Olive Garden Calabrian Steak And Shrimp Bucatini Recipe

My Olive Garden Calabrian Steak and Shrimp Bucatini Recipe is a special pasta dish. It features a rich, creamy sauce with a spicy kick from Calabrian chili paste. Tender slices of steak and juicy shrimp sit on thick, chewy bucatini noodles. Each bite is savory, spicy, and deeply satisfying.

What I love most is how quickly it comes together. In under 45 minutes, you can make a dish that feels like something from a nice restaurant. The Calabrian chili is key. It’s a small red pepper from southern Italy, known for its fruity heat, which differs from that of regular red pepper flakes, and it’s my favorite choice for nights when I want something special.

What Is Calabrian Steak and Shrimp Bucatini and Where Does It Come From?

Calabrian steak and shrimp bucatini is a creamy and spicy pasta dish that combines seared steak and tender shrimp in a rich sauce. This sauce is made with Calabrian chili paste, garlic, heavy cream, and Parmesan cheese. The popular Olive Garden copycat recipe inspires the dish, but the homemade version has more flavor.

Calabrian refers to the Calabria region in Italy, known for its bold, spicy food. Calabrian chili peppers are small and red, with a fruity medium heat. The chili paste adds a deep, smoky, tangy flavor, different from regular hot sauce or dried chili flakes.

For the pasta, bucatini is used instead of spaghetti. Bucatini is thicker, hollow in the center, and holds creamy sauces better. It clings to the sauce, improving its texture. While spaghetti could work, bucatini offers a better sauce-to-pasta ratio, making this dish feel special.

This recipe is Italian-American, known for its bold, rich flavors and perfect for those who enjoy big tastes.

Why This Spicy Creamy Pasta Will Be Your New Favorite Weeknight Dinner

This creamy Calabrian chili pasta is a delicious and impressive meal. It combines seared steak with sweet shrimp in a rich, creamy sauce. This mix makes each bite special.

The sauce is rich but balanced. The cream reduces the heat from the Calabrian chili paste, the lemon adds brightness, and the Parmesan gives a salty, nutty flavor. Everything works well together. You can control the spice level. Use 1 teaspoon of chili paste for mild heat, or 1 tablespoon for a hotter dish.

Plus, the entire recipe takes less than an hour to make, making it perfect for a weeknight or a special occasion.

Ingredients You Need for Calabrian Steak and Shrimp Bucatini

Steak Ingredients

12 oz Ribeye steak (about 1 inch thick): Ribeye is best because its fat keeps it juicy. You can use sirloin for a leaner option. A thickness of 1 inch helps achieve a good sear without overcooking.

1 tsp Kosher salt: This salt dissolves easily and helps create a better crust when searing.

½ tsp freshly ground Black pepper: Freshly ground pepper has more flavor. You can use pre-ground black pepper if needed.

½ tsp Garlic powder: This adds a mild savory flavor to the steak.

1 tbsp Olive oil: Use this for searing the steak. You can also use avocado oil, which has a high smoke point.

Shrimp Ingredients

12 oz Large shrimp, peeled and deveined (about 16-20 count): Large shrimp stay juicy and hold up well in a hot pan. Fresh shrimp is best, but fully thawed and dried frozen shrimp works too. Tail-on shrimp looks nice, but tail-off is easier to eat. Medium shrimp (21-25 count) is also acceptable.

Salt and pepper (to taste): Lightly season to keep the shrimp flavor simple.

½ tsp Smoked paprika: This adds a subtle smoky flavor. You can also use regular paprika.

1 tbsp Butter: Use this to cook the shrimp for added richness. Ghee can be used as well.

Calabrian Cream Sauce Ingredients

1-2 tsp Calabrian chili paste: This is the main ingredient. Start with 1 teaspoon and add more if you like it spicier. Harissa paste can be a similar substitute.

4 Garlic cloves, minced: Fresh garlic gives the sauce a strong flavor. Pre-minced jarred garlic can work in a pinch.

1 cup Heavy cream: This makes the sauce rich and thick. You can use half-and-half for a lighter, thinner sauce.

