Steak and Shrimp Alfredo Fettuccine
Ingredients:
For the Steak:
1 ribeye or sirloin steak (1–1.5 inches thick)
Salt and black pepper, to taste
1 tbsp olive oil
1 tbsp butter
2 garlic cloves, smashed
1 sprig rosemary or thyme
For the Shrimp:
10–12 large shrimp, peeled and deveined
Salt, pepper, and paprika, to taste
1 tbsp olive oil
For the Alfredo Sauce:
2 tbsp butter
3 cloves garlic, minced
1 1/2 cups heavy cream
3/4 cup grated Parmesan cheese
Salt and pepper, to taste
For the Pasta:
8 oz fettuccine pasta
Salt, for pasta water
For Garnish:
Fresh parsley, chopped
Instructions:
Cook the Fettuccine:
Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Cook the Steak:
Pat steak dry and season both sides with salt and pepper.
Heat olive oil in a skillet over high heat. Sear steak for 3–4 minutes per side (for medium-rare). Add butter, garlic, and rosemary; baste for 1 minute.
Remove steak, rest for 5–7 minutes, then slice thinly.
Cook the Shrimp:
Season shrimp with salt, pepper, and paprika.
In the same skillet, heat olive oil over medium-high. Sear shrimp 1–2 minutes per side until golden and opaque. Set aside.
Make the Alfredo Sauce:
In a saucepan, melt butter over medium heat. Add garlic and sauté 1 minute.
Pour in cream, bring to a simmer. Stir in Parmesan and season with salt and pepper. Simmer 2–3 minutes until thickened.
Assemble the Dish:
Toss fettuccine with Alfredo sauce, adding a bit of pasta water if needed for consistency.
Plate the pasta and arrange sliced steak and shrimp on top.
Garnish and Serve:
Sprinkle with chopped parsley and serve hot.
Enjoy:
Indulge in this surf-and-turf twist on classic Alfredo — rich, creamy, and packed with flavor.