Ingredients
Scale
- 2 ribeye steaks
- 1 pound shrimp, peeled and deveined
- 2 tablespoons blackening seasoning
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook fettuccine according to package instructions. Drain and set aside.
- Season the steaks with blackening seasoning. In a large skillet, heat butter over medium-high heat.
- Sear the steaks for about 4-5 minutes per side, or until desired doneness. Remove from the skillet and let rest.
- In the same skillet, add shrimp and cook until pink, about 2-3 minutes. Add minced garlic and cook for an additional minute.
- Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese and mix until smooth.
- Slice the rested steaks and add them back to the skillet along with the cooked fettuccine. Toss to coat everything in the sauce.
- Season with salt and pepper to taste. Serve garnished with fresh parsley.
Notes
Pat the shrimp dry for quick searing. Let the steaks rest before slicing to retain juices. Serve hot on warm plates and offer extra grated Parmesan at the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg