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creamy_surf_turf_parmesan_rigatoni

Creamy Surf & Turf Parmesan Rigatoni

This creamy surf and turf Parmesan rigatoni combines tender steak, juicy shrimp, optional lobster, and al dente pasta in a rich garlic Parmesan cream sauce. Finished with melted mozzarella, it is a hearty seafood and steak dinner ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rigatoni pasta
  • 8 oz sirloin steak, cut into bite-size 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 cup heavy cream
  • 1 cup Parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste
  • Fresh parsley, chopped
  • Extra grated Parmesan, for garnish

Equipment

  • large pot
  • Colander
  • Large oven-safe skillet
  • Wooden spoon or silicone spatula
  • Tongs

Method
 

  1. Cook the rigatoni in salted boiling water until al dente. Drain and set aside.
  2. Season the steak with salt, black pepper, paprika, and garlic powder.
  3. 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. 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.
  5. Add the minced garlic to the skillet and sauté for 30 seconds. Pour in the heavy cream and stir in the Italian seasoning.
  6. Stir in the Parmesan cheese until melted and smooth. Mix in half of the mozzarella until creamy.
  7. Add the cooked rigatoni to the sauce and toss until evenly coated.
  8. Fold in the steak, shrimp, and lobster, if using. Sprinkle the remaining mozzarella over the top.
  9. 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.

Notes

Cook the rigatoni only until al dente so it stays firm when tossed with the hot sauce.
Sear the steak in a hot skillet without overcrowding to help it brown properly.
Cook the shrimp only until pink and tender to prevent a rubbery texture.
If using lobster, warm it only briefly because it is already cooked.
Stir the Parmesan into the cream over moderate heat for a smooth sauce.
Cover the skillet briefly to melt the mozzarella, or broil carefully for a bubbly golden topping.