Surf-and-Turf Linguine with Garlic Butter Sauce – A Luxurious One-Pan Wonder

By
Spread the love

If you’re on the hunt for a show-stopping dinner that combines elegance, rich flavors, and comfort in one dish, look no further than this Surf-and-Turf Linguine with Garlic Butter Sauce. This dish merges tender beef, succulent shrimp, and al dente pasta in a luscious garlic butter and cream sauce—making it perfect for date night, dinner parties, or simply treating yourself to something extraordinary.

Whether you’re a seasoned home chef or a weeknight warrior looking to elevate your meal game, this recipe is for you. It’s indulgent without being overly complicated, and it comes together in under an hour with minimal cleanup. Packed with protein, layered with flavor, and garnished with fresh herbs, this dish is as beautiful to serve as it is to eat.

Why You’ll Love This Recipe

  • Impressive Yet Easy: Despite its elegant presentation, this surf-and-turf pasta is surprisingly simple to execute.
  • Balanced Flavors: The buttery richness of the garlic sauce complements the earthy seared beef and sweet, tender shrimp.
  • Customizable: You can tweak this dish to fit your tastes or pantry contents.
  • Perfect for Special Occasions: Think Valentine’s Day, anniversaries, or holiday dinners with friends and family.

Ingredients Breakdown

For the Pasta

  • 12 oz linguine pasta
  • Salt, for pasta water
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup white wine (optional but recommended)
  • 1/2 cup heavy cream
  • Salt and pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional, for a kick)
  • 1 cup fresh spinach leaves
  • 1 tablespoon chopped parsley (for garnish)

For the Beef and Shrimp

  • 1 lb beef tenderloin or sirloin steak, cut into bite-sized chunks
  • 8 large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 tablespoon butter (for searing)

Kitchen Equipment You’ll Need

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Tongs or slotted spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Colander
  • Wooden spoon or spatula

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Before draining, reserve about ½ cup of the pasta water—this will help loosen the sauce later if needed.

2. Make the Garlic Butter Sauce

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Pour in the white wine if using, and let it reduce for 1-2 minutes.

Stir in the heavy cream and red pepper flakes (if using), and let the sauce simmer for 2-3 minutes. Season with salt and pepper to taste.

Add the cooked linguine to the skillet and toss to coat in the sauce. If it looks too thick, slowly stir in the reserved pasta water until the sauce reaches your desired consistency. Toss in the spinach and allow it to wilt. Keep warm while preparing the meat and shrimp.

3. Sear the Beef

Season the beef chunks with salt and pepper. In a hot skillet with 1 tablespoon of olive oil, sear the beef for 2–3 minutes on each side until nicely browned and cooked to your preferred doneness. Medium-rare is ideal for a tender bite. Remove from the skillet and set aside.

4. Cook the Shrimp

Using the same skillet, add a touch more olive oil if needed. Cook the shrimp for 2–3 minutes per side until they are pink and slightly charred on the edges. Remove from the heat and set aside.

5. Assemble the Dish

Plate the linguine in a shallow bowl, swirling it into a nest shape. Arrange the seared beef and shrimp on top of the pasta. Drizzle with any remaining garlic butter sauce and garnish with freshly chopped parsley.

Tips & Variations

  • Swap Proteins: Substitute scallops, lobster, or even grilled chicken if shrimp or steak isn’t available.
  • Vegetarian Option: Replace the surf and turf with mushrooms, sun-dried tomatoes, and zucchini for a meaty but meat-free dish.
  • Dairy-Free Version: Use coconut cream and olive oil in place of butter and heavy cream.
  • Spice It Up: Add more red pepper flakes or a dash of cayenne for a spicier kick.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to revive the sauce.

Note: Shrimp can become rubbery if overcooked, so avoid reheating multiple times.

Wine & Side Pairings

Wine: A crisp Chardonnay or Sauvignon Blanc pairs beautifully with the creamy garlic sauce and shrimp, while a light Pinot Noir complements the seared beef without overwhelming the dish.

Side Dishes:

  • Garlic bread or a warm baguette to soak up the extra sauce
  • Caesar or arugula salad with lemon vinaigrette
  • Roasted asparagus or broccolini

FAQs

Q: Can I use another type of pasta?

A: Absolutely! Fettuccine, tagliatelle, or even penne will work well.

Q: What can I use instead of white wine?

A: Chicken broth or vegetable broth is a great alternative. A splash of lemon juice can also brighten the flavor.

Q: Can I cook everything ahead of time?

A: The pasta and sauce can be made ahead and reheated gently. Cook the beef and shrimp fresh for the best texture and flavor.

Q: Can I make this gluten-free?

A: Yes! Just substitute with gluten-free linguine and ensure all other ingredients (especially broth or wine) are gluten-free.

Final Thoughts

Surf-and-Turf Linguine with Garlic Butter Sauce is the kind of dish that transforms any evening into something extraordinary. It’s rich without being too heavy, comforting yet classy, and most importantly—it’s bursting with bold, delicious flavors.

Whether you’re cooking to impress or just want to enjoy a gourmet meal at home, this recipe will not disappoint. Try it once, and it’s sure to become a favorite in your dinner rotation.

Similar Posts