Juicy, pan-seared steak topped with succulent garlic butter shrimp and a rich, creamy Parmesan sauce. This restaurant-style surf and turf recipe is perfect for special occasions, romantic dinners, or an indulgent family meal.
Prep Time: 15 minutes · Cook Time: 25 minutes · Total Time: 40 minutes · Servings: 2
Ingredients
For the Steak
2 thick-cut beef tenderloin steaks (8 oz / 225 g each)
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, lightly crushed
2 sprigs fresh rosemary or thyme
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika (optional)
For the Garlic Butter Shrimp
8–10 large shrimp, peeled and deveined, tails on
2 tablespoons unsalted butter
2 cloves garlic, minced
½ teaspoon smoked paprika
1 tablespoon fresh lemon juice
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley
For the Creamy Parmesan Sauce
2 tablespoons unsalted butter
3 cloves garlic, minced
¾ cup heavy cream
½ cup freshly grated Parmesan cheese
¼ cup seafood or chicken broth
¼ teaspoon smoked paprika
¼ teaspoon Italian seasoning
2 tablespoons chopped sun-dried tomatoes (optional)
1 tablespoon chopped fresh parsley
Salt and black pepper, to taste
A pinch of red pepper flakes (optional)
For Garnishing
Fresh parsley, finely chopped
Extra grated Parmesan cheese
Lemon wedges
A little melted garlic butter
Instructions
Step 1: Prepare the Steaks
Remove the steaks from the refrigerator about 20 minutes before cooking, if convenient. Pat them dry with paper towels to remove excess moisture. Season both sides generously with salt, black pepper, and smoked paprika.
Step 2: Sear the Steaks
Heat olive oil in a heavy skillet over medium-high to high heat. Once hot, place the steaks in the skillet and sear for approximately 3–4 minutes per side, depending on thickness and desired doneness.
Add 2 tablespoons of butter, crushed garlic, and rosemary or thyme. Tilt the pan slightly and spoon the melted garlic butter over the steaks for about 1 minute.
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130–135°F (54–57°C) after resting; for medium, aim for 140–145°F (60–63°C). For food safety, whole cuts of beef should reach at least 145°F (63°C) and rest for 3 minutes.
Transfer the steaks to a plate, tent loosely with foil, and let them rest while preparing the shrimp and sauce.
Step 3: Cook the Garlic Butter Shrimp
Pat the shrimp dry and season with smoked paprika, salt, and black pepper.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the shrimp in a single layer and cook for approximately 2 minutes on the first side, then flip and cook for another 1–2 minutes, until opaque and cooked through.
Add lemon juice and fresh parsley, toss gently, and transfer the shrimp to a clean plate.
Step 4: Make the Creamy Parmesan Sauce
Reduce the skillet heat to medium-low. Add 2 tablespoons of butter and the minced garlic. Sauté for 30–45 seconds, taking care not to burn the garlic.
Pour in the heavy cream and broth. Stir gently and bring to a light simmer. Add the Parmesan cheese gradually, stirring until melted and smooth.
Season with smoked paprika, Italian seasoning, salt, black pepper, and optional red pepper flakes. Add sun-dried tomatoes if using.
Simmer gently for 3–5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Stir in the fresh parsley. Avoid boiling the sauce vigorously, as this can cause it to separate.
Step 5: Assemble the Surf and Turf
Place each rested steak in the center of a serving plate. Spoon a generous amount of creamy Parmesan sauce over each steak, allowing some to flow around the plate.
Arrange 4–5 garlic butter shrimp on top of each steak, stacking them slightly for an elegant presentation. Drizzle with a little extra garlic butter and sprinkle with fresh parsley and Parmesan.
Step 6: Serve and Enjoy
Serve immediately while the steak is juicy, the shrimp are warm, and the creamy sauce is smooth. Pair with mashed potatoes, roasted asparagus, steamed broccoli, or a fresh garden salad.
Cooking Tips
Choose thick steaks: Tenderloin or filet mignon works beautifully because it remains tender and creates a sturdy base for the shrimp.
Dry the steak before searing: Removing surface moisture helps achieve a rich golden-brown crust.
Avoid overcrowding the pan: Cook the shrimp in batches if necessary to ensure even cooking.
Use freshly grated Parmesan: It melts more smoothly into the sauce than many pre-shredded varieties.
Don’t overcook the shrimp: Remove them from the heat as soon as they turn opaque and firm.
Rest the steak: Resting helps the juices redistribute before serving.
Control the sauce thickness: Add a splash of broth or cream if the sauce becomes too thick.
Serving Suggestions
Creamy garlic mashed potatoes
Roasted asparagus with lemon
Buttered green beans
Parmesan roasted broccoli
Garlic butter dinner rolls
Creamy mashed cauliflower
A fresh Caesar or garden salad
Storage and Reheating
Refrigerator: Store leftover steak, shrimp, and sauce in separate airtight containers for up to 2 days.
Reheating: Warm gently in a skillet over low heat with a splash of cream or broth. Avoid overheating, as shrimp can become rubbery and steak can dry out.
Freezing: Freezing is not recommended for the assembled dish because the creamy sauce may separate and the shrimp texture may deteriorate.
Nutrition Information
Approximate values per serving, assuming the recipe serves 2 and excluding side dishes. Actual values vary with steak size, cream, butter, and Parmesan quantities.
Nutrient
Amount
Calories
950 kcal
Protein
75 g
Carbohydrates
8 g
Fat
68 g
Saturated Fat
36 g
Fiber
1 g
Sugar
3 g
Sodium
1,150 mg
Nut Information
This recipe does not require tree nuts or peanuts.
Tree nuts: None in the standard recipe.
Peanuts: None in the standard recipe.
Dairy: Contains butter, heavy cream, and Parmesan cheese.
Shellfish: Contains shrimp, a major allergen.
Gluten: The listed ingredients are generally gluten-free, but check broth, seasonings, and Parmesan labels for additives or cross-contamination.
Allergy note: Although the recipe is nut-free as written, check all ingredient labels and avoid cross-contamination if preparing it for someone with a nut allergy.
Frequently Asked Questions
1. What is the best steak for surf and turf?
Filet mignon or beef tenderloin is ideal because it is tender, thick, and easy to serve with shrimp. Ribeye is another option if you prefer a richer, fattier steak.
2. Can I use frozen shrimp?
Yes. Thaw frozen shrimp completely in the refrigerator or under cold running water, then pat them dry before cooking.
3. Can I make the creamy sauce without Parmesan?
Yes. You can omit Parmesan and adjust the seasoning, although the sauce will be thinner and less savory. A little cream cheese can help add body if desired.
4. How do I keep the steak tender?
Use a hot skillet for a good sear, avoid overcooking, and allow the steak to rest before serving. A meat thermometer helps you cook it to your preferred doneness.
5. Can I prepare this recipe ahead of time?
You can prepare the ingredients and season the steak shortly before cooking, but the steak and shrimp are best cooked just before serving. The sauce can be made a little ahead and gently reheated with a splash of cream.
Conclusion
This Garlic Butter Steak with Creamy Shrimp Sauce is an indulgent surf and turf meal that brings together a beautifully seared steak, juicy garlic butter shrimp, and a rich Parmesan cream sauce. With its combination of savory flavors, tender textures, and elegant presentation, it’s a lovely choice for date nights, celebrations, or whenever you’re craving a restaurant-style dinner at home.