Steak Shrimp Pesto Linguini

This Steak and Shrimp Pesto Linguini combines tender steak juicy shrimp and a bright fresh pesto tossed with perfectly cooked linguini creating a satisfying dish that feels both elegant and comforting. It brings together the richness of surf and turf with the herbal freshness of basil and the creamy depth of Parmesan making it ideal for special dinners or a treat-yourself meal any night of the week. The recipe is straightforward and rewarding with layers of flavor in every bite.

I first made this recipe for a small dinner party with friends and it was an instant hit they still ask me to make it again

Ingredients

• Good quality steaks: such as ribeye or sirloin provide tenderness and rich flavor
• Shrimp: peeled cleaned and deveined large fresh or good quality frozen shrimp work best
• Asparagus spears: add a crisp texture and bright freshness trim woody ends before cooking
• Extra virgin olive oil: brings richness and smoothness to the pesto and cooking
• Unsalted butter: adds a silky finish to the shrimp balancing the flavors
• Salt pepper garlic powder and oregano: are essential seasonings that elevate each component
• Linguini pasta: holds the sauce well giving a traditional Italian touch
• Fresh basil leaves: form the fragrant base of the pesto sauce use the freshest you can find
• Pine nuts: add creaminess and subtle nuttiness lightly toast for deeper flavor
• Minced garlic: adds warmth and sharpness to the pesto
• Freshly grated Parmesan cheese: adds salty depth and ties the pesto together
• Salt: brightens and brings out the flavors in the sauce enhancing every bite

Step-by-Step Instructions

Cook The Pasta:

Bring a large pot of salted water to a boil and add linguini Cook until al dente about eight to ten minutes Drain well and set aside

Sear The Steak:

Season steaks with salt pepper and garlic powder Heat a tablespoon of olive oil in a skillet over medium high heat Cook steaks to preferred doneness Remove from heat and let rest five minutes before slicing

Sauté The Shrimp:

In the same skillet melt butter over medium high heat Cook shrimp with a pinch of salt until pink and opaque about two to three minutes per side Remove and keep warm

Cook The Asparagus:

Add asparagus to the skillet Reduce heat to medium and cover Cook until tender about five to seven minutes Season with salt pepper and oregano

Blend The Pesto:

In a food processor combine basil pine nuts garlic Parmesan and salt Blend while slowly streaming in olive oil until smooth and slightly thick Add extra oil if needed for consistency

Toss The Pasta:

Combine hot drained pasta with the pesto in a large bowl Toss until noodles are evenly coated

Assemble The Dish:

Plate the pesto-coated pasta Top with sliced steak shrimp and asparagus for a vibrant flavorful presentation

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The fresh basil always reminds me of my grandmother's small herb garden where she made pesto by hand I still remember the soft hum 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

Shrimp can be swapped with scallops or omitted entirely for a steak-only version Angel hair pasta works well for a lighter texture and arugula can replace basil for a peppery pesto twist

Serving Suggestions

Serve with a crisp white wine such as Sauvignon Blanc Add a side of roasted cherry tomatoes or a fresh arugula salad A light lemon sorbet makes a refreshing finish

Cultural Historical Context

Pesto originates from Italy's Ligurian region where it is traditionally made using a mortar and pestle Its name derives from the Italian word meaning to pound This recipe updates it by pairing pesto with surf and turf a classic North American concept

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Recipe FAQs

→ Can I use a different pasta?

Yes, angel hair or fettuccine work well as alternatives to linguini depending on your preferred texture.

→ What type of steak is best?

Tender cuts like ribeye or sirloin offer the best flavor and texture for this dish.

→ Can I substitute the shrimp?

Scallops or other shellfish can be used instead of shrimp for a similar seafood element.

→ Is the pesto homemade or store-bought?

This version uses a homemade pesto made with fresh basil, pine nuts, garlic, olive oil, and Parmesan, but store-bought pesto can be a convenient substitute.

→ What sides pair well with this dish?

A crisp green salad or garlic bread complements the richness of the pesto linguini beautifully.

→ Can this be made ahead of time?

You can prepare the components in advance but it's best to assemble just before serving to maintain freshness and texture.