Description
Steak and Shrimp with Creamy Garlic Sauce
Ingredients
2 ribeye steaks (or cut of choice)
8 large shrimp, peeled & deveined
2 tbsp olive oil
2 tbsp unsalted butter
3 garlic cloves, minced
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 tsp Dijon mustard
Salt & pepper to taste
Fresh parsley for garnish
Directions
Cook the Steaks:
Season steaks with salt and pepper.
Heat olive oil in a skillet over medium-high heat and sear steaks 4-5 minutes per side (adjust for desired doneness). Set aside to rest.
Cook the Shrimp:
In the same skillet, melt 1 tbsp butter.
Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
Make the Sauce:
Melt the remaining butter in the skillet.
Add garlic and sauté for 30 seconds.
Stir in heavy cream, Parmesan, Dijon mustard, salt, and pepper. Simmer until thickened (about 5 minutes).
Assemble & Serve:
Pour the creamy garlic sauce over the steaks and top with shrimp.
Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: ~700 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect execution. First, ensure your steaks are at room temperature for even cooking. Pat them dry thoroughly before seasoning generously with salt and pepper. Heat your skillet until the oil shimmers before adding the steaks. Do not move them for the first 4-5 minutes to achieve a proper crust. After cooking, let them rest on a cutting board, tented with foil, for at least 5 minutes. For the shrimp, ensure they are patted dry as well. Cook them just until they turn pink and form a “C” shape; overcooking makes them rubbery. When making the sauce, keep the heat at a gentle simmer after adding the cream to prevent it from breaking. Stir constantly as you add the Parmesan until it is fully melted and integrated.
Serving Suggestions
This rich dish pairs beautifully with sides that can absorb the luxurious sauce. Serve it over a bed of creamy mashed potatoes, buttered pasta, or fluffy white rice. For a lighter option, roasted asparagus, green beans, or a simple arugula salad with a lemon vinaigrette provide a refreshing contrast. A slice of crusty bread is essential for mopping up every last bit of the garlic cream sauce from the plate.
How-to Summary
In short: Season and sear steaks in a hot skillet, then set aside to rest. In the same pan, quickly sauté shrimp in butter and set aside. Build the sauce by sautéing garlic, then simmering with cream, Parmesan, and Dijon until thickened. Combine by plating the steaks, topping with shrimp, and smothering everything in the creamy garlic sauce.
Frequently Asked Questions
Can I use a different cut of steak?
Absolutely. While ribeye is flavorful, filet mignon, New York strip, or sirloin are excellent choices. Adjust cooking time based on thickness.
How can I prevent the cream sauce from curdling?
Use full-fat heavy cream and keep the heat at a medium simmer, not a rolling boil. Adding the cheese off the direct heat can also help.
What can I substitute for heavy cream?
For a slightly lighter version, half-and-half can work, but the sauce will be less rich and thick. Do not use milk, as it is likely to curdle.
Can I prepare any part of this dish ahead of time?
You can mince the garlic and prep the shrimp ahead. However, for best results, cook and assemble the dish just before serving.
How do I know when the shrimp are done?
Shrimp are cooked when they turn opaque and pink and their bodies curl into a loose “C” shape. They cook very quickly, usually in 2-3 minutes total.
Common Mistakes to Avoid
- Overcrowding the Pan: Searing steaks in a crowded skillet steams them instead of creating a flavorful crust. Cook in batches if necessary.
- Not Letting the Steak Rest: Slicing immediately causes the juices to run out. Resting ensures a juicy, tender result.
- Overcooking the Shrimp: They continue to cook from residual heat. Remove them from the pan as soon as they are opaque.
- Burning the Garlic: Garlic burns in seconds. Sauté it for only 30 seconds until fragrant before adding the cream.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can make your sauce grainy. Always grate fresh Parmesan.
Conclusion
This Steak and Shrimp with Creamy Garlic Sauce is a restaurant-quality meal that is deceptively simple to make at home. By following the step-by-step guide and heeding the common pitfalls, you can create an impressive, indulgent dinner perfect for a special occasion or a luxurious weeknight treat. The key lies in quality ingredients, proper technique, and serving it immediately while the sauce is luxuriously creamy and the steak is perfectly juicy. Enjoy your culinary creation.