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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!