If you have been craving Olive Garden Calabrian Steak and Shrimp Bucatini, this easy copycat recipe lets you make that rich, restaurant-style pasta dinner at home. Tender sirloin steak tips, juicy shrimp, tomatoes, spinach, and thick bucatini are tossed in a creamy Calabrian chili sauce with just the right amount of warmth.
It has everything people love about an Olive Garden pasta night—steak and shrimp, plenty of sauce, Romano cheese, and twirlable noodles—but you can make it as spicy, creamy, and cheesy as you like. If you love restaurant-inspired pasta, try my Copycat Cheesecake Factory Cajun Jambalaya Pasta, Copycat Chili’s Cajun Chicken Pasta, or Creamy Roasted Red Pepper Chicken Pasta, too.
More Restaurant Copycat Recipes to Try
What Is Olive Garden Calabrian Steak and Shrimp Bucatini?
Olive Garden Calabrian steak and shrimp bucatini is a steak-and-shrimp pasta dish made with bucatini noodles, tomatoes, spinach, and a spicy Calabrian cream sauce. The sauce has a creamy, savory tomato base with Calabrian chili peppers for a fruity, smoky heat.
This homemade version recreates those same flavors with seared sirloin, tender shrimp, garlic, white wine, marinara, heavy cream, and freshly grated Romano cheese. It is comforting enough for a weeknight dinner but special enough to serve when you want something a little more impressive.
Why You’ll Love This Olive Garden Copycat Recipe
- It combines steak, shrimp, and pasta in one hearty dinner.
- The Calabrian cream sauce is creamy, garlicky, lightly smoky, and easy to adjust for your preferred spice level.
- Bucatini catches the sauce inside its hollow center, so every bite is extra flavorful.
- It comes together in about 45 minutes.
- You get a restaurant-style dinner without leaving the house.
What are Calabrian chilies?
Calabrian chilies are red peppers from southern Italy known for their slightly fruity, smoky heat. They are hotter and more flavorful than standard crushed red pepper flakes, which is what gives this Calabrian pasta sauce its signature flavor.
Look for Calabrian chili paste or crushed Calabrian peppers packed in oil near the Italian ingredients or specialty condiments at the grocery store. Start with one tablespoon if you are sensitive to spice, then add more after tasting the sauce.
Ingredients for Calabrian Steak and Shrimp Bucatini
For the closest Olive Garden-style flavor, use sirloin steak, large shrimp, bucatini, Calabrian chili paste, marinara sauce, heavy cream, fresh spinach, tomatoes, and Romano cheese.
Sirloin is a great choice because it cooks quickly and stays tender when cut into bite-size pieces. Large shrimp give the pasta that surf-and-turf feel, while the tomatoes and spinach brighten the rich cream sauce.
For the steak and shrimp:
- Sirloin steak
- Large shrimp
- Olive oil
- Italian seasoning
- Garlic powder
- Salt
- Black pepper
The pasta and Calabrian cream sauce:
- Bucatini pasta
- Butter
- Fresh garlic
- Dry white wine
- Calabrian chili paste (I found mine at Trader Joes)
- Marinara sauce
- Heavy cream
- Chicken broth
- Grape or cherry tomatoes
- Fresh baby spinach
- Romano cheese
- Reserved pasta water
- Fresh parsley
Best Steak to Use
Sirloin steak is the best choice for this Olive Garden copycat recipe. It has plenty of beefy flavor, cooks quickly, and can be sliced or cut into bite-size steak tips.
You can also use:
- New York strip steak
- Ribeye
- Beef tenderloin
- Flat iron steak
- Steak tips
Cut the meat into evenly sized pieces so everything cooks at approximately the same rate. Be careful not to overcrowd the pan, or the steak will steam instead of developing a good sear.
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The Best Pasta for Olive Garden Steak and Shrimp Bucatini
Bucatini is the best pasta for this recipe because it is thick, sturdy, and hollow through the center. The sauce clings to the outside and fills the middle of the noodles, making it perfect for a creamy sauce.
