Learn how to make the most tender pan-seared garlic butter skillet steak and shrimp. You don’t have to go out to get good surf & turf when you can make it so easily at home!
I take that back. You can pretty much eat skillet steak and shrimp all year long because it’s made indoors on a skillet which makes it perfect for weeknights, weekends, summer, or even winter.
Along with being a year-round recipe, it’s incredibly easy to make. As in I could buy steaks, ask the hubby to season them and throw them in a pan and around 20 minutes later, we could be eating a fancy skillet steak dinner.
½ lb. linguine
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp minced garlic
¼ tsp red pepper flakes
½ lb. jumbo shrimp (or size of your choice), peeled and deveined
⅛ tsp salt
⅛ tsp pepper
⅓ cup white wine or chicken broth
3 Tbsp lemon juice
3 Tbsp finely chopped parsley, plus more for garnish
How To Make
Add linguine to an outsized pot of salted boiling water and let cook until hard , about 7 minutes. Drain well.
While pasta is cooking, add butter and vegetable oil to an outsized skillet over medium heat. Add garlic and red pepper flakes and cook for one minute.
Add shrimp, salt, and pepper to pan and cook, stirring frequently, until shrimp are cooked through and pink, about 5 minutes. Remove shrimp to a plate and put aside .
Stir in wine (or chicken broth) and juice and cook for 1 minute. Remove skillet from heat and stir in parsley. Add linguine and shrimp back to skillet and toss to coat in sauce.
Divide between two plates or bowls and top with sliced steak. Sprinkle on additional chopped parsley.
Garlic Butter Steak
Heat an outsized forged iron pan over high heat and sprinkle steak with salt and pepper. When pan is hot, brush steak lightly with oil.
Place steak in pan and cook for about 3-4 minutes on all sides , until cooked to desire doneness (should be about 135 degrees for medium rare and 140 degrees for medium).
While steak is cooking, mix butter and garlic together during a small bowl.
Top steak with spread and let it rest for about 5 minutes before slicing (be bound to slice against the grain).