This Calabrian Steak and Shrimp Pasta is bold, creamy, flavorful and done in about an hour!

WHY THIS RECIPE STAYS ON REPEAT

Family-friendly weeknight meal, even the kids will love it! (When making this for my kids I usually divide some of the sauce into another pan just before adding in the calabrian chilies because they are spicy)
Makes great leftovers= less days in the kitchen.
It includes bold Calabrian chilies balanced with juicy steak, tender shrimp and thick bucatini noodles finished in a creamy buttery sauce.
It’s made with everyday ingredients and a few fridge and pantry staples.
It’s a restaurant quality meal made in the comfort of your own home. So it’s perfect for when you’re hosting friends or family!
It’s customizable so you can crank it up a notch and add more calabrian chillies if you’d like or choose to swap the shrimp for chicken or beef. You can also use any cut of steak you’d like.
Most importantly, it’s not overly complicated. You can literally prep all of the ingredients and you should be good to go once you get started.

COMMON MISTAKES TO AVOID WHEN MAKING CALABRIAN STEAK AND SHRIMP

Overcooking the steak or shrimp: Steak can become tough if cooked too long, and shrimp can quickly turn rubbery. Sear the steak until it develops a flavorful crust and cook the shrimp just until they turn pink and opaque.
Adding the shrimp too early: Shrimp cooks much faster than steak, so adding them too soon can cause them to overcook. Cook the shrimp in a separate pan, keep them warm and add toward the end when you add the shrimp and steak back to the pan so they stay juicy and tender.
Not seasoning each layer of the dish: Seasoning only the sauce can leave the steak, shrimp, and pasta tasting flat. You want to make sure to season each component throughout the entire cooking process to build flavor.
Using too much Calabrian chili paste: Calabrian chilies add a delicious spicy, slightly sweet flavor, but too much can overpower the dish. Start with a smaller amount and adjust based on your preferred spice level.
Cooking the pasta too long: Overcooked pasta can become soft and lose its texture. Cook the pasta until al dente so it holds up well when added to the sauce.
Overcrowding the pan when searing the steak: Too much steak in the pan at once can cause it to steam instead of sear. Cook in batches if needed to get a golden flavorful golden crust.
Using the wrong pasta shape: Choose pasta that can hold onto the rich Calabrian chili sauce. Long noodles like linguine or fettuccine work well, and ridged shapes like rigatoni or penne also help capture the sauce.

WHY BUCANTI PASTA WORKS PERFECTLY FOR CALABRIAN STEAK AND SHRIMP PASTA

Holds onto the sauces beautifully: Bucatini’s thick, hollow shape allows the flavorful Calabrian sauce to cling to the noodles.
Perfect for hearty ingredients: The sturdy texture of bucatini pairs well with tender steak and juicy shrimp, making it ideal for a filling pasta dinner.
Adds a restaurant-quality feel: Bucatini has a slightly thicker texture than traditional spaghetti, giving this steak and shrimp pasta a more elevated feel.
A great alternative to spaghetti: While spaghetti works well in many pasta dishes, bucatini provides more texture and structure for heavier sauces and protein-packed recipes like this one.

FAQ

IS THIS KID FRIENDLY?

Yes and no. So, typically when I’ve made this for dinner for my 3 and 5 year old I actually separate a portion of the sauce before adding the calabrian chilies into a separate pan and continue cooking their sauce separately because the calabrian chilies will be too spicy for them. Sometimes, I will wait to add the calabrian chilies right after adding the heavy cream instead of before so that they get all of the additional flavor in their sauce as well (this is opposite of how my recfipe instructions read below).

WHAT IF I CANT FIND SIRLOIN?

Don’t worry if you can’t find sirloin, you can use pretty much any cut of steak that’s available to you! Some examples are ribeye or NY strip. You can even use chuck roast in a pinch.

CAN I MAKE THIS PASTA AHEAD OF TIME?

You can certainly prepare the sauce ahead of time, then cook and add the pasta before you’re ready to serve. I just recommend waiting to cook the pasta until you’re ready to add to the sauce because the noodles will expand as they sit.

CAN I USE HALF & HALF OR MILK INSTEAD?

I haven’t tried using milk, so I can’t say for sure. You could get away with using half & half if it’s all you have on hand, the sauce just won’t be as creamy as it would be if you were using heavy cream.

HOW DO I MAKE THIS PASTA LESS SPICY?

If you’re not a huge fan of a little heat and you want it less spicy, then you can reduce the amount of calabrian chilies in this recipe. I will say that I only used 1 tablespoon and I think that’s enough. I am not too crazy about spicy stuff as you guys know so anything more would be too much for me. Lol

DO I HAVE TO USE WHITE WINE TO MAKE THIS CALABRIAN STEAK AND SHRIMP PASTA?

Absolutely not! This recipe will work well with additional chicken broth as a substitute if you don’t want to use alcohol. Trust me the white wine is totally worth it though… It adds a nice depth of flavor to the sauce.

QUICK TIP

This pasta is usually best served fresh. The sauce tends to separate and become oily due to the fat content in the heavy cream. This is especially true if you’re warming it up on high in a microwave. If you’re reheating the pasta, I recommend warming it up on a low heat.
Cook your noodles al dente, because you don’t want them to swell up too much more when you add them to the sauce.

Looking for more Pasta recipes?

Questions about this Calabrian Steak and Shrimp Pasta? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!