2 tbsp Unsalted butter: Adding butter at the end makes the sauce smooth and shiny. Salted butter can be used, but reduce the added salt.

½ cup Freshly grated Parmesan cheese: Grate it yourself for better texture. Pre-grated cheese can make the sauce grainy.

¼ to ½ cup Reserved pasta water: This starchy water helps thin and blend the sauce.

1 tbsp Freshly squeezed lemon juice: This brightens the dish and balances the richness. Bottled lemon juice can also be used.

¼ cup chicken broth (optional): This chicken broth adds flavor and acidity.

Salt (to taste): Adjust the salt after tasting.

Pasta Ingredients

12 oz Bucatini pasta: Bucatini is the best shape for this sauce. De Cecco and Barilla make good bucatini. You can also use thick spaghetti or linguine if bucatini is not available.

Kitchen Tools That Make This Recipe Easier

1. Cast iron skillet: This is best for getting a nice, even crust on the steak.
2. Large stainless steel skillet: Use this to make the creamy Calabrian sauce.
3. Large pasta pot: It should hold enough boiling water for the pasta.
4. Tongs: These help you flip the steak and shrimp safely.
5. Microplane or box grater: Freshly grated Parmesan makes the dish better.
6. Sharp chef’s knife: Use this to cut the steak into thin, clean slices.
7. Ladle or measuring cup: You need this for scooping pasta water into the sauce.

How to Make Calabrian Steak and Shrimp Bucatini

Prepare Ingredients: Start by patting the steak dry with paper towels on both sides. Season it with salt, pepper, and garlic powder. Let it sit at room temperature for 15 to 20 minutes. Dry the shrimp and lightly season with salt, pepper, and smoked paprika. Mince the garlic, grate the Parmesan cheese, and measure out your sauce ingredients.

Cook the Bucatini: Boil a large pot of water and add salt until it tastes like the sea. Cook the bucatini according to the package instructions, usually 9 to 11 minutes, until it’s al dente (slightly firm). Save at least ½ cup of the pasta water before draining the pasta. Do not rinse, as the starch helps the sauce stick.

Sear the Steak: Heat a cast-iron skillet over high heat for about 2 minutes. Add one tablespoon of olive oil; it should shimmer. Place the steak in the skillet without moving it. Sear for 3 to 4 minutes on each side for medium-rare. The internal temperature should be 130 to 135°F for medium-rare, or 140 to 145°F for medium.

After cooking, move the steak to a cutting board and let it rest for 5 to 7 minutes. Once rested, slice it thinly against the grain.

Cook the Shrimp: In the same skillet (wipe it out if needed), melt 1 tablespoon of butter over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes on each side until they turn pink and curl slightly. Remove them from the heat to avoid overcooking. Set the shrimp aside.

Make the Creamy Calabrian Sauce: In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and cook for 60 seconds until fragrant. If you are using chicken broth, add it now and let it reduce for 1 minute. Stir in the Calabrian chili paste and cook for another 30 seconds.

Pour in heavy cream and simmer for 3 to 4 minutes until it thickens slightly. Add lemon juice and mix in. Lower the heat and gradually add the Parmesan cheese until smooth. Use pasta water to create a silky consistency.

Combine and Plate: Add the drained bucatini to the sauce and toss over low heat for 1 to 2 minutes until it absorbs the sauce. If it is too thick, add some pasta water. Serve in bowls, topping with sliced steak, shrimp, fresh Parmesan, lemon zest, and parsley or basil.

Pro Tips for the Best Results Every Time

1. Rest your steak: Let it sit for five to seven minutes before cutting, which keeps the juices inside and improves texture.
2. Use pasta water: It helps make your sauce creamy and shiny. The starch in the water helps the sauce mix well.
3. Grate your own Parmesan: Pre-grated cheese can make the sauce gritty because it has added ingredients. Use a block and a microplane; it only takes a few minutes and makes a big difference.
4. Cook shrimp and steak separately: They cook at different speeds. Cooking them together can cause one to overcook.
5. Taste the chili paste: Calabrian chili paste can have different levels of heat. Always taste as you go and add more in small amounts.
6. Keep the sauce on low heat after adding cream and cheese: High heat can make it break or become oily.
7. Slice steak against the grain: This makes the meat more tender and easier to chew.

