Steak and Shrimp Scampi with Lemon Butter
A delightful combination of tender shrimp and juicy steak in a zesty lemon butter sauce, perfect for family gatherings or special occasions.
Ingredients
For the Shrimp Scampi
- 1 lb jumbo shrimp, peeled and deveined Adds a tender and succulent flavor.
- 1 lb linguine Acts as a wonderful base to soak up the sauce.
- 3 Tbsp finely chopped parsley (plus more for garnish) Adds a splash of color and a fresh taste.
- 2 Tbsp olive oil Brings richness and depth to the dish.
- 2 Tbsp unsalted butter Adds creamy goodness.
- 3 Tbsp lemon juice Brightens up the dish.
- 1 Tbsp minced garlic Essential for flavor.
- 1 tsp red pepper flakes Adds heat to the dish.
- 1 cup chicken broth Adds moisture and savory depth.
- 1 tsp salt Brings out all the flavors.
- 1 tsp pepper Brings out all the flavors.
For the Steak
- 1 lb NY Strip Steak Rich and juicy steak for the dish.
- 1 Tbsp oil with a high smoke point (like avocado or canola) For cooking the steak.
- 1 tsp coarse salt To season the steak generously.
- 1 tsp black pepper To season the steak generously.
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook for about 7 minutes, or until al dente. Drain and set aside, without rinsing.
- In a large skillet, heat the olive oil and unsalted butter over medium heat until melted.
- Add the minced garlic and red pepper flakes to the skillet. Sauté for about one minute until fragrant.
- Toss in the peeled and deveined shrimp, seasoning them with salt and pepper. Cook for about 5 minutes or until the shrimp turn pink. Remove the shrimp from the skillet and set aside.
- Pour the chicken broth into the same skillet and stir in the lemon juice. Allow it to cook for another minute. Remove from heat and stir in the chopped parsley.
- Return the cooked linguine and shrimp to the skillet with the sauce. Toss everything together gently.
- Heat a large cast-iron pan over high heat. Season the NY Strip Steak with coarse salt and black pepper, and brush lightly with oil before cooking.
- Cook the steak to your desired doneness; for medium-rare, cook until still pink inside.
- Mix one tablespoon of unsalted butter with minced garlic in a small bowl. When the steak is done, top it with the garlic butter mixture.
- Plate the shrimp scampi and linguine, and arrange the sliced steak on the side or on top. Garnish with additional parsley.
Notes
Don’t overcook the shrimp; they cook fast! Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. Reheat gently with a splash of water or chicken broth.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 75gProtein: 45gFat: 18gSaturated Fat: 6gSodium: 900mgFiber: 3gSugar: 2g
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