Description
This Surf & Turf recipe combines a juicy, seared steak with succulent shrimp, all served over a creamy pasta. Perfect for a special dinner!
Ingredients
Units
Scale
For the Steak:
- 2 ribeye or filet mignon steaks
- 1 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves (minced)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme or rosemary
For the Shrimp:
- 12 large shrimp (peeled & deveined)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 garlic clove (minced)
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
For the Pasta:
- 8 oz fettuccine or linguine
- 1 cup heavy cream
- 1/2 cup Parmesan cheese (grated)
- 2 tbsp butter
- 2 garlic cloves (minced)
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tbsp fresh parsley (chopped)
Instructions
- Cook the Pasta:
- Boil pasta according to package instructions. Drain and set aside.
- Prepare the Steak:
- Heat olive oil in a skillet over medium-high heat.
- Season steaks with salt and pepper.
- Sear steaks for 3-4 minutes per side (or to desired doneness).
- Add butter, garlic, and herbs, then baste the steak for another minute.
- Remove from heat and let it rest.
- Cook the Shrimp:
- In a separate pan, heat olive oil and butter over medium heat.
- Add garlic, then shrimp.
- Season with salt, pepper, and paprika.
- Cook for 2-3 minutes per side until pink.
- Squeeze lemon juice over the shrimp.
- Make the Alfredo Sauce:
- In the same pan, melt butter and sauté garlic.
- Add heavy cream, Parmesan cheese, salt, and pepper. Stir until smooth.
- Toss the cooked pasta in the sauce.
- Assemble & Serve:
- Plate the pasta, then top with steak and shrimp.
- Garnish with fresh parsley and extra Parmesan if desired.
Notes
- Use fresh shrimp for the best flavor.
- Let the steak rest before slicing to retain juices.
- Add a dash of white wine to the Alfredo sauce for extra richness.
