🥩🍝 Steakhouse-Style Creamy Spaghetti with Zucchini
This rich, indulgent pasta dish brings steakhouse flavors to your kitchen with tender spaghetti, sautéed zucchini, and a creamy garlic-parmesan sauce. Perfect for a comforting weeknight or special dinner.
🛒 Ingredients (Serves 4)
- 12 oz (340 g) spaghetti or pasta of choice
- 1 medium zucchini, sliced into half-moons
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 lb (450 g) steak (ribeye, sirloin, or flank), thinly sliced or cubed
- 2 tbsp butter
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp black pepper
- Salt to taste
- Optional: crushed red pepper flakes for heat
- Fresh parsley for garnish
👩🍳 Instructions
1️⃣ Cook the Pasta
- Boil spaghetti according to package directions until al dente.
- Drain and reserve ½ cup pasta water.
2️⃣ Cook the Steak
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Season steak with salt and pepper.
- Sear steak slices 2–3 minutes per side until browned but still juicy.
- Remove steak and set aside.
3️⃣ Sauté Zucchini & Garlic
- In the same skillet, add butter.
- Sauté zucchini 3–4 minutes until tender but slightly crisp.
- Add garlic and cook 30 seconds until fragrant.
4️⃣ Make the Creamy Sauce
- Reduce heat to medium.
- Pour in heavy cream and stir, scraping up any browned bits.
- Add Parmesan cheese and stir until melted and smooth.
- Adjust consistency with reserved pasta water if needed.
5️⃣ Combine
- Add cooked spaghetti and steak back to the skillet.
- Toss to coat evenly in creamy sauce.
- Season with salt, black pepper, and optional red pepper flakes.
🍽️ Serving Suggestions
- Garnish with chopped fresh parsley.
- Serve with garlic bread or a crisp green salad.
- Optional: drizzle with a little truffle oil for extra steakhouse flair.
💡 Tips for Best Results
- Use freshly grated Parmesan — it melts better and gives richer flavor.
- Don’t overcook the zucchini; it should stay slightly firm.
- For extra richness, stir in 1–2 tbsp cream cheese with the heavy cream.
I can also provide a lighter version that uses half-and-half or Greek yogurt for a creamy sauce without all the calories.
