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If you're looking for a super flavorful one-skillet meal, don't overlook this steak and shrimp in a creamy parmesan sauce, it's bursting with flavor! Surf and turf lovers rejoice - this meal will not disappoint, and it's ready fast, with few dishes!
If you like steak or shrimp, you may also like this cast iron ribeye, this air fryer ribeye, this spicy shrimp bisque, this steak and lobster dinner, or this steak salad!
You may also like this butter poached lobster, this lobster pasta, this spicy shrimp pasta, or Cajun shrimp and sausage pasta!
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❤️Why We Love This Recipe
- One of our most popular recipes. This recipe has over 70 five-star reviews for a reason! People absolutely love this recipe! It's tried and true - and very well-loved.
- Creamy, rich, and flavorful. This skillet is absolutely packed full of flavor and seasonings. It's a decadent meal for any occasion.
- Perfect for special occasions. This recipe is good any day of the week, including special occasions like date night, Valentine's Day, Easter, Christmas, and more. Many of our readers say they enjoy this recipe for holiday meals or get-togethers with loved ones.
- Naturally gluten free, low carb, and protein packed. All of the ingredients included in this list are not only pantry and kitchen staples, but they're also naturally keto friendly, gluten free, and packed with protein!
🥩Ingredients
You can find full ingredient quantities and nutritional information in the recipe card.
- Steak. You can use your favorite cut of steak, it really doesn't matter, and it's more of a preference thing. We generally use ribeye, since it's so tasty!
- Shrimp. We love big, juicy shrimp for this. They should be peeled and deveined, but it's up to you if you want to leave the tails on or not.
- Fresh spinach. We like to chop ours up a little bit before adding it to the dish.
- Parmesan cheese. You will definitely want to use freshly grated parmesan cheese for this. Pre-shredded cheese can be convenient but parmesan especially does not melt well if pre-shredded. You want the parmesan to melt as best as it can to create the sauce.
Substitutions
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- No olive oil. You can use any cooking oil you prefer. Avocado oil would work great.
- Swap unsalted butter for salted. You can use salted butter, just be sure to adjust the salt accordingly. You will probably need less salt if using salted butter.
- No chicken broth. Seafood, vegetable, and even beef broth or stock would work for this recipe if you don't have chicken broth. Feel free to use what you have on hand. You can also use a dry, citrusy, (but non-oaky) white wine as well!
- No fresh garlic. You can garlic paste, or garlic powder instead of fresh garlic if you'd like. Keep in mind that ⅛ teaspoon of garlic powder is equal to one clove of garlic.
- No onion. You can swap yellow onion for red onion, or even onion powder if you prefer.
Variations
- Spicier. For a spicier version of this recipe, add more red pepper flakes, and maybe a bit of cayenne pepper.
- Lighter version. Use half and half or whole milk instead of heavy cream for a lighter version of the cream sauce.
🔪Prep Work
- Allow the steak to sit out at room temperature for about 30 minutes.
- Mince the garlic and dice the onion.
- Chop the fresh spinach.
- Zest & juice the lemon.
- Freshly grate the parmesan cheese.
- Peel and devein the shrimp, leaving the tails off or on (your choice).
- Heat a large skillet (at least 10.25", we prefer a 12" skillet) over medium-high heat for about 10 minutes before beginning to get the skillet really hot. This will help the steak get a great sear.
- Dry the steak off really well with paper towel to remove any excess moisture.
📖Instructions
🥩Cook the steak
Season the steak liberally with salt and pepper on both sides. Make sure to reserve some salt and pepper for the other components of the dish. (Image 1)
Once the skillet is very hot, add olive oil, then add the steaks to the skillet. Cook about 3-4 minutes on each side (depending on the thickness of your steaks), until a nice crust forms and the steaks are cooked to your liking.
We like our steaks medium-rare. Once cooked, set aside to rest for at least 10 minutes before slicing into the steak. (Image 2)
For more detailed instructions with photos on how to prepare steak, check out our guide on how to cook a ribeye in a cast iron skillet, this air fryer ribeye, and this bavette steak.
⭑Pro tip: Use a meat thermometer to monitor the temperature of the steak to ensure you don't over or undercook it! We recommend taking it off the skillet to rest about 4-5°F degrees below your desired temperature, as it will continue to rise in temperature as it rests.
🍤Cook the shrimp
In a mixing bowl, combine shrimp with some salt, pepper, red pepper flakes, and smoked paprika. (Image 3)
Add some of the butter to the skillet, then add the shrimp, cooking in batches to avoid overcrowding the shrimp. Sear for 1-2 minutes on each side until shrimp are cooked through and no longer translucent. (Image 4)
Once cooked, remove from the skillet and set aside.
⭑Pro tip: Take care not to overcook the shrimp - they will cook quickly!
