Tuscan Surf & Turf Recipe

Cooking Instructions

1. 1

   Prepare the Alfredo Sauce

   In a saucepan over medium heat, melt the butter and add the minced garlic, cooking until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmigiano Reggiano until melted and smooth. Season with salt and black pepper to taste. Keep warm.

2. 2

   Cook the Fettuccine

   In a large pot of salted boiling water, cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

3. 3

   Grill the Filet Mignon

   Preheat a grill or cast-iron skillet over medium-high heat. Season the filet mignon with salt and black pepper. Grill for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest.

4. 4

   Sauté the Shrimp

   In a separate skillet, heat the olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Season with salt and black pepper.

5. 5

   Combine and Serve

   Toss the cooked fettuccine with the warm Alfredo sauce. Plate the pasta, top with the grilled filet mignon, and arrange the sautéed shrimp on the side. Garnish with chopped parsley and additional grated Parmigiano Reggiano if desired.