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This elegant pasta brings together tender steak juicy shrimp and a rich herbaceous pesto for a dish that feels both comforting and refined. Whether you are cooking for a dinner party or just want to treat yourself on a quiet night this combination always satisfies. It is simple enough to make midweek and indulgent enough to serve on a celebration table.
I first made this for a small dinner with friends and they still ask when I will make it again
Ingredients
- Good quality steaks: Choose a cut like ribeye or sirloin for tenderness and flavor
- Shrimp peeled cleaned and deveined: Look for large fresh or high quality frozen shrimp
- Asparagus spears: Adds a crisp texture and freshness trim woody ends for best results
- Olive oil: Use extra virgin for richness and smoothness in the pesto and cooking
- Butter unsalted: Gives the shrimp a silky finish and balances flavors
- Salt pepper garlic powder and oregano: Seasoning essentials to elevate each component
- Linguini pasta: Holds sauce beautifully and gives a traditional Italian feel
- Fresh basil leaves: The foundation of the pesto sauce fresh and aromatic
- Pine nuts: Add creaminess and a subtle nuttiness toast them lightly for deeper flavor
- Minced garlic: Brings warmth and sharpness to the pesto
- Parmesan cheese: Adds salty depth and brings the pesto together use freshly grated
- Salt: Helps brighten and bring out the flavors in the sauce
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the linguini until al dente about eight to ten minutes then drain well and set aside
- Sear the Steak:
- Season steaks with salt pepper and garlic powder then heat a tablespoon of olive oil in a skillet over medium high heat and cook the steaks to your preferred doneness remove from heat and allow to rest for five minutes before slicing
- Sauté the Shrimp:
- In the same skillet melt the butter over medium high heat and cook the shrimp with a touch of salt until pink and opaque about two to three minutes per side then remove and keep warm
- Cook the Asparagus:
- Place the asparagus into the skillet reduce heat to medium and cover cook until tender about five to seven minutes then season with salt pepper and oregano
- Blend the Pesto:
- In a food processor combine fresh basil pine nuts garlic parmesan and salt blend while slowly streaming in olive oil until the mixture is smooth and slightly thick add a little extra oil if needed
- Toss the Pasta:
- Combine the hot drained pasta with the pesto in a large bowl and toss until the noodles are evenly coated
- Assemble the Dish:
- Plate the pasta and top with slices of steak shrimp and asparagus for a vibrant flavorful presentation
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The fresh basil in this dish always reminds me of the little herb garden my grandmother kept on her balcony she used to blend pesto by hand and I can still hear the whir of the mortar as she worked
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days Reheat gently on the stove with a splash of water or olive oil to loosen the sauce
Ingredient Substitutions
You can swap shrimp for scallops or omit seafood for a steak only version Use angel hair pasta for a lighter carb load and consider arugula in place of basil for a peppery pesto variation
Serving Suggestions
Pair with a crisp white wine like Sauvignon Blanc and a side of roasted cherry tomatoes or a fresh arugula salad Finish with a light lemon sorbet for a clean dessert
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Cultural Historical Context
Pesto originates from the Ligurian region of Italy where it is traditionally made with a mortar and pestle Its name comes from pestare meaning to pound This recipe modernizes it by pairing with surf and turf a classic North American combo
Frequently Asked Questions About Recipes
- → Can I use a different pasta?
Yes, angel hair or fettuccine are great alternatives to linguini, depending on your texture preference.
- → What type of steak works best?
Use tender cuts like ribeye or sirloin for the best texture and flavor in this dish.
- → Can I substitute the shrimp?
Scallops or other shellfish can replace shrimp for a similar seafood experience.
- → Is the pesto homemade or store-bought?
This version uses a homemade pesto with basil, pine nuts, garlic, olive oil, and Parmesan, but store-bought can work too.
- → What sides pair well with this dish?
A crisp green salad or garlic bread complements the richness of the pasta beautifully.
- → Can this be made ahead of time?
You can prepare the components ahead, but assemble just before serving for best taste and texture.