This Copycat Olive Garden Calabrian Steak and Shrimp Bucatini combines juicy sirloin steak, tender shrimp, thick bucatini pasta, tomatoes, and fresh spinach in a spicy Calabrian cream sauce. It is rich, slightly smoky, pleasantly spicy, and surprisingly easy to recreate at home.
If you have tried Olive Garden’s Calabrian Steak and Shrimp Bucatini, you already know why this pasta has become such a popular menu item. You get steak, shrimp, pasta, and a creamy restaurant-style sauce all in one dish. It feels a little fancy, but the entire recipe can be made in your own kitchen in about 45 minutes.
The real star is the Calabrian cream sauce. Calabrian chili peppers give it a warm, fruity heat that is much more flavorful than simply adding red pepper flakes. Heavy cream softens the spice, while garlic, butter, white wine, marinara sauce, and Romano cheese create a rich sauce that clings beautifully to the hollow bucatini noodles.
More Restaurant Inspired Recipes To Try
What Is Olive Garden Calabrian Steak and Shrimp Bucatini?
Olive Garden describes its version as grilled sirloin tips, shrimp, and bucatini tossed in a spicy Calabrian cream sauce with spinach and tomatoes. The restaurant prepares the steak medium and finishes the pasta with plenty of grated Romano cheese.
This homemade version uses the same basic combination, but it is made entirely from scratch. You can adjust the spice, cook the steak exactly how you like it, and add as much sauce and freshly grated cheese as you want.
Why You’ll Love This Copycat Olive Garden Recipe
- Steak and shrimp make it hearty enough for a complete dinner.
- The Calabrian cream sauce is spicy, creamy, and full of flavor.
- Bucatini holds onto the sauce better than regular spaghetti.
- It can be prepared in about 45 minutes.
- You can easily control the spice level.
- It makes a restaurant-quality dinner without the restaurant bill.
What Are Calabrian Chili Peppers?
Calabrian chili peppers are small red peppers grown in the Calabria region of southern Italy. They have a spicy, smoky, slightly fruity flavor that adds much more complexity than ordinary crushed red pepper.
For this recipe, look for crushed Calabrian chili peppers or Calabrian chili paste packed in oil. You can usually find them near the Italian ingredients, jarred peppers, or specialty condiments at larger grocery stores.
The peppers are spicy, so begin with a smaller amount if you are sensitive to heat. You can always stir more into the finished sauce.
Ingredients for Calabrian Steak and Shrimp Bucatini
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.
More Beef Recipes You’ll Love
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
1. Cook the bucatini
Bring a large pot of generously salted water to a boil. Cook the bucatini until just al dente according to the package directions.
Before draining it, reserve about one cup of the pasta water. The starchy water can be used later to loosen the sauce and help it coat the noodles.
2. Season the steak and shrimp
Pat the steak and shrimp dry with paper towels. Moisture prevents them from browning properly.
Season both with Italian seasoning, garlic powder, salt, and black pepper.
3. Sear the steak
Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for two to three minutes per side, depending on the size of the pieces and your preferred doneness.
Transfer the steak to a clean plate and loosely cover it to keep it warm.
4. Cook the shrimp
Add the shrimp to the same skillet. Cook for about one to two minutes per side, just until pink and opaque. Remove them from the skillet and place them with the steak.
Do not leave the shrimp in the skillet while preparing the sauce. Removing them prevents them from becoming tough or rubbery.
5. Make the Calabrian cream sauce
Reduce the heat to medium and melt the butter in the same skillet. Add the garlic and cook for about 30 seconds.
Pour in the white wine and scrape the browned bits from the bottom of the skillet. Allow the wine to simmer for two to three minutes.
Stir in the Calabrian chili paste, marinara sauce, heavy cream, and chicken broth. Add the tomatoes and gently simmer until the sauce begins to thicken.
6. Add the spinach and cheese
Stir in the fresh spinach and cook just until wilted. Reduce the heat to low before adding the grated Romano cheese.
Stir until the cheese melts and the sauce becomes smooth. If it is too thick, add reserved pasta water a little at a time.
7. Toss everything together
Add the drained bucatini to the skillet and toss until completely coated in the Calabrian cream sauce.
