Calabrian Steak and Shrimp Bucatini

Calabrian steak and shrimp bucatini is the ultimate surf-and-turf pasta dish infused with bold Italian heat and savory richness. Featuring spicy Calabrian chili oil, tender seared steak, and juicy shrimp tossed with thick bucatini, it’s a comforting, flavor-packed experience perfect for any dinner that needs a kick. See also our Spicy Salmon Rice Muffins. See also: olympic-chocolate-muffins.

What is Calabrian Steak and Shrimp Bucatini

We still remember the first time we tasted Calabrian steak and shrimp bucatini spicy, savory, and unforgettable. It was the kind of dish that lingered on our minds, even days later. The Calabrian chili oil had this slow-building heat, coating every strand of thick bucatini, while juicy shrimp and seared steak added layers of richness. See also our Shrimp and Avocado Bowls with Mango….

This dish brings southern Italy right to your table. At its heart, it combines garlicky shrimp, tender steak strips, and a fiery Calabrian chili sauce, all swirled together with bucatini a thick, hollow pasta perfect for soaking up bold flavors. See also our Southern Surf & Turf Nachos Recipe. See also our Southern Garlic Shrimp & Salmon over Rice.

Calabrian peppers, native to the Calabria region of Italy, give the dish its signature kick and fruity depth. They’re spicier than your average chili, but not overpowering, especially when balanced with the buttery shrimp and savory steak.

It’s a creative twist on surf-and-turf like how we fused spicy seafood into our Bang Bang Shrimp or paired bold sauces in Garlic Butter Steak Bites Alfredo. The result is something indulgent, yet weeknight-friendly. See also our Seafood Boil Sauce Deviled Eggs.

We’ve seen it trending across platforms, but it deserves a place on your real-life table too. Especially if you love hearty dishes like French Onion Beef Casserole or Firecracker Steak and Shrimp, this will feel like a natural favorite. See also our Hearty Beef with Green Chile & Potatoes.

Best part? It all comes together in under 45 minutes. The steak gets a quick sear, the shrimp cooks in garlic butter, and the Calabrian sauce takes just minutes to mix. Once tossed with the pasta, the result is spicy, creamy, and full of comforting textures.

Calabrian Steak and Shrimp Bucatini

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5 (3 ratings)

• Author: Emma & Ella
• Total Time: 40 min
• Yield: 4 servings 1x

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Description

Calabrian steak and shrimp bucatini is a bold surf-and-turf pasta with seared steak and juicy shrimp tossed with thick bucatini in a spicy Calabrian chili sauce. It comes together in one pan in about 40 minutes and serves four.

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Ingredients

Scale 1x2x3x

Bucatini pasta – 12 oz

Steak (sirloin or ribeye), thinly sliced – 10 oz

Raw shrimp, peeled and deveined – 10 oz

Calabrian chili paste or oil – 2–3 tbsp

Garlic, minced – 4 cloves

Unsalted butter – 3 tbsp

Olive oil – 2 tbsp

Juice of 1 lemon – About 2 tbsp

Salt & freshly ground black pepper – To taste

Fresh parsley or basil (optional) – For garnish

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Instructions

1. Cook Pasta: Cook bucatini in salted water; reserve 1 cup of pasta water.
2. Sear Steak: Heat olive oil in a skillet. Sear steak until golden, then set aside.
3. Cook Shrimp: In the same skillet, melt butter. Add garlic and cook shrimp for 2–3 minutes.
4. Add Sauce: Add Calabrian chili oil and lemon juice to the pan. Stir and thicken.
5. Combine: Return steak and shrimp to the skillet. Add cooked bucatini and toss.
6. Finish: Add a splash of pasta water to create a glossy sauce. Season with salt and pepper. Garnish with herbs. Serve hot.

Notes

Start with 1 tbsp chili oil if you’re heat-sensitive.

Use high-quality Calabrian paste for best flavor.

Pairs well with garlic bread or fresh arugula salad.

