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This Garlic Parmesan Steak and Shrimp Has 75+ Five-Star Reviews for a Reason ⭐
We've been making this recipe for years, and our readers can't get enough of it. It shows up at anniversary dinners, Valentine's Day tables, holiday meals - basically any time someone wants to impress. The comments are full of people saying they got rave reviews at dinner parties, that their families asked for seconds, and that this is now their go-to special occasion recipe. (We're seriously so honored! 🥹)
The secret is that creamy garlic parmesan sauce. It's rich, luscious, and coats every bite of perfectly seared steak and tender shrimp. Add fresh spinach, a squeeze of lemon, and you've got restaurant-quality surf and turf in one skillet. Everything cooks in the same pan, so cleanup is actually manageable even when you're cooking something this good.
Whether you're planning a special date night or just want to treat yourself on a random Tuesday, this is the recipe. Let's get into it!
Ingredients for this Surf and Turf Skillet 🦐🥩
This recipe keeps it simple with ingredients you probably already have on hand, or can easily grab at the grocery store. Fresh parmesan (not pre-shredded!) is the only non-negotiable for that silky, creamy sauce.
How to Make Creamy Garlic Parmesan Shrimp and Steak ✨
Don't let the restaurant vibes intimidate you - this comes together in just a few simple steps, all in one skillet!
- Step 1: Season your steaks generously with kosher salt and pepper on both sides. We're talking a really good coating here - don't be shy! The salt creates that beautiful crust when it hits the hot skillet.
🥩 What steak should you use? We love ribeye for this because it's so flavorful and tender, but any good steak works! Sirloin, strip steak, filet mignon, or even bavette steak would be delicious. Just pick a cut you enjoy and cook it to your preferred doneness.
🧂 We use Diamond Crystal kosher salt at about 1 teaspoon per pound of steak. If you're using Morton's or table salt, use less - they're saltier by volume!
- Step 2: Once your skillet is smoking hot, add oil and immediately add the steaks. Sear for 3-4 minutes per side (depending on thickness) until you get a gorgeous golden-brown crust. For medium-rare, we pull ours around 130°F internal temp and let it rest.
Transfer the steaks to a plate and let them rest for at least 10 minutes before slicing. This keeps all those juices locked in!
💡 Use a meat thermometer! It's the only way to guarantee you don't overcook your steak. Pull it about 5°F below your target temp since it'll keep cooking as it rests.
- Step 3: Season your shrimp with salt, pepper, red pepper flakes, and smoked paprika. Give them a good toss to coat