Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick)
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by seasoning the ribeye steaks with salt, pepper, and garlic powder. Let them sit at room temperature for about 15-20 minutes to enhance their flavor.
- While the steaks are resting, heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted, add the shrimp and cook for about 2-3 minutes per side, or until they turn pink and opaque. Remove them from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Pour in the heavy cream and stir to combine. Bring the mixture to a simmer, then add the garlic powder, paprika, salt, and pepper. Let it simmer for 3-4 minutes until it thickens slightly.
- Meanwhile, heat another skillet over medium-high heat. Cook the seasoned steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove them from the heat and let them rest for a few minutes.
- Once the sauce has thickened, add the cooked shrimp back into the skillet and stir to coat them in the creamy garlic sauce.
- To serve, slice the steaks and plate them alongside the shrimp in creamy garlic sauce. Garnish with fresh parsley for that pop of color and flavor!
- Prep Time: 15
- Cook Time: 15