Steak and Shrimp Scampi with Lemon Butter

 

Ingredients:

– 1 lb. jumbo shrimp, peeled and deveined
– 1 lb. linguine
– 3 Tbsp finely chopped parsley, plus more for garnish
– 2 Tbsp olive oil
– 2 Tbsp unsalted butter
– 3 Tbsp lemon juice
– 1 Tbsp minced garlic
– 1 tsp red pepper flakes
– 1 cup chicken broth
– 1 tsp salt
– 1 tsp pepper
– 1 lb. NY Strip Steak
– 1 Tbsp oil with a high smoke point (like avocado or canola)
– 1 tsp coarse salt
– 1 tsp black pepper

Instructions:

1. Begin by cooking the linguine in a large pot of salted boiling water. Cook for about 7 minutes or until al dente, then drain well and set aside.
2. In a large skillet, heat the olive oil and unsalted butter over medium heat. Add the minced garlic and red pepper flakes, sautéing for about one minute until fragrant.
3. Add the peeled and deveined shrimp to the skillet, seasoning with salt and pepper. Cook for approximately 5 minutes, or until the shrimp turn pink. Once cooked, remove the shrimp from the skillet and set them aside.
4. In the same skillet, pour in the chicken broth and stir in the lemon juice. Cook for another minute to allow the flavors to meld, then remove the skillet from heat. Stir in the chopped parsley.
5. Return the cooked linguine and shrimp to the skillet, tossing them together to ensure everything is coated in that luscious sauce.
6. Meanwhile, prepare the garlic butter steak. Heat a large cast iron pan over high heat. Season the NY Strip Steak generously with coarse salt and black pepper. Lightly brush with oil before placing it in the hot pan. Cook to your desired doneness, aiming for 135°F for medium-rare or 140°F for medium.
7. In a small bowl, mix together one tablespoon of unsalted butter and the minced garlic. Once the steak is done, top it with the garlic butter and let it rest for a few minutes befor