Tender Steak & Creamy Garlic Shrimp: Weekend Dinner (Print Version)

Steak and Creamy Garlic Shrimp for a special dinner. Follow my easy steps, personal tips, and kitchen tales for a delicious, restaurant-quality meal at home.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Steak Essentials

01 - 1-2 Ribeye or Sirloin Steaks (about 1-inch thick, 8-10 oz each)
02 - 1 tbsp Olive Oil
03 - Salt and Freshly Ground Black Pepper (to taste)

→ Creamy Garlic Shrimp Stars

04 - 1 lb Large Shrimp (peeled, deveined, tail-on or off)
05 - 4 tbsp Unsalted Butter (divided)
06 - 6-8 cloves Garlic (freshly minced)
07 - 1/2 cup Heavy Cream
08 - 1/4 cup Chicken Broth
09 - 1/4 cup Freshly Grated Parmesan Cheese

→ Flavor Boosters

10 - 1 sprig Fresh Rosemary or Thyme (optional, for basting steak)

→ Finishing Touches

11 - 2 tbsp Fresh Parsley (chopped, for garnish)

# Instructions:

01 - First things first, get your steak out of the fridge about 30-60 minutes before you plan to cook it. This helps it come to room temperature for a more even cook, honestly, it makes a huge difference. Pat those beauties dry with paper towels – a dry surface means a better sear, which equals more flavor! Season generously with salt and pepper on all sides. While the steak is chilling, peel and devein your shrimp if they aren't already, then pat them dry too. Measure out your other ingredients: mince your garlic, chop your parsley, and have your cream and broth ready. This mise en place thing? It’s a lifesaver, especially when you’re juggling multiple pans for your Steak and Creamy Garlic Shrimp.
02 - Heat a heavy-bottomed skillet (cast iron is my favorite for this!) over medium-high heat until it’s smoking slightly. Add a tablespoon of olive oil. Once shimmering, carefully place your steaks in the pan. Don't overcrowd the pan, you might need to do this in batches depending on your skillet size. Sear for 2-4 minutes per side for a beautiful crust, then reduce the heat to medium and add a tablespoon of butter, a couple of garlic cloves (crushed, not minced), and a sprig of rosemary or thyme if you have it. Baste the steak with the melted butter as it finishes cooking to your desired doneness. I usually aim for medium-rare, pulling it off around 125-130°F. This step is where you get those amazing smells filling your kitchen, it's just wonderful!
03 - Once your steak reaches your preferred doneness, immediately transfer it to a cutting board and tent it loosely with foil. This resting period is non-negotiable, trust me! It allows the juices to redistribute, ensuring a tender, juicy steak. While the steak rests (for at least 5-10 minutes), use the same skillet – yes, all those delicious browned bits are flavor gold! Add another tablespoon of butter and a splash of olive oil over medium heat. This is where the magic for the creamy garlic shrimp begins. Don't clean the pan, those leftover steak juices are going straight into the sauce!
04 - Add your minced garlic to the skillet and sauté for about 30 seconds until fragrant. Be careful not to burn it; burnt garlic tastes bitter, and that's an oops moment you want to avoid! Add the shrimp to the pan in a single layer. Cook for 1-2 minutes per side, until they turn pink and opaque. Shrimp cook super fast, so keep an eye on them! Overcooked shrimp are rubbery, and nobody wants that. Once cooked, remove the shrimp from the pan and set them aside with the resting steak. This ensures your shrimp stay tender while you finish the sauce for this amazing Steak and Creamy Garlic Shrimp dish.
05 - In the same skillet (still with all those lovely bits and garlic residue!), pour in the chicken broth and heavy cream. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon – this is called deglazing, and it adds so much depth! Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens slightly. You want it to coat the back of a spoon. If it’s too thick, add a tiny splash more broth; too thin, simmer a bit longer. This sauce is the heart of the creamy garlic shrimp, so take your time here!
06 - Stir in the freshly grated Parmesan cheese until melted and smooth. Taste the sauce and adjust seasoning with salt and pepper as needed. Slice your rested steak against the grain into thick pieces. Return the cooked shrimp to the skillet with the sauce and toss gently to coat. Serve the sliced steak immediately, topped with the creamy garlic shrimp and a generous sprinkle of fresh chopped parsley. The aroma at this point is just incredible, and seeing it all come together? So rewarding! Don't forget to spoon extra sauce over everything!

# Notes:

01 - Always pat your steak and shrimp super dry before cooking; it's the secret to a great sear.
02 - Don't rush the steak's resting time, seriously, it makes all the difference in juiciness.
03 - Freshly grate your Parmesan! The pre-shredded stuff can make your sauce clumpy, I learned that the hard way.
04 - Serve with a crisp white wine and a simple green salad for a complete meal.

# Equipment Needed:

01 - Cast iron skillet or heavy-bottomed pan
02 - Tongs
03 - Cutting board
04 - Small bowls for prep

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 10g
Protein: 50g

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