Description
Surf and Turf Fettuccine
Ingredients:
For the Steak:
1 lb steak (filet mignon, sirloin, or ribeye)
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
For the Shrimp:
12 large shrimp, peeled and deveined
Salt and pepper, to taste
1 tablespoon olive oil
For the Fettuccine:
8 oz fettuccine pasta
Salt, for the pasta water
For the Creamy Sauce:
2 tablespoons butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Instructions:
Cook the Steak:
Season the steak with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat.
Add the steak and cook for about 4-5 minutes per side for medium-rare, or until your desired doneness is reached.
Remove the steak from the skillet and let it rest for a few minutes. Slice into pieces.
Cook the Shrimp:
Season the shrimp with salt and pepper.
Heat olive oil in the same skillet over medium heat.
Add the shrimp and cook for 2-3 minutes per side until golden and cooked through.
Remove the shrimp and set aside.
Cook the Fettuccine:
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions.
Drain the pasta and set aside, reserving 1/2 cup of pasta water for the sauce.
Make the Creamy Sauce:
In the same skillet, melt butter over medium heat.
Add garlic powder, onion powder, salt, and pepper to the pan, followed by heavy cream. Stir to combine.
Let the sauce simmer for 3-4 minutes until it thickens slightly.
Stir in the Parmesan cheese and reserved pasta water to create a silky, creamy sauce.
Assemble the Dish:
Toss the cooked fettuccine in the creamy sauce until well coated.
Plate the pasta and top with steak slices and shrimp.
Garnish with freshly chopped parsley and cracked black pepper.
Enjoy this surf and turf fettuccine for a rich, flavorful dinner!
Step-by-Step Guide
1. Prep and Season: Pat your steak and shrimp dry with paper towels. Generously season both with salt and pepper. This step is crucial for flavor and a good sear.
2. Sear the Steak: In a large skillet, heat olive oil over medium-high heat until shimmering. Add the steak and cook undisturbed to form a crust. Add butter in the last minute, basting the steak for extra richness. Let it rest for 10 minutes before slicing.
3. Cook the Shrimp: In the same skillet, add a bit more oil over medium heat. Cook the shrimp for 2-3 minutes per side until pink and opaque. Remove immediately to prevent overcooking.
4. Boil the Pasta: While cooking the proteins, bring a large pot of heavily salted water to a boil. Cook the fettuccine to al dente according to package directions. Reserve 1/2 cup of the starchy pasta water before draining.
5. Craft the Sauce: In the same skillet (do not clean it), melt butter over medium heat. Whisk in heavy cream, garlic powder, onion powder, salt, and pepper. Simmer for 3-4 minutes to thicken. Reduce heat to low and whisk in Parmesan until melted. Use reserved pasta water to adjust consistency.
6. Combine and Serve: Add the drained pasta directly to the sauce, tossing to coat thoroughly. Plate the sauced fettuccine and top with sliced steak and shrimp. Garnish and serve immediately.
Serving Suggestions
This rich pasta dish pairs beautifully with a simple side to cut through the creaminess. Serve with a crisp arugula salad dressed with lemon vinaigrette, or roasted asparagus or broccoli. For wine, choose a full-bodied white like Chardonnay or a lighter red such as Pinot Noir. Garlic bread is a must for soaking up any extra sauce.
How-to Summary
Season and sear steak, then set aside to rest. Cook shrimp in the same pan and set aside. Boil fettuccine, reserving pasta water. In the used skillet, make a creamy Parmesan sauce with butter, cream, and seasonings, thinning it with pasta water. Toss the pasta in the sauce, then top with sliced steak and shrimp. Garnish with parsley.
Frequently Asked Questions
1. Can I use a different cut of steak? Absolutely. While filet mignon is tender, sirloin or ribeye offer great flavor. For budget-friendly options, try flank or skirt steak; just be sure to slice thinly against the grain.
2. How can I prevent the shrimp from becoming rubbery? Avoid overcooking. Shrimp cook quickly—just 2-3 minutes per side until they turn pink and opaque. Remove them from the heat immediately.
3. What can I substitute for heavy cream? For a slightly lighter sauce, half-and-half can work, but it won’t thicken as much. For a dairy-free option, full-fat canned coconut cream is a good alternative.
4. Why reserve pasta water? The starchy pasta water is a chef’s secret. It helps the creamy sauce cling to the pasta and allows you to adjust the sauce’s consistency without making it too thin or breaking it.
5. Can I prepare any components ahead of time? You can season the steak and shrimp ahead and keep them refrigerated. The sauce is best made fresh, but you can prep your garnishes and have your pasta water ready to boil.
Common Mistakes to Avoid
- Overcrowding the Pan: Cook the steak and shrimp in batches if necessary to ensure a proper sear and avoid steaming.
- Skipping the Rest for the Steak: Letting the steak rest after cooking allows the juices to redistribute, ensuring a juicy result when sliced.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Grate a block of Parmesan fresh for a smoother melt.
- Overcooking the Sauce: Once you add the Parmesan, keep the heat low. High heat can cause the cheese to separate and the sauce to break.
Conclusion
This Surf and Turf Fettuccine transforms a classic restaurant concept into an achievable, show-stopping meal at home. By mastering a few key techniques—searing protein properly, crafting a simple creamy sauce, and utilizing pasta water—you create a dish that feels luxurious yet is straightforward to prepare. It’s the perfect recipe for a special occasion dinner that is sure to impress with its harmonious blend of land and sea flavors.