Pan-Seared Ribeye Steak and Garlic Butter Shrimp with Sun-Dried Tomato Alfredo Sauce on Linguine
Succulent Ribeye and Shrimp Linguine with Sun-Dried Tomato Alfredo
Ingredients:
2 ribeye steaks
12 large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup unsalted butter, divided
1/2 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup Parmesan cheese, grated
Salt and pepper to taste
8 oz linguine pasta
Fresh parsley, chopped for garnish
Directions:
Prepare the Steaks: Season the ribeye steaks generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steaks for 4-5 minutes on each side, or until desired doneness. Remove from skillet and let rest.
Cook the Shrimp: In the same skillet, add 2 tablespoons of butter and minced garlic. Cook until fragrant, about 1 minute. Add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Remove from skillet and set aside.
Make the Alfredo Sauce: In the skillet, melt the remaining butter over medium heat. Add the sun-dried tomatoes and sauté for 2 minutes. Stir in the heavy cream and bring to a simmer. Cook for 5 minutes, then stir in the Parmesan cheese until the sauce thickens. Season with salt and pepper to taste.
Cook the Linguine: In a large pot of boiling salted water, cook the linguine according to package instructions. Drain and toss with the Alfredo sauce.
Assemble the Dish: Slice the ribeye steaks and arrange them over the linguine. Top with the garlic butter shrimp and garnish with chopped parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 750 kcal | Servings: 4 servings