Garlic Butter Surf and Turf Pasta
Ingredients:
For the Pasta:
8 oz linguine
2 tbsp unsalted butter
3 cloves garlic, minced
½ cup heavy cream
¼ cup grated Parmesan cheese
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
1 cup fresh spinach
2 tbsp chopped parsley (for garnish)
For the Surf and Turf:
6 oz steak (ribeye, sirloin, or tenderloin), cut into bite-sized pieces
6 large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp unsalted butter
½ tsp paprika
½ tsp garlic powder
Salt and black pepper, to taste
Instructions:
Cook the pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Season the steak with salt, black pepper, paprika, and garlic powder. Heat olive oil in a pan over medium-high heat and sear steak pieces for 2-3 minutes per side. Remove from pan and set aside.
Sear the shrimp in the same pan with 1 tbsp butter, cooking for 1-2 minutes per side until pink and slightly charred. Remove and set aside.
Prepare the sauce: In the same pan, melt 2 tbsp butter and sauté garlic until fragrant. Pour in heavy cream and Parmesan, stirring until smooth. Add red pepper flakes if using.
Toss the pasta into the sauce, adding reserved pasta water if needed. Stir in spinach and let it wilt.
Assemble the dish by placing the steak and shrimp on top of the pasta. Garnish with chopped parsley and serve warm. Enjoy! 🍽