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
Scale
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.