Creamy Surf and Turf

Dive into pure cozy vibes with this Surf and Turf Pasta, loaded with juicy prawns and tender Wagyu strips tossed with rich, creamy parmesan spaghetti. I tried to whip up something special at home inspired by fancy dinners out, and after a few rounds, this version always steals the show for my crew.

The first time I whipped this up, my partner swore it could have come from a high-end spot, and my friends always hope for leftovers when we have dinner together.

Irresistible Ingredients

• Spaghetti: perfect for soaking up sauce; grab bronze cut or nice durum wheat if you can
• Parmesan cheese: adds a nutty salty flavor, always better grated just before serving
• Fresh parsley: throws in a bright finish, flat-leaf has the best bite
• Chili flakes: a little spice goes a long way, pick your favorite heat level
• Double cream: gives that luscious, smooth sauce, make sure it's fresh
• Finely chopped garlic: in the sauce for extra flavor pop
• Brown onion: diced, sweetens things up as a base, go for one that's firm and dry
• Extra large raw king prawns: brings big surf energy, use clear, fresh ones or top-notch frozen
• Butter: keeps the steak moist and golden, stick to unsalted for best results
• Garlic: crush it for big aroma, pick bulbs that are tight and firm
• Thyme: fresh sprigs provide sweet earthy notes, fresh is the way to go
• Salt: lifts all the flavors, try sea salt or kosher
• Black pepper: delivers some heat, always use it freshly ground
• Wagyu beef sirloin steaks: the star, pick cuts with lovely marbling for max tenderness and taste

Simple Instructions

Plate and Finish:

Cut steak slices against the grain for extra tenderness. Pile spaghetti into shallow bowls, tuck steak on top, and toss some fresh parsley or parm over it if you feel like it.

Combine Everything:

Toss your pasta right in the pan with the creamy sauce, swirl it until every strand is cozy. If the sauce gets too thick, a splash of pasta water fixes it. Fold in the prawns and give it another quick toss.

Cook the Pasta:

While you rest the steak and get the sauce going, boil up spaghetti in salted water till it's just al dente. Drain but save some pasta water in case you want a silkier sauce.

Make the Cream Sauce:

With your prawns out of the pan, drop in some butter if things look dry. Cook diced onion over low heat until it's all soft and sweet, about five minutes, then add the chopped garlic. Pour in double cream, parmesan, and chili flakes, whisk until smooth, thick, and ready for pasta.

Sauté the Prawns:

Use the same skillet (so nothing goes to waste) and line up your prawns flat. Cook them two or three minutes per side, just until they brighten up and look blush-pink. Don't let them go too long or they'll get tough.

Rest the Steaks:

Transfer steaks to a plate, loosely cover with foil, and give them at least ten minutes to relax. That way all the juices settle in the meat.

Butter Baste:

Drop in a generous knob of butter, some cracked garlic, and thyme sprigs to your pan. Tip the skillet and spoon the melted butter over your steaks for about four minutes on each side. They'll shine and soak up that herby flavor.

Sear the Steaks:

When your pan's screaming hot (water flick sizzles right away), set the steaks in and let them sit for two minutes, untouched. Flip and do two minutes more on the other side for a crust that can't be beat.

Prep the Steak:

First, sprinkle salt and pepper all over steaks and let them chill out on the counter, about 30 minutes, so they cook evenly and stay juicy inside.

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I just love how creamy sauce mixes with the steak drippings. My absolute favorite bit? That dash of chili flakes—they wake up every bite without drowning out the rich stuff.

At my house, everyone starts looking at the clock when this is cooking—and every last noodle disappears every time.

Food Storage Tips

Pop leftovers in a sealed container and stick in the fridge—they’re good for two days. If you can, keep steak and pasta separated for the best texture. Reheat steak gently in a skillet in thin slices, and just splash a bit of cream or water into pasta before warming up so the sauce gets smooth again. Steak is way better not microwaved.

Switch Things Up

No Wagyu? No biggie—any sirloin, ribeye, or New York strip with good marbling nails it. For seafood, try plump scallops or some lobster tail if you’re in the mood. You can sub in half-and-half for cream, but honestly, double cream makes it super rich and satisfying.

Serve It Up

This pasta goes perfectly with a crisp greens salad and zesty lemon vinaigrette. For drinks, a buttery chardonnay or bold cabernet works well with both steak and prawns. Add some garlic bread or roasted asparagus and you’re set for a knockout meal.

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Fun Origins

Surf and turf got huge in steakhouses ages ago, always meant a big night. Turning it into pasta updates the tradition and brings some luxury to plain old weeknights. It started out as my big show-off meal and just stuck—it means let’s celebrate around here now.

Recipe FAQs

→ Which steak cut is ideal?

Wagyu sirloin is wonderfully tender and full of flavor, though ribeye or striploin work beautifully too.

→ How can I check if the steak is medium-rare?

When pressed, it should give a slight bounce and, when cut, reveal a warm reddish center.

→ What can I use instead of king prawns?

Big tiger or jumbo shrimp are perfect swaps, keeping the same great taste and texture.

→ Why is resting the steak important?

It allows the juices to spread back evenly, keeping it juicy and tender in every bite.

→ Which pasta should I pick?

Spaghetti works best with creamy sauces, but linguine or fettuccine are solid backups.