Steak and Creamy Shrimp
Steak and Creamy Shrimp: Date Night at Home, Any Night
If you’ve ever peered into your fridge at 5 p.m., hoping for a little dinner inspiration, you are seriously not alone. Some nights call for a meal that feels special—something like steak and creamy shrimp—that instantly transports you from “blah” to “oh wow!” For me, this recipe takes me right back to a candlelit anniversary dinner my husband and I shared (pre-kids!), lingering over every bite of juicy steak and garlicky, perfectly sauced shrimp. The buttery aroma wafting through the kitchen, the sizzle of the skillet—those magical details have stuck with me, and now, making this creamy surf and turf at home feels like creating a new memory each time.
Why You’ll Adore This Steak and Creamy Shrimp
Honestly, steak and creamy shrimp is my not-so-secret way to win over any dinner guest—or just spoil myself a bit midweek. Here’s why I know you’ll be obsessed, too:
- Restaurant-quality flavor—at home: You get juicy, well-seared sirloin and tender shrimp, all blanketed in a creamy Parmesan garlic sauce. It feels fancy, but it’s weeknight-doable.
- Simple ingredients, big wow-factor: Almost everything is probably already in your pantry or fridge (think butter, garlic, cream… and, okay, maybe a little steak splurge at the market).
- Impressive but stress-free: No grilling experience required. You just need one skillet (less washing up? Yes, please).
- Perfect for sharing: This recipe turns a regular dinner into a little celebration—whether with someone special or for a self-care night.
Trust me, once you taste this creamy steak and shrimp combination, you’ll find any excuse to make it again.
Ingredients You’ll Need for Steak and Creamy Shrimp
Let’s break down what you’ll want to pick up (and a few little tips I’ve learned):
- 1 lb (450g) sirloin steak: Sirloin strikes a great balance between tenderness and flavor (try to get one at least 1-inch thick for easy cooking).
- 1 lb (450g) large shrimp, peeled and deveined: Bigger shrimp = juicier bites. Buying them already peeled saves time!
- 2 tbsp olive oil: Good quality makes a difference for searing.
- 2 tbsp butter: For that rich, restaurant-style finish.
- 4 cloves garlic, minced: Fresh garlic is a must for the best creamy shrimp sauce.
- 1 cup heavy cream: Don’t swap for milk—you want real richness.
- 1/2 cup chicken broth: Balances everything with savory depth.
- 1/2 cup grated Parmesan cheese: Freshly grated melts best (hello, creamy sauce!).
- 1 tsp paprika: Adds gentle warmth and color.
- 1 tsp dried thyme: For a little earthy, herby note.
- Salt and black pepper: Taste as you go!
- Fresh parsley for garnish: Optional, but makes your plate pop.
Almost every ingredient works hard toward that perfect creamy steak and shrimp experience.
Step-by-Step Guide: Making the Perfect Steak and Creamy Shrimp
Making steak and creamy shrimp sounds fancy, but it’s honestly really straightforward. Here’s how I do it (with some real-life tips sprinkled in):
- Season the steak: Pat your sirloin dry (for the best sear!) and sprinkle both sides with salt, black pepper, and paprika.
- Sear the steak: Heat 1 tbsp olive oil in a large skillet over medium-high. Sear steak for 4-5 minutes per side (for medium-rare; adjust if you like it more done). Once cooked, let it rest off the heat so the juices can redistribute.
- Garlic time: In the same pan, add the second tablespoon of olive oil and 1 tbsp butter. Toss in the minced garlic. Stir for about a minute—don’t let it burn! (Nothing beats the scent of sizzling garlic, right?)
- Sauté the shrimp: Add your shrimp. Cook for 2-3 minutes on each side, just until they’re pretty and pink. Set them aside.
- Make the sauce: In the same skillet, pour in the heavy cream and chicken broth. Stir in Parmesan and dried thyme, letting everything bubble gently for 3-5 minutes until thickened slightly.
- Reunite shrimp and sauce: Pop the shrimp back into the skillet and toss to coat in the creamy goodness. Let it warm through for another 2 minutes.
- Slice & assemble: Cut the rested steak into slices. Plate it up, then spoon the creamy shrimp and sauce over the top. Sprinkle with fresh parsley if you’re feeling fancy.
There you have it—your own steak and creamy shrimp, ready in under 40 minutes!
My Secret Tips and Tricks for Steak and Creamy Shrimp Success
- Let your steak rest: Don’t skip this! Resting (for 5-10 minutes) helps keep every bite juicy.
- Get your skillet really hot: For the best steak sear, wait until the oil shimmers before adding the meat.
- Don’t overcook shrimp: They turn rubbery fast—pull them off as soon as they turn opaque.
