Ingredients:
– 1 pound jumbo shrimp, peeled and deveined
– 1.5 pounds ribeye steak (or your preferred cut)
– ½ teaspoon black pepper (adjust to taste)
– 2 tablespoons olive oil
– 2 tablespoons unsalted butter
– 1.5 teaspoons kosher salt (adjust to taste)
– 1 cup heavy cream
– ¾ cup grated Parmesan cheese
– 3 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
1. Begin by seasoning your ribeye steak with kosher salt and black pepper on both sides. Allow it to sit at room temperature for about 15-20 minutes for an even cook.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steak and sear it for about 4-5 minutes per side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). Once cooked, transfer the steak to a plate and loosely cover it with foil.
3. In the same skillet, lower the heat to medium and add the unsalted butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Pour in the heavy cream and stir well to combine, scraping the bottom of the skillet to incorporate any flavorful bits left from the steak.
5. Gradually add the grated Parmesan cheese to the cream, whisking until smooth and creamy. Season with additional salt and pepper to taste.
6. Add the shrimp into the skillet, cooking for about 3-4 minutes or until they turn pink and opaque, stirring occasionally.
7. Slice the ribeye steak into strips and return it to the skillet, tossing gently to coat everything in that irresistible garlic parmesan cream sauce.
8. Finish by garnishing with fresh parsley before serving. Enjoy your delicious steak and seafood skillet!
Nutritional Information:
Approximate per serving (based on 4 servings):
Calories: 600
Protein: 45g
Fat: 45g
Carbohydrates: 6g
Fiber: 0g
Time: Preparation time: 20 minutes | Cooking time: 20 minutes.
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