🧀Make the Cream Sauce
Add the remaining butter to the skillet, along with diced onion and a pinch of salt. Cook until onion is brown and caramelized, then add in garlic and cook until fragrant, about 30 seconds. (Image 5)
Add in the spinach with more salt, and move the spinach around the pan often to wilt it. (Image 6)
After the spinach has wilted, add in lemon zest, and broth. (Image 7)
Stir in the heavy cream, along with the parmesan cheese in small handfuls, stirring constantly, and allowing each handful of cheese to melt completely before adding more. (Image 8)
Once all of the cheese is melted and smooth, add in the lemon juice, taste, and adjust the seasonings. (Image 9)
⭑Pro tip: Make sure to grate the cheese yourself, or else it may have trouble melting properly. Pre-shredded cheeses have anti-caking agents added to them, which impact the way it can melt.
✨Assemble & serve
Add the steak and shrimp back to the skillet, top with parsley, and parmesan cheese. (Image 10)
Now, just serve and enjoy!
✨Tips and tricks
- Don't overcrowd the pan when cooking the proteins. Make sure to give the proteins plenty of room to cook, so that they don't accidentally end up steaming instead of searing!
- Don't overcook the proteins. Keep a close eye on the shrimp and steak, and be careful not to overcook them, or they will be rubbery and tough.
- Be sure to shred the cheese yourself! This ensures a better melt! Pre-shredded cheeses have additives that prevent them from melting well.
- Add cheese slowly in small handfuls. Melt the cheese carefully, and slowly by adding it in small handfuls and stirring to melt completely before adding more.
- Add the lemon juice last. After making this dish many times, we discovered it was best to add the lemon juice at the very end of making the cream sauce. This is because the acid in the lemon juice can cause the cheese to clump up, so we recommend adding it right before serving!
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💭Frequently Asked Questions
Store in an airtight container in the fridge for up to 5 days. Do not freeze!
Reheat gently in the microwave, on the stovetop, or at a lower heat (350°F) in the oven. Keep in mind that the steak and shrimp will cook further every time you reheat it.
🍽What To Serve With This
Looking to make this a complete meal? Try serving this with our garlic and lemon roasted green beans, these creamy mashed turnips, our redskin mashed potatoes, these air fryer fingerling potatoes, or this arugula and spinach salad!
More Recipes To Consider
Did you try this recipe? Make sure to leave a 5-star review below! 🌟 This helps other readers find our recipes and encourages them to try them. Also, be sure to leave a comment with your experience. Follow along, and tag @AFullLiving on Instagram with your photos!
📖 Recipe
Steak and Seafood Skillet with Creamy Sauce
Equipment
- large cast iron skillet (at least 10.25-inches in diameter, preferably 12-inches in diameter)
Ingredients
Steak
- 2 tablespoons olive oil
- 1.5 pounds steak (use any cut you like, we used ribeye)
- 1.5 teaspoons kosher salt (or to taste)
- ½ teaspoon coarse ground black pepper (to taste)
Shrimp
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon coarse ground black pepper
- ¼ teaspoon red pepper flakes (optional and to taste)
- ¼ teaspoon smoked paprika (to taste)
- 1 pound jumbo shrimp peeled and deveined
Parmesan cream sauce
- 2 tablespoons unsalted butter
- 1 medium onion diced
- ¼ teaspoon kosher salt (to taste)
- 6 cloves garlic minced
- 8 ounces fresh spinach chopped
- 1 medium lemon zested
- ½ cup broth of choice (could use beef, seafood, chicken, vegetable or even dry white wine!)
- 1 cup heavy whipping cream
- 4 ounces parmesan cheese freshly grated (do not use pre-shredded parmesan cheese!)
- 1 medium lemon juiced
- Parsley and parmesan cheese for garnish
Instructions
Steak
- Heat a large skillet over medium high heat. Season your steaks liberally with salt and pepper. Once hot, add in olive oil, then add the steaks to the skillet. Cook about 3-4 minutes on each side, until a nice crust forms and the steaks are cooked to your liking. Once cooked, set aside to rest for at least 10 minutes before slicing into the steak.1.5 pounds steak, 1.5 teaspoons kosher salt, ½ teaspoon coarse ground black pepper, 2 tablespoons olive oil
Shrimp
- Season the shrimp with salt, pepper, smoked paprika, and some red pepper flakes if desired. Add the shrimp to the skillet, and cook for 1-2 minutes on each side. Once shrimp are cooked through, remove from the skillet and set aside.2 tablespoons unsalted butter, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, ¼ teaspoon red pepper flakes, ¼ teaspoon smoked paprika, 1 pound jumbo shrimp
Parmesan cream sauce
- Add butter to the skillet, along with diced onion and a pinch of salt. Cook until onion is brown and caramelized, then add in garlic and cook until fragrant, about 30 seconds.2 tablespoons unsalted butter, 1 medium onion, ¼ teaspoon kosher salt, 6 cloves garlic
- Add in the chopped spinach and cook until wilted. After the spinach has wilted, add in lemon zest and broth. Simmer for 2-3 minutes.8 ounces fresh spinach, 1 medium lemon, ½ cup broth of choice
- Stir in the heavy cream, along with the parmesan cheese in batches, stirring constantly until completely melted and a sauce forms.1 cup heavy whipping cream, 4 ounces parmesan cheese
- Once the sauce is nice and smooth and the cheese has fully melted, stir in the lemon juice. Taste and adjust seasonings to your preference.1 medium lemon
Assemble and serve
- Add the steak and shrimp back to the skillet. Garnish with parsley and parmesan cheese. Serve, and enjoy!Parsley and parmesan cheese for garnish
- Store in an airtight container in the fridge for up to 5 days. We don't recommend freezing this.
