Surf and Turf Pasta
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About this recipe
If you're looking to impress on date night with something indulgent but easy to make, this Surf and Turf Pasta is perfect. It’s got that high-end, restaurant vibe, but trust me, it’s totally doable at home. You get the best of both worlds—juicy, high-quality Wagyu steak and tender king prawns, all served on creamy parmesan spaghetti that’s to die for.
The Wagyu steak is the star here, known for being super tender and flavourful. We’re going to sear it and baste it in thyme, garlic, and butter until it's just how you like it—whether that’s rare or well-done. After that, we’ll cook the prawns in the same thyme-infused butter, soaking up all those delicious flavours. It’s a classic surf and turf combo, but with an extra touch of luxury.
The pasta is rich and creamy, with a bit of parmesan and a sprinkle of chili flakes for just the right amount of heat. Plus, the fresh parsley on top gives it a nice pop of colour and brightness to balance the richness.
What I love about this dish is that it looks impressive, like something you’d order at a fancy restaurant, but it's actually super straightforward to make. I’m going to guide you through it step by step, so you can cook this like a pro, even if it’s your first time making surf and turf.
So whether you’re planning a romantic dinner or just want to treat yourself and someone special, this Surf and Turf Pasta will bring some serious flavour and style to your night!
Ingredients
- 2 Wagyu Beef Sirloin Steak 230g
- 2 tsp black pepper
- 2 tsp salt
- 4 springs of thyme
- 4 garlic cloves
- 100g butter
- Extra Large Raw King Prawns
- 1 large brown onion, diced
- 2 cloves garlic, finely chopped
- 150ml double cream
- 1 tsp chilli flakes
- Fresh parsley
- 50g parmesan, grated
- 150g spaghetti
- 4 Wagyu Beef Sirloin Steaks (230g each)
- 4 tsp black pepper
- 4 tsp salt
- 8 sprigs of thyme
- 8 garlic cloves
- 200g butter
- Extra large raw king prawns
- 2 large brown onions, diced
- 4 garlic cloves, finely chopped
- 300ml double cream
- 2 tsp chilli flakes
- Fresh parsley
- 100g parmesan, grated
- 300g spaghetti
Ingredients
- 2 Wagyu Beef Sirloin Steaks (8 oz each)
- 2 tsp black pepper
- 2 tsp salt
- 4 sprigs thyme
- 4 garlic cloves, crushed
- 3.5 oz unsalted butter
- Extra large raw king prawns
- 1 large brown onion, diced
- 2 garlic cloves, finely chopped
- 5 Fl oz double cream
- 1 tsp chili flakes
- Fresh parsley, chopped
- 1.75 oz parmesan, grated
- 5.3 oz spaghetti
- 4 Wagyu Beef Sirloin Steaks (8 oz each)
- 4 tsp black pepper
- 4 tsp salt
- 8 sprigs thyme
- 8 garlic cloves, crushed
- 7 oz unsalted butter
- Extra large raw king prawns
- 2 large brown onions, diced
- 4 garlic cloves, finely chopped
- 10 fl oz double cream
- 2 tsp chili flakes
- Fresh parsley, chopped
- 3.5 oz parmesan, grated
- 10.6 oz spaghetti
Instructions
- Remove the Wagyu steaks from the fridge at least 30 minutes before cooking to let them come to room temperature. This ensures even cooking.
- Generously season both sides of the steaks with 2 tsp salt and 2 tsp black pepper, pressing the seasoning into the meat.
- Heat a cast iron skillet over high heat until it's smoking hot. Add a small drizzle of oil to the pan, then carefully place the seasoned steaks in. Sear for 2 minutes on each side to create a golden-brown crust.
- Remove the steaks from the skillet and lower the heat to medium. Add the butter, thyme, and crushed garlic cloves to the skillet.
- Return the steaks to the skillet, tilting the pan slightly so the butter pools on one side. Use a spoon to continuously baste the steaks with the melted butter, garlic, and thyme for about 4 minutes per side for a medium-rare finish. Adjust the timing based on how you like your steak cooked.
- Once the steaks are cooked to your liking, remove them from the pan and transfer to a cutting board. Tent loosely with foil and let rest for at least 10 minutes to allow the juices to redistribute.
- While the steaks rest, use the same skillet to cook the prawns. The skillet should still have the thyme butter and garlic from the steak, adding extra flavor to the prawns.
- Place the prawns into the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Be careful not to overcook them as they can become rubbery.
- Once cooked, remove the prawns from the skillet and set them aside.
- While the steak is resting and prawns are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions and reserve about 100ml of the pasta water before draining the spaghetti.
- In a large pan, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent. Add the chopped garlic and sauté for an additional 1-2 minutes until fragrant.
- Stir in the double cream and reduce the heat to low. Add the chilli flakes, and season with salt and pepper to taste. Let the cream simmer for a few minutes until it begins to thicken.
- Stir in the grated parmesan cheese and a splash of the reserved pasta water to create a smooth, creamy sauce. Let it simmer for a couple of minutes to allow the flavors to combine.
- Add the cooked spaghetti to the sauce and toss to coat. If the sauce is too thick, add more pasta water, one tablespoon at a time, until it reaches your desired consistency.
- Add in your prawns and serve. Slice the rested Wagyu steak against the grain and place slices on top of the pasta.
- Sprinkle freshly chopped parsley over the dish and grate a little extra parmesan cheese on top if desired... enjoy!!
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