This is pasta night taken up several notches. Tender seared steak, juicy shrimp, and optional lobster all get folded into a rich Parmesan cream sauce with rigatoni, then finished with melted mozzarella on top. It’s hearty, indulgent, and feels like a restaurant dish, even though it comes together in one skillet at home.
Why You’ll Love This Recipe
- Surf and turf in pasta form. Steak, shrimp, and optional lobster make this feel like a special occasion meal.
- Rich Parmesan cream sauce. Loaded with cheese and coated over every piece of rigatoni.
- That melty mozzarella finish. A final layer of cheese melted over the top makes this dish feel extra indulgent.
- Customizable protein mix. Skip the lobster for a simpler version, or add it in for something extra special.
Ingredients
- 12 oz rigatoni pasta
- 8 oz sirloin steak, cut into bite-sized pieces
- 8 large shrimp, peeled and deveined
- 1 lobster tail, cooked and chopped, optional
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
- Fresh parsley, chopped
- Extra grated Parmesan, for garnish
How to Make Creamy Surf & Turf Parmesan Rigatoni
1. Cook the rigatoni. Cook the rigatoni in salted boiling water until al dente. Drain and set aside.
2. Season the steak. Season the steak with salt, black pepper, paprika, and garlic powder.
3. Sear the steak. Heat the olive oil in a skillet over medium-high heat. Sear the steak for 2 to 3 minutes per side, until browned. Remove and set aside.
4. Cook the shrimp. In the same skillet, melt the butter. Cook the shrimp for 1 to 2 minutes per side, until pink and tender. If using lobster, warm the lobster pieces briefly, then set aside.
5. Build the sauce. Add the minced garlic to the skillet and sauté for 30 seconds. Pour in the heavy cream and stir in the Italian seasoning.
6. Add the cheese. Stir in the Parmesan cheese until melted and smooth. Mix in half of the mozzarella until creamy.
7. Toss the pasta. Add the cooked rigatoni to the sauce and toss until evenly coated.
8. Add the surf and turf. Fold in the steak, shrimp, and lobster, if using. Sprinkle the remaining mozzarella over the top.
9. Melt and serve. Cover for 2 to 3 minutes until the cheese melts, or broil briefly for a bubbly cheese topping. Garnish with parsley, extra Parmesan, and freshly cracked black pepper. Serve immediately.
Tips for the Best Surf & Turf Rigatoni
- Sear the steak in a hot pan. This gives it a nice crust while keeping the inside tender, so don’t skip preheating the skillet.
- Don’t overcook the shrimp. One to two minutes per side is enough; they’ll turn rubbery if left too long.
- Use freshly grated Parmesan for the smoothest sauce, since pre-shredded cheese can make it slightly grainy.
- Watch closely if broiling. A quick minute or two under the broiler melts the cheese beautifully, but it can burn fast if left unattended.
What to Serve with Creamy Surf & Turf Rigatoni
A simple side salad or garlic bread pairs nicely, since the pasta itself is rich and filling. This dish is substantial enough to be the main event of the meal.
Frequently Asked Questions
Can I leave out the lobster?
Yes, the lobster is optional. Steak and shrimp alone still make a hearty, flavorful dish.
Can I use a different cut of steak?
Yes, ribeye or strip steak both work well in place of sirloin.
Can I lighten up the sauce?
Half-and-half can be used in place of heavy cream, though the sauce will be thinner and less rich.
Creamy Surf & Turf Parmesan Rigatoni
Ingredients
Equipment
Method
- Cook the rigatoni in salted boiling water until al dente. Drain and set aside.
- Season the steak with salt, black pepper, paprika, and garlic powder.
- Heat the olive oil in a skillet over medium-high heat. Sear the steak for 2 to 3 minutes per side, until browned. Remove and set aside.
- In the same skillet, melt the butter. Cook the shrimp for 1 to 2 minutes per side, until pink and tender. If using lobster, warm the lobster pieces briefly, then set the seafood aside.
- Add the minced garlic to the skillet and sauté for 30 seconds. Pour in the heavy cream and stir in the Italian seasoning.
- Stir in the Parmesan cheese until melted and smooth. Mix in half of the mozzarella until creamy.
- Add the cooked rigatoni to the sauce and toss until evenly coated.
- Fold in the steak, shrimp, and lobster, if using. Sprinkle the remaining mozzarella over the top.
- Cover for 2 to 3 minutes until the cheese melts, or broil briefly for a bubbly cheese topping. Garnish with parsley, extra Parmesan, and freshly cracked black pepper. Serve immediately.