Easy Ways to Customize This Dish to Your Taste

This spicy steak and shrimp pasta is great on its own, but here are some ways to customize it.

For a true Olive Garden version: use less chili paste and add more cream, which makes a milder, sweeter dish like the restaurant’s.

For a Cajun version: replace the Calabrian paste with Cajun seasoning in the sauce. Apply a Cajun rub on both the steak and shrimp for a bold, smoky flavor.

For a dairy-free option: use full-fat coconut cream instead of heavy cream and skip the Parmesan. Add a little nutritional yeast for a salty, cheesy taste.

For a gluten-free choice: swap the bucatini for your favorite gluten-free pasta. Brown rice or corn-based pasta works well in a creamy sauce.

To add extra richness: stir in an extra tablespoon of butter at the end and let it melt into the sauce before serving.

For a quick weeknight meal: skip the steak and use shrimp only. This version takes under 25 minutes and still has great flavor.

Best Side Dishes to Serve Alongside This Pasta

This steak bucatini dish is satisfying on its own, but adding the right sides can improve it. Garlic bread or a crusty Italian loaf is essential because you’ll want something to soak up the leftover Calabrian cream sauce.

A simple salad works well since the crisp greens balance the rich pasta. Roasted vegetables, such as asparagus, broccolini, or cherry tomatoes, add color and texture to your plate.

A light arugula salad with lemon vinaigrette is good too; the peppery flavor of arugula cuts through the cream sauce nicely.

How to Store and Reheat Leftover Pasta Without Losing Flavor

Store leftover creamy Calabrian pasta in an airtight container in the refrigerator for up to 2 days. You can keep the steak, shrimp, and pasta together or separate; either way is fine. The sauce will thicken as it cools, which is normal.

To reheat the pasta, do it gently on the stovetop over low to medium heat. Add a splash of water or light cream to loosen the sauce as it warms. Stir constantly and remove it from the heat as soon as it is warmed through.

If you need to use a microwave, do so at 50% power in 30-second intervals and add a little liquid. Avoid using high heat, as this can cause the cream sauce to separate and the shrimp to become tough.

Freezing creamy shrimp pasta is not recommended. Cream-based sauces often separate when thawed, and shrimp can become rubbery. If you want to prepare ahead of time, freeze the sauce base separately without the pasta or proteins. Cook fresh bucatini and proteins when you are ready to serve.

Frequently Asked Questions About Calabrian Steak and Shrimp Bucatini

1. How spicy is Calabrian steak and shrimp bucatini?

With one teaspoon of chili paste, it is mild to medium. Using two teaspoons adds more heat. You can adjust the spice level to your liking.

2. Can I use frozen shrimp?

Yes, you can. First, completely thaw the shrimp in cold water. Then, dry them with a paper towel. This step is important because dry shrimp sear better than wet ones. After that, season and cook them.

3. Can I substitute spaghetti for bucatini?

Yes, thick spaghetti or linguine can be used. Bucatini holds the sauce better because of its hollow center and thickness, but spaghetti works well, too.

4. What’s the best steak cut for this dish?

Ribeye is the most flavorful. Sirloin is leaner, and filet mignon is the most tender. All three cuts work for this recipe.

5. Can I make this ahead of time?

You can prepare the sauce a day in advance and refrigerate it. Cook the pasta and proteins fresh when you are ready to serve for the best texture and flavor.

6. What does Calabrian chili taste like?

It has a fruity, medium heat, with a slightly smoky, tangy flavor. It is more complex than regular dried red pepper flakes.

Olive Garden Calabrian Steak and Shrimp Bucatini Recipe offers bold flavor in under an hour. The creamy Calabrian chili sauce, tender steak, and juicy shrimp, served over thick bucatini, create a memorable dish. Try it once, and it may become a regular in your meals.