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Olive Garden Calabrian Steak And Shrimp Bucatini Recipe
Anna Piazza

Olive Garden Calabrian Steak And Shrimp Bucatini Recipe

Olive Garden Calabrian Steak And Shrimp Bucatini Recipe, made at home in 45 minutes, is creamy, spicy, and filled with tender steak and juicy shrimp.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Drink
Cuisine: American
Calories: 780
Ingredients Method

Ingredients
  

For the Steak
  • 12 oz ribeye steak about 1 inch thick
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ½ tsp garlic powder
  • 1 tbsp olive oil
For the Shrimp
  • 12 oz large shrimp peeled and deveined (16-20 count)
  • Salt and pepper to taste
  • ½ tsp smoked paprika
  • 1 tbsp butter
For the Calabrian Cream Sauce
  • 1 to 2 tsp Calabrian chili paste
  • 4 garlic cloves minced
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • ½ cup freshly grated Parmesan cheese
  • ¼ to ½ cup reserved pasta water
  • 1 tbsp freshly squeezed lemon juice
  • ¼ cup chicken broth optional
  • Salt to taste
For the Pasta
  • 12 oz bucatini pasta

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.