1 – 16 0z. Ribeye Steak
1 Bag Medium Uncooked Shrimp (about 50 count)
About 10 – 12 oz. Tinkyada Brown Rice Pasta, spaghetti style
2 Bunches of Asparagus
4 Cloves of Garlic, chopped
4 Cloves of Garlic, chopped for asparagus
1/2 Sprig of Rosemary, leaves removed, chopped
1 Medium Sweet Onion, cut in half and sliced
1 Tsp. Thyme Leaves, heaping, chopped
1/2 Red Bell Pepper, sliced
1 Cup Spinach Leaves, roughly chopped
About 3/4 cup Semi-Dry White Wine
About 2 Generous Tbsp. of Butter (I used dairy free)
Sea Salt & Pepper
Peel shrimp removing tails and rinse. Set aside.
Season the steak with a bit of olive oil, sea salt & pepper, and steak seasoning. I used Chicago Chop and Steak Seasoning. Set aside. Pre-heat grill.
Slice the onion and pepper, chop garlic and herbs, and rough chop the spinach. Set aside. Place steak on grill and cook to your liking. I cooked mine medium-rare, probably more on the rare side. You don’t want it too done because you’ll add it to the hot shrimp mixture later and it will cook a bit. Once it’s off the grill set it aside to rest.
Line a baking sheet with parchment paper and prepare the asparagus by trimming the ends. Drizzle with olive oil and about 2 Tbsp. of chopped garlic. Sprinkle about 1/2 Tbsp. of sea salt and about 7 grinds of pepper. Roast for 20-25 minutes at 400 degrees. While the asparagus is roasting, thinly slice the steak and set aside.
Drizzle olive oil in a skillet and saute onions and garlic on medium to medium-high heat until lightly golden. During this process, boil your pasta water. Cook pasta according to package directions (15-16 minutes) and drain.
Once the onion and garlic are a light golden color, add the red bell pepper and cook for 5 more minutes. Add shrimp, spinach, herbs, and season with about 1/2 tsp. sea salt. Saute until shrimp are almost cooked through. Slide mixture to the side and add butter, scraping the bottom of the pan.
Next, add about 3/4 cup wine, de-glazing on medium-high until shrimp is cooked through. Remove from heat and add steak, tossing carefully.
Taste, season a bit more if necessary and serve over pasta with the asparagus on the side.