Olive Garden Inspired Calabrian Steak & Shrimp Bucatini Pasta Recipe | Quick 30-Minute Meals

The Upgrade You Didn’t Know You Needed! Tender steak tips, juicy shrimp, and bucatini pasta all tossed in a rich, creamy sauce made with authentic Calabrian sauce straight from Italy 🇮🇹. Spicy. Creamy. Totally irresistible.
One bite… and you’ll understand why I’m calling this my mic-drop pasta. 🍝✨

Cooking With Tammy Seasoning: https://cookingwithtammy.shop/

Calabrian Steak & Shrimp Bucatini

Steak Ingredients
1 lb sirloin tips, cubed
1 tbsp oil
salt & black pepper to taste
1 tsp garlic powder
½ tsp smoked paprika
2 tsp Who’s Hungry All-Purpose Seasoning https://cookingwithtammy.shop/products/yo-whos-hungry-seasoning

Shrimp Ingredients
1 lb large shrimp, peeled & deveined
2 tbsp butter
salt & black pepper to taste
1 tsp garlic powder
1 tsp Who’s Hungry All-Purpose Seasoning https://cookingwithtammy.shop/products/yo-whos-hungry-seasoning

Pasta & Sauce Ingredients
12 oz bucatini pasta
3 tbsp olive oil (divided)
1 small shallot, finely chopped
4 cloves garlic, minced
1 can Marazano tomatoes drained and chopped
1–2 tbsp Calabrian chili paste or 3/4 cups of Calabrian Sauce
2 cups spinach, fresh
salt & black pepper to taste
2 tsp Who’s Hungry All-Purpose Seasoning https://cookingwithtammy.shop/products/yo-whos-hungry-seasoning
1/2 cup grated Parmesan divide by 1/2 for the sauce & garnish
1/4 cup heavy cream
Optional: ¼ cup pasta water
Fresh parsley & parmesan shavings for garnish

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#CalabrianPasta #SteakAndShrimp #PastaGoals #CookingWithTammy #PastaNightDoneRight

