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Ingredients:
2 sirloin steaks, about 1-inch thick
12 large shrimp, peeled and deveined
2 tablespoons blackening seasoning
3 tablespoons butter
4 cloves garlic, minced
1/2 cup heavy cream
Juice of 1 lemon
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
8 oz angel hair pasta
Salt and pepper to taste
Zest of 1 lemon (for garnish)
Fresh parsley (for garnish)
Instructions:
Prep the Steak and Shrimp:
Rub the steaks and shrimp with blackening seasoning. Let them marinate for about 10 minutes.
Cook the Steak:
In a hot skillet, melt 1 tablespoon of butter over medium-high heat. Sear the steaks for 4-5 minutes on each side for medium-rare. Remove from heat, cover with foil, and let rest.
Cook the Shrimp:
In the same skillet, melt 1 tablespoon of butter. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
Prepare the Lemon Herb Cream Sauce:
In the same skillet, add the remaining butter and garlic. Sauté until fragrant. Stir in the heavy cream, lemon juice, parsley, and basil. Cook until the sauce thickens slightly. Season with salt and pepper to taste.
Cook the Angel Hair Pasta:
While preparing the sauce, cook the angel hair pasta according to package instructions. Drain and set aside.
Combine and Serve:
Slice the blackened steaks and add them along with the shrimp to the skillet with the lemon herb cream sauce. Toss in the cooked angel hair pasta until well-coated with the sauce. Garnish with lemon zest and fresh parsley before serving.
Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4 servings
