This dish is meant to be shared, built around comfort, indulgence, and warmth. Seared ribeye steaks are paired with sautéed shrimp, served with a garlic, white wine, and cream sauce that coats each bite with richness. Crisp asparagus adds freshness and texture, balancing the savory notes of the steak and shrimp. The result is a well-balanced entrée that feels special from the first bite to the last.
Heat a large skillet over medium-high heat. Season the steaks generously with salt and black pepper. Sear for 4–6 minutes per side, or until internal temperature reaches your desired doneness (about 135°F for medium-rare or 145°F for medium). Transfer to a plate, tent loosely with foil, and let rest.
In the same pan, add 1 Tbsp of the butter. Add the shrimp and cook for 2–3 minutes, stirring, until they turn pink and are just cooked through. Transfer to a bowl and set aside.
Reduce heat to medium. Add the remaining butter, garlic, and shallot to the skillet. Sauté for 2–3 minutes, until softened and fragrant.
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced slightly. Stir in the heavy cream and simmer gently over low heat until the sauce thickens enough to coat the back of a spoon. Stir in half of the chopped parsley, and season to taste with salt and black pepper.
To serve, arrange steaks and cooked asparagus on plates. Top each steak with shrimp, spoon the sauce over the top, and finish with the remaining parsley.
Welcome To Our New Website
Tell us what you think