Go Back

Calabrian Steak and Shrimp Bucatini

Calabrian steak and shrimp bucatini pairs seared sirloin and shrimp with bucatini tossed in a creamy Calabrian chili tomato sauce. Finish with finely grated Parmesan and serve the rested, sliced steak over the pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting 3 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

For the steak
  • 1 lb sirloin steak boneless, 1 inch thick
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
For the shrimp
  • 12 oz shrimp large (26–30 count), peeled and deveined
  • 0.25 tsp kosher salt
  • 1 tsp olive oil
For the sauce
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tbsp Calabrian chili paste
  • 0.5 tsp dried oregano
  • 1 can (14.5 oz) crushed tomatoes
  • 0.5 tsp kosher salt
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated
For the bucatini
  • 4 qt water
  • 1 tbsp kosher salt
  • 12 oz bucatini

Equipment

  • 1 12-inch skillet

Method
 

Cook the steak
  1. Bring the water to a boil in a large pot.
  2. Pat the steak dry.
  3. Season the steak with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  4. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat.
  5. Cook the steak for 4–6 minutes per side, until it reaches 145°F.
  6. Transfer the steak to a plate.
  7. Rest the steak for at least 3 minutes.
Cook the shrimp
  1. Season the shrimp with 1/4 teaspoon kosher salt.
  2. Add 1 teaspoon olive oil to the skillet.
  3. Cook the shrimp for 1–2 minutes per side, until opaque and 145°F.
  4. Transfer the shrimp to a plate.
Make the sauce
  1. Heat 1 tablespoon olive oil in the same skillet over medium heat.
  2. Add the garlic, chili paste, and oregano, and cook for 30 seconds.
  3. Stir in the tomatoes and 1/2 teaspoon kosher salt.
  4. Bring the sauce to a simmer.
  5. Reduce the heat to low.
Cook the bucatini and finish
  1. Add 1 tablespoon salt and the bucatini to the boiling water, and cook according to the package directions until al dente.
  2. Reserve 1/2 cup pasta water.
  3. Drain the bucatini.
  4. Stir the cream and reserved pasta water into the sauce.
  5. Add the bucatini, shrimp, and Parmesan, and toss until coated.
  6. Slice the steak.
  7. Serve the steak over the pasta.

Notes

For the best texture, let the steak rest for at least 3 minutes before slicing. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. Use gluten-free bucatini for a gluten-free swap.