Description
A decadent and flavorful Steak and Shrimp Skillet featuring perfectly seared ribeye steak and jumbo shrimp served in a rich garlic parmesan cream sauce with fresh spinach and a hint of lemon zest. This one-pan dinner combines surf and turf with creamy, tangy, and savory elements for an indulgent yet easy-to-make meal.
Ingredients
Steak
- 1½ pounds steak (ribeye, sirloin, strip steak, or your favorite cut)
- 1½ teaspoons kosher salt (to taste)
- ½ teaspoon coarse ground black pepper (to taste)
- 2 tablespoons neutral oil
Shrimp
- 1 pound jumbo or larger shrimp (16/20 count or larger, peeled and deveined)
- 1 teaspoon kosher salt (to taste)
- ½ teaspoon coarse ground black pepper
- ¼ teaspoon red pepper flakes (optional and to taste)
- ¼ teaspoon smoked paprika (to taste)
- 2 tablespoons unsalted butter
Parmesan Cream Sauce
- 2 tablespoons unsalted butter
- 1 medium onion (diced)
- ¼ teaspoon kosher salt (to taste)
- 6-8 cloves garlic (minced)
- 5-6 cups fresh spinach (chopped, about 8 ounces)
- 1 teaspoon lemon zest (zest of about 1 lemon)
- ½ cup chicken broth (or seafood stock, vegetable broth, or dry white wine)
- 1 cup heavy whipping cream
- 1 cup freshly grated parmesan cheese (about 4 ounces)
- 2-3 tablespoons fresh lemon juice (juice of about 1 lemon)
- Parsley and parmesan cheese for garnish
Instructions
- Prepare the Steak: Heat a large skillet over medium-high heat until very hot. Season the steaks generously with kosher salt and coarse ground black pepper on both sides. Add neutral oil to the hot skillet, then place the steaks in the skillet. Sear the steak for 3-4 minutes per side until a golden-brown crust forms and the steak reaches your desired doneness (130°F for medium-rare recommended). Remove the steak and transfer to a plate; allow it to rest for at least 10 minutes.
- Cook the Shrimp: While the steak rests, season the shrimp with kosher salt, black pepper, red pepper flakes, and smoked paprika. Add 2 tablespoons unsalted butter to the same skillet and melt it over medium heat. Add shrimp in a single layer (work in batches if necessary) and sear for 1-2 minutes per side until they turn pink and are just cooked through. Remove the shrimp and add to the plate with the rested steak.
- Make the Parmesan Cream Sauce: Add the remaining 2 tablespoons unsalted butter to the skillet. Add diced onion and a pinch of kosher salt, cooking over medium heat for 5-6 minutes until softened and lightly browned. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Spinach and Lemon Zest: Stir in the chopped spinach and cook, stirring frequently, until wilted. Stir in the lemon zest and chicken broth, letting the mixture simmer gently for 2-3 minutes to meld flavors.
- Finish the Sauce: Pour in the heavy cream and bring to a gentle simmer. Gradually add freshly grated parmesan cheese in small handfuls, stirring constantly to fully melt each addition before adding more. Once the sauce is smooth and creamy, stir in the fresh lemon juice. Taste and adjust seasoning as needed.
- Assemble and Serve: Return the cooked steak and shrimp to the skillet with the sauce, combining gently to coat everything in the creamy parmesan sauce. Garnish with fresh parsley and extra parmesan cheese. Serve immediately while hot and enjoy your indulgent surf and turf skillet meal!
Notes
- Use a meat thermometer to check steak doneness for perfect results; 130°F is ideal for medium-rare.
- Don’t overcrowd the skillet when cooking shrimp to ensure they sear properly and don’t steam.
- Freshly grate the parmesan cheese instead of pre-grated for best melting and flavor.
- For a lighter version, substitute heavy cream with half-and-half, though sauce will be less rich.
- Seafood stock or dry white wine in place of chicken broth can add a nicer depth of flavor.
- Allow the steak to rest before slicing to retain juices and tenderness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
