Steak and Seafood Skillet with Garlic Parmesan Cream Sauce

Ingredients:

1.5 pounds ribeye steak (or cut of choice)
1 pound jumbo shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons unsalted butter
1.5 teaspoons kosher salt (adjust to taste)
½ teaspoon black pepper (adjust to taste)
¼ teaspoon red pepper flakes (optional)
¼ teaspoon smoked paprika
1 medium onion, diced
6 cloves garlic, minced
8 ounces fresh spinach, chopped
1 medium lemon (zested and juiced)
½ cup broth (beef, chicken, seafood, or vegetable)
1 cup heavy whipping cream
4 ounces freshly grated Parmesan cheese
Fresh parsley and additional Parmesan cheese for garnish

Instructions:
Prepare the Steak:

Heat a large skillet over medium-high heat. Season the steaks with salt and pepper.
Once the skillet is hot, add olive oil and sear the steaks for about 3-4 minutes per side, or until cooked to your desired doneness. Set aside to rest for 10 minutes.
Cook the Shrimp:

In the same skillet, melt 2 tablespoons of butter. Season shrimp with salt, pepper, smoked paprika, and red pepper flakes.
Cook the shrimp for 1-2 minutes on each side, until no longer translucent. Set aside.
Make the Parmesan Cream Sauce:

Add butter and diced onion to the skillet. Cook until onion is caramelized.
Add garlic and cook for about 30 seconds.
Add the spinach and cook until wilted. Stir in lemon zest and broth.
Slowly stir in the heavy cream and Parmesan cheese until the sauce is smooth. Finally, add lemon juice.
Assemble and Serve:

Return the steak and shrimp to the skillet. Garnish with parsley and additional Parmesan. Serve immediately.
Tips:
Avoid overcooking the steak and shrimp.
Always use freshly grated Parmesan for a smooth sauce.
Add lemon juice at the end to prevent the sauce from curdling.