Can I use half and half instead of heavy cream?

You can, but keep the heat low and reduce gently. Heavy cream is more forgiving and less likely to break.

Do I have to use white wine?

No. Use chicken stock and a squeeze of lemon. The acidity helps lift the fond and balances the sauce.

What skillet works best?

Cast iron gives the best crust. Stainless steel works too. Nonstick is not ideal for browning.

How do I know when the shrimp are done?

They turn pink and opaque, and curl into a loose C. If they are a tight O, they are overdone.

Can I make parts ahead?

You can season the steak and prep shrimp earlier. Cook everything right before serving so the sear and sauce are fresh and vibrant.

Delicious Surf and Turf with Creamy Garlic Sauce to Savor

Description

A rich and comforting dish that combines perfectly seared steak and succulent shrimp, topped with a creamy garlic sauce for a restaurant-quality meal at home.

Ingredients

For the Steak

2 pieces steak, 1 to 1.5 inches thick (Choose ribeye, filet mignon, or sirloin based on preference.)
1 tbsp kosher salt (For seasoning the steak.)
1 tbsp black pepper (For seasoning the steak.)

For the Shrimp

12 pieces jumbo shrimp, 21/25 count, raw, peeled and deveined (Use fresh or frozen shrimp.)

For the Sauce

2 tbsp unsalted butter (For sautéing.)
4 cloves fresh garlic, minced (For flavor.)
1 small shallot, minced (For additional flavor.)
1/2 cup dry white wine (For deglazing; can substitute with chicken stock and lemon juice.)
1 cup heavy cream (For sauce stability.)
1/4 cup grated Parmesan cheese (Optional, for a cheesier sauce.)
1 tsp Dijon mustard (For subtle tang.)
1/4 tsp red pepper flakes (For warmth.)

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Instructions

Preparation

Pat the steaks dry and season both sides with salt and pepper. Let sit at room temperature for 20 to 30 minutes.
Blot the shrimp with paper towels and season lightly.

Cooking the Steak

Heat a cast iron skillet over medium high until very hot. Add a thin film of high smoke point oil.
Add the steak to the pan and sear without moving for 2 to 3 minutes.
Flip the steak, add a knob of butter and a smashed garlic clove, and baste while cooking for another 1 to 3 minutes or until the desired doneness is reached.
Remove the steak and let it rest on a warm plate.

Cooking the Shrimp

In the same pan, cook the shrimp quickly until just pink, about 1 to 2 minutes per side. Remove the shrimp and set aside.

Making the Sauce

Add a small knob of butter to the pan and sauté minced garlic and shallot until fragrant.
Pour in the white wine to deglaze and scrape up any browned bits.
Lower the heat, add heavy cream, and simmer gently. Whisk in grated Parmesan cheese and Dijon mustard.
Finish the sauce with a few cold butter cubes off the heat and season to taste before returning the shrimp and any juices to the pan.

Notes

For a keto or low-carb version, serve with asparagus or a crisp salad. If desired, substitute wine with stock and lemon for a gluten-free option.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Cuisine: American