Grilled Herb-Crusted Steak, Sautéed Shrimp & Penne in Creamy Yellow Sauce
🥩🦐🍝 Ingredients:
For the Herb-Crusted Steak:
1 lb ribeye or sirloin steak
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
Salt and freshly ground black pepper
Chopped fresh parsley for garnish
For the Sautéed Shrimp:
1/2 lb large shrimp, peeled and deveined
1 tbsp butter or olive oil
1/2 tsp paprika
1/4 tsp cayenne (optional)
Salt, pepper
Fresh parsley for garnish
For the Creamy Yellow Penne:
8 oz penne pasta
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/4 cup grated Parmesan
1/4 tsp turmeric (for golden color)
1/2 tsp crushed red pepper flakes (adjust to taste)
Salt to taste
🍳 Instructions:
1. Cook the Penne:
Boil pasta in salted water until al dente. Drain and set aside.
2. Make the Yellow Cream Sauce:
In a pan, melt butter. Add garlic and sauté until fragrant.
Stir in cream, turmeric, red pepper flakes, and salt.
Simmer for 3–5 minutes, then mix in Parmesan until smooth.
Toss in the penne pasta and stir to coat.
3. Prepare the Herb-Crusted Steak:
Rub steak with olive oil and seasoning blend (garlic powder, thyme, rosemary, salt, pepper).
Grill or sear to desired doneness. Let rest, then slice against the grain.
Garnish with fresh parsley (let one fleck land imperfectly on the steak for realism).
4. Sauté the Shrimp:
Season shrimp with paprika, cayenne, salt, and pepper.
Sauté in butter or oil for 2–3 minutes per side until pink and lightly crisp.
Finish with a sprinkle of parsley.
5. Assemble the Plate:
Arrange creamy penne on one side, shrimp nestled beside it, and sliced steak fanned out next to them.
Let a few drips of sauce on the plate and a stray herb give that handcrafted touch.