• Prep Time: 10 min
• Cook Time: 30 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 bowl
• Calories: 610
• Sugar: 2g
• Sodium: 890mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 135mg

Also, if you enjoy shrimp-forward meals like Florida Shrimp Pie Recipe, this recipe is a must-try.

Why You’ll Love This

When we say Calabrian steak and shrimp bucatini is unforgettable, we mean it. It has bold flavor, silky texture, and that irresistible kick of heat from the Calabrian chili paste. It’s the kind of pasta that feels restaurant-worthy but still comes together in one pan on a weeknight.

1. Flavor Explosion in Every Bite
Calabrian chili oil brings a smoky spice that’s layered, not overwhelming. It hugs the bucatini and adds a depth you won’t get from regular red pepper flakes. Add to that the umami from seared steak, the buttery richness of shrimp, and the sweetness of roasted garlic? It’s next-level delicious. See also our Smoky Bourbon BBQ Bacon-Wrapped Meatloaf…. See also our Roasted Beet & Pear Salad Bowl.

2. Surf-and-Turf Meets Comfort Food
We’ve always loved the indulgence of surf-and-turf, but when combined with pasta, it hits differently. The steak adds chew, the shrimp brings tenderness, and the pasta ties it all together into a full, satisfying bite. It’s in the same comforting league as our Garlic Parmesan Cheeseburger Bombs and Cheesy Beef Fajita Dirty Rice Casserole. See also our Garlic-Parmesan Cottage Cheese Bagels. See also our Cheesy Chilli with Sweet Potato Mash.

3. Weeknight-Friendly, Dinner Party-Worthy
Despite its gourmet flair, this dish doesn’t require hours in the kitchen. It’s perfect for when you want something special but don’t want to spend your whole evening cooking. We often throw it together in under an hour like our quick Chicken and Shrimp Pad Thai. See also our Chicken and Ham Pot Pie with Creamy Vegetable Filling.

4. Totally Customizable
Not a fan of too much spice? Dial back the Calabrian chili oil and balance it with cream. Want more heat? Add crushed red pepper or chopped fresh chilis. Prefer linguine over bucatini? Go for it. Like our Cajun Honey Butter Sauce, it’s all about personal heat levels. See also: jambalaya-noodles-with-cajun-bbq-wings.

5. It’s Just… Fun to Eat
Something about twirling bucatini coated in chili-spiked sauce just feels luxurious. The flavors coat your palate, and that mix of textures (tender shrimp, meaty steak, silky noodles) keeps you coming back for another forkful.

6. Pairs Beautifully With So Many Sides
From a bright salad to toasted garlic bread or roasted veggies, this dish plays well with others more on that in the serving suggestions section.

How to Make Calabrian Steak and Shrimp Bucatini

This dish may sound fancy, but it’s straightforward once you’ve got your ingredients ready. Below, we’ll walk you through a quick overview, then get into the ingredients and the exact step-by-step process.

Quick Overview

Here’s what you’re doing:
– Sear steak until golden and juicy.
– Sauté shrimp in butter and garlic.
– Boil bucatini until perfectly al dente.
– Toss everything together with Calabrian chili oil, lemon, and a splash of starchy pasta water for a glossy finish.

It’s spicy, saucy, and loaded with flavor in under 45 minutes.

Ingredients

Below is a full list of ingredients you’ll need. You can tweak a few things (like pasta type or spice level) based on your taste.

Step-by-Step

1. Cook the pasta
Bring a large pot of salted water to a boil. Cook bucatini until al dente according to package instructions. Reserve 1 cup of pasta water before draining.

2. Sear the steak
In a large skillet over high heat, add olive oil. Season steak with salt and pepper. Sear for 2–3 minutes per side or until deeply browned. Remove and set aside.

3. Cook the shrimp
In the same pan, melt butter and add garlic. Sauté until fragrant (about 30 seconds), then add shrimp. Cook for 2–3 minutes until pink and opaque. Remove shrimp and set aside with steak.