If you cannot find bucatini, use spaghetti, linguine, fettuccine, tagliatelle, or rigatoni. The flavor will still be delicious, but bucatini gives you the closest copycat Olive Garden steak and shrimp bucatini experience.
Can I Use a Different Pasta?
Bucatini is a long, thick pasta with a hollow center. The opening running through each noodle helps capture the creamy sauce, making it especially good for this recipe.
If you cannot find bucatini, substitute:
- Spaghetti
- Linguine
- Fettuccine
- Rigatoni
- Tagliatelle
The sauce will taste the same, but bucatini will give you the closest Olive Garden-style result.
How to Make Copycat Olive Garden Calabrian Steak and Shrimp Bucatini
Cook the bucatini in generously salted water until just al dente, reserving a cup of pasta water before draining.
While the pasta cooks, pat the steak and shrimp dry and season them with Italian seasoning, garlic powder, salt, and black pepper. Sear the steak first in a hot skillet, then transfer it to a plate. Cook the shrimp separately just until pink and opaque, then set them aside with the steak.
In the same skillet, melt butter and sauté the garlic. Add white wine and scrape up all of the flavorful browned bits from the bottom of the pan. Stir in the Calabrian chili paste, marinara sauce, heavy cream, chicken broth, and tomatoes. Let the sauce gently simmer until it starts to thicken.
Stir in the spinach until wilted, then lower the heat and add the freshly grated Romano cheese. Toss in the cooked bucatini, adding reserved pasta water as needed to create a silky sauce that coats every noodle. Return the steak and shrimp to the skillet, toss gently, and serve with extra Romano cheese and parsley.
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Tips for the Best Calabrian Cream Sauce
Cook the steak and shrimp separately
Steak and shrimp cook at different speeds. Cooking them separately gives the steak a better sear and keeps the shrimp from becoming rubbery.
Do not boil the finished sauce
Once the cream and Romano cheese go in, keep the heat low. A gentle simmer keeps the Calabrian cream sauce smooth and prevents it from separating.
Use freshly grated Romano cheese
Freshly grated Romano melts into the sauce much more smoothly than shelf-stable grated cheese. It also gives the dish that savory restaurant-style finish.
Save your pasta water
The starchy pasta water is the secret to loosening a thick sauce without watering down the flavor. Add it a splash at a time until the sauce is glossy and coats the bucatini.
How Spicy Is Calabrian Steak and Shrimp Bucatini?
This Olive Garden-inspired pasta has a noticeable but balanced heat. The cream, butter, tomato sauce, and Romano cheese soften the Calabrian chilies, so the result is warmly spicy instead of overwhelming.
For mild heat, start with 1 to 2 teaspoons of Calabrian chili paste. For medium heat, use 1 tablespoon. If your family loves spice, add up to 2 tablespoons or finish each serving with a little chili oil from the jar.
What to Serve with Steak and Shrimp Bucatini
This rich steak and shrimp pasta pairs well with a simple green salad, garlic bread, or a lighter vegetable side. Try it with Cheesy Zucchini Garlic Bread, Bacon Cheddar Jalapeño Cornbread Focaccia, or a crisp Caesar salad.
Copycat Olive Garden Calabrian Steak and Shrimp Bucatini
This Copycat Olive Garden Calabrian Steak and Shrimp Bucatini combines seared sirloin, tender shrimp, spinach, tomatoes, and thick bucatini in a spicy Calabrian cream sauce. It is a rich, restaurant-style pasta dinner you can make at home in about 45 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: ITALIAN INSPIRED
Ingredients
For the steak and shrimp:
- 1 pound sirloin steak, cut into bite-size pieces
- 8 ounces large shrimp, peeled and deveined
- 1 tablespoon olive oil, divided
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
For the pasta and Calabrian cream sauce:
- 12 ounces bucatini pasta
- 3 tablespoons butter
- 4 garlic cloves, minced
- ½ cup dry white wine or chicken broth
- 1 to 2 tablespoons Calabrian chili paste
- ¾ cup marinara sauce
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup grape or cherry tomatoes, halved
- 3 cups fresh baby spinach
- ¾ cup freshly grated Romano cheese, plus more for serving
- ½ to 1 cup reserved pasta water, as needed
- 2 tablespoons chopped fresh parsley, optional
- Crushed red pepper flakes, optional
Instructions
- Bring a large pot of generously salted water to a boil. Add the bucatini and cook until al dente according to the package directions. Reserve 1 cup of pasta water before draining.
