Here’s a rich, restaurant-style Surf-and-Turf Garlic Butter Linguine—tender steak, juicy shrimp, and silky garlic butter sauce 🍝🧄🥩🍤
Surf-and-Turf Garlic Butter Linguine
Makes 4 servings
Ingredients
Pasta
- 12 oz linguine
- Salt (for pasta water)
Surf & Turf
- 1 lb shrimp, peeled & deveined
- 1 lb steak (sirloin or ribeye), cut into bite-size pieces
- Salt & black pepper, to taste
- 1 tsp paprika or steak seasoning (optional)
Garlic Butter Sauce
- 4 tbsp butter
- 3 tbsp olive oil
- 6 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- ½ cup chicken or seafood broth
- ½ cup heavy cream (optional, for creamy version)
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
- Fresh parsley, chopped
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook linguine until al dente.
- Reserve ½ cup pasta water, then drain.
2. Cook the Steak
- Season steak with salt, pepper, and paprika.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Sear steak 2–3 minutes per side until browned.
- Remove and set aside.
3. Cook the Shrimp
- In the same skillet, add another tbsp olive oil.
- Season shrimp lightly and cook 1–2 minutes per side until pink.
- Remove and set aside with steak.
4. Make Garlic Butter Sauce
- Reduce heat to medium.
- Add butter and remaining olive oil.
- Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
- Add broth (and cream if using). Simmer 2–3 minutes.
5. Combine
- Add cooked linguine to the skillet.
- Toss to coat, adding reserved pasta water if needed.
- Stir in Parmesan and lemon juice.
6. Finish
- Add steak and shrimp back to the pan.
- Toss gently until heated through.
- Garnish with parsley and extra Parmesan.
Tips
- Don’t overcook shrimp—they cook fast.
- Ribeye gives the richest flavor; sirloin is leaner.
- Skip cream for a lighter, pure garlic-butter version.
If you want, I can also make a creamy Alfredo version, a Cajun-style surf-and-turf, or a one-pan shortcut version ready in 25 minutes.
