Description
Steak & Shrimp Fettuccine Alfredo
Ingredients:
1 lb shrimp, peeled and deveined
1 lb steak (such as ribeye or sirloin), cut into bite-sized cubes
1 lb fettuccine pasta
2 tbsp olive oil
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp butter
Salt & pepper to taste
Fresh parsley, chopped
Instructions:
Cook the pasta: Boil the fettuccine in salted water according to package instructions. Once cooked, drain and set aside.
Cook the shrimp: Heat 1 tbsp of olive oil in a pan over medium heat. Season the shrimp with salt, pepper, and minced garlic. Sauté the shrimp for about 2-3 minutes on each side, until they are pink and cooked through. Remove and set aside.
Cook the steak: In the same pan, add another tbsp of olive oil. Season the steak cubes with salt and pepper. Cook for 4-5 minutes, turning them to get an even sear on all sides. Once cooked to your desired level, remove and set aside.
Make the Alfredo sauce: In the same pan, add butter and garlic, cooking for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook for 3-5 minutes, letting it thicken.
Combine everything: Add the cooked fettuccine pasta to the Alfredo sauce, tossing to coat. Gently fold in the shrimp and steak, mixing well.
Serve: Plate the creamy fettuccine with steak and shrimp, then garnish with freshly chopped parsley for a burst of freshness.
This creamy, flavorful dish is the perfect combination of surf and turf on pasta! Enjoy every bite!
Step-by-Step Guide
Follow this detailed guide for perfect results. Begin by preparing all ingredients: pat the steak cubes and shrimp dry, mince the garlic, grate the Parmesan, and chop the parsley. Bring a large pot of generously salted water to a boil for the pasta. As it heats, start cooking the proteins. The key is to cook the shrimp and steak in batches to avoid steaming them, ensuring a good sear. After removing the proteins, deglaze the pan with a splash of cream to incorporate the flavorful browned bits before adding the butter and garlic for the sauce. When simmering the cream, keep the heat medium-low to prevent scorching. Add the pasta directly from the pot to the sauce, using a bit of the starchy pasta water to help the sauce cling to the fettuccine.
Serving Suggestions
Plate this rich dish immediately while hot. A light side salad with a vinaigrette dressing cuts through the creaminess beautifully. For vegetables, steamed asparagus or roasted broccoli are excellent choices. Serve with crusty garlic bread to soak up every bit of the Alfredo sauce. For a wine pairing, a crisp Chardonnay or a light Pinot Noir complements both the seafood and steak.
How-to Summary
In summary: Cook pasta in salted water. Sear seasoned shrimp and set aside. Sear seasoned steak cubes and set aside. In the same pan, make a sauce with butter, garlic, cream, and Parmesan. Toss drained pasta in the sauce, then fold in the cooked shrimp and steak. Garnish with fresh parsley and serve immediately.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, sirloin is a great leaner option, while ribeye offers more marbling and flavor. Tenderloin is also excellent for a more luxurious dish.
How can I prevent my Alfredo sauce from breaking?
Keep the heat low after adding the cheese and stir constantly. Avoid boiling the sauce once the cheese is incorporated, as high heat can cause separation.
Can I prepare any components ahead of time?
You can prep the vegetables and proteins ahead, but cook everything fresh for best texture. The sauce is best made fresh as it does not reheat well.
What’s the best way to reheat leftovers?
Reheat gently in a skillet over low heat with a small splash of cream or milk, stirring frequently to re-emulsify the sauce.
Can I use pre-cooked shrimp?
It’s not recommended, as pre-cooked shrimp can become rubbery when reheated in the sauce. Fresh, raw shrimp seared quickly yields the best texture.
Common Mistakes to Avoid
- Overcrowding the pan when cooking the steak and shrimp, which steams them instead of creating a flavorful sear.
- Using pre-grated Parmesan cheese, which often contains anti-caking agents that can make the sauce grainy. Always grate fresh.
- Rinsing the cooked pasta, which removes the starch that helps the sauce adhere.
- Letting the sauce boil vigorously after adding the cheese, which will cause it to separate.
- Overcooking the shrimp, which makes them tough. They cook quickly and continue to cook slightly off the heat.
Conclusion
This Steak & Shrimp Fettuccine Alfredo is a show-stopping meal that masterfully combines surf and turf in a luxurious, creamy sauce. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish at home. The balance of savory steak, tender shrimp, and rich Parmesan sauce over perfectly cooked pasta is truly irresistible. It’s a versatile recipe perfect for a special occasion or an impressive weeknight dinner. Enjoy the process and the delicious results!