Steak & Shrimp Surf and Turf with Creamy Fettuccine
Ingredients
For the Steak:
1 lb ribeye or sirloin steak
Salt and black pepper
1 tbsp olive oil
2 tbsp unsalted butter
2 garlic cloves, smashed
1 sprig fresh rosemary or thyme
For the Shrimp:
½ lb large shrimp, peeled and deveined
Salt and pepper
1 tbsp olive oil
1 tsp smoked paprika
1 clove garlic, minced
Juice of ½ lemon
For the Creamy Fettuccine:
8 oz fettuccine
1 tbsp butter
2 garlic cloves, minced
¾ cup heavy cream
½ cup grated Parmesan
Salt and pepper to taste
Chopped parsley (for garnish)
Instructions
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 2–3 minutes per side until golden-brown.
Add butter, garlic, and herbs. Baste steak for 1–2 minutes.
Rest steak 5 minutes before slicing.
Cook the Shrimp:
Season shrimp with salt, pepper, paprika, and minced garlic.
Heat olive oil in a skillet. Cook shrimp 1–2 minutes per side until lightly charred.
Squeeze lemon juice over shrimp before removing from heat.
Make the Creamy Fettuccine:
Cook pasta according to package directions. Drain.
In a pan, melt butter and sauté garlic until fragrant.
Add cream, bring to a simmer, and stir in Parmesan until melted. Season with salt and pepper.
Toss in fettuccine and mix to coat.
Assemble:
Plate fettuccine first, topped with grilled steak slices on one side, shrimp on the other.
Garnish with chopped parsley and additional Parmesan if desired. Serve hot.