Description
Surf and Turf Fettuccine
Ingredients:
For the Steak:
1 lb steak (filet mignon, sirloin, or ribeye)
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
For the Shrimp:
12 large shrimp, peeled and deveined
Salt and pepper, to taste
1 tablespoon olive oil
For the Fettuccine:
8 oz fettuccine pasta
Salt, for the pasta water
For the Creamy Sauce:
2 tablespoons butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Instructions:
Cook the Steak:
Season the steak with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat.
Add the steak and cook for about 4-5 minutes per side for medium-rare, or until your desired doneness is reached.
Remove the steak from the skillet and let it rest for a few minutes. Slice into pieces.
Cook the Shrimp:
Season the shrimp with salt and pepper.
Heat olive oil in the same skillet over medium heat.
Add the shrimp and cook for 2-3 minutes per side until golden and cooked through.
Remove the shrimp and set aside.
Cook the Fettuccine:
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions.
Drain the pasta and set aside, reserving 1/2 cup of pasta water for the sauce.
Make the Creamy Sauce:
In the same skillet, melt butter over medium heat.
Add garlic powder, onion powder, salt, and pepper to the pan, followed by heavy cream. Stir to combine.
Let the sauce simmer for 3-4 minutes until it thickens slightly.
Stir in the Parmesan cheese and reserved pasta water to create a silky, creamy sauce.
Assemble the Dish:
Toss the cooked fettuccine in the creamy sauce until well coated.
Plate the pasta and top with steak slices and shrimp.
Garnish with freshly chopped parsley and cracked black pepper.
Enjoy this surf and turf fettuccine for a rich, flavorful dinner!
