Bring a large pot of salted water to a boil. Add the bucatini pasta and cook for 9 to 11 minutes until al dente. Reserve a cup of pasta water, then drain the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sirloin steak and sear for 3 to 4 minutes until browned. Remove and let rest.

In the same skillet, add another tablespoon of olive oil if needed and add the shrimp. Cook for 1 to 2 minutes per side until pink and opaque. Set aside with the steak.

Lower heat to medium-low and melt 2 tablespoons of butter. Add garlic and sauté for 30 seconds. Stir in chili paste and tomatoes; soften for 2 to 3 minutes.

Pour in the heavy cream and simmer gently for 2 to 3 minutes. Gradually add Parmesan, stirring until melted. Adjust thickness with reserved pasta water if necessary.

Remove from heat and add the cooked bucatini, steak, and shrimp. Toss well, then squeeze in lemon juice and mix.

Serve immediately, garnished with parsley. Enjoy this creamy and savory dish!