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Recipe By: Steve Hamilton
Skillet: Steak & Seafood With Garlic Cream Sauce
Ingredients
- - 1.5 pounds ribeye steak (or cut of choice)
- - 1 pound jumbo shrimp, peeled and deveined
- - 2 tablespoons olive oil
- - 2 tablespoons unsalted butter
- - 1.5 teaspoons kosher salt (adjust to taste)
- - ½ teaspoon black pepper (adjust to taste)
- - ¼ teaspoon red pepper flakes (optional)
- - ¼ teaspoon smoked paprika
- - 1 medium onion, diced
- - 6 cloves garlic, minced
- - 8 ounces fresh spinach, chopped
- - 1 medium lemon (zested and juiced)
- - ½ cup broth (beef, chicken, seafood, or vegetable)
- - 1 cup heavy whipping cream
- - 4 ounces freshly grated Parmesan cheese
- - Fresh parsley and additional Parmesan cheese for garnish
Directions
- Sear the Steak**: Season the steak with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare or to your liking. Remove from the skillet and let it rest.
- Cook the Shrimp**: In the same skillet, add the butter and shrimp. Sear until pink and cooked through, about 2 minutes per side. Remove from the skillet and set aside.
- Sauté Onions and Garlic**: Add the diced onion and minced garlic to the skillet. Cook until softened, about 3-4 minutes.
- Make the Sauce**: Pour in the broth, lemon juice, and zest. Stir in the heavy cream and Parmesan cheese, letting the sauce simmer and thicken for 2-3 minutes. Add the fresh spinach and allow it to wilt.
- Combine and Serve**: Return the steak and shrimp to the skillet, tossing in the sauce to coat. Garnish with fresh parsley and extra Parmesan cheese. Serve hot and enjoy!
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