Tony’s Take on Calabrian Steak & Shrimp Bucatini

Ingredients

• 1 pound bucatini pasta
• 1 pound sirloin steak, cut into 1-inch tips
• 1/2 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 tablespoons Calabrian chili paste (adjust for heat)
• 1.5 cups heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 cups fresh baby spinach
• 1 cup Roma tomatoes, diced
• Black pepper to taste
• 2 teaspoons Tuscan Red Blend Garnishing Salt

Instructions

1. Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
2. While the pasta is cooking, pat the steak tips dry with a paper towel. Season them with black pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the steak tips for about 2-3 minutes per side until they reach a medium internal temperature. Remove the steak from the pan and set aside to rest.
4. In the same skillet, add the shrimp. Sauté for 2 minutes until pink and opaque. Remove the shrimp and set aside with the steak.
5. Lower the heat to medium and melt the butter in the skillet. Add the minced garlic and cook for 1 minute until fragrant.
6. Stir in the Calabrian chili paste and diced tomatoes. Cook for 2 minutes until the tomatoes begin to soften.
7. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese until the sauce is smooth and slightly thickened.
8. Add the fresh spinach to the sauce, stirring until it just begins to wilt.
9. Return the steak, shrimp, and cooked bucatini to the skillet. Toss everything together to coat the pasta thoroughly, adding a splash of reserved pasta water if the sauce is too thick.
10. Transfer to serving bowls and finish each plate with a sprinkle of Tuscan Red Blend Garnishing Salt. DUNZO!