4. Make the Calabrian sauce
Reduce heat to medium. Add Calabrian chili paste or oil to the same pan. Squeeze in lemon juice and add a splash of reserved pasta water. Stir to combine and thicken slightly.

5. Combine everything
Add drained pasta to the sauce, tossing well. Add steak and shrimp back into the pan. Toss gently to coat everything with the spicy sauce. Add more pasta water if needed for a silky consistency.

6. Finish and serve
Top with chopped parsley or basil, extra chili oil if you dare, and serve hot.

Want more spicy pasta goodness? Try our Chicken Cobbler for a creamy, savory bake or Shrimp & Sausage Foil Packet for a one-pan dinner hit.

What to Serve Calabrian Steak and Shrimp Bucatini With

This dish is bold, spicy, and satisfying on its own, but the right sides round it out. Because the pasta already carries so much heat and richness, the best pairings stay simple and fresh, so here are the ones we keep coming back to with Calabrian steak and shrimp bucatini.

1. Fresh Greens or a Crisp Salad
Balance out the rich heat with something cool and refreshing. A lemon vinaigrette arugula salad or a classic Caesar can provide a welcome contrast. We love using simple greens with shaved parmesan and a tangy dressing like the one in our Lemon Vinaigrette Dressing recipe. The citrus helps mellow the spice and adds a touch of brightness. See also our Gumbo Greens with Cabbage for Dinner. See also our Silken Tofu-Miso Dressing.

2. Garlic Bread or Rustic Toast
You’ll want something to mop up every last bit of sauce and bread is the answer. Try crusty sourdough brushed with olive oil and roasted garlic or whip up our buttery Oven-Fried Potatoes and Onions as a comforting, starchy side. For a rich, layered potato side that rivals any steakhouse, our Cooper’s Hawk Mary’s Potatoes are worth every minute. See also our How to Make Fried Potatoes in a Skillet.

3. Roasted Veggies
Try asparagus, zucchini, or even blistered tomatoes. Their natural sweetness complements the heat of the Calabrian chilies beautifully. For something cozier, our Crispy Roasted Cauliflower adds both texture and a slightly nutty backdrop. See also our Crispy Chicken Fries with Chicken Sauce. See also our Tomato Soup Recipe Fresh Tomatoes.

4. Wine Pairing Suggestions
If you’re serving wine, go for a chilled white like Pinot Grigio or Vermentino to balance the heat. If red’s your preference, try a light-bodied Chianti that won’t overpower the seafood.

5. Dessert to Cool It Down
After all that spice, finish with something chilled and creamy our No-Bake Oreo Lasagna or Strawberry Cold Foam are both fun, easy desserts that cool you down with every bite.

6. Sharing Tip
We love serving this dish family-style. Pile the pasta in a large bowl, pass around sides, and encourage guests to top their bowls with a drizzle of extra chili oil if they dare. Don’t forget to show off your masterpiece on Facebook or tag us on Pinterest!

Top Tips for Perfecting Calabrian Steak and Shrimp Bucatini

This pasta is already packed with flavor, but a few smart moves will take your Calabrian steak and shrimp bucatini from good to truly restaurant-worthy. Here’s what we’ve learned from testing and re-testing it in our kitchen.

1. Don’t Overcook the Shrimp
Shrimp cook fast really fast. They only need 2–3 minutes per side, and you’ll know they’re ready when they turn pink and slightly firm. Overcooked shrimp turn rubbery and lose that juicy bite. Pull them from the pan as soon as they’re done and set them aside.

2. Use a Hot Pan for Steak Searing
To get that crave-worthy golden crust on your steak strips, your pan should be hot before the steak hits it. Don’t overcrowd the pan, or you’ll end up steaming instead of searing. Work in batches if necessary.

3. Reserve Pasta Water
We say this in a lot of our pasta recipes like Creamy Cajun Chicken Alfredo, and it’s essential here too. That starchy water acts like magic when blending the chili oil and lemon juice into a glossy sauce that clings to every noodle.

