: 3g
• Sodium: 890mg
• Cholesterol: 285mg

Note: Nutritional values are approximate and based on using sirloin steak. Values will vary with different cuts of beef.

FAQ For surf and Turf Fasta

Q: Can I use a different type of pasta?
A: Absolutely! Fettuccine and linguine are traditional for creamy sauces, but penne, rigatoni, or pappardelle all work great. The key is using a pasta shape that can hold onto the sauce. Short pastas work well for chunky sauces, while long pastas are better for smooth, creamy ones.

Q: What if I don’t eat seafood? Can I make this with just steak?
A: Yes! Double the amount of steak and add sliced chicken breast or Italian sausage for variety. You could also add bacon or pancetta for extra meaty flavor. Check out our all-beef pasta recipes at www.meatrecipies.com for more ideas!

Q: Can I use chicken instead of steak?
A: Definitely! Use 1 lb of boneless, skinless chicken breast cut into bite-sized pieces. Season and cook the same way as the steak. The combination of chicken and shrimp is delicious and slightly lighter than beef. For more chicken pasta ideas, browse our chicken recipe collection!

Q: Why did my cream sauce separate or look curdled?
A: This usually happens when the heat is too high or the cheese is added to boiling liquid. Always reduce to low heat before adding Parmesan, and stir constantly. If your sauce breaks, try whisking in a tablespoon of cold cream or use an immersion blender to bring it back together.

Q: How do I know when the steak is done?
A: Use a meat thermometer for accuracy: 130-135°F for medium-rare, 135-145°F for medium, 145-155°F for medium-well. Remember the steak will continue cooking a few degrees after you remove it from heat (carryover cooking).

Q: Can I make this dairy-free?
A: It’s challenging because cream and Parmesan are central to this recipe, but you can try using full-fat coconut milk and nutritional yeast. The flavor will be different, but it can work. For best results, stick with the dairy version or try one of our dairy-free beef recipes instead.

Q: What’s the best wine to use for cooking?
A: Use a dry white wine you’d enjoy drinking—Chardonnay, Sauvignon Blanc, or Pinot Grigio all work beautifully. Avoid “cooking wine” from the grocery store as it contains added salt. If you don’t have wine, substitute with chicken broth plus 1 tablespoon lemon juice.

Q: Can I add vegetables to this dish?
A: Absolutely! Spinach, sun-dried tomatoes, cherry tomatoes, mushrooms, asparagus, or roasted red peppers all work great. Add heartier vegetables when you sauté the garlic; add delicate greens like spinach at the very end.

Q: How do I prevent the shrimp from overcooking?
A: Cook shrimp just until it turns pink and opaque—usually 1-2 minutes per side depending on size. Remove it from heat immediately and don’t add it back to the sauce until the very end, just to warm through. Overcooked shrimp becomes rubbery and tough.

Q: Can I make this ahead for a dinner party?
A: You can prep everything ahead (cut the steak, clean the shrimp, make the sauce base), but cook the proteins and finish the dish just before serving for best results. Steak and shrimp are best cooked fresh.

Why This Surf and Turf pasta Recipe Works

This surf and turf pasta recipe delivers restaurant-quality results because it focuses on three critical elements that home cooks often overlook:

Proper Protein Preparation: By cutting the steak into bite-sized pieces before cooking, we ensure every piece gets a beautiful sear and cooks evenly. The key is patting everything bone-dry before seasoning moisture is the enemy of a good crust. This same principle applies to all our premium steak recipes at www.meatrecipies.com.

Temperature Control: The secret to tender proteins is never cooking on too-high heat. Medium-high gives you that perfect sear without overcooking the interior. For the sauce, low and slow is the name of the game rushing with high heat will cause the cream to break and the cheese to clump.

Smart Sauce Building: Using the fond (those brown bits) left from searing the meat creates incredible depth of flavor. Deglazing with wine adds acidity that balances the richness of the cream. The pasta water is the secret weapon its starch helps emulsify the sauce and makes it cling to every strand of pasta perfectly.

The Perfect Balance: This recipe works because it combines luxury (steak and shrimp) with comfort (creamy pasta) in portions that feel indulgent but not overwhelming. Each element complements the others the sweet shrimp balances the savory beef, the tangy lemon cuts through the rich cream, and the pasta ties it all together.

Pro tip for ultimate success: Have all your ingredients prepped and ready before you start cooking (mise en place). This dish moves quickly once you begin, and you don’t want to be scrambling to chop garlic while your steak is burning!

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