What’s up, Quick Bites with Tammy fam? Today on Quick Bites with Tammy, I’m going to show you how to make a Calibrian steak and shrimp bukatini pasta recipe. Olive Garden inspired. Let’s get it. All right, to our steak. This is sirloin tips. I went ahead rinsed it off and I cubed it up. And we’re going to follow it with a nice drizzle of oil. Once we’re done, we’re going to add some salt, ground black pepper. Make sure you add a good amount of spice. Okay. Salt, ground black pepper. Here we come. Mhm. I’m also going to add some garlic powder for a nice garlicky flavor. Especially when you’re making pasta, you can’t go wrong with the garlic. Add that smoked paprika. It’s going to give it that nice smoky element. Not to mention, it’s going to also enhance the color as well. I’m also going to go in with some of my son’s one shot allpurpose yo who’s hungry seasoning. And that’s about it. Let’s combine all of the seasonings with the steak. The great thing about that seasoning, the last seasoning that I added, the one shot seasoning, is when it comes down to cooking quick bite recipes especially, everything is combined in that little bottle. So, it makes it really quick and easy to get those recipes executed and on the table. All right, that’s that with our steak. We’re just going to allow it to marinate just a bit. We’re going to bring in our shrimp. We have some jumbosized shrimp. Let’s add some oil. We’re also going to add some salt and ground black pepper. In the meanwhile, our water should be boiling because we need to boil our pasta. Obviously, we’re going to add some garlic powder. A little bit more cuz I want to keep things simple of our Yohoo’s Hungry seasoning. Going to mix it up really, really well. And of course, it’s shrimp just like any other seafood. So, you don’t need a ton of seasoning. And the great thing about that seasoning is is it’s low salt, low sodium seasoning, which is perfect. So you get that nice herby, aromatic, perfectly seasoned flavor without the extra salt. All right, we’re going to bring our pan in. And of course, that pan needs to be blazing hot because we’re going to sear our steak bites. We’re going to start off with adding a good drizzle of oil. We’re not going to disturb the steak. steak being stuck to the bottom of the pan is what we need because that just means it’s going to give us that perfect sphere which is then in turn going to give us nothing but delicious flavor. Once the meat is fully cooked, the steak is going to be released from the bottom of the pan and then we’ll be able to flip it. We’re going to cook the steak for about 2 to 3 minutes. As you can see, I went ahead and started to flip the steak. You see the brownness that’s going on at the bottom of the pan? That is beauty. beauty and tons of flavor. We’re not going to overcook the steak. So, I’m going to remove it from the pan at this point. All right, we’re almost down to the last mohe. We’re going to set that aside and make room to add our shrimp. We’re going to cook our shrimp for about 1 to 2 minutes per side. Pan is extremely hot, so don’t be surprised if it takes about 30 seconds to a minute. And basically, we’re going to cook our shrimp all the way through until it turns pink. And once we’re done, we’re going to flip it over and repeat the same process. It smells so good. Woo! So delightful. Once the shrimp is finished, I’m going to remove the shrimp and set it on the same plate with our steak. Before we remove the shrimp, how about we do this? Add a small drizzle of lemon juice. Give it a good toss. And let’s remove our shrimp and place it right next to our beautiful sirloin steak. You want to take some to the same pan. Let’s add some butter. Allow that butter to melt on down. Shallots. If you have an onion, if you have a small onion, you could definitely use the onion. However, I’m going to use the shallot today simply because the shallot is not as pungent and it has that nice sweet flavor once it’s cooked down and it becomes translucent. It becomes so aromatic. Now, here’s the thing. If you have like, let’s say, maybe Vidalia onions, which translate to sweet onions as well, you can definitely use that. Going to lower the flame so I can continue to maintain some control over here. And we’re also going to add some finely chopped garlic. We’re going to cook our garlic until it becomes toasted and aromatic. To this pan of flavor, we’re going to introduce some marzano tomatoes. Okay. And I’ll talk about the tomatoes in a second once we get it in the pan. When it comes to the Marazana tomatoes, these tomatoes are they’re much sweeter, and they are non acidic, which is perfect, and they’re not salty. So, it’s going to definitely balance out the flavors, especially after we add our Calibrian sauce. Now, Calibrian sauce is pretty much made with chilies, tomatoes, basil, herbs and spices basically, and but it’s a more spicier sauce because of the chilies, but it definitely brings out a lot of flavor. I’m going to add a couple tablespoons of the beautiful sauce. It was a little hard finding the Calibrian paste. It was much easier to find the Calibrian sauce on Amazon. So, I was like, “Okay, you know what? It’s going to work out the same. Once we use it the correct way, we’re going to be good to go.” I also want to add some spinach. Okay, let’s get that vitamin B12 going. The spinach, of course, is going to break down really fast. Going to fold it into the sauce. Meanwhile, while our sauce is going to come up to a slow simmer, let’s work on adding our pasta to the boiling water. When choosing the pasta for this recipe, because this is a Calibrian steak and shrimp bukatini pasta recipe, bukatini noodles, you get what I’m saying? If you can find this because like I said, it’s a little bit harder to source or they may not have it in your local grocery store. You could definitely use fetuccini or even linguini. Or guess what? If you have spaghetti and you like spaghetti, use that as well. I’m going to add this to some salted boiling water and I’m going to cook it until it’s al dente. The best way to describe lucatini pasta is like comparing it to a plastic straw. Only difference is it’s much thinner or even be a bamboo chopstick. It’s just like literally round, but it’s thick. So, of course, when it comes to pasta, texture makes the ultimate difference. Even if it’s made the same, texture is everything. If you’ve had it before, you’re going to definitely agree that it is some good pasta. Good quality pasta. All right, we’re going to turn this down as low as possible. I’m going to season with some salt and ground black pepper. I’m also going to add some of my allpurpose seasoning. Yo, who’s hungry? I know we are. That seasoning is filled with aromatics. Herby aromatics to be precise along with just the perfect balance of seasoning. I know most times we always use Parmesan cheese to top pasta dishes with, right? How about if we use it for seasoning? So, we’re going to go ahead and grate some freshly grated Parmesan cheese into our sauce. And it’s going to also bring out a delicious warm nutty flavor in this dish as well. Make sure everything is perfectly combined. And we’re also going to add a small amount of heavy cream to give it a nice creamy decadency. Let’s go. Let’s go. Let’s get it, my loves. Stir that on in really, really good. This would make a delicious meat sauce. Like if you’re doing, let’s say, maybe um a ground beef recipe, this would definitely be it. Allow this to come to a slow simmer once again. All right, we are back in in full effect. All right, as you can see, our sauce. Oo, we is gorgeous. We’re going to add some pasta. Just to let you know, bukatini pasta takes a little bit longer to boil because it is thicker. Going to incorporate our Calibrian sauce with our pasta. How’s it looking so far? How is that looking so far? This is beautiful. My goodness. And the aroma is everything. It smells so delicious. This definitely smells like an Italian restaurant at this point. How about we add some of our shrimp back to the pan along with our beautiful sirloin steak and those reserved juices. Give everything a good toss. If you are a mushroom fanatic, you can definitely add some mushrooms to this dish as well. Personalize it, make it yours. I also have some reserved pasta water to loosen things up just a bit. We’re going to turn the stove top off. Quick and easy. All right, let’s add some of our finely chopped parsley. And it’s time to celebrate because we are finished. Check it out, guys. No more than 27 minutes and we’re done. Absolutely gorgeous. Now, here’s the thing. If you want to add a little bit of grated Parmesan cheese on top, you definitely can because now this part is for the garnish. Okay, how about we also go in and hit it with a little spritz of lemon juice. Whatever is remaining. That’s it, my loves. I’m going to give it a quick taste test and let you know what we’re working with. If I can find a fork. Something tells me I want some more lemon juice on this pasta. Once the camera turn off, that’s just what I’m going to do. Add some more lemon juice. Get some steak. And oh my goodness. Season to perfection, my loves. season to perfection. Woo! Give this dish a try. Okay, make it today. Make it today. Now, here’s the thing. If you don’t have the ingredients, like I said, you could definitely get some of the ingredients from Amazon. And I know they have it to your house really quickly, especially if you got Prime shipping. Man, listen. This dish right here, absolutely delicious. Who needs to go out to Olive Garden when you can make the same thing at home and control the element of flavor and spice to your liking? I mean, like, why not, right? Nob brainer. Anyway, as promised, more lemon juice, please. Yeah, this is a big lemon. Would you believe I got these lemons out of Walmart? I’m like, are they lemons or are they oranges? Look at this. Is crazy, right? Absolutely crazy. But anyway, I’m not going to hold you up any longer. I catch you guys in another video. Thank you so much for tuning in to Quick Bites with Tammy. Don’t forget to get your seasonings, cookingwithtami.shop. I definitely leave the link. Also tried our new seasoning, Yo’s Hungry allpurpose seasoning. It definitely brought out a ton of flavor in this beautiful dish. My goodness. Anyway, my loves, catch you later.