Garlic Butter Steak Shrimp

This garlic butter steak and shrimp pasta brings together rich, juicy steak and tender shrimp in a decadent garlic butter sauce. Tossed with fresh spinach, roasted red peppers, and tender pasta, this dish balances bold and bright flavors with a creamy finish. It comes together quickly enough for a weeknight but feels special enough for a date night or anytime you want an indulgent meal without fuss.

I first made this when craving something a bit fancy without spending hours cooking. Now it’s a go to whenever I want to impress guests or treat myself after a busy day.

Ingredients

• Sirloin or ribeye steak: cut into bite sized cubes chosen for good marbling which ensures tenderness and rich flavor
• Large shrimp: peeled and deveined fresh or frozen works well but avoid pre seasoned versions for full control over taste
• Spaghetti or linguine: classic pasta types that hold the sauce beautifully pick good quality for better texture and bite
• Olive oil: extra virgin for a richer flavor and healthy fats
• Butter: divided use half for searing shrimp and the other half for the garlic butter sauce that makes the dish luscious
• Garlic cloves: minced fresh garlic is crucial here to bring that bright aromatic punch
• Italian seasoning: a blend with basil, oregano, and thyme enhances the savory elements perfectly
• Smoked paprika: adds subtle smokiness and depth that lifts both steak and shrimp
• Salt and cracked black pepper: season to taste enhancing all flavors naturally
• Fresh spinach: adds color and a fresh earthy bite
• Chopped roasted red peppers: bring mild sweetness and softness balancing savory notes
• Grated Parmesan: optional provides a salty nutty note that tops off the dish beautifully
• Fresh parsley: for garnish adds a pop of brightness and a fresh herbal note

Instructions

Sear the Steak Bites:

Season the steak cubes generously with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium high heat until shimmering. Add the steak pieces in a single layer and cook without moving for about two minutes to develop a deep brown sear. Flip and cook for another two minutes until browned on the outside but still juicy inside. Remove from heat and set aside. This step locks in flavor and creates that savory crust that makes each bite delicious.

Sauté the Shrimp:

In the same skillet melt one tablespoon of butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned to avoid bitterness. Add the shrimp sprinkle smoked paprika and a pinch of salt. Cook each side for about two to three minutes until the shrimp turn pink and opaque and are cooked through but still tender. This quick process infuses the shrimp with buttery garlicky richness.

Cook the Pasta:

Bring a large pot of salted water to a boil and cook the pasta until al dente following package instructions. Reserve a cup of pasta water before draining. Toss the drained pasta immediately with the remaining butter to coat all strands in butter while still warm creating a silky base for the dish.

Build the Dish:

Add fresh spinach and chopped roasted red peppers to the warm pasta. Stir gently so the spinach wilts perfectly without becoming mushy. Fold in the shrimp so every bite carries the mix of seafood, greens, and garlicky butter sauce. Mix lightly until evenly combined.

Top and Serve:

Plate the shrimp pasta first and then pile the seared steak bites on top. Sprinkle with Parmesan if using and scatter fresh parsley over everything for color and freshness. Serve immediately to enjoy the tender pasta, juicy steak, and flavorful shrimp all in one satisfying dish.

I love smoked paprika in this recipe. At first, I was unsure but it brings a beautiful smoky depth that ties all the flavors together perfectly. One cozy evening my partner took one bite and declared it his new favorite, making it a cherished dish in our home.

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove or microwave adding a splash of water or broth to loosen the sauce and keep the pasta from drying out. Avoid freezing the cooked dish as the steak and shrimp textures tend to degrade. It’s best cooked fresh or made in small batches.

Ingredient Substitutions

If smoked paprika is unavailable substitute with regular paprika or a pinch of cayenne pepper for heat but with a different flavor note. Chicken breast can replace steak for a leaner protein option though the flavor profile will alter. Kale or arugula are great alternatives to spinach if you want a sturdier green with more bite. Parmesan can be swapped with pecorino or omitted entirely for dairy free preferences.

Serving Suggestions

Pair this pasta with a simple green salad dressed with lemon juice and olive oil to cut through the richness. Serve alongside crusty baguette or garlic bread which soaks up every bit of the garlicky butter sauce perfectly. A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements both surf and turf elements with refreshing balance.

Serve this pasta immediately for the best texture and flavor. It makes a comforting weeknight dinner or a special occasion main that feels indulgent without a lot of fuss.

Common Questions About the Recipe

→ How do I prevent the steak from becoming tough?

Choose sirloin or ribeye and cut into small cubes. Sear quickly over high heat to lock in juices while keeping it tender.

→ What’s the best way to cook shrimp for this dish?

Sauté peeled shrimp with garlic, smoked paprika, and butter for 2-3 minutes per side until pink and firm but tender.

→ Can I substitute the pasta type?

Yes, spaghetti, linguine, or any long pasta works well as they hold the garlic butter sauce nicely.

→ How do I keep the spinach fresh and vibrant?

Add fresh spinach at the end of tossing to lightly wilt it while retaining its bright green color and slight crunch.

→ Is Parmesan necessary for the finish?

Parmesan adds a savory, nutty note but can be omitted or replaced with another hard cheese to suit your preference.