Creamy Spaghetti with Shrimp and Beef Recipe You’ll Love

If you’re craving a comforting pasta with a rich twist, this shrimp and beef spaghetti in creamy sauce is your new go-to meal. The combination of tender shrimp and savory beef paired with a luscious sauce and perfectly cooked spaghetti creates a dish you’ll want to make over and over.

this Recipe

This shrimp and beef spaghetti recipe is easy enough for weeknights yet special enough to impress guests, bringing together the best flavors of surf and turf in a creamy, satisfying way.

Why You’ll Love This Recipe

• Combines beef and shrimp for a unique surf-and-turf pasta experience
• Rich, creamy sauce with garlic and Parmesan for amazing flavor
• Quick to prepare with only 30 minutes total cook time
• Uses simple ingredients you likely have on hand
• Perfect for cozy dinners or casual entertaining

Ingredients

Gather the following ingredients to make this creamy shrimp and beef spaghetti recipe. Fresh shrimp and lean beef add protein and texture, while the sauce balances richness and brightness.

• 8 ounces spaghetti
• 8 ounces raw shrimp, peeled and deveined
• 6 ounces lean ground beef
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup dry white wine (optional)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped, for garnish

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: Approximately 550 per serving

How to Make Spaghetti with Shrimp and Beef in Creamy Sauce

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned and cooked through, about 5-6 minutes. Remove beef from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and garlic until fragrant and translucent, about 3 minutes. If using, pour in the white wine to deglaze the pan, simmering until reduced by half, about 3 minutes.
4. Add the shrimp to the skillet, sprinkle with salt, pepper, and optional red pepper flakes, and cook until pink and opaque, about 3-4 minutes. Return the cooked beef to the skillet and stir to combine.
5. Reduce heat to medium-low and pour in the heavy cream. Stir in the Parmesan cheese and cook gently until the sauce thickens slightly, about 4 minutes. Adjust seasoning with salt and pepper to taste.
6. Add the drained spaghetti directly into the skillet with the creamy sauce and toss well to coat every strand evenly.
7. Remove from heat and garnish with chopped fresh parsley before serving immediately for the best flavor and texture.

Tips for the Best Results

• Use fresh or thawed shrimp for the best texture and flavor.
• Don’t overcook the shrimp; they turn rubbery if left too long in the heat.
• Reserve a cup of pasta water before draining to thin the sauce if needed.
• Grate the Parmesan fresh for a richer taste and better melting.
• Serve immediately to enjoy the creamy sauce at its best consistency.

Storage and Reheating

Store leftover shrimp and beef spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the sauce’s creaminess.

For longer storage, freeze the cooked pasta in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating carefully to avoid overcooking the shrimp.

Frequently Asked Questions

Can I use other types of pasta for this recipe?

Absolutely! While spaghetti works well, fettuccine, linguine, or even penne would be delicious alternatives that hold the creamy sauce nicely.

Is it possible to make this recipe without wine?

Yes, the white wine is optional. You can skip it or replace it with a splash of chicken broth or water to deglaze the pan and maintain moisture.

Can I substitute heavy cream with a lighter option?

You can use half-and-half or whole milk, but the sauce will be less rich and might not thicken as much. To compensate, consider adding a small amount of flour or cornstarch slurry.

How do I prevent the shrimp from overcooking?

Cook the shrimp just until they turn pink and opaque, usually 3-4 minutes. Remove the pan from heat promptly once they’re done to avoid rubbery texture.