Description
This Steak and Shrimp Scampi recipe combines perfectly seared ribeye or New York strip steaks with succulent garlic butter shrimp cooked in a flavorful white wine sauce. Ready in just 30 minutes, this surf and turf dish is an elegant yet simple main course that’s perfect for a special dinner. The garlic, lemon, and fresh parsley brighten the rich butter and olive oil base, creating a deliciously satisfying meal.
Ingredients
Scale
Steak
- 2 ribeye or New York strip steaks (about 1 inch thick)
- Salt and black pepper to taste
- 1 tablespoon olive oil (for searing steaks)
Shrimp Scampi Sauce
- 1 pound large shrimp (peeled and deveined)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine or chicken broth
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- Optional: grated Parmesan for serving
Instructions
- Prepare and season the steaks: Pat the steaks dry with paper towels to remove excess moisture for a better sear. Generously season both sides of the steaks with salt and black pepper.
- Sear the steaks: Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat until shimmering. Add the steaks and sear for 3 to 4 minutes on each side for medium-rare doneness, or cook longer if desired. Once cooked, transfer the steaks to a plate and cover loosely with foil to keep warm and allow juices to redistribute.
- Make the scampi sauce: In the same skillet, add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat. Add the minced garlic and red pepper flakes (if using), cooking for about 30 seconds until fragrant but not browned.
- Add the liquid and simmer: Pour in 1/2 cup dry white wine (or chicken broth) and let it simmer for 2 to 3 minutes to reduce slightly and concentrate the flavors.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until shrimp turn pink, opaque, and curl up slightly.
- Finish the sauce: Stir in the juice of 1 lemon, the remaining 1 tablespoon butter, and chopped fresh parsley. Allow everything to meld for a minute, stirring gently to coat the shrimp with the sauce.
- Serve: Return the steaks to the skillet briefly to warm through if desired, or plate steaks separately. Spoon the shrimp and the buttery scampi sauce generously over the steaks. Optionally, sprinkle with grated Parmesan cheese before serving.
Notes
- For extra richness and heartiness, serve this dish over cooked linguine or creamy mashed potatoes to soak up the sauce.
- Add a side of sautéed spinach or roasted asparagus for a well-rounded meal with greens.
- If you prefer, you can grill the steaks instead of pan-searing them for a smoky flavor and char marks.
- Ensure not to overcook the shrimp as they become rubbery; pink and opaque is the perfect indicator.
- Feel free to adjust red pepper flakes based on your heat preference or omit for a milder taste.
