Delicious Surf and Turf

Dig into major comfort with this Surf and Turf Pasta—tender Wagyu steak and sweet prawns piled high on creamy parmesan spaghetti. I tried a bunch of versions to copy a fancy night out at home, but this one always wins folks over with big flavors and that wow moment.

First time I made this, my partner swore it was from a fancy place and my friends never leave leftovers when I make it for our hangouts.

Irresistible Ingredients

• Spaghetti: go for bronze-cut or durum wheat so the sauce really sticks
• Double cream: check it is fresh—it makes the sauce ultra rich
• Parmesan cheese: sharp and nutty; hand-grate if you can
• King prawns (extra large, raw): pick either top-notch frozen or see-through fresh ones
• Wagyu beef steaks (sirloin): buttery and super tender—search for lots of marbling
• Butter: makes the steak shine and adds flavor to the sauce, unsalted is best
• Black pepper: freshly ground brings a nice mild zing
• Chili flakes: drop in some fire or keep it mellow—up to you
• Salt: makes everything pop; sea or kosher are both winners
• Brown onion: chop and sauté for a mellow sweetness
• Garlic (whole): bold, savory, and aromatic—fresh bulbs are best
• Fresh parsley: for that burst of color and herby bite; flat-leaf is best
• Chopped garlic (fine): gives the sauce extra punch
• Fresh thyme sprigs: sweet and earthy—pick fresh over dry if you can

Simple Step-by-Step

Plate Everything:

Cut your steak against the grain to keep it tender. Spoon the creamy pasta into bowls, stack on those steak slices, and shower with parsley and more parmesan if you are into that.

Mix Pasta & Sauce:

Toss the drained noodles with your creamy sauce till they are good and coated. Add cooked prawns next, then swirl in some of that saved pasta water if it seems too thick.

Pasta Time:

While sauce does its thing, drop your spaghetti into salted boiling water. Cook to al dente, then drain and save some water for later.

Get the Sauce Ready:

Take prawns out and melt a little more butter if it needs it. Cook diced onion till soft and gold, then add minced garlic. Pour in double cream, add parmesan and chili flakes, then whisk until you get a thick, glossy sauce.

Prawns in Action:

Same pan as the steak—lay prawns flat and cook each side for 2–3 minutes. You want them just pink and not tough.

Let the Steak Rest:

Move your steaks to a plate, cover with foil, and ignore them for at least 10 minutes. This helps seal in all the juicy goodness.

Baste With Butter:

Toss in thyme, a smashed garlic clove, and butter. Tilt the skillet and spoon buttery goodness over the steaks, flipping to get both sides glossy and loaded with flavor for about 4 minutes each.

Sear Your Steak:

Crank up a cast iron pan super hot and sear the steak for a couple of minutes per side. Don’t poke or move it to let that crust develop.

Season the Steak:

Sprinkle on plenty of salt and fresh pepper, hitting every side. Leave on the counter about 30 minutes to lose the chill and help it cook evenly.

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I love how that luscious sauce soaks up the steak’s savory juices. Plus, don’t skip the chili flakes. They bring just enough pep without taking over the deep flavors.

My family waits all day when this is on deck and nobody ever leaves a bite behind.

Storing Leftovers

Leftovers? Stick steak and pasta in separate sealed containers and toss in the fridge for up to two days. Reheat steak gently on the stove in thin cuts; for the noodles, splash in a bit of cream or water while warming to loosen things up. Skip the microwave for steak if you want it to stay soft.

Swap Options

No Wagyu? Any nicely marbled sirlion, ribeye or New York strip will shine. Sometimes I go for fresh scallops or lobster tail if I’m shaking things up. Half and half will work for the sauce, but full double cream gives you that dreamiest texture.

How to Serve

Serve it up with a crisp green salad splashed in lemony dressing. To drink, pour buttery chardonnay or cabernet to match both the seafood and steak. Garlic bread and roasted asparagus are legendary sides that never disappoint.

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Quick Backstory

Surf and turf was all the rage at classic steakhouses back in the day, always saved for big nights. Turning it into a pasta is my way to make any dinner a party—what started as a dish to impress has turned into our go-to for any celebration at home.

Recipe FAQs

→ What's the best steak to pick?

Wagyu sirloin is tender and tasty, but ribeye or striploin would work great too.

→ How do I check for medium-rare?

A medium-rare steak should bounce back slightly when pressed and reveal a warm red center when you cut into it.

→ Can I swap king prawns for something else?

Tiger shrimp or jumbo shrimp are excellent alternatives that won't change the dish's texture or flavor.

→ Do I really need to rest the steak?

Yes, letting it sit before cutting keeps the juices in, ensuring every slice stays moist and tasty.

→ What type of pasta fits best here?

Spaghetti works beautifully with the sauce, but linguine or fettuccine would also be great picks.