Description
Steak and Shrimp Alfredo Fettuccine
Ingredients:
For the steak:
1 lb sirloin steak, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
For the shrimp:
12 large shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Alfredo sauce:
2 tablespoons unsalted butter
2 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
1/4 teaspoon Italian seasoning
For the pasta:
12 oz fettuccine
1 tablespoon salt for boiling water
For garnish:
1 tablespoon fresh parsley, chopped
Freshly cracked black pepper
Instructions:
Cook the pasta:
Boil a large pot of salted water. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Cook the steak:
Heat olive oil in a skillet over medium-high heat. Season the steak pieces with garlic powder, salt, and pepper. Sear for 3-4 minutes per side until browned and cooked to your liking. Remove and set aside.
Cook the shrimp:
In the same skillet, add olive oil. Season the shrimp with paprika, garlic powder, salt, and pepper. Cook for 2-3 minutes per side until pink and fully cooked. Remove and set aside.
Prepare the Alfredo sauce:
In a large pan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in heavy cream and Parmesan cheese, whisking until smooth. Season with Italian seasoning, salt, and pepper. Simmer for 2-3 minutes until thickened.
Combine the pasta and sauce:
Add the cooked fettuccine to the Alfredo sauce. Toss to coat, adding reserved pasta water as needed for the desired consistency.
Assemble the dish:
Plate the Alfredo fettuccine and top with the cooked steak and shrimp. Garnish with fresh parsley and cracked black pepper.
This creamy surf-and-turf pasta is a showstopper, perfect for a cozy night in or a special dinner!
Step-by-Step Guide
Follow this detailed sequence for perfect results. First, prep all ingredients: cut the steak, peel the shrimp, mince the garlic, and grate the Parmesan. Begin boiling your salted pasta water. As it heats, cook the steak to your preferred doneness in a hot skillet, ensuring a good sear for flavor. Remove steak and immediately cook the shrimp in the same pan, which will absorb the steak’s savory fond. While the shrimp cook, your pasta should be ready to go into the boiling water. As the pasta cooks, start the Alfredo sauce in a separate large pan or Dutch oven. Once the sauce is simmering and thickened, the pasta should be al dente. Reserve pasta water, drain the fettuccine, and combine it with the sauce in the large pan. Finally, gently fold in the cooked steak and shrimp to warm through before serving.
Serving Suggestions
Plate this rich dish with complementary sides to create a balanced meal. A crisp, acidic green salad with a lemon vinaigrette cuts through the creaminess beautifully. For a vegetable side, roasted asparagus or garlic sautéed spinach are excellent choices. Serve with crusty garlic bread to soak up every bit of the Alfredo sauce. For a wine pairing, choose a full-bodied white like Chardonnay or a light red such as Pinot Noir.
How-to Summary
To summarize: 1) Prep ingredients and start boiling pasta water. 2) Sear seasoned steak pieces and set aside. 3) Cook seasoned shrimp in the same skillet and set aside. 4) Create the Alfredo sauce by sautéing garlic in butter, then whisking in cream and Parmesan until thickened. 5) Toss cooked, drained fettuccine with the sauce, using reserved pasta water to adjust consistency. 6) Fold in cooked steak and shrimp, garnish, and serve immediately.
Frequently Asked Questions
Can I use a different cut of steak?
Yes. While sirloin is great for its balance of flavor and tenderness, you can use ribeye for more richness or flank steak sliced very thinly against the grain.
How can I prevent my Alfredo sauce from breaking or becoming grainy?
Use freshly grated Parmesan from a block, as pre-shredded cheese contains anti-caking agents that can cause graininess. Also, keep the heat at a gentle simmer and avoid boiling the sauce vigorously after adding the cheese.
Can I make this dish ahead of time?
The components can be prepped ahead, but it’s best assembled fresh. Cook the steak and shrimp and store them separately. Make the sauce and keep it warm on a very low heat, but combine with the pasta and proteins just before serving to maintain optimal texture.
What’s a good substitute for heavy cream?
For a slightly lighter version, you can use half-and-half, but be careful not to overheat it as it can curdle more easily. For a dairy-free alternative, soaked raw cashews blended until smooth can create a rich, creamy base.
How do I know when the shrimp is fully cooked?
Shrimp is done when it turns opaque and pink and forms a loose “C” shape. Overcooked shrimp will curl tightly into an “O” shape and become rubbery.
Common Mistakes to Avoid
- Overcooking the shrimp: They cook quickly and will become tough if left in the pan too long.
- Using pre-shredded Parmesan cheese: It won’t melt as smoothly into the sauce, leading to a grainy texture.
- Skipping the pasta water: The starchy reserved water is crucial for helping the sauce cling to the pasta and adjusting consistency.
- Crowding the skillet when searing steak: This steams the meat instead of creating a flavorful brown crust. Cook in batches if necessary.
- Adding cold proteins to the hot sauce: Let the steak and shrimp come closer to room temperature or gently warm them before folding in to avoid cooling down the entire dish.
Conclusion
This Steak and Shrimp Alfredo Fettuccine combines the best of land and sea in a luxurious, creamy pasta that is sure to impress. By following the step-by-step guide and heeding the tips on common pitfalls, you can execute this restaurant-quality meal at home with confidence. The key lies in the preparation of each component—perfectly seared steak, succulent shrimp, and a velvety, homemade Alfredo sauce—brought together at the last moment. It’s a decadent, satisfying dish perfect for making any dinner occasion feel special.