Creamy Garlic Shrimp & Steak
Ingredients
- 2 ribeye or strip steaks (10–12 oz each)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 3 tbsp unsalted butter (divided)
- 1 lb large shrimp, peeled and deveined
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/3 cup grated parmesan
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped, for topping
Instructions
- Remove steaks from fridge 15 minutes before cooking. Pat completely dry and season both sides with salt, pepper, and garlic powder.
- Heat a cast iron or heavy skillet over high heat until very hot. Add olive oil. Sear steaks 3–4 minutes per side without moving them. Add 1 tbsp butter in the last minute and baste. Remove and rest on a cutting board.
- Reduce heat to medium. Add 1 tbsp butter to the same pan. Add shrimp, season with paprika and salt, and cook 1 minute per side until just pink. Remove and set aside.
- Add 2 tbsp butter and minced garlic to the pan. Cook 60 seconds until fragrant. Pour in heavy cream and scrape up any browned bits. Simmer 3–4 minutes until slightly thickened.
- Stir in parmesan and Italian seasoning. Taste and adjust salt as needed.
- Slice steak or leave whole. Return shrimp to the pan. Spoon sauce over everything. Top with fresh parsley and serve immediately.
Notes
Pull the shrimp off the heat just before they look fully done — they carry over cook in about 30 seconds and rubbery shrimp will ruin an otherwise great plate.