Ingredients:
For the Steak and Shrimp:
- 1 lb ribeye or sirloin steak, thinly sliced 🥩
- 1/2 lb large shrimp, peeled and deveined 🍤
- 2 tablespoons olive oil 🫒
- 1 teaspoon garlic powder 🧄
- 1 teaspoon smoked paprika 🌟
- Salt and black pepper to taste 🧂
For the Alfredo Sauce:
- 3 tablespoons unsalted butter 🧈
- 3 cloves garlic, minced 🧄
- 1 1/2 cups heavy cream 🥛
- 1 cup freshly grated Parmesan cheese 🧀
- 1/4 teaspoon nutmeg (optional) 🌰
- Salt and pepper to taste 🧂
For the Pasta:
- 12 oz fettuccine or linguine 🍝
- 1 tablespoon olive oil 🫒
- 2 tablespoons fresh parsley, chopped (for garnish) 🌿
Directions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and toss with olive oil to prevent sticking.
- Cook the Steak:
- Heat 1 tablespoon olive oil in a large pan over medium-high heat. Season the steak slices with garlic powder, smoked paprika, salt, and pepper. Cook the steak for 2-3 minutes per side, or until done to your liking. Remove from the pan and set aside.
- Cook the Shrimp:
- In the same pan, heat the remaining olive oil. Season the shrimp with salt, pepper, and a pinch of smoked paprika. Sauté for 2-3 minutes per side, or until pink and opaque. Remove from the pan and set aside with the steak.
- Make the Alfredo Sauce:
- In the same pan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the heavy cream and bring to a gentle simmer.
- Gradually whisk in the Parmesan until the sauce is smooth and creamy. Add nutmeg if desired. Season with salt and pepper to taste.
- Combine:
- Add the cooked pasta to the pan with the Alfredo sauce, tossing to coat evenly. Return the steak and shrimp to the pan and gently toss to combine.
- Serve:
- Plate the pasta and garnish with fresh parsley and extra Parmesan. Serve immediately with garlic bread or a crisp green salad.
Preparation Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Calories: 650 kcal per serving
