Surf and Turf Creamy Fettuccine (Print Version)
# Ingredients:
→ For the Steak and Shrimp
01 -
1 lb steak (ribeye, sirloin, or filet mignon), cut into bite-sized pieces
02 -
1 lb large shrimp, peeled and deveined
03 -
Salt and pepper to taste
04 -
2 tbsp olive oil
05 -
2 tbsp butter
06 -
3 cloves garlic, minced
→ For the Alfredo Sauce
07 -
2 cups heavy cream
08 -
1 cup grated Parmesan cheese
09 -
4 tbsp butter
10 -
2 cloves garlic, minced
11 -
Salt and pepper to taste
12 -
1/4 tsp nutmeg (optional)
→ For the Pasta
13 -
12 oz fettuccine or your favorite pasta
14 -
Salt for pasta water
→ Garnish
15 -
Fresh parsley, chopped
16 -
Grated Parmesan cheese
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
02 -
Season the steak pieces and shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add steak pieces and cook until browned and cooked to your desired doneness. Remove from skillet and set aside. In the same skillet, melt butter. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with the steak.
03 -
Melt butter in the same skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer, cooking for 3-4 minutes while stirring occasionally. Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and nutmeg (if using).
04 -
Add cooked pasta to the skillet, tossing to coat evenly in the Alfredo sauce. Add steak and shrimp, gently combining with the pasta and sauce.
05 -
Garnish with fresh parsley and extra Parmesan cheese. Serve hot with garlic bread or a fresh salad.
# Notes:
01 -
Pairs well with garlic bread or a fresh salad
02 -
Use high-quality Parmesan cheese for the best flavor