Ingredients:
½ lb. linguine
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp minced garlic
¼ tsp red pepper flakes
½ lb. jumbo shrimp, peeled and deveined
⅛ tsp salt
⅛ tsp pepper
⅓ cup white wine or chicken broth
3 Tbsp lemon juice
3 Tbsp finely chopped parsley, plus more for garnish
Garlic Butter Steak:
½ lb. NY Strip Steak
½ tsp coarse salt
⅛ tsp black pepper
½ Tbsp oil (high smoke point like avocado or canola)
1 Tbsp unsalted butter
½ tsp minced garlic
Instructions:
Cook linguine in a large pot of salted boiling water until al dente (about 7 minutes). Drain well.
In a large skillet over medium heat, add butter and olive oil. Sauté garlic and red pepper flakes for one minute.
Add shrimp, salt, and pepper, cooking until shrimp are pink (about 5 minutes). Remove shrimp and set aside.
Stir in white wine (or broth) and lemon juice, cooking for 1 minute. Remove from heat and stir in parsley.
Add linguine and shrimp back to the skillet, tossing to coat in sauce.
Heat a large cast iron pan over high heat. Season steak with salt and pepper, brush lightly with oil, and cook to desired doneness (135°F for medium rare, 140°F for medium).
Mix butter and garlic, top the steak with garlic butter, and slice against the grain.
Divide linguine and shrimp between two plates, topping with sliced steak and additional parsley.
Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 2