Description
Steak and Shrimp Alfredo with Fettuccine
Ingredients
For the Steak:
1 lb sirloin or filet mignon, cut into bite-sized pieces
1 tbsp olive oil
1 tbsp unsalted butter
Salt and pepper to taste
For the Shrimp:
12 large shrimp, peeled and deveined
1 tbsp olive oil
1/2 tsp garlic powder
Salt and pepper to taste
For the Alfredo Sauce:
2 tbsp unsalted butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
For the Pasta:
12 oz fettuccine
1 tsp olive oil
(for boiling pasta)
1/4 cup reserved pasta water (optional)
Garnish:
Fresh parsley, chopped
Extra grated Parmesan cheese
Instructions
Prepare the Steak:
Heat olive oil and butter in a skillet over medium-high heat. Season steak pieces with salt and pepper, then sear for 2-3 minutes on each side until browned and medium-rare (or to your preferred doneness). Remove from skillet and set aside.
Cook the Shrimp:
In the same skillet, add olive oil and heat over medium-high heat. Season shrimp with garlic powder, salt, and pepper. Cook for 1-2 minutes per side until pink and cooked through. Remove and set aside.
Cook the Pasta:
Bring a pot of salted water to a boil, add fettuccine, and cook until al dente. Reserve 1/4 cup of pasta water, drain, and toss pasta with a bit of olive oil to prevent sticking.
Make the Alfredo Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Stir in heavy cream and bring to a gentle simmer. Gradually add Parmesan cheese, whisking until smooth. Season with salt and pepper to taste.
If the sauce is too thick, use the reserved pasta water to thin it out.
Combine:
Add the cooked fettuccine to the Alfredo sauce, tossing to coat evenly.
Gently fold in the cooked steak and shrimp.
Plate and Garnish:
Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Tips:
For extra flavor, deglaze the skillet with a splash of white wine or beef broth before making the Alfredo sauce.
Adjust the seasoning to your liking with red pepper flakes for a hint of heat.
This Steak and Shrimp Alfredo is an indulgent meal that’s perfect for a special occasion or when you’re craving something rich and satisfying. Enjoy!
Step-by-Step Guide
Follow this detailed sequence for perfect timing and results. First, gather all ingredients (mise en place). Begin boiling water for pasta in a large, salted pot. As it heats, season and sear the steak in a large skillet, then set aside. Cook the shrimp in the same pan and set aside. Your water should now be boiling; add the fettuccine. While the pasta cooks, use the same skillet to prepare the Alfredo sauce. The goal is to have the sauce ready just as the pasta reaches al dente. Immediately combine pasta and sauce, then fold in the warm steak and shrimp. This workflow ensures everything is hot and cohesive when served.
Serving Suggestions
Plate this rich dish with complementary sides to balance the meal. A crisp Caesar salad or a simple arugula salad with lemon vinaigrette cuts through the creaminess. For vegetables, roasted asparagus or garlic sautéed spinach are excellent choices. To elevate the presentation, serve in warm, shallow bowls and garnish generously. Pair with a glass of chilled Chardonnay or Pinot Grigio to complement the creamy sauce and seafood.
How-to Summary
In brief: Sear seasoned steak, set aside. Cook seasoned shrimp, set aside. Boil fettuccine until al dente, reserving some pasta water. In the same skillet used for meat, make Alfredo sauce by sautéing garlic in butter, adding cream, and whisking in Parmesan until smooth. Toss cooked pasta in the sauce, thinning with pasta water if needed. Gently fold in the cooked steak and shrimp. Garnish and serve immediately.
Frequently Asked Questions
Can I use a different cut of steak?
Yes. While sirloin offers great flavor, filet mignon is more tender. Ribeye or New York strip are also excellent, fattier choices that stay juicy.
How can I prevent my Alfredo sauce from breaking or becoming grainy?
Keep the heat at a gentle simmer, never a rolling boil, when adding the cheese. Remove the pan from direct heat while whisking in the Parmesan for more control.
Can I make any parts of this dish ahead of time?
You can prep ingredients (chop steak, peel shrimp, mince garlic) ahead. However, for best texture, cook and combine all components just before serving.
What’s the best way to reheat leftovers?
Reheat gently in a skillet over low heat with a splash of cream or milk to revive the sauce. Microwave reheating can cause the sauce to separate.
Is there a lighter alternative to heavy cream?
For a slightly lighter version, substitute half-and-half, though the sauce will be less rich and thick. Avoid milk, as it can curdle.
Common Mistakes to Avoid
- Overcooking the shrimp: They cook quickly and become rubbery if left too long. Remove them as soon as they turn pink and opaque.
- Crowding the skillet when searing steak: This steams the meat instead of creating a flavorful crust. Cook in batches if necessary.
- Using pre-grated Parmesan: These products contain anti-caking agents that can prevent smooth melting. Always grate fresh Parmesan cheese from a block.
- Rinsing the cooked pasta: This washes away the starch that helps the sauce adhere. Simply drain and toss with a bit of oil.
- Letting the finished dish sit: Alfredo is best served immediately, as it will thicken and the pasta can absorb too much sauce upon standing.
Conclusion
Mastering this Steak and Shrimp Alfredo brings a restaurant-quality indulgence to your home kitchen. By following the step-by-step guide and heeding the common pitfalls, you ensure a spectacular result every time. The combination of savory steak, succulent shrimp, and luxurious homemade Alfredo sauce over fettuccine is a guaranteed crowd-pleaser. With the provided serving suggestions and FAQs, you’re fully equipped to tailor this impressive dish to any occasion. Enjoy the rich, satisfying flavors of your culinary creation.