STEAK & SHRIMP ALFREDO
Juicy steak slices and tender shrimp tossed in a silky, cheesy Alfredo sauce over fettuccine.
Elegant enough for date night, cozy enough for weeknight indulgence
INGREDIENTS
PROTEIN
- 8 oz strip steak or ribeye, thinly sliced
- 8 oz shrimp, peeled & deveined
- Salt & pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
ALFREDO SAUCE
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan
- Salt & black pepper to taste
- Optional: pinch of nutmeg
PASTA
- 12 oz fettuccine, cooked al dente
GARNISH
- Fresh parsley, chopped
- Extra parmesan
DIRECTIONS
COOK STEAK & SHRIMP
Season steak and shrimp with salt, pepper, and garlic powder.
Sear steak in olive oil for 2–3 minutes per side (medium-rare), then remove.
Cook shrimp in the same pan 1–2 minutes per side until pink, then remove.
MAKE ALFREDO SAUCE
Melt butter in the pan.
Sauté garlic for 30 seconds.
Add cream and bring to a gentle simmer.
Stir in parmesan until smooth and creamy.
Season with salt, pepper, and nutmeg.
COMBINE
Add cooked fettuccine to the sauce.
Toss in steak slices and shrimp.
Mix until everything is well coated.
SERVE
Plate and garnish with fresh parsley and extra parmesan
PRO TIPS
- Finish with a squeeze of lemon for brightness
- Use fresh pasta for a silkier texture
- Add sautéed mushrooms or spinach for extra depth
- Don’t overcook steak or shrimp — they cook FAST