Save This Recipe! 💌
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Notes
- Make sure to freshly grate your parmesan cheese. Pre-shredded will not melt properly and your sauce will become clumpy instead of a rich, creamy texture.
- To reheat, gently simmer in a skillet.
- Season to taste with salt & pepper. Be aware that adding parmesan to your sauce will introduce salt into your dish, so take care not to over-salt the sauce before incorporating the cheese.
- Cook time on both your steak and shrimp will depend a lot on the size and thickness of them. For the steak, you should also cook it to your preference. We prefer our steak cooked medium-rare.
Stephanie says
We enjoyed this over garlic rice. I think I’d leave the steak out and try with scallops next time.
Briana says
Hi Stephanie, so glad you enjoyed it, and great idea with the scallops! 🙂 Thanks for the review!
Barbara says
Absolutely delicious! Friends I cooked it for said a definite keeper.
Briana says
That is so awesome to hear, Barbara! Thanks so much for giving it a try! 🙂
Sasha says
This was definitely a hit in our house, I will definitely be making it again!!
Briana says
This is such great news! Thanks so much for trying it, Sasha! So glad you enjoyed it. 🙂
Brenna says
Nothing like treating myself to heaven on a Monday evening! Instead of broth, I used rosé, and like you, I used rib eye, but I only had a pound. Luckily, I had 1.5 pounds of shrimp, so it all evened out perfectly! The layers of flavors - oh, yum, yum! Thanks for the amazing experience!
Briana says
Hey Brenna, love that you were able to make substitutes for it to work for you! We're so glad you enjoyed it so much! This comment made our day! 🙂
Donny says
I just made this dish this evening, wow is all I can say. We are currently sitting in a food coma. I opted for a dry white wine and rice as the side. A-mazballs is all I can say!!!
Briana says
Hi Donny!
This comment totally made our day (and also made us crack up!!!) We feel the same way when we eat it, but it's so nice to hear that others agree. Thank you so much for being here!!
Yvette says
This is an absolutely awesome dinner. The sauce is unbelievable. I completely enjoyed it.
Briana says
Thank you so much Yvette! We're so happy you enjoyed it! 🙂
Tiana says
Hi, I am a new subscriber, I planned to try one of your recipes soon.
It’d be great if you can recommend the flours that we can use for diabetics and how to substitute it. For examples, what we can do with buckwheat flour and how to substitute it for certain types of flour as well as measurements.
Thank you very much. I wish you all the best.
Anita says
I made this for the first time this evening it was a very easy recipe to make. My family enjoyed it it was delicious. I served this with the turnip mash very good combination
Briana says
Hey Anita, that is wonderful! We're so glad you and your family enjoyed this recipe along with the mashed turnips. Thanks so much for being here.
Daniel says
Im a new cook & looking to increase the complexity of my cooking & this recipe fit the bill. Slightly more demanding but not terrifyingly complicated & friggin DELICIOUS in the end. A little rich so I can't make this an everyday thing, but as an early celebration dinner? Perfect. Thanks for sharing it. I very much enjoyed making it.
Briana says
Hey Daniel, this is so great to hear! We're so glad you enjoyed it! We hope you try out some of our other recipes too. 🙂
Judy Logan says
Fabulous! Got rave reviews at a dinner party last night. Everyone asked for the recipe.
Briana says
That is so awesome to hear! Thanks so much for giving our recipe a special place on your dinner table. 🙂
Vince Avery says
This recipe looks delicious. Will try it tonight for my family. Thanks
Briana says
Wonderful! We know you'll love it Vince!
Diane says
Sounds delious. Can’t wait to try out.
Briana says
Thanks so much Diane! We know you're going to love it. 🙂 Thanks for being here!
Darren says
Made it for dinner tonight. Absolutely delicious!!
