Steak & Shrimp Alfredo Recipe

Marinate steak

Pat the steak dry with paper towels. Rub 2 tbs olive oil over both sides. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp dried Italian seasoning. Let rest at room temperature for 20–30 minutes while you prepare other components.

Grill steak

Preheat a grill or cast-iron skillet to medium-high (about 425°F/220°C). Once hot, place the steak on the grill and cook 4–5 minutes per side for medium-rare (internal temp 130–135°F/55–57°C), adjusting time for thickness and preferred doneness. Remove steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes before slicing thinly against the grain into strips. Reserve juices on the board for finishing if desired.

Roast the garlic

Preheat oven to 400°F (200°C). Place the 6 garlic cloves on a small piece of foil or in a small ovenproof dish, drizzle with 1 tbs olive oil and wrap or cover. Roast 18–22 minutes until soft and golden. When cool enough to handle, squeeze roasted garlic from skins and mash into a paste. Reserve for both shrimp and Alfredo sauce.

Prepare and pan-sear shrimp

Toss the 12 shrimp with 1 tbs melted butter, 1 tbs lemon juice, 1/2 tsp paprika, and 1/2 tsp kosher salt. Heat a large skillet over medium-high heat and add 1 tbs unsalted butter. When butter foams, add shrimp in a single layer and sear 1–2 minutes per side until pink and just cooked through. In the last 30 seconds add half of the roasted garlic paste and spoon it over the shrimp. Remove shrimp to a plate and sprinkle with 1 tbs chopped parsley. Keep warm.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz fettuccine and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make Alfredo sauce

In a large sauté pan over medium heat, melt 4 tbs unsalted butter. Add the remaining roasted garlic paste (about 6 cloves worth) and cook 30–45 seconds until fragrant. Pour in 1 cup heavy cream and 1/2 cup whole milk, stirring to combine. Bring to a gentle simmer (do not boil) and cook 3–4 minutes to slightly thicken. Reduce heat to low and gradually whisk in 1.5 cups freshly grated Parmesan, a handful at a time, until smooth and creamy. If sauce is too thick, add reserved pasta water 1–2 tbs at a time until desired consistency. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp nutmeg (optional).

Toss pasta in sauce

Add the drained fettuccine to the sauce and toss thoroughly so every strand is coated. If the mixture seems tight, add up to 1/2 cup reserved pasta water to loosen. Taste and adjust seasoning.

Divide the sauced fettuccine among 4 plates or serve family-style on a large warmed platter.

Arrange sliced grilled Tuscan strip steak over the pasta. Spoon the roasted-garlic shrimp on top and drizzle any resting juices from the steak over the dish for extra flavor.

Finish with a drizzle of 1 tsp extra-virgin olive oil, sprinkle 1 tbs chopped parsley and 1/4 cup additional grated Parmesan. Serve with lemon wedges on the side to squeeze over shrimp and steak.

Enjoy immediately while hot.