Surf Turf Pasta Delight

This Surf and Turf Pasta brings together the luxurious flavors of perfectly seared Wagyu steak and tender king prawns on a bed of creamy parmesan spaghetti. The dish layers rich buttery notes from the steak basting with fresh thyme and garlic, while the silky double cream sauce enriched with onions, chili flakes, and parmesan clings to every strand of pasta for a decadent finish. It’s an elegant dinner that transforms the indulgence of steakhouse surf and turf into a comforting home-cooked meal.

When I first made this recipe, my partner doubted it was homemade and my friends keep asking for seconds whenever I serve it. It’s a guaranteed crowd-pleaser whether for family dinners or guests.

Ingredients

• Wagyu beef sirloin steaks: prized for incredible tenderness and buttery flavor choose well-marbled cuts for best results
• Freshly ground black pepper: adds balance and gentle heat never substitute pre-ground for the freshest taste
• Kosher or sea salt: essential to bring out all the flavors
• Fresh thyme sprigs: bring earthy sweetness always use fresh for the brightest flavor
• Garlic: imparts bold aroma and depth select firm bulbs with tight skins
• Unsalted butter: enriches the basting and browning opt for quality real butter
• Extra-large raw king prawns: provide succulent surf element choose translucent fresh ones or high-quality frozen
• Brown onion: diced and softens into sweetness pick firm and dry onions
• Finely chopped garlic: for the sauce adds an extra layer of savoriness
• Double cream: builds the luscious, velvety sauce check for freshness
• Chili flakes: offer subtle heat adjust to preferred spiciness
• Fresh flat-leaf parsley: brightens and freshens finish of the dish choose fresh for best texture
• Parmesan cheese: brings a nutty, salty punch freshly grate if possible
• Spaghetti: holds sauce well select bronze-cut or durum wheat types for better cling

Step-by-Step Instructions

Prep the Steak:

Season the steaks liberally with salt and freshly ground black pepper on every side. Let them sit at room temperature for 30 minutes so they cook evenly and retain juiciness.

Sear the Steaks:

Heat a cast iron skillet until extremely hot, testing by flicking water to ensure it sizzles on contact. Place the steaks in the pan and avoid moving them for two minutes to develop a crust. Flip and cook the other side for another two minutes.

Butter Baste:

Add butter, fresh thyme sprigs, and crushed garlic into the pan. Tilt the pan slightly and continuously spoon the melted butter over the steaks for about four minutes on each side. This creates a glossy finish and infuses the meat with rich flavor.

Rest the Steaks:

Transfer steaks to a plate and tent loosely with foil. Rest for at least ten minutes to allow the juices to redistribute and keep the meat juicy.

Sauté the Prawns:

Using the same skillet with the steak juices, place the prawns in a single layer. Cook for two to three minutes on each side until they turn opaque pink. Be careful not to overcook to preserve their tenderness.

Make the Cream Sauce:

Remove the prawns and set aside. If needed, melt a bit more butter in the skillet and add diced brown onions. Cook over medium-low heat until they turn soft and golden, about five minutes. Add the chopped garlic and stir until fragrant. Pour in double cream, grated parmesan, and chili flakes. Gently whisk until the sauce thickens into a smooth, creamy texture.

Cook the Pasta:

While the steak rests and sauce simmers, boil spaghetti in salted water until perfectly al dente. Drain well but save a little pasta water.

Combine Everything:

Toss the drained spaghetti into the cream sauce until every strand is luxuriously coated. Add a splash of reserved pasta water if needed to achieve a silkier texture. Fold in the cooked prawns and toss gently.

Plate and Finish:

Slice the rested steaks thinly against the grain for tenderness. Serve the pasta in shallow bowls topped with steak slices, freshly chopped parsley, and extra parmesan if desired.

Pin

The way the creamy sauce mingles with savory steak juices is always a showstopper for me My favorite part is the touch of chili flakes that lift the flavors without overpowering them My family eagerly awaits this dish whenever it’s on the menu and every plate always comes back clean

Storage Tips

Store leftovers separately in airtight containers in the fridge for up to two days. Keep the steak and pasta apart for best texture. Reheat steak gently in a skillet sliced thin and rewarm the pasta with a splash of cream or water to loosen the sauce. Avoid microwaving the steak to maintain juiciness.

Ingredient Substitutions

If Wagyu is unavailable, well-marbled sirloin, ribeye, or New York strip steaks are excellent alternatives. For seafood, scallops or lobster tail work well too. Half and half can replace double cream, although the sauce will be slightly less rich.

Serving Suggestions

This dish pairs wonderfully with a fresh green salad dressed in bright lemon vinaigrette. For wine, a buttery chardonnay or juicy cabernet complements both the steak and prawns. Simple garlic bread and roasted asparagus round out a perfect meal.

A Little Backstory

Surf and turf gained fame in mid-century steakhouses as a celebratory combo. Making it into a pasta dish is my way of bringing that special occasion feeling into home cooking. It started as a dish to impress but now simply means a joyful celebration in our house.

Pro Tips

• Let steaks come fully to room temperature for even cooking results
• Save some pasta water to add to your sauce for the perfect coating
• Always slice steak across the grain for a noticeably tender bite

Recipe FAQs

→ Which steak cut works best?

Wagyu sirloin is ideal for tenderness and flavor, but ribeye or striploin also produce excellent results.

→ How can I tell when the steak is medium-rare?

After searing and basting, the steak should feel springy with a warm red center visible when sliced.

→ Can king prawns be substituted?

Yes, large tiger or jumbo shrimp work well as alternatives without losing texture or taste.

→ Why is resting the steak important?

Resting lets juices redistribute throughout the meat, keeping it moist and flavorful with every bite.

→ What pasta types are best suited here?

Spaghetti holds the sauce beautifully, though fettuccine or linguine can be used for similar results.