Description
Creamy Shrimp and Steak Fettuccine
Ingredients:
8 oz fettuccine pasta
2 steaks (ribeye or sirloin)
1/2 lb shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup beef broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook the Pasta: Boil the fettuccine pasta in salted water according to package instructions. Drain and set aside.
Cook the Steak: Season the steaks with salt and pepper. In a hot skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the steaks for 4-6 minutes on each side (or to your preferred doneness). Remove from the skillet and let them rest.
Cook the Shrimp: In the same skillet, add the remaining olive oil and shrimp. Cook for 2-3 minutes per side until the shrimp turns pink and are cooked through. Remove from the skillet and set aside.
Make the Creamy Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute. Stir in the heavy cream and beef broth. Let it simmer for 3-4 minutes until it thickens.
Combine with Cheese: Stir in the Parmesan cheese and continue to cook until the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine Pasta and Meat: Add the cooked fettuccine to the skillet and toss to coat in the creamy sauce. Slice the rested steak and add it to the skillet along with the shrimp.
Serve: Garnish with fresh parsley and serve immediately!
This indulgent dish brings together succulent shrimp, juicy steak, and creamy pasta in a mouthwatering combination!
Step-by-Step Guide
1. Prep and Cook Pasta: Bring a large pot of generously salted water to a boil. Add fettuccine and cook until al dente. Reserve 1/4 cup pasta water before draining.
2. Sear the Steak: Pat steaks dry and season liberally. Heat oil in a large skillet over medium-high until shimmering. Sear steaks without moving for 4-6 minutes per side for medium-rare. Transfer to a plate to rest.
3. Sauté the Shrimp: In the same skillet, add more oil if needed. Cook shrimp for 2-3 minutes total until opaque. Remove and set aside with the steak.
4. Build the Sauce: Reduce heat to medium. Melt butter, sauté garlic for 30 seconds until fragrant. Pour in heavy cream and beef broth, scraping up any browned bits. Simmer for 4-5 minutes to reduce slightly.
5. Finish the Sauce: Turn heat to low. Gradually stir in Parmesan until melted and smooth. If sauce is too thick, thin it with reserved pasta water. Season with salt and pepper.
6. Combine: Add drained pasta to the sauce, tossing to coat. Slice the rested steak against the grain. Gently fold steak slices and shrimp into the pasta. Heat through for 1 minute.
Serving Suggestions
Serve this rich pasta immediately in warm bowls. A simple side salad with a sharp vinaigrette cuts through the creaminess perfectly. For wine, a medium-bodied Chardonnay or a light Pinot Noir complements both the steak and shrimp. Crusty garlic bread is essential for soaking up every bit of the delicious sauce.
How-to Summary
Cook pasta al dente and sear seasoned steak. Sauté shrimp in the same pan. Create a creamy sauce with garlic, cream, broth, and Parmesan. Toss pasta in the sauce, then combine with sliced steak and shrimp. Garnish and serve hot.
Frequently Asked Questions
Can I use a different pasta? Yes. Tagliatelle or pappardelle work well. Avoid small shapes like penne, as they don’t hold the sauce and meat as effectively.
How do I prevent the sauce from breaking? Keep the heat low when adding Parmesan and do not let the sauce boil vigorously after adding dairy. Using full-fat cream and freshly grated cheese (not pre-shredded) also helps.
Can I make this ahead of time? It’s best served fresh. The pasta can soak up the sauce and the steak may overcook upon reheating. You can prep components (cook pasta, make sauce) and combine just before serving.
What’s the best cut of steak for this recipe? Ribeye offers great flavor and marbling, while sirloin is a leaner option. For a splurge, filet mignon is excellent. Always slice against the grain for tenderness.
Can I use chicken instead of shrimp? Absolutely. Use 1 lb of boneless, skinless chicken breast or thighs, cut into strips. Cook through before removing from the skillet, then proceed with the sauce.
Common Mistakes to Avoid
- Overcooking the Shrimp: They cook quickly and become rubbery if left in the pan too long. Remove as soon as they turn pink and opaque.
- Slicing the Steak Too Soon: Let the steak rest for at least 5-10 minutes after cooking. This allows juices to redistribute, preventing a dry result.
- Using Pre-Shredded Cheese: It contains anti-caking agents that can make your sauce grainy. Always grate Parmesan fresh from a block.
- Crowding the Pan When Searing Steak: Ensure the skillet is very hot and not overcrowded to get a proper, flavorful crust instead of steaming the meat.
Conclusion
This Creamy Shrimp and Steak Fettuccine is a restaurant-quality meal achievable in your own kitchen. By mastering a few key techniques—proper searing, sauce consistency, and timing—you create a spectacular, indulgent dish perfect for special occasions or a luxurious weeknight dinner. The combination of flavors and textures is sure to impress.