- Scrape the skillet: All those golden, stuck-on bits (fond!) make your creamy Parmesan shrimp sauce extra flavorful.
- Garnish is more than looks: Parsley adds a fresh, slightly peppery pop at the end.
Creative Variations and Ingredient Swaps
Changing up steak and creamy shrimp is easy—here’s how to make it your own:
- Swap the steak: Flank, ribeye, or New York strip all work beautifully—just adjust cooking time.
- Different seafood: Try scallops or even lump crab for a new twist on creamy surf and turf.
- Low-carb/keto: This recipe is naturally low in carbs, but you can use coconut cream for a dairy-free version (still super creamy).
- Add veggies: Toss in sautéed spinach or grilled asparagus for extra color and nutrients (plus, it looks all chef-y).
- Spicy lovers: Add a pinch of crushed red pepper for kick.
You can totally riff on this classic creamy steak and shrimp combo to match what’s in-season or whatever you’re craving.
How to Serve and Store Your Steak and Creamy Shrimp
- Sides ideas: I love this over creamy mashed potatoes, garlic butter pasta, or just a simple side salad to keep things light.
- Storing leftovers: Pop cooled steak and shrimp with sauce into an airtight container. It’ll keep in the fridge for up to 2 days (the creamy shrimp sauce may thicken, but a splash of broth revives it).
- Reheating tips: Gently reheat on the stove over low heat—too high and the cream sauce might separate.
- Freezing: Not ideal as cream sauces can split, but if you must, freeze portions without the sauce for best results.
Save those leftovers for lunch—you’ll be the envy of the break room!
FAQs: Your Top Questions About Steak and Creamy Shrimp Answered
Q: Can I make steak and creamy shrimp ahead of time?
A: You can prep everything a few hours in advance (seasoned steak, peeled shrimp, garlic minced). Cook just before serving for the best flavor and texture.
Q: What’s the best steak for creamy shrimp?
A: I prefer sirloin, but any tender, quick-cooking steak (like ribeye or strip) works. Just avoid tougher cuts like chuck unless you enjoy a challenge!
Q: Can I use frozen shrimp?
A: Absolutely—just thaw them completely and pat dry. Make sure there’s no extra moisture or your creamy cheese sauce might get watery.
Q: Can I use milk instead of heavy cream?
A: I don’t recommend it—milk won’t thicken as much and you’ll lose that luscious, rich steak and shrimp sauce vibe. (But half-and-half works in a pinch!)
Q: Is this recipe gluten-free?
A: Yes! (Just double-check your chicken broth and Parmesan to be sure.)
Making steak and creamy shrimp at home makes an average weeknight feel like an occasion—no reservations or stiff dress codes required. If you try this easy surf and turf recipe, let me know how it goes! Did you make it for a special dinner, or just to spice up your Tuesday? Either way, you deserve a meal that feels as amazing as this one tastes. Happy cooking, friends!
Steak and Creamy Shrimp
Ingredients
For the Steak and Shrimp
- 1 lb sirloin steak Choose at least 1-inch thick for easy cooking.
- 1 lb large shrimp, peeled and deveined Bigger shrimp = juicier bites.
- 2 tbsp olive oil Good quality makes a difference for searing.
- 2 tbsp butter For a rich finish.
- 4 cloves garlic, minced Fresh garlic is recommended.
- 1 cup heavy cream Do not substitute with milk.
- 1/2 cup chicken broth Adds savory depth.
- 1/2 cup grated Parmesan cheese Use freshly grated for best results.
- 1 tsp paprika Adds warmth and color.
- 1 tsp dried thyme For earthy notes.
- Salt and black pepper To taste.
- Fresh parsley for garnish Optional for decoration.
Instructions
Preparation
- Pat the sirloin dry and season both sides with salt, black pepper, and paprika.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Cooking the Steak
- Sear the steak for 4-5 minutes on each side for medium-rare. Adjust cooking time as desired.
- Once cooked, let the steak rest off the heat.
Making the Sauce
- In the same skillet, add the second tablespoon of olive oil and 1 tablespoon of butter.
- Toss in the minced garlic and stir for about a minute, taking care not to burn it.
- Add the shrimp and cook for 2-3 minutes until pink and opaque.
- Remove the shrimp and set aside.
- Pour in the heavy cream and chicken broth. Stir in the Parmesan and dried thyme. Let it bubble for 3-5 minutes until thickened.
- Return the shrimp to the skillet and toss to coat in the sauce, warming through for another 2 minutes.
Assembly
- Slice the rested steak and plate it.
- Spoon the creamy shrimp and sauce over the steak.
- Garnish with fresh parsley if desired.
