Surf-and-Turf Garlic Butter Linguine
Ingredients:
8 oz linguine
8 oz beef tenderloin or sirloin, cut into bite-sized cubes
8 large shrimp, peeled and deveined
2 cups fresh spinach
4 tbsp unsalted butter
4 cloves garlic, minced
2 tbsp olive oil
Salt and black pepper to taste
1 tbsp chopped parsley (for garnish)
Instructions:
Cook linguine according to package directions until al dente. Drain and set aside, reserving ½ cup pasta water.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Season beef cubes with salt and pepper, then sear until caramelized and cooked to desired doneness. Remove and set aside.
In the same skillet, add another tablespoon of olive oil. Cook shrimp for about 2 minutes per side until pink and lightly charred. Remove and set aside.
Reduce heat to medium. Add butter to the skillet, then sauté garlic until fragrant (about 1 minute).
Add cooked linguine and reserved pasta water to the skillet. Toss to coat the pasta in the garlic butter sauce.
Add spinach and toss until just wilted.
Return beef and shrimp to the skillet, gently tossing to combine with the pasta.
Plate the pasta, sprinkle with chopped parsley, and drizzle any remaining sauce over the top. Serve immediately.