Return the steak and shrimp to the pan and gently toss or arrange them over the pasta. Heat everything together for another minute, just until warmed through.
Finish with freshly grated Romano cheese, parsley, and an extra spoonful of Calabrian chili paste if you like it spicy.
More Pasta Recipes You’ll Love
Tips for the Best Steak and Shrimp Pasta
Cook the pasta just until al dente
The bucatini will continue cooking briefly when it is tossed with the hot sauce. Slightly undercooking it prevents the pasta from becoming soft.
Pat the proteins dry
Dry steak and shrimp develop a much better sear. Excess moisture will cause them to steam in the skillet.
Cook the steak and shrimp separately
Steak and shrimp require different cooking times. Searing them separately makes it easier to cook each one correctly.
Use freshly grated cheese
Pre-shredded cheese often contains additives that prevent it from melting smoothly. Freshly grated Romano produces a creamier sauce.
Do not boil the cream sauce
Once the cream and cheese have been added, keep the sauce at a gentle simmer. High heat can cause it to separate.
Adjust the heat gradually
Calabrian chili products vary in strength. Start with one tablespoon and add more after tasting the sauce.
How Spicy Is Calabrian Steak and Shrimp Bucatini?
The pasta has a noticeable kick, but the cream, butter, marinara, and cheese help mellow the peppers. It should taste warmly spicy instead of painfully hot.
For mild pasta, use one to two teaspoons of Calabrian chili paste. Medium heat, use one tablespoon. For a spicier restaurant-style sauce, use two tablespoons or add a little of the oil from the chili jar.
What to Serve With Steak and Shrimp Bucatini
This hearty pasta does not need many side dishes. Keep the meal simple with:
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
Make it with chicken
Replace the steak with sliced grilled or pan-seared chicken breast.
Use only one protein
Make Calabrian steak bucatini or Calabrian shrimp bucatini by doubling your preferred protein.
Add roasted red peppers
Sliced roasted red peppers complement the sweet, smoky flavor of the Calabrian chilies.
Make it less spicy
Reduce the Calabrian chili paste and add an extra splash of cream or marinara sauce.
Add more vegetables
Mushrooms, bell peppers, asparagus, or broccoli can be added to stretch the recipe.
Make it without wine
Replace the white wine with chicken broth and add one teaspoon of fresh lemon juice to brighten the sauce.
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
Where can I buy Calabrian chili paste?
Look for it in the Italian or specialty foods section of well-stocked grocery stores (I found mine at Trader Joes). It is also available at Italian markets and online. Crushed Calabrian peppers packed in oil work equally well.
What can I substitute for Calabrian chili paste?
Use one teaspoon of red pepper flakes combined with one tablespoon of chopped roasted red pepper and one teaspoon of olive oil. It will not taste exactly the same, but it will provide both heat and pepper flavor.
Can I use frozen shrimp?
Yes. Thaw the shrimp completely and pat them very dry before seasoning and cooking.
Can I use half-and-half instead of heavy cream?
You can, but the sauce will be thinner and more likely to separate. Heavy cream produces the richest and most stable sauce.
Why is my cream sauce too thick?
Add reserved pasta water, chicken broth, or cream one tablespoon at a time until it reaches your preferred consistency.
Why did my sauce become grainy?
The skillet may have been too hot when the cheese was added. Lower the heat before stirring in the Romano and use freshly grated cheese for the smoothest results.
Make It Your Own
Replace the steak with grilled chicken, use all shrimp, or make the recipe with steak alone. You can also add mushrooms, roasted red peppers, or additional spinach. For an extra-spicy finish, drizzle a little Calabrian chili oil over each serving.
Final Thoughts
This Copycat Olive Garden Calabrian Steak and Shrimp Bucatini is the kind of pasta dinner that feels special without being difficult to make. The combination of tender sirloin, juicy shrimp, thick bucatini, tomatoes, spinach, and spicy Calabrian cream sauce delivers plenty of restaurant-style flavor in every bite.
Serve it with a simple salad and warm garlic breadsticks for an Olive Garden-inspired dinner you can enjoy without leaving home.
