Directions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
- Season the shrimp and beef slices with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Sear the beef for 2–3 minutes per side until browned but still tender. Remove from the skillet and set aside.
- In the same skillet, add the shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside with the beef.
- Reduce heat to medium, add the butter, minced garlic, and red pepper flakes to the skillet. Sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
- Pour in the chicken broth and white wine, scraping up any browned bits from the pan. Let it simmer for 2–3 minutes until slightly reduced and flavorful.
- Add the cooked pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water gradually to achieve a silky consistency.
- Return the beef and shrimp to the skillet, stirring gently to combine. Sprinkle in Parmesan cheese, Italian herbs, and half of the parsley. Toss everything until evenly coated and heated through.
- Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with remaining parsley and extra Parmesan if desired.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2–3
Difficulty: Medium
Variations & Substitutions
- Swap shrimp for scallops or lobster chunks for an even more decadent seafood experience.
- Use ribeye, filet mignon, or even tender chicken breast instead of sirloin for a different protein twist.
- Add sun-dried tomatoes or roasted red peppers for an extra punch of flavor and color.
- For a lighter version, substitute butter with olive oil and use whole wheat pasta.
Serving Suggestions
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