Briana says
That is so wonderful Darren! Thank you so much. Thanks for being here. 🙂
Pitts says
Just word cannot do justice
Briana says
This is the best comment ever!! Thank you so much Barbara, we're so glad you enjoyed!
Jasmine says
Made this (on top of a bed of Rice) for Easter dinner and the Family LOVED IT!
Briana says
Hey Jasmine, that is awesome! We're so glad our recipe could join your Easter dinner table. So happy you enjoyed it!
Donna Bare says
This dish is a top of the list Dish for sure. Amazing flavors throughout. 💗
Briana says
Donna, thank you so much for your sweet comment. It really means the world to us. We're so glad you're here! 🙂
John says
This looks incredible! Question, is it possible to replace the spinach with Swiss Chard or Kale?
This looks so delicious, I can't wait to try it out. Will let you know how it goes.
Briana says
Hey John!
Thanks for the comment. You can certainly do that, absolutely! Let us know how it goes. 🙂
Briana says
Hi Karen, Thanks for the note! Make sure to let us know what you think about this recipe, it's a fan favorite!
Bobbie says
I saw this recipe and can’t wait to try it but looks fabulous.
Pam says
This recipe looks wonderful! I sent it to two people n I’m using it myself🥂
Briana says
Hey Pam! Thanks so much, we really hope you enjoy it, and thank you so much for sharing it with your friends! 🙂
Ivonne says
Easy and delicious
Chamere Orr says
Thank you Ivonne! It's one of our go-to's and it was a lot of fun to photograph!
Jennifer McClain says
I made this today and it was awesome! I actually halved the recipe, since it's just the two of us, but it was still great. The only change I made was adding some mushrooms when I was browning the onions. It was a very good addition!
Briana says
Jennifer, thank you so much for the review! We love that you improvised to fit your needs, that's so perfect! Also - great idea with the mushrooms, it's one of our favorite veggies. Thanks for trying this! 🙂
Cynthia says
Sounded scrumptious until I got to the Chicken Broth. Need a replacement for that - I'm allergic to Chicken.
Briana says
It's still scrumptious without the chicken broth, don't worry. 😉 I've updated the recipe instructions (this was a bit of an oversight on my part, as you can imagine, running a food blog is a lot of work!) but you could use beef broth, seafood stock, vegetable broth, or even dry white wine! I hope you give it a try.
Tee says
Just curious as to why everyone wimps out and uses chicken broth in a non-chicken meal? Why not go for a beef, seafood, or here’s a unique thought-vegetable-broth instead?
Especially for those of us who are allergic to chicken! You’d be amazed at how much restaurant food is off the table for those of us that are, because this.
I myself switch it out, but it would be nice to see the chef be proactive and prepared, rather than going for the old standby.
Besides, wouldn’t one of those 3 choices, blend more naturally?
Briana says
Hi there,
Thanks for bringing this to my attention. I don’t see this so much as “wimping out”, but rather, my husband and I run this food blog from a very small apartment with limited storage. I had some chicken broth that needed to be used up in the fridge at the time, and had no other options available for us in the pantry. Really sometimes it’s as simple as that, and then I forget to make mention of this in the instructions.
You’re absolutely right though that any broth could be used here, and beef or seafood stock would be great options. Even a dry white wine if you prefer. I’ve updated the instructions to reflect this, it’s an easy swap.
As you can imagine, running a page like this is an incredible amount of work, and sometimes I slip up with the instructions. The blog post writing especially is my least favorite part, and sometimes, I miss things.
I’m not sure if you’re new here or not, but we do encourage our readers to make substitutions when necessary. This post just recently went viral, and there are a ton of new users on our site.
We’re only human and balancing a huge influx of new users, and we make a point to get to know people as best as we can. Kindness and understanding go a long way around here.
We hope you’ll give this recipe a try.
Heather says
You handled this with a lot of tact. I applaud you for this. Most people would just get upset and ignore. When looking at recipes I feel as though all people reading a recipe should be aware of the fact that they may have to substitute for their allergies. It is not up to you to know what everyone’s needs are.
Your recipe looks fantastic and I plan on using this for my dinner tonight!
Briana says
Thanks Heather! I must say, as time has gone on, I have ignored more and more rude comments. I just get tired! But once in a while, I feel the need to respond! I hope you enjoy this recipe. It sure is a hit with so many of our readers! 🙂
Dee says
Wowwww
Dee says
Comment wow was for Tee
Briana says
Hey Dee, we figured that. Thanks for the support and no worries! 🙂
Carla S says
It was yummy
Briana says
Wonderful to hear Carla! Thanks so much for giving it a try! 🙂
Dawn says
This is so good! I followed the recipe as is. Super easy!
Briana says
Dawn, thank you so much for your review! We really appreciate it. 🙂 So glad you love it as well, it's one of our favorites!