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Pan-seared ribeye steak topped with a rich garlic cream sauce and sautéed shrimp

Steak with Creamy Shrimp Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 850
Ingredients Method

Ingredients
  

  • 2 (12-ounce) Ribeye steaks
  • 1/2 lb Medium shrimp, peeled and deveined
  • 1 tablespoon Olive oil
  • 2 tablespoons Unsalted butter
  • 3 cloves Garlic , minced
  • 1/2 cup Heavy cream
  • 1/4 cup Dry white wine
  • 1/4 cup Parmesan cheese, finely grated
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 tablespoon Fresh parsley, chopped

Method
 

  1. Season the ribeye steaks generously on both sides with salt and black pepper.
  2. Heat olive oil in a heavy cast-iron skillet over high heat until just smoking.
  3. Place steaks in the skillet and sear for 4 to 5 minutes per side for medium-rare, or until desired doneness is reached.
  4. Remove steaks from the skillet and transfer to a plate to rest for at least 5 to 10 minutes.
  5. Reduce heat to medium and melt the butter in the same skillet.
  6. Add the shrimp to the skillet and sauté for 2 to 3 minutes until pink and opaque. Remove shrimp and set aside.
  7. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
  8. Pour in the white wine to deglaze the pan, scraping the bottom with a wooden spoon to release browned bits.
  9. Stir in the heavy cream and bring to a light simmer.
  10. Whisk in the Parmesan cheese until the sauce thickens slightly.
  11. Return the shrimp to the skillet and toss in the sauce to warm through.
  12. Spoon the creamy shrimp sauce over the rested steaks and garnish with chopped parsley before serving.