Steak & Creamy Garlic Shrimp is an incredible and easy to make gourmet steak recipe! Pan seared or grilled Surf and Turf made at home.
Leave people wondering if there is a hidden chef in your kitchen with this steak and creamy garlic shrimp dinner! Ready on the table in less than 15 minutes, the rich and decadent flavours in the creamy garlic shrimp sauce give five-star restaurant vibes, especially when paired with a high quality piece of porterhouse steak.
There’s not a lot out there that beats an exceptionally good garlic sauce. Not to brag, but we consider ourselves quite the experts in everything creamy and garlicky. Don’t believe us? Try our creamy garlic scallops, creamy garlic chicken breasts or our creamy garlic butter salmon. This steak and creamy garlic shrimp is most definitely a testament to our love of creamy garlic sauce!
HOW TO COOK STEAK
Cooking a perfect piece of steak isn’t as hard you think. Just like our steakhouse steak, grilled steak with brown butter, and our pan seared steak with mushroom sauce, a good steak needs preparation and resting time. You could have a restaurant quality grilled steak and creamy garlic shrimp cooked in under 30 minutes.
- Let steaks sit out at room temperature for 15-30 minutes. Pat dry with paper towel.
- Season generously on each side with salt and pepper.
IN A SKILLET
- Using a cast iron skillet ensures the steak will cook evenly and will produce charred flavours similar to barbecue. If you don’t have a cast iron, any pan will work.
- Preheat your pan on high heat before carefully adding your oil.
- When your skillet is smoking, season steaks with salt and pepper just before they go in to your pan.
- Your kitchen will get smokey! Keep your exhaust fan on high.
- Add only two steaks in at a time, or you won’t get a nice sear.
ON THE GRILL
- Set up the grill at least 15 minutes before you cook. It needs to get hot before putting anything on it.
- Find the hottest areas by carefully and slowly waving your hand 6 inches above the grill.
- Using tongs, lightly grease grill plates with a folded paper towel dipped in oil.
- When oil is smoking, grill until they release without sticking.
HOW LONG TO COOK STEAK
- Rare steaks. Soft textured steaks that maintain an indent when pressed will be rare — 140°F (60°C) internal temperature
- Medium-rare steaks. Steaks with a soft and springy feel will be medium rare — 145°F (63°) internal temperature
- Medium steaks. Steaks with a springy feel will be medium (bounce back up fast) — 160°F (70°) internal temperature
- Well done steaks. Firm steaks are well done — 170°F (76°) internal temperature
Remember, steak will continue to cook after being removed from the skillet or grill. Allow to rest for 5 – 10 minutes to let the juices settle before serving up your steak and creamy garlic shrimp.
While steaks are resting, sear (or grill) your shrimp, then get your creamy sauce going! If grilling your shrimp, you will need to grab a pan to cook the cream in.
TIPS FOR THE BEST STEAK AND CREAMY GARLIC SHRIMP
- You can use shrimp with tails on or off.
- Try to find fresh wild caught shrimp. Frozen shrimp is good too, but fresh will always have a better flavour.
- Heavy (thickened) cream can be substituted with half and half, light cream or evaporated milk!
WHAT TO SERVE WITH STEAK AND SHRIMP
If you’re really wanting to soak up that creamy garlic sauce, try pairing your steak and creamy garlic shrimp with creamy slow cooker mashed potatoes.
WHAT WINE GOES BEST WITH STEAK AND SHRIMP?
White wine pairs really well with steak and creamy garlic shrimp. I prefer a light Chardonnay or Pinot Gris. I’m also partial to a chilled glass of Rosé.
Watch us make this Steak recipe right here!
Looking for more steak or shrimp recipes? Try these!
Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
Steaks with Chimichurri (Churrasco)
Creamy Garlic Butter Shrimp Piccata
Garlic Butter Creamy Tuscan Shrimp
Steak With Creamy Garlic Shrimp
Ingredients
Steaks:
- 4 New York Steak strip steaks Porterhouse steaks
- 1 pinch salt to season
- 1 pinch pepper to season
- 1-2 tablespoons olive oil
Creamy Garlic Shrimp:
- 3 tablespoons unsalted butter divided
- 8 ounces shrimp deveined, tails on or off
- 4 cloves garlic or 1 tablespoons minced garlic
- ¼ cup dry white wine or low-sodium chicken broth
- ¾ cup heavy cream thickened cream
- ¼ cup parmesan cheese fresh shredded
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 tablespoon fresh parsley chopped
Instructions
- Pat steaks dry with paper towel. Season with salt and pepper.
- Heat a large cast iron skillet or grill over medium-high heat. Sear/grill steaks for 4-5 minutes each side until browned and cooked to desired doneness.
- Transfer steaks to a warm plate; set aside.
- Melt 2 tablespoons butter in the skillet (if using a skillet). Add shrimp to the skillet, season with salt and pepper and sear until just cooked and pink -- about 2 minutes. Transfer to a bowl; set aside.(For grill: grill seasoned shrimp while brushing with melted butter until done.)
- To the same skillet, add the remaining butter, add the garlic, sauté until fragrant (about one minute). (If grilling meats, you will need to grab a pan or skillet for this step.)
- Pour in the white wine (or broth), and allow to reduce to half, while scraping any bits off of the bottom of the pan.
- Reduce heat to low-medium heat, add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese; allow to melt through the simmering sauce. Season with salt and pepper to your taste.
- Add the shrimp back into the pan; sprinkle with the parsley, and stir through.
- Serve with steaks.
Paul Tucker says
A great easy to follow recipe & tastes delicious it is truly restaurant quality surf & turf dish & my 3 boy’s & I love it. Thankyou
Terry says
I made this tonight for dinner. It was so easy to make and absolutely delicious. I’m thinking about pairing the sauce with salmon. I think it will be just as delicious.
Daz says
Substituted lobster tail cutlets instead of prawn for a Western Australian spin on the recipe.
Friends for life.
Christopher says
Made this as an early Valentine’s dinner and wow!!!! Totally delicious!!!!