Steak and Shrimp Scampi 🥩🍤
Ingredients:
½ lb. linguine
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp minced garlic
¼ tsp red pepper flakes
½ lb. jumbo shrimp, peeled and deveined
⅛ tsp salt
⅛ tsp pepper
⅓ cup white wine or chicken broth
3 Tbsp lemon juice
3 Tbsp finely chopped parsley, plus more for garnish
Garlic Butter Steak:
½ lb. NY Strip Steak
½ tsp coarse salt
⅛ tsp black pepper
½ Tbsp oil (high smoke point like avocado or canola)
1 Tbsp unsalted butter
½ tsp minced garlic
Instructions:
Cook the linguine in a large pot of salted boiling water until al dente, about 7 minutes. Drain well and set aside.
In a large skillet over medium heat, add the butter and olive oil. Sauté the minced garlic and red pepper flakes for one minute.
Add the shrimp, salt, and pepper to the skillet, cooking until the shrimp are pink, about 5 minutes. Remove the shrimp and set them aside.
Stir in the white wine (or chicken broth) and lemon juice, cooking for 1 minute. Remove the skillet from heat and stir in the chopped parsley.
Add the cooked linguine and shrimp back to the skillet, tossing everything to coat evenly in the sauce.
Heat a large cast iron pan over high heat. Season the steak with salt and pepper, then lightly brush it with oil. Cook the steak to your desired doneness (135°F for medium rare, 140°F for medium).
Mix the unsalted butter and minced garlic together, and top the cooked steak with the garlic butter. Slice the steak against the grain.
Divide the linguine and shrimp between two plates, topping each with sliced steak and a sprinkle of additional parsley.
Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 2