Surf and Turf Pasta (Print Version)
Silky cream-coated spaghetti topped with buttery Wagyu slices and prawns for full-on comfort in every bite.
# Ingredients:
→ Beef
01 -
4 sprigs of fresh thyme
02 -
100 g of butter
03 -
2 sirloin Wagyu steaks (about 227 g each)
04 -
4 garlic cloves, smashed
05 -
2 teaspoons of salt
06 -
2 teaspoons of black pepper
→ Seafood
07 -
454 g of raw king prawns, extra large size
→ Sauce
08 -
50 g parmesan cheese, finely shredded
09 -
2 garlic cloves, minced finely
10 -
1 tsp of chili flakes
11 -
1 large onion, diced
12 -
150 ml of heavy cream
→ Pasta
13 -
150 g dried spaghetti noodles
→ Garnish
14 -
Chopped fresh parsley
# Steps:
01 -
Let the steaks sit out until they reach room temp. Rub with salt and pepper evenly.
02 -
Place a heavy skillet on high heat until it’s really hot. Sear each steak for two minutes on both sides.
03 -
Add smashed garlic, thyme, and butter into the pan. Scoop and spread the melted butter mix over the steaks for about 4 minutes per side to hit medium-rare perfection.
04 -
Move the steaks to a plate, cover loosely with foil, and leave alone for 10 minutes.
05 -
Put the prawns in the same skillet and cook for about 2 to 3 minutes per side. Turn them once they turn pink all over.
06 -
Toss the diced onion into the skillet and sauté until it softens. Stir in minced garlic, cream, chili flakes, and parmesan. Blend it well.
07 -
Boil the spaghetti following the instructions on the package. Mix the cooked spaghetti with the creamy sauce and the prawns.
08 -
Lay the sliced steak on top of the creamy spaghetti and sprinkle chopped parsley all over.
# Notes and Tips:
01 -
Make sure the skillet heats enough to give the steaks a great crust.
02 -
Letting the steaks rest helps lock in all their juices, so it’s worth the wait.