Creamy Surf and Turf Pasta

This Creamy Surf and Turf Pasta brings together blackened ribeye steak and juicy jumbo shrimp in a rich, garlicky Parmesan cream sauce. Tossed with gluten-free penne, it's a steakhouse-worthy dinner you can make at home in about 40 minutes.

Why You'll Love This Recipe

• Restaurant flavor at home: Surf and turf usually means a pricey steakhouse dinner. This creamy steak and shrimp pasta gives you that same special-occasion feel for a fraction of the cost.
• One skillet: The steak, shrimp and sauce all cook in the same pan, so every bit of that blackened flavor ends up in the sauce.
• Gluten free: Made with gluten-free penne and gluten-free flour, so everyone at the table can dig in.
• Perfect for holidays and date night: It's an easy surf and turf dinner idea for Christmas, New Year's Eve, Valentine's Day or any night you want to make dinner feel special.

Ingredients

Here's what you'll need for this surf and turf pasta. Full measurements are in the recipe card.

• Ribeye steak: One 10 oz ribeye gives you tender, juicy bites with plenty of flavor. Sirloin also works.
• Jumbo shrimp: Use peeled and deveined jumbo shrimp so they stay plump and juicy in the sauce.
• Blackened seasoning: This seasons the steak, the shrimp and the sauce, tying the whole dish together. Check the label to make sure your blend is gluten free.
• Olive oil: For searing the steak and shrimp.
• Gluten-free penne: Penne holds onto the creamy sauce really well. Any short gluten-free pasta will work.
• Butter, red onion and garlic: The flavor base for the sauce.
• Gluten-free flour: Helps thicken the sauce.
• Chicken bouillon powder and chicken broth: Add savory depth to the sauce.
• Heavy cream: Makes the sauce rich and silky.
• Parmesan cheese: Melts into the sauce and makes it extra creamy. Grate it fresh for the smoothest sauce.

Best Steak for Surf and Turf Pasta

Ribeye is my go-to for this recipe. It has the most marbling of any cut, so it stays tender and juicy even after it's sliced and tossed in the creamy sauce. For this batch, I used a ribeye from Richard's Regenerative, which they kindly gifted me.

If ribeye isn't in the budget or you prefer a different cut, these work great too:

• Sirloin: Leaner and more budget friendly, with great beefy flavor. Slice it thin against the grain.
• New York strip: A nice middle ground. Tender, with a little less fat than ribeye.
• Filet mignon: The most tender cut and perfect for a special occasion, but also the priciest.
• Flank or skirt steak: Affordable and full of flavor. Cook it hot and fast, then slice it thin against the grain so it isn't chewy.

Whatever cut you choose, cook it to 135–140°F for medium and let it rest for 5 minutes before slicing.

Flavor Variations

• Cajun surf and turf pasta: Swap the blackened seasoning for Cajun seasoning for a slightly different kick like the flavors in my New Orleans Marry Me Pasta.
• Garlic butter steak and shrimp pasta: Add an extra tablespoon of butter and a couple more cloves of garlic.
• Lobster surf and turf: Swap the shrimp for chopped lobster tail for a classic steak and lobster version.
• Steak and shrimp Alfredo: Leave out the onion and blackened seasoning in the sauce for a milder, Alfredo-style sauce.
• Add veggies: Stir in fresh spinach, sun-dried tomatoes or roasted red peppers at the end.

How to Make Creamy Surf and Turf Pasta

Step 1. Bring a large pot of water to a boil and cook the gluten-free penne until al dente according to the package directions. Reserve about ½ cup of pasta water, then drain and set aside. While the pasta cooks, season the ribeye on both sides with ¾ tablespoon of blackened seasoning.

Step 2. In a medium bowl, toss the shrimp with ½ tablespoon of blackened seasoning until evenly coated. Set aside.

Step 3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ribeye and sear for 3–4 minutes per side, until it reaches an internal temperature of 135–140°F. Cooking time will vary depending on the thickness of your steak.

Step 4. Remove the steak from the pan and let it rest for 5 minutes. This keeps all the juices in the meat. Then slice it into bite-size pieces.

Step 5. Add the remaining tablespoon of olive oil to the same pan and lower the heat to medium. Cook the shrimp for about 2 minutes per side, until pink and curled into a "C" shape. Remove and set aside.

Step 6. Melt the butter in the same pan (don't wipe it out, those browned bits add so much flavor!). Add the red onion and garlic and cook for 2–3 minutes, until the onion starts to turn translucent. Stir in ½ tablespoon of blackened seasoning and ½ teaspoon of salt, then sprinkle in the flour and cook for 1 minute, stirring.

Step 7. Pour in the heavy cream and chicken broth, then stir in the chicken bouillon powder. Cook for a few minutes, until it begins to bubble lightly. Lower the heat to low and stir in the Parmesan until the sauce thickens.

Step 8. Add the cooked pasta, shrimp and sliced steak to the sauce and toss until everything is coated. If the sauce is too thick, add a splash of pasta water. Serve with extra Parmesan.

Expert Tips

• Use a meat thermometer: Use the ThermoPro Lightning meat thermometer to quickly and accurately measure the meat's temperature. Pull the steak at 135–140°F for medium. It will keep cooking a little as it rests. Use Code: Nicole20 for 20% off.
• Let the steak rest: Give it about 5 minutes before slicing so the juices stay in the meat.
• Don't overcook the shrimp: They're done when they turn pink and curl into a "C" shape. An "O" shape means they're overcooked.
• Save some pasta water: If the sauce gets too thick, stir in a splash of the reserved pasta water to loosen it.

What to Serve with Surf and Turf Pasta

This pasta is a full meal on its own, but a simple side makes it feel even more like a steakhouse dinner. Here are some of my favorite surf and turf sides:

• Copycat Olive Garden Salad: A crisp, tangy salad that balances the rich, creamy sauce.
• Air Fryer Asparagus: A classic steakhouse side that cooks in minutes.
• Green Beans with Bacon and Onions: Smoky, savory and a perfect match for steak.
• Citrus Arugula Salad: Light and fresh to cut through all that creaminess.
• Air Fryer Zucchini and Squash: An easy veggie side for a lighter plate.

More Steak and Shrimp Pasta Recipes

• New Orleans Marry Me Pasta
• Creamy Garlic Steak Pasta
• Steak Pasta Alfredo
• Cream Cheese Shrimp Pasta

Creamy Surf and Turf Pasta Frequently Asked Questions

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