Description
Steak and Shrimp Pasta with Creamy Garlic Sauce
Ingredients:
2 steaks (such as ribeye, filet mignon, or sirloin)
1/2 lb shrimp, peeled and deveined
8 oz pasta (spaghetti or fettuccine)
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1/2 cup chicken broth
1 tablespoon butter
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions:
Cook the pasta:
Cook your pasta according to the package instructions, drain and set aside.
Prepare the steak:
Season the steaks with salt, pepper, and Italian seasoning on both sides.
Heat a skillet over medium-high heat with 1 tablespoon of olive oil. Once hot, cook the steaks to your preferred doneness, about 4-5 minutes per side for medium rare.
Remove the steaks from the pan and let them rest. Once rested, slice the steak into thin strips.
Cook the shrimp:
In the same skillet, add the remaining tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes per side until they are opaque and cooked through. Remove from the skillet and set aside.
Make the creamy sauce:
In the same skillet, add butter and garlic, and cook until fragrant, about 1 minute.
Pour in the heavy cream and chicken broth, scraping up any bits from the bottom of the pan. Let it simmer for 2-3 minutes to thicken.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Combine everything:
Add the cooked pasta to the skillet with the creamy sauce and toss until fully coated.
Add the shrimp and steak on top of the pasta, mixing them in gently.
Serve:
Garnish with fresh parsley and a little more Parmesan if desired.
Serve hot and enjoy!
This dish combines savory steak and shrimp with a creamy, garlicky sauce over pasta. It’s indulgent, flavorful, and perfect for a comforting meal. Enjoy!
Step-by-Step Guide
Follow this detailed guide for perfect execution. First, prep all ingredients: mince garlic, grate Parmesan, chop parsley, and pat shrimp dry. Begin boiling water for pasta, salting it generously. As pasta cooks, season steaks. In a large skillet, heat olive oil until shimmering. Sear steaks, ensuring not to crowd the pan, to develop a rich crust. After resting and slicing, cook shrimp quickly in the same pan. For the sauce, reduce the heat to medium after removing shrimp to prevent garlic from burning. Simmer the cream and broth mixture until it coats the back of a spoon before adding cheese. Finally, combine all components off the direct heat to maintain texture.
Serving Suggestions
Plate this pasta immediately for the best texture. Serve with a side of crusty garlic bread to soak up the extra sauce. A simple arugula salad with a lemon vinaigrette provides a fresh, peppery contrast to the rich dish. For a wine pairing, choose a full-bodied Chardonnay or a light Pinot Noir.
How-to Summary
In summary: Cook pasta. Sear seasoned steak, rest, and slice. Sauté shrimp in the same pan. Create a sauce by cooking garlic in butter, adding cream and broth, simmering, and finishing with Parmesan. Toss pasta in sauce, then gently combine with steak and shrimp. Garnish and serve hot.
Frequently Asked Questions
Can I use a different protein? Yes, chicken or scallops work well. Adjust cooking times accordingly.
How can I make this dish lighter? Substitute half the heavy cream with whole milk and use a low-sodium broth. The sauce will be thinner but still flavorful.
My sauce broke or became grainy. What happened? This can occur if the heat is too high when adding the cheese, causing it to separate. Always add Parmesan off direct heat and stir gently.
Can I prepare any components ahead? You can cook the steak and shrimp earlier, but reheat them gently in the finished sauce to avoid overcooking.
What’s the best way to reheat leftovers? Reheat gently in a skillet over low heat with a splash of broth or cream to revive the sauce.
Common Mistakes to Avoid
- Overcooking the shrimp: They cook quickly and become rubbery if left too long. Remove them as soon as they turn opaque.
- Adding cheese to boiling sauce: High heat can cause the cheese to clump. Let the sauce simmer gently off the burner before stirring in Parmesan.
- Not resting the steak: Slicing immediately causes juices to run out. Let it rest for 5-10 minutes to ensure it stays juicy.
- Using pre-grated Parmesan: It often contains anti-caking agents that prevent smooth melting. Freshly grate your cheese for a silky sauce.
Conclusion
This steak and shrimp pasta is a restaurant-quality meal achievable in your own kitchen. The key lies in proper sequencing, quality ingredients, and gentle sauce handling. By mastering the techniques outlined—from searing the steak to emulsifying the sauce—you’ll create an impressively decadent and satisfying dish perfect for special occasions or a luxurious weeknight dinner. Enjoy the process and the delicious results.