Steak & Creamy Garlic Shrimp is an incredible and easy to make gourmet steak recipe! Pan Seared OR Grilled Surf and Turf!
Leave people wondering if there is a hidden chef in your kitchen with this steak and creamy shrimp dinner! Ready on the table in less than 15 minutes, it’s the flavours in that rich and creamy garlic sauce with a hint of parmesan that is out of this world good! Tastes just like Surf And Turf right out of a restaurant… you will even impress yourself! Perfect with juicy, melt in your mouth steaks!
Another amazing low carb recipe!
HOW TO COOK A PERFECT STEAK
Tips to get tender, juicy steaks!
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- 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 provides steaks with even cooking and the best, charred flavours similar to a barbecue, but 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 can you tell if a steak is done?
- 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.
While steaks are resting, sear (or grill) your shrimp, then get your creamy sauce going! If grilling your meat/seafood, you will need to grab a pan to cook the cream in.
Some tips:
- 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 wine goes well with Steak Recipe?
I choose a white wine to go with this. A light Chardonnay or Pinot Gris pairs really well. I also love a chilled glass or 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
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Steak And Creamy Garlic Shrimp is an incredible easy to make gourmet steak dinner! Pan Seared OR Grilled! Tastes just like something out of a restaurant, this low carb steak recipe is ready on the table in less than 15 minutes. The sauce is out of this world...you will even impress yourself!
- 4 New York Steak strip steaks (Porterhouse steaks)
- Salt and pepper to season
- 1-2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 8 ounces (250 g) shrimp deveined, tails on or off
- 4 cloves garlic (or 1 tablespoons minced garlic)
- 1/4 cup dry white wine or low-sodium chicken broth
- 3/4 cup heavy cream* (thickened cream)
- 1/4 cup fresh shredded parmesan cheese
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped
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Pat steaks dry with paper towel. Season with salt and pepper.
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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.
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Transfer steaks to a warm plate; set aside.
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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.)
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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.)
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Pour in the white wine (or broth), and allow to reduce to half, while scraping any bits off of the bottom of the pan.
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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.
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Add the shrimp back into the pan; sprinkle with the parsley, and stir through.
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Serve with steaks.
For steaks, you can use Strip, Sirloin, Rib eye, T-bone, Eye fillet, Scotch fillet or Porterhouse steaks.
*Heavy (thickened) cream can be substituted with half and half, light cream or evaporated milk.
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Amy says
I myself don’t eat steak, but once in awhile, my husbands REALLY craves it! That usually leads to spending a ridiculous amount of money for a mediocre piece of meat and not amazing sides. I made this for my husband with sauteed vegetables and homemade mashed potatoes on the side and he LOVED it! Better than Applebee’s! Thanks for the pointers! My steak dinner for my husband is now one of his favorites! I wish I could show you a picture of what your inspired me to do! 🙂
Danielle S. says
Hi, I LOVE your recipes! I also have mushrooms in the fridge along with my steak and shrimp and I wanted to use them in this recipe. What step would I incorporate them in at? After I cook my steaks or after I cook the shrimp but before the sauce?
Karina says
It depends. If you’re wanting to include the mushrooms in the sauce, add them in with the butter, sauté them, then add the garlic and continue with the sauce instructions from there. They can be prepared after the steak, but before the shrimp as they take a little longer to cook. I hope that helps!
Melanie says
Do you turn the heat down when making the sauce or does it stay at medium-high?
Karina says
Hi Melanie! Please refer to Step 7 in the recipe: “Reduce heat to low-medium heat, add the cream….”
Rosalind says
Do you have more keto friendly recipes.?
Karina says
Hello Rosalind,
Currently we are working on adding more Keto friendly options. Thanks for following along with me!! xo
Dorothy Richardson says
Can I make this without the wine?
Karina says
Yes, that will still taste great! Enjoy! XO
Natalie says
Wonder if you can do this with scallops instead if shrimp or both looking for anniversary dinner ideas
Karina says
OH! That sounds delicious! I like that idea. Let me know how it turns out! XO
Dawn says
When yousay cream? What type of cream? What do I look when going to the grocery store?
Thanks!
Karina says
The cream will be in the dairy isle in the refrigerator section. It is a heavy cream that comes in a carton. Hope that helps! XO
Beth says
Just made this tonight and it was very good. I will definitely be making it again. Thanks!
SOnja says
It was good I seared and finished on foreman grill. I used the sauce more of a dipping for the steak instructions good would do again
Crystal says
Delicious and easy to make!
DD says
I cooked 4 steaks in my cast iron skillet using these instructions. They turned out great !
GDebbie says
Trying kt tonight!
Jane says
I LOVE all your recipes. When not sure what to make for dinner, I head to Café Delites and there is always something quick and very flavourful here!! I have been trying to cut out the lactose lately. Will Coconut cream work here too?
Karina says
Yes, that sounds great! I think you will love it! Thanks so much for following along with me and sharing!