Steak With Creamy Garlic Shrimp

Ingredients

• 4New York strip steaks (or porterhouse steaks)
• 1 pinchsalt, for seasoning
• 1 pinchpepper, for seasoning
• 15–30 ml (1–2 tablespoons)olive oil
• 45 g (3 tablespoons), dividedunsalted butter
• 227 g (8 ounces)shrimp, deveined, tails on or off
• 4 cloves (or 1 tablespoon minced)garlic
• 60 ml (1/4 cup)dry white wine or low-sodium chicken broth
• 180 ml (3/4 cup)double cream
• 25 g (1/4 cup)freshly shredded Parmesan cheese
• 1 pinchsalt, to taste
• 1 pinchpepper, to taste
• 1 tablespoonfresh parsley, chopped

Instructions

1. 1

   Season the steaks

   Pat the steaks dry with kitchen paper, then season them with salt and pepper.

2. 2

   Sear the steaks

   Heat a large cast-iron frying pan or a grill over medium-high heat. Sear or grill the steaks for 4–5 minutes per side, until browned and cooked to your preferred doneness.

3. 3

   Rest the steaks

   Move the steaks to a warm plate and set them aside.

4. 4

   Cook the shrimp

   If using a frying pan, melt 2 tablespoons of butter in it. Add the shrimp, season with salt and pepper, and sear for about 2 minutes, until just cooked and pink; transfer to a bowl and set aside. If grilling, brush the seasoned shrimp with melted butter as they cook.

5. 5

   Sauté the garlic

   Add the remaining butter to the same pan, then add the garlic and cook for about 1 minute, until fragrant. If you grilled the meat, use a pan or frying pan for this step.

6. 6

   Reduce the wine

   Pour in the white wine or broth and let it reduce by half, scraping any browned bits from the bottom of the pan.

7. 7

   Make the sauce

   Lower the heat to low-medium and add the cream. Bring it to a simmer, stirring occasionally, then add the Parmesan and let it melt into the sauce. Season with salt and pepper to taste.

8. 8

   Finish the shrimp

   Return the shrimp to the pan, scatter over the parsley and stir it through.

9. 9

   Serve the steaks

   Serve the creamy garlic shrimp with the steaks.

What is steak with creamy garlic shrimp?

This American-style surf-and-turf dinner brings together seared steak and shrimp in a rich garlic cream sauce. The recipe works because the steak rests while the shrimp and sauce are made, and the browned bits left in the pan add savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 818 calories, 61g protein, 3g carbs, 62g fat.

The steak and shrimp provide most of the protein, while the butter, cream, olive oil and Parmesan contribute much of the fat. The recipe is very low in carbohydrates as written; serve it with vegetables or a modest portion of potatoes or bread if you want a more balanced plate.

Choosing the steak and shrimp

Steaks: New York strip steaks give you a well-browned exterior and a substantial centre; porterhouse steaks are offered as an alternative. Pat them dry before seasoning so their surfaces can brown well.

Shrimp: Use peeled, deveined shrimp, with the tails left on or removed according to preference. Cook them only until pink and just done, as they will be warmed again in the sauce.

Getting a good sear

Hot pan: Give the cast-iron pan or grill time to reach medium-high heat before adding the steaks. If the pan is crowded, work in batches so the meat can brown rather than steam.

Resting: Set the cooked steaks aside on a warm plate while you prepare the sauce. This also keeps them from overcooking as the shrimp and cream finish.

Building the garlic cream sauce

Garlic: Cook it in the remaining butter for about 1 minute, just until fragrant; taking it too far can make it taste bitter.

Wine and cream: Reduce the wine or broth by half while scraping up the pan's browned bits, then lower the heat before adding the cream. A gentle simmer helps the Parmesan melt into a smooth sauce.

Checking doneness and timing

Steaks: The stated 4–5 minutes per side is a guide; thickness and the heat of the pan or grill affect how quickly the steaks cook. Use your preferred doneness as the cue to take them off the heat.

Shrimp: Look for shrimp that have turned pink and are just cooked through, around 2 minutes in the pan. Add them back only at the end so they warm through without becoming tough.

Serving the dish

Serve the shrimp and sauce alongside or over the steaks so each portion gets some of both. A green salad or simply cooked vegetables make a fresh contrast to the buttery sauce.

Recipe notes & tips

• Dry the steaks thoroughly before seasoning to help them brown.
• Let the pan heat properly before searing the meat.
• Keep the shrimp in a single layer while searing, using batches if needed.
• Scrape the browned bits into the wine or broth as it reduces.
• Keep the sauce at a gentle simmer after adding the cream and Parmesan.
• Return the shrimp to the pan only once the sauce is ready.

Variations

• Use broth: Replace the dry white wine with low-sodium chicken broth as suggested.
• Grill the steak: Cook the steaks on a grill, then make the sauce in a pan.
• Remove the tails: Use tail-off shrimp for easier serving.
• Add extra herbs: Finish with a little more chopped parsley for a fresher flavour.
• Choose porterhouse: Use porterhouse steaks instead of New York strip steaks.

Common mistakes to avoid

• Wet steak surfaces: Pat the steaks dry first so they can sear rather than steam.
• Overcooked steak: Check the steaks as they cook and remove them when they reach your preferred doneness.
• Overcooked shrimp: Take them off the heat as soon as they are pink and just cooked.
• Burnt garlic: Cook it for about 1 minute, stopping when it smells fragrant.
• Boiling cream: Lower the heat and bring the sauce only to a simmer.
• Skipping the pan fond: Scrape the browned bits into the wine or broth to carry their flavour into the sauce.

How to store

Refrigerate leftovers in an airtight container and use within 2 days. Reheat gently in a covered pan over low heat, stirring the sauce; avoid prolonged heating so the shrimp do not toughen.

Frequently asked questions