Delicious Southern Garlic Cream Rigatoni with Shrimp & Beef Then Breakfast

I can’t remember where I got this recipe (Perhaps from Facebook) but I wanted to try it as a way to use our Royal Red Shrimp and easily serve our Friday card group.  I followed the ingredients list but I changed the cooking method quite a bit to keep the steak from over cooking.  The original called for cutting it into bite sized pieces prior to browning it but I browned it first and kept it very rare.

According to the author - "This hearty Southern-inspired pasta is loaded with tender shrimp, savory beef, and rigatoni smothered in a rich, garlicky cream sauce. It’s bold, buttery, and packed with comforting flavor in every bite. A one-pan dinner that delivers every time!"

Southern Garlic Cream Rigatoni with Shrimp & Beef 

Ingredients:

16 oz rigatoni pasta

1 lb. sirloin steak (I used half of a 2 lb. steak)

1 lb. peeled Royal Red shrimp

Salt & black pepper, to taste

1¼ tsp. garlic powder

¾ tsp. smoked paprika

2½ tbsp. olive oil

4 tbsp. butter

5 cloves garlic, minced

2 cups heavy cream

½ cup beef broth

1 cup grated Parmesan cheese

1¼ tsp. Italian seasoning

Fresh chopped parsley (for garnish)

Instructions:

Jaccard the steak.

Cook rigatoni in salted boiling water until al dente. Drain and return to the hot pan. Time it to be done just after the sauce.

Season steak and shrimp with salt, pepper, garlic powder, and smoked paprika.

In a large skillet, heat olive oil over medium-high.

I left the beef in the fridge until time to cook it then browned it on each side for 2-3 minutes to sear it then removed to a cutting board and tented.

Add shrimp to the same skillet and cook for 2–3 minutes until pink. Remove and set aside.

Reduce heat to medium. Melt butter in the skillet and sauté minced garlic for 1 minute.

Pour in heavy cream and beef broth, and bring to a simmer.

Stir in Parmesan cheese and seasoning, letting the sauce thicken slightly — about 3–4 minutes.  Adjust S&P.

A couple of minutes before the pasta is finished cooking, add steak and shrimp back to the skillet. Toss to coat everything in the creamy garlic sauce and cook to desired meat doneness.

Pour the sauce over the pasta in the cooking pan and mix well.

Garnish with chopped parsley and red pepper flakes if desired. Serve hot.

The Verdict:

We all thought it was very good with the meat being tender and pink inside – the key to not overcooking it is to get the sauce done then wait until the pasta is nearly done before adding it to the sauce.  I loved the sauce and wished I had some bread to mop it from my bowl.

And what about the other half of the steak you ask.  How about slice it then and nuke it for about a minute (15 seconds less would have been perfect) then serve the fork tender meat with a couple of dippy eggs for a delicious breakfast.

And I used the last little piece of beef like this.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

7/18/25 event date