Description
A delightful combination of seared ribeye steak and succulent shrimp with a luxurious creamy garlic sauce, perfect for any special occasion.
Ingredients
- 2 ribeye or strip steaks (1-inch thick)
- 1 tablespoon olive oil (for steaks)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon butter (for basting)
- ½ pound large shrimp, peeled and deveined
- 1 tablespoon olive oil (for shrimp)
- ½ teaspoon salt (for shrimp)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper (for shrimp)
- Juice of ½ lemon
- 1 tablespoon butter (for sauce)
- 4 garlic cloves, minced
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 tablespoon chopped parsley (for garnish)
- Mashed potatoes, pasta, or rice for serving
- Steamed asparagus, green beans, or roasted broccoli for serving
- Lemon wedges for garnish
Instructions
- Pat the steaks dry and season both sides with salt, black pepper, and smoked paprika. Let them sit at room temperature for 15 minutes.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steaks for 3–4 minutes on each side for medium-rare.
- Add the tablespoon of butter in the last minute to baste the steaks. Transfer the cooked steaks to a plate and let them rest.
- In the same skillet, lower the heat to medium, add olive oil if necessary, and place the shrimp in a single layer.
- Season the shrimp with salt, garlic powder, and black pepper. Sear for 1–2 minutes on each side until pink and opaque. Squeeze lemon juice over the shrimp and set aside.
- In a separate saucepan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 1 minute.
- Pour in the heavy cream, bring to a gentle simmer, and stir in Parmesan cheese and Italian seasoning. Thicken for 3–5 minutes and season to taste.
- Plate the sliced steak and shrimp, spoon the creamy garlic sauce over, and garnish with parsley. Serve with your choice of sides and lemon wedges.
Notes
Let the steaks rest before cutting to ensure juices redistribute. Adjust garlic and Parmesan in the sauce for personal taste.