Ingredients
For the Ribeye
2 ribeye steaks
Salt and black pepper
1 teaspoon garlic powder
2 tablespoons butter
2 cloves garlic, smashed
Fresh thyme or rosemary (optional)
For the Shrimp Pasta
8–10 oz pasta (fettuccine or linguine)
1 lb shrimp, peeled and deveined
2 tablespoons butter or olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan
½ teaspoon paprika
Salt and pepper to taste
1 tablespoon lemon juice
Fresh parsley for garnish
Instructions
Cook pasta according to package directions. Reserve ½ cup pasta water and drain.
Season ribeye generously with salt, pepper, and garlic powder. Heat a skillet over high heat. Sear steaks 3–4 minutes per side for medium-rare (adjust for preference). Add butter, smashed garlic, and herbs during the last minute and spoon over steaks. Remove and rest 5–10 minutes.
In another pan, heat butter or oil over medium heat. Add shrimp and cook 1–2 minutes per side until pink. Remove and set aside.
In the same pan, sauté minced garlic for 30 seconds. Add heavy cream, Parmesan, paprika, salt, and pepper. Simmer until slightly thickened.
Return shrimp to the sauce, add cooked pasta, and toss. Use reserved pasta water if needed to loosen sauce. Finish with lemon juice and parsley.
Slice ribeye and plate beside the shrimp pasta. Serve immediately for a rich, surf-and-turf style dinner.
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