Surf and Turf Fettuccine Alfredo with Garlic Bread (Serves 2–3)
🥩 Pepper-Crusted Steak
Ingredients:
10–12 oz ribeye or NY strip steak (1–1.5 inch thick)
Salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
2 cloves garlic (smashed)
Fresh thyme or rosemary (optional)
Instructions:
Pat steak dry. Season generously with salt and coarse black pepper on both sides.
Heat skillet (preferably cast iron) over high heat. Add oil.
Sear steak 3–4 minutes per side for medium-rare (adjust for thickness).
In the last minute, add butter, garlic, and herbs. Baste with the melted butter.
Rest for 5–7 minutes, then slice against the grain.
🍤 Seasoned Shrimp
Ingredients:
8–10 large shrimp, peeled & deveined
Salt and pepper
1/2 tsp paprika (optional)
1 tsp olive oil
Chopped parsley (for garnish)
Instructions:
Toss shrimp with olive oil, salt, pepper, and paprika.
Sear in a hot skillet (or use steak pan juices) for 1–2 minutes per side until golden and just cooked through.
Set aside, sprinkle with fresh parsley.
🍝 Creamy Fettuccine Alfredo
Ingredients:
8 oz fettuccine pasta
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Optional: pinch of Italian herbs or fresh basil
Instructions:
Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
In a pan, melt butter. Add garlic and sauté until fragrant.
Stir in cream, then simmer for 3–4 minutes.
Whisk in Parmesan until smooth. Add pasta, toss to coat. Thin with pasta water if needed.
Season with salt, cracked pepper, and herbs.
🍞 Rustic Garlic Bread
Ingredients:
4 slices of rustic or sourdough bread
2 tbsp butter, softened
1 clove garlic, minced
Pinch of salt
Optional: grated Parmesan or parsley
Instructions:
Mix butter, garlic, and salt. Spread generously on bread slices.
Toast on a hot skillet or under the broiler until golden with a slight char.
Optional: Sprinkle Parmesan and return to broil for 30 seconds.
🪄 To Plate:
Twirl creamy fettuccine onto the center of a simple white plate.
Lay steak slices on one side and shrimp on top or opposite side.
Drizzle any extra Alfredo or pan juices lightly around the pasta.
Garnish with parsley and plenty of fresh black pepper.
Add 1–2 slices of slightly imperfect toasted garlic bread on the side.
Don’t be afraid of a little sauce splatter—it’s part of the charm!
Let me know if you'd like a MidJourney-style prompt or image version to match this plate!