Description
This Mouthwatering Calabrian Steak and Shrimp Bucatini Delight combines tender, thinly sliced sirloin or ribeye steak and succulent shrimp with the bold, spicy flavors of Calabrian chili paste. Tossed with al dente bucatini pasta in a garlic butter sauce with a fresh kick of lemon juice, this dish offers a perfect balance of heat, richness, and freshness for an unforgettable Italian-inspired seafood and steak pasta experience.
Ingredients
Scale
Pasta
- 8 ounces Bucatini pasta (a unique hollow spaghetti)
Proteins
- 1 pound Steak (sirloin or ribeye), thinly sliced
- 1 pound Raw shrimp, peeled and deveined
Sauce and Flavorings
- 2 tablespoons Calabrian chili paste or oil (for spice)
- 4 cloves Garlic, minced
- 2 tablespoons Unsalted butter (for richness)
- 2 tablespoons Olive oil (for searing)
- 1 tablespoon Lemon juice, fresh
- To taste Salt & freshly ground black pepper
- 1/4 cup Fresh parsley or basil, optional for garnish
Instructions
- Cook the Bucatini Pasta: In a large pot, bring salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water for later use.
- Sear the Steak: Heat olive oil in a skillet over medium-high heat. Add the thinly sliced steak and sear until golden brown on the edges, about 3-4 minutes. Remove the steak from the skillet and set aside to keep warm.
- Sauté the Shrimp and Garlic: Using the same skillet, melt unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Add the peeled and deveined shrimp, cooking for 2-3 minutes until they turn pink and opaque.
- Create the Sauce: Stir in the Calabrian chili paste (or chili oil) and fresh lemon juice into the skillet. Mix well and let the sauce thicken slightly by cooking for another minute, allowing the flavors to meld.
- Combine Steak and Shrimp: Return the seared steak to the skillet with the shrimp and sauce. Stir to combine and heat through.
- Toss with Pasta: Add the drained bucatini pasta to the skillet. Toss gently to ensure that all the pasta is evenly coated with the flavorful sauce, steak, and shrimp.
- Adjust Sauce Consistency and Season: Splash in some of the reserved pasta water a little at a time to achieve a glossy, smooth sauce that clings to the pasta. Season with salt and freshly ground black pepper to taste.
- Garnish and Serve: Remove from heat and garnish with freshly chopped parsley or basil if desired. Serve immediately for the best flavor and texture.
Notes
- Use sirloin or ribeye steak for tender, flavorful meat that cooks quickly.
- Reserve pasta water is key for adjusting the sauce consistency and helps the sauce adhere to the pasta.
- Calabrian chili paste can be substituted with chili oil if unavailable, but paste provides a more intense flavor.
- Do not overcook shrimp; they become rubbery if cooked too long.
- Fresh parsley or basil adds a nice herbal freshness as a garnish but is optional.
- If a milder dish is desired, reduce the amount of Calabrian chili paste.