4. Use High-Quality Calabrian Chili Oil or Paste
The flavor of your dish depends heavily on this one ingredient. If you can, go for a jar that lists Calabrian peppers as the first ingredient. It should smell smoky and fruity not just hot. Some great brands are available online and at specialty Italian stores.

5. Balance the Heat
If you’re spice-sensitive, reduce the chili oil to 1 tablespoon and add a splash of cream or extra butter. You’ll still get the depth without burning your tongue. On the flip side, if you love heat, top with extra chili flakes or a spoonful of chili crisp.

6. Garnish Like a Pro
A few fresh herbs or lemon zest can brighten the dish and make it pop visually. A finishing drizzle of olive oil and grated pecorino adds that final restaurant-style touch.

7. Serve Immediately
This isn’t a make-ahead kind of pasta. Serve it hot, fresh from the pan for the best texture and flavor. It loses some of its magic if it sits too long.

8. Bonus Idea: Add a Veggie
Feel like tossing in something green? Baby spinach, blistered cherry tomatoes, or sautéed mushrooms fit right into this pasta’s vibe without overpowering the key flavors. See also our Cherry Tomato Salsa (No Blender, 10 Minutes). See also our Fireball Cherry Bombs. See also our Cherry Garcia Loaf Cake.

If you love this kind of bold, layered flavor, try a couple of our other favorites in the same vein: Garlic Butter Steak Bites with Creamy Alfredo Tortellini and Crispy Cheddar Chicken. The trick in all of them is the same: build the flavor in layers as you cook. See also our Cheddar Garlic Herb Potato Soup: A Cozy Bowl of Comfort.

Storing and Reheating Tips

If you happen to have leftovers of Calabrian steak and shrimp bucatini (though we rarely do!), here’s how to keep them fresh and delicious for round two.

1. Storing It Right
Transfer any leftovers to an airtight container and refrigerate within 2 hours of cooking. This keeps the shrimp and steak safe to eat and maintains the best texture. Stored properly, it lasts up to 3 days.

We don’t recommend freezing this dish. The shrimp can get mushy and the sauce tends to separate when thawed. If you want to prep ahead, make just the sauce base and freeze that then cook fresh pasta, steak, and shrimp when you’re ready.

2. Best Way to Reheat
The trick to keeping the pasta silky and not dried out? A splash of water or broth. Here’s how to do it:

• On the stovetop: Add the pasta to a nonstick skillet with a tablespoon or two of water or chicken broth. Reheat over medium heat, stirring gently until warmed through about 4–6 minutes.
• In the microwave: Place in a microwave-safe bowl. Add a small splash of liquid, cover with a damp paper towel, and heat in 30-second intervals, stirring in between.

Avoid overcooking during reheating the shrimp and steak can get tough if reheated too long. We usually reheat only what we plan to eat immediately.

3. Refresh the Flavor
Add a small drizzle of fresh Calabrian chili oil and a squeeze of lemon just before serving again. It revives the bold, bright flavors and makes the leftovers feel like they were just made.

We’ve also tossed leftovers into a next-day pasta salad or used them in wraps for a spicy surf-and-turf lunch kind of like our Crabby Shrimp Stuffed Garlic Bread Bombs, but make it pasta. For a similar flavor profile, check out our crab brulee.

FAQs

This Calabrian steak and shrimp bucatini is bold, rich, and beautifully balanced. From the seared steak to the buttery shrimp, spicy Calabrian chili, and glossy pasta, every bite feels indulgent without taking hours in the kitchen. It’s the kind of dinner that turns an ordinary weeknight into something you’ll remember.

This pasta delivers big flavor with very little fuss, and it’s easy to make your own: dial the Calabrian chili up or down for your heat tolerance, swap the bucatini for any thick pasta you have on hand, or stir in a handful of fresh veggies like spinach or cherry tomatoes at the end.

Try it once, and it just might become your new signature dish. Don’t forget to share your version with us on Facebook or Pinterest we love seeing what you’re stirring up.

Ready to bring the heat? Get that skillet going and make your own batch of Calabrian steak and shrimp bucatini tonight!