Creamy Surf and Turf Pasta with Shrimp and Beef
Pan-seared beef tenderloin and shrimp combined with cream, lobster paste, and roasted garlic to coat tender penne. The beef is sliced thin to finish cooking in the hot pasta, creating a luxurious, creamy dish finished with fresh spring onions and Parmesan.
Ingredients
- 9 oz pasta, such as penne
- 1 EL clarified butter
- 6 ½ oz beef tenderloin
- 1 ¾ cups cream
- 7 oz shrimp, pre-cooked
- 1 cube lobster pasteanchovy paste0.5:1umamishellfish-freeadds fish
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- 1 tsp roasted garlic
- salt(optional)
- black pepper(optional)
- ⅝ cups Parmesan cheese, grated
- 5 green onions, sliced into rings
Instructions
- 1
Cook pasta in salted boiling water until al dente.
- 2
Grate Parmesan and slice green onions into thin rings.
- 3
Sear beef tenderloin in hot clarified butter until browned, remove and let rest briefly.
- 4
Pour cream into the pan and simmer gently.
- 5
Add pre-cooked shrimp, lobster paste cube, and roasted garlic to the cream sauce.
- 6
Season with salt and pepper to taste, then thicken slightly.
- 7
Slice the rested beef into narrow strips, keeping the center rare.
- 8
Combine pasta with beef strips and sauce off heat.
- 9
Add grated Parmesan and fold until creamy.
- 10
Top with green onions rings and serve.
Tips
Keep beef center rare to allow carryover cooking in hot pasta.
Remove sauce from heat before adding Parmesan to prevent overcooking.
Good to Know
Refrigerate leftovers up to 2 days in airtight container. Reheat gently with splash of cream.
Sear beef and prepare sauce components up to 4 hours ahead. Cook pasta fresh.
Serve immediately while cream sauce is hot and coating the pasta.
Common Mistakes
Do not overcook beef before slicing to avoid dry texture in finished dish.
Do not add Parmesan while sauce is on heat to avoid clumping and graininess.
Substitutions
Dairy-Free Swaps
General Alternatives
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