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calabrian steak and shrimp bucatini creamy pasta recipe plated
Vicky Sharma

Best Calabrian Steak and Shrimp Bucatini Recipe (Easy & Creamy Pasta)

A creamy, spicy Calabrian steak and shrimp bucatini that combines juicy steak, tender shrimp, and a rich Calabrian chili cream sauce for a bold, restaurant-style pasta you can easily make at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Video Notes

Ingredients
  

For Pasta
  • 12 oz bucatini pasta
  • Salt for boiling water
For Steak
  • 1 lb sirloin or ribeye steak
  • Salt and black pepper
  • 1 tbsp olive oil
For Shrimp
  • ½ lb large shrimp peeled & deveined
  • Salt and pepper
  • 1 tsp olive oil
For Sauce
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 1 –2 tbsp Calabrian chili paste
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ cup reserved pasta water
  • ½ cup cherry tomatoes halved
  • Fresh spinach optional

Equipment

  • Large pot (for boiling pasta)
  • Cast iron skillet or heavy pan (for steak)
  • Medium skillet or sauté pan (for sauce)
  • Tongs (for tossing pasta)
  • Sharp chef’s knife (for slicing steak)
  • Cutting board
  • Colander (for draining pasta)
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Step 1: Cook the Pasta
  1. Bring a large pot of salted water to a boil. Cook bucatini until al dente. Reserve ½ cup pasta water, then drain.
Step 2: Sear the Steak
  1. Season steak with salt and pepper. Heat oil in a skillet and cook for 3–4 minutes per side. Rest for 5 minutes, then slice thinly.
Step 3: Cook the Shrimp
  1. In the same pan, cook shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.
Step 4: Make the Sauce
  1. Lower the heat, add butter and garlic. Cook for 30 seconds. Stir in Calabrian chili paste, then add cream. Simmer and mix in Parmesan until smooth.
Step 5: Combine Everything
  1. Add pasta, pasta water, tomatoes, and spinach. Toss well. Add steak and shrimp back into the pan and mix until coated.

Video

Notes

  • Start with 1 tablespoon Calabrian chili paste, then adjust to taste. Too much can overpower the dish.
  • Let the steak rest for at least 5 minutes before slicing to keep it juicy.
  • Cook shrimp just until pink and opaque (1–2 minutes per side) to avoid a rubbery texture.
  • Salt your pasta water well; it should taste like lightly salted seawater for proper flavor.
  • Reserve pasta water and add it slowly to the sauce for a silky, restaurant-style consistency.
  • Adjust sauce consistency as needed:
    • Too thick → add pasta water
    • Too thin → simmer longer
  • Slice steak against the grain for maximum tenderness.
  • Cook garlic for only 20–30 seconds to prevent bitterness.
  • Add Parmesan cheese on low heat to keep the sauce smooth and creamy.
  • Serve immediately for best texture and flavor, as the sauce thickens over time.
Pro Tip
  • Finish with a drizzle of olive oil or extra Parmesan for better flavor and presentation.