Steak and Creamy Garlic Shrimp: A Quick Dinner Treat (Print Version)

Steak and Creamy Garlic Shrimp: Your easy recipe for tender steak and luscious, creamy garlic shrimp. Get a restaurant-quality meal on your table tonight!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Contains Shellfish, Contains Red Meat

# Ingredients:

→ Main Ingredients

01 - 2 (8-10 oz) ribeye or sirloin steaks (about 1-inch thick)
02 - 1 lb large shrimp, peeled and deveined
03 - 1 cup heavy cream
04 - 1/2 cup chicken broth

→ Flavor Boosters & Seasonings

05 - 4 tbsp unsalted butter, divided
06 - 6-8 cloves fresh garlic, minced (or more, I won't judge!)
07 - Salt and freshly ground black pepper, to taste

→ Fresh Finishes

08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh lemon juice

→ Optional Extras

10 - Pinch of red pepper flakes (for a little kick)
11 - Splash of olive oil (for searing)

# Instructions:

01 - First things first, take your steak out of the fridge about 30 minutes before you plan to cook it. This helps it cook more evenly, honestly. Pat it super dry with paper towels—this is critical for getting that gorgeous, crispy sear! Then, season generously with salt and fresh black pepper. I always forget this step and end up adding salt at the table, which isn't quite the same. See? Even I make mistakes sometimes!
02 - Heat a heavy-bottomed skillet (cast iron is my fave, if seasoned!) over medium-high heat. Add a tablespoon of butter and a splash of olive oil. Once shimmering, carefully place your steak in the pan. Don't overcrowd it! Sear for 3-4 minutes per side for medium-rare, or adjust to your preference. This is where the magic happens, that beautiful crust forming. Resist the urge to move it around too much! I once flipped it too early and lost all that good browning. Oops.
03 - Once your steak is cooked, immediately transfer it to a cutting board and let it rest for at least 5-10 minutes. This step is non-negotiable, trust me! It allows the juices to redistribute, keeping your steak tender and juicy. While it rests, you can start on the star of the show: the creamy garlic shrimp. The smell of the resting steak is just divine, a hint of what's to come.
04 - In the same skillet (don't clean it, those bits are flavor!), add another tablespoon of butter. Toss in your minced garlic and cook for about 30 seconds until fragrant. Don't let it burn! Then, add your thawed shrimp. Cook for just 2-3 minutes, until they turn pink and opaque. Overcooked shrimp are rubbery, and nobody wants that. I once got distracted and my shrimp turned into little bouncy balls. Live and learn!
05 - Once the shrimp are cooked, pour in the chicken broth, scraping up any delicious browned bits from the bottom of the pan. Let it simmer for a minute, then stir in the heavy cream. Bring it to a gentle simmer, allowing it to thicken slightly. Season with a pinch of salt and pepper. This sauce is going to coat everything in a dreamy, garlicky embrace. Honestly, the aroma at this point is just intoxicating.
06 - Slice your rested steak against the grain into desired thickness. Add the sliced steak back into the skillet with the creamy garlic shrimp sauce. Stir gently to coat everything. Finish with a squeeze of fresh lemon juice and a generous sprinkle of fresh parsley. The vibrant green against the creamy sauce and rich steak is just beautiful. It looks like a restaurant dish, but you made it! Pat yourself on the back, you deserve it.

# Notes:

01 - Always pat your steak dry for the best sear; it's a game-changer I learned the hard way.
02 - Store leftovers in an airtight container for up to 3 days, but reheat gently on the stovetop to avoid rubbery shrimp.
03 - Tried full-fat coconut milk for the sauce once, and it worked okay for a dairy-free option, but it definitely changes the flavor profile.
04 - Serve this with creamy mashed potatoes or a crusty baguette to soak up every drop of that amazing sauce!

# Tools You'll Need:

01 - Heavy-bottomed skillet (cast iron)
02 - Cutting board
03 - Tongs

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 10g
Protein: 50g

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