- Pat the steak and shrimp dry with paper towels. Season them with the Italian seasoning, garlic powder, salt, and black pepper.
- Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the steak in a single layer. Sear for 2 to 3 minutes per side, or until browned and cooked to your preferred doneness. Transfer the steak to a clean plate.
- Add the remaining olive oil to the skillet. Arrange the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Transfer the shrimp to the plate with the steak.
- Reduce the heat to medium. Melt the butter in the same skillet, then add the minced garlic. Cook for approximately 30 seconds, stirring constantly.
- Pour in the white wine and scrape the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes, or until slightly reduced.
- Stir in 1 tablespoon of Calabrian chili paste, the marinara sauce, heavy cream, chicken broth, and halved tomatoes. Bring the sauce to a gentle simmer and cook for 3 to 4 minutes.
- Add the spinach and stir until it begins to wilt. Reduce the heat to low and gradually stir in the Romano cheese until melted and smooth.
- Add the drained bucatini to the skillet and toss until evenly coated in the Calabrian cream sauce. Add reserved pasta water a little at a time if the sauce is too thick.
- Return the steak and shrimp to the skillet. Gently toss everything together and cook for approximately 1 minute, just until warmed through.
- Taste the pasta and add more Calabrian chili paste, salt, or black pepper as needed. Garnish with additional Romano cheese, chopped parsley, and crushed red pepper flakes before serving.
Notes
- Calabrian chili pastes vary in heat. Begin with 1 tablespoon, taste the sauce, and add more if desired.
- Remove the shrimp as soon as they turn pink and opaque. Overcooked shrimp will become tough.
- Cut the sirloin into similarly sized pieces so it cooks evenly.
- Freshly grated Romano melts more smoothly than packaged grated cheese.
- Keep the heat low when adding the cheese to prevent the cream sauce from separating.
- Reserve the pasta water before draining the bucatini. The starch helps loosen the sauce while keeping it creamy.
- If you cannot find bucatini, substitute spaghetti, linguine, fettuccine, or rigatoni.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat with a splash of cream, milk, broth, or water.
Recipe Variations
Use chicken instead of steak for a chicken and shrimp Calabrian pasta. You can also make Calabrian steak bucatini by doubling the steak, or Calabrian shrimp bucatini by using extra shrimp.
For more vegetables, add sautéed mushrooms, roasted red peppers, asparagus, or broccoli. To make the sauce less spicy, reduce the chili paste and add an extra splash of cream.
Storing and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat the pasta gently in a skillet over low heat. Add a splash of cream, milk, chicken broth, or water to loosen the sauce. Avoid overheating it because the shrimp can become tough and the cream sauce may separate.
Freezing is not recommended. Cream sauces can become grainy after thawing, and the shrimp may develop a rubbery texture.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw the shrimp fully, then pat them very dry before seasoning. This helps them sear instead of steaming in the skillet.
What can I use instead of Calabrian chili paste?
A mix of crushed red pepper flakes, chopped roasted red peppers, and olive oil will add some heat and pepper flavor, though Calabrian chili paste gives the most authentic flavor.
Can I make this Olive Garden bucatini recipe without wine?
Yes. Replace the white wine with chicken broth and add a squeeze of fresh lemon juice to brighten the sauce.
How do I reheat leftovers?
Warm the pasta slowly in a skillet over low heat with a splash of cream, milk, chicken broth, or water. Avoid high heat so the sauce stays creamy and the shrimp does not overcook.
Final Thoughts
This copycat Olive Garden Calabrian steak and shrimp bucatini recipe is creamy, spicy, comforting, and full of restaurant-style flavor. With tender steak, juicy shrimp, spinach, tomatoes, and a silky Calabrian cream sauce, it is an easy dinner that feels worthy of a special occasion.sticks for an Olive Garden-inspired dinner you can enjoy without leaving home.
