Description
A decadent surf and turf dish featuring juicy steak, succulent shrimp, and tender linguine all tossed in a rich, garlicky butter sauce.
Ingredients
Scale
For the Crust:
- 1 lb sirloin steak, cut into 1-inch strips
- 1 lb large shrimp, peeled and deveined
- 8 oz linguine pasta
- 1/2 cup unsalted butter
- 6 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes
- 1/4 cup dry white wine
- 1 lemon, juiced
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente. Drain and set aside.
- Season steak strips and shrimp with salt and pepper. In a large skillet over medium-high heat, sear the steak until browned to your desired doneness. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and red pepper flakes, cooking until fragrant (about 1 minute). Add shrimp and cook until pink and opaque, about 2-3 minutes per side.
- Pour in the white wine and lemon juice, scraping any browned bits from the bottom of the pan. Let the sauce simmer for 2 minutes.
- Return the cooked steak and any accumulated juices to the skillet. Add the cooked linguine and fresh parsley. Toss everything together until well coated and heated through. Serve immediately.
Notes
You can customize the seasonings to taste.