Decadent Surf and Turf Platter with Alfredo Pasta

 

 

Ingredients:

2 filet mignon steaks
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
Salt and pepper to taste
For the Shrimp:

1/2 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
For the Crab Legs:

2 lbs crab legs
1/4 cup melted butter
Lemon wedges for serving
For the Alfredo Pasta:

12 oz fettuccine
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish
For the Crab Dip (Centerpiece):

1 cup lump crab meat
4 oz cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon lemon juice
1/4 teaspoon paprika
Salt and pepper to taste
Chopped parsley for garnish

Instructions:

Prepare the Steak:

Season steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat.
Sear steaks for 3-4 minutes per side for medium-rare, adding butter and garlic during the last minute. Let rest before slicing.
Cook the Shrimp:

Toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.
Sear in a skillet over medium heat for 1-2 minutes per side, or until pink and cooked through.
Steam the Crab Legs:

Steam crab legs in a large pot with 2 inches of water for 5-7 minutes, or until heated through.
Serve with melted butter and lemon wedges.
Make the Alfredo Pasta:

Cook fettuccine according to package instructions. Drain and set aside.
In a skillet, melt butter and sauté garlic until fragrant. Stir in heavy cream and bring to a simmer.
Add Parmesan cheese, stirring until smooth. Toss in cooked fettuccine, season with salt and pepper, and garnish with parsley.
Prepare the Crab Dip:

Preheat oven to 375°F (190°C). Mix crab meat, cream cheese, mayonnaise, Parmesan, garlic, lemon juice, paprika, salt, and pepper in a bowl.
Transfer to an oven-safe dish and bake for 20 minutes,

Enjoy.