Description
Surf & Turf Fettuccine Alfredo
Ingredients:
For the Alfredo Sauce:
2 tbsp butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
For the Steak & Shrimp:
1 medium-sized steak (sirloin or ribeye)
10 large shrimp, peeled and deveined
2 tbsp olive oil
Salt, pepper, and garlic powder for seasoning
Fresh parsley for garnish
For the Pasta:
8 oz fettuccine noodles
Salt for boiling water
Instructions:
Cook the Pasta:
Boil fettuccine in salted water until al dente. Drain and set aside.
Prepare the Steak:
Season the steak with salt, pepper, and garlic powder. Heat olive oil in a skillet and sear the steak for 3-4 minutes per side for medium rare. Let it rest before slicing.
Cook the Shrimp:
In the same skillet, add a bit of butter. Season shrimp and sauté until pink and opaque, about 2-3 minutes. Set aside.
Make the Alfredo Sauce:
In a saucepan, melt butter and sauté garlic until fragrant. Add heavy cream and simmer for 2-3 minutes. Stir in Parmesan cheese until smooth. Season with salt and pepper.
Assemble the Dish:
Toss the cooked pasta in the Alfredo sauce. Plate the pasta and top with sliced steak and shrimp. Garnish with parsley and a sprinkle of Parmesan.
A luxurious plate of creamy pasta topped with tender steak and juicy shrimp. Perfect for special occasions or when you’re feeling indulgent!
Step-by-Step Guide
Follow this detailed sequence for a perfectly timed and executed dish. First, bring a large pot of salted water to a boil for the pasta. As it heats, season your steak and shrimp. Begin cooking the pasta just before you start the steak. Sear the steak in a hot skillet, then set it aside to rest—this is crucial for juicy slices. In the same pan, quickly cook the shrimp, then set them aside with the steak. Finally, prepare the Alfredo sauce in a saucepan. The goal is to have the sauce ready just as the pasta finishes draining, so everything can be combined while hot.
Serving Suggestions
Plate this rich dish with complementary sides to balance the meal. Serve the fettuccine on warmed plates to keep it creamy. A simple arugula salad with a lemon vinaigrette cuts through the richness beautifully. For vegetables, roasted asparagus or garlic sautéed spinach are excellent choices. Pair with a full-bodied white wine like Chardonnay or a light red such as Pinot Noir. Finish with a light dessert, like lemon sorbet, to cleanse the palate.
How-to Summary
In brief: Cook pasta al dente. Sear seasoned steak, rest, and slice. Sauté shrimp in the same pan. For the sauce, simmer garlic in butter, add cream, then whisk in Parmesan until smooth. Toss pasta with sauce, top with steak and shrimp, garnish, and serve immediately.
Frequently Asked Questions
Can I prepare any components ahead of time? You can season the steak/shrimp and grate the cheese ahead. The sauce is best made fresh, as it can separate when reheated.
What’s the best substitute for heavy cream? For a slightly lighter version, use half-and-half, but avoid boiling it vigorously to prevent curdling. The sauce will be less rich.
How do I prevent my Alfredo sauce from becoming grainy? Use finely grated, fresh Parmesan cheese and add it off the heat or on very low heat, stirring constantly until melted.
My shrimp turned out rubbery. What happened? This is usually due to overcooking. Shrimp cook quickly—sauté just until they turn pink and opaque, which takes only 2-3 minutes.
Can I use a different pasta? Yes. Tagliatelle or pappardelle work well. Avoid short, small shapes as they don’t hold the creamy sauce as effectively.
Common Mistakes to Avoid
- Overcooking the pasta: Cook only to al dente, as it will continue to soften in the warm sauce.
- Slicing the steak immediately after cooking: Always let it rest for 5-10 minutes to retain its juices.
- Using pre-grated Parmesan in a canister: It often contains anti-caking agents that prevent smooth melting.
- Boiling the cream sauce: After adding the cream, keep it at a gentle simmer to avoid separation or scalding.
- Crowding the skillet when searing the steak: This creates steam instead of a proper sear. Cook in a single layer with space.
Conclusion
This Surf & Turf Fettuccine Alfredo is an impressive, restaurant-quality meal achievable in your own kitchen. By mastering the timing, using quality ingredients like fresh Parmesan, and avoiding common pitfalls like overcooking, you ensure a spectacular result. This dish perfectly marries the luxuriousness of creamy pasta with the robust flavors of steak and shrimp, making it ideal for a celebratory dinner or a truly special weeknight treat. Enjoy the process and the delicious reward.