Calabrian Steak and Shrimp Bucatini (Olive Garden Copycat)

Seared sirloin and shrimp with spinach and tomatoes on bucatini, in a cream sauce made spicy with Calabrian chili paste. A home version of the Olive Garden dish; about 45 minutes.

Ingredients

• 1 pound sirloin steak, cut into bite-size pieces
• 8 ounces large shrimp, peeled and deveined
• 1 tablespoon olive oil, divided
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¾ teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 12 ounces bucatini pasta
• 3 tablespoons butter
• 4 garlic cloves, minced
• ½ cup dry white wine or chicken broth
• 1 to 2 tablespoons Calabrian chili paste
• ¾ cup marinara sauce
• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup grape or cherry tomatoes, halved
• 3 cups fresh baby spinach
• ¾ cup freshly grated Romano cheese, plus more for serving
• ½ to 1 cup reserved pasta water, as needed
• 2 tablespoons chopped fresh parsley, optional
• Crushed red pepper flakes, optional

Directions

Key ingredients

Black Pepper · Olive Oil · Salt

1. Bring a large pot of generously salted water to a boil. Add the bucatini and cook until al dente according to the package directions. Reserve 1 cup of pasta water before draining.
2. Pat the steak and shrimp dry with paper towels. Season them with the Italian seasoning, garlic powder, salt, and black pepper.
3. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the steak in a single layer. Sear for 2 to 3 minutes per side, or until browned and cooked to your preferred doneness. Transfer the steak to a clean plate.
4. Add the remaining olive oil to the skillet. Arrange the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Transfer the shrimp to the plate with the steak.
5. Reduce the heat to medium. Melt the butter in the same skillet, then add the minced garlic. Cook for approximately 30 seconds, stirring constantly.
6. Pour in the white wine and scrape the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes, or until slightly reduced.
7. Stir in 1 tablespoon of Calabrian chili paste, the marinara sauce, heavy cream, chicken broth, and halved tomatoes. Bring the sauce to a gentle simmer and cook for 3 to 4 minutes.
8. Add the spinach and stir until it begins to wilt. Reduce the heat to low and gradually stir in the Romano cheese until melted and smooth.
9. Add the drained bucatini to the skillet and toss until evenly coated in the Calabrian cream sauce. Add reserved pasta water a little at a time if the sauce is too thick.
10. Return the steak and shrimp to the skillet. Gently toss everything together and cook for approximately 1 minute, just until warmed through.
11. Taste the pasta and add more Calabrian chili paste, salt, or black pepper as needed. Garnish with additional Romano cheese, chopped parsley, and crushed red pepper flakes before serving.

Notes

Where this recipe came from A web clip from First Home Love Life (firsthomelovelife.com), saved 1 October 2026. It is a copycat: a home imitation of the Olive Garden dish of the same name, not the restaurant’s own recipe. The heat is set by the Calabrian chili paste; the method starts with 1 tablespoon and adds more to taste at the end.