Bring a large pot of salted water to a rolling boil. Add the bucatini pasta and cook according to package instructions, about 9–11 minutes, until al dente. Reserve ½ cup of pasta water before draining the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add thinly sliced sirloin steak and cook for 3–4 minutes until browned. Remove steak and keep warm.

In the same skillet, add shrimp and sauté over medium heat for 1–2 minutes per side until pink. Set aside with the steak.

Lower heat and add 2 tablespoons of butter to the skillet. When melted, add 3 minced garlic cloves and stir for about 30 seconds until fragrant.

Stir in 2 tablespoons of Calabrian chili paste and 1 cup of halved cherry tomatoes. Allow to soften for about 2–3 minutes.

Pour in 1 cup of heavy cream and simmer for 2–3 minutes until thickened. Gradually add ½ cup of grated Parmesan cheese, stirring until melted. Adjust consistency with reserved pasta water.

Toss cooked bucatini, seared steak, and sautéed shrimp into the skillet with the sauce. Finish with lemon juice and sprinkle with parsley before serving.