Pan-Seared Ribeye Steak and Garlic Butter Shrimp with Sun-Dried Tomato Alfredo Sauce on Linguine
Ingredients:
or the Ribeye Steak:
1 lb ribeye steak
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper to taste
1 teaspoon garlic powder
For the Garlic Butter Shrimp:
1/2 lb shrimp, peeled and deveined
2 tablespoons butter
3 cloves garlic, minced
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
For the Sun-Dried Tomato Alfredo Sauce:
2 tablespoons butter
3 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
For the Pasta:
12 oz linguine
Fresh parsley, chopped (for garnish)
Directions:
For the Ribeye Steak:
Season the ribeye steak with olive oil, salt, pepper, and garlic powder.
Heat a skillet over medium-high heat. Add the butter and sear the steak for 4-5 minutes per side for medium-rare, or to your desired doneness. Remove from the skillet and let rest for 5 minutes before slicing.
For the Garlic Butter Shrimp:
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until pink and cooked through. Remove from heat and set aside.
For the Sun-Dried Tomato Alfredo Sauce:
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
Add the heavy cream and bring to a simmer. Let the sauce cook for 3-4 minutes until slightly thickened.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
For the Pasta:
Cook the linguine according to package instructions. Drain and set aside.
To Assemble:
Toss the cooked linguine in the sun-dried tomato Alfredo sauce until evenly coated.
Plate the pasta and top with sliced ribeye steak and garlic butter shrimp.
Garnish with fresh parsley and serve immediately.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 850 kcal | Servings: 4 servings
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