Shrimp scampi is always a delicious meal, but certain occasions deserve something a bit fancier… This Steak and Shrimp Scampi turns scampi into surf and turf and makes any dinner feel extra special!
- ½ lb. linguine
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- ¼ tsp red pepper flakes
- ½ lb. jumbo shrimp (or size of your choice), peeled and deveined
- ⅛ tsp salt
- ⅛ tsp pepper
- ⅓ cup white wine or chicken broth
- 3 Tbsp lemon juice
- 3 Tbsp finely chopped parsley, plus more for garnish
Garlic Butter Steak
- ½ lb. NY Strip Steak
- ½ tsp coarse salt
- ⅛ tsp black pepper
- ½ Tbsp oil (I recommend an oil with a higher smoke point like avocado, coconut, or canola)
- 1 Tbsp unsalted butter
- ½ tsp minced garlic
- Add linguine to a large pot of salted boiling water and let cook until al dente, about 7 minutes. Drain well.
- While pasta is cooking, add butter and olive oil to a large skillet over medium heat. Add garlic and red pepper flakes and cook for one minute.
- Add shrimp, salt, and pepper to pan and cook, stirring frequently, until shrimp are cooked through and pink, about 5 minutes. Remove shrimp to a plate and set aside.
- Stir in white wine (or chicken broth) and lemon juice and cook for 1 minute. Remove skillet from heat and stir in parsley. Add linguine and shrimp back to skillet and toss to coat in sauce.
- Divide between two plates or bowls and top with sliced steak. Sprinkle on additional chopped parsley.
Garlic Butter Steak
- Heat a large cast iron pan over high heat and sprinkle steak with salt and pepper. When pan is hot, brush steak lightly with oil.
- Place steak in pan and cook for about 3-4 minutes on each side, until cooked to desire doneness (should be about 135 degrees for medium rare and 140 degrees for medium).
- While steak is cooking, mix butter and garlic together in a small bowl.
- Top steak with garlic butter and let it rest for about 5 minutes before slicing (be sure to slice against the grain).