Description
Surf and Turf Pasta
Ingredients
For the Steak:
1 lb (450g) filet mignon or beef tenderloin medallions
1 tbsp olive oil
Salt and pepper, to taste
For the Shrimp:
1/2 lb (225g) large shrimp, peeled and deveined
1 tbsp butter
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste
For the Pasta:
12 oz (340g) linguine or fettuccine
1 tbsp olive oil
For the Cream Sauce:
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp paprika (optional)
Salt and pepper, to taste
Garnish:
Chopped parsley
Instructions
Cook the Pasta:
Cook the pasta in a large pot of salted boiling water until al dente. Drain and toss with a little olive oil to prevent sticking.
Prepare the Steak:
Season the steak medallions generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear the steak for about 3-4 minutes per side for medium-rare (or longer for desired doneness). Remove from the skillet and let rest.
Cook the Shrimp:
In the same skillet, melt the butter over medium heat.
Add the garlic and cook until fragrant. Add the shrimp and cook for 1-2 minutes per side, or until pink and cooked through. Sprinkle with red pepper flakes if desired. Remove and set aside.
Make the Cream Sauce:
In the same skillet, melt the butter over medium heat. Add garlic and cook until fragrant.
Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese, paprika (if using), salt, and pepper. Cook until the sauce thickens slightly.
Combine:
Toss the cooked pasta with the cream sauce until well coated.
Top with the steak medallions and shrimp.
Garnish and Serve:
Sprinkle with chopped parsley and serve immediately. Enjoy this luxurious meal!
Let me know if you’d like to adjust the recipe for specific preferences or add-ons!
