Grilled Steak & Shrimp Tagliatelle with Creamy Mango Sauce
Ingredients
For the steak & shrimp:
2 ribeye or sirloin steaks (about 200 g / 7 oz each)
250 g (9 oz) large shrimp, peeled & deveined
2 tbsp olive oil
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp chili flakes (optional)
Salt & black pepper, to taste
For the pasta:
300 g (10 oz) tagliatelle (fresh or dried)
Salted water, for boiling
For the creamy mango sauce:
1 large ripe mango, peeled & pureed
1 tbsp butter
½ cup heavy cream
½ cup chicken or vegetable stock
1 small onion, finely chopped
2 garlic cloves, minced
Juice of ½ lime
Salt & pepper, to taste
Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Marinate the steak & shrimp:
In a bowl, mix olive oil, garlic, paprika, chili flakes, salt, and pepper.
Rub half over the steaks and toss shrimp with the rest. Let rest for 20 minutes.
- Cook the pasta:
Bring salted water to a boil.
Cook tagliatelle according to package instructions until al dente. Drain and reserve ½ cup pasta water.
- Make the mango sauce:
In a skillet, melt butter and sauté onion until soft (3–4 minutes).
Add garlic and cook for 1 minute.
Stir in mango puree, chicken stock, and heavy cream.
Simmer on low until thickened (5–7 minutes).
Add lime juice, salt, and pepper. Adjust consistency with pasta water if needed.
- Grill the steak & shrimp:
Heat a grill pan or outdoor grill over high heat.
Grill steaks 3–4 minutes per side (medium rare) or until desired doneness.
Grill shrimp 2 minutes per side until pink and opaque.
Let steak rest 5 minutes before slicing thinly.
- Assemble the dish:
Toss tagliatelle in the creamy mango sauce until coated.
Plate with slices of grilled steak and shrimp on top.
Garnish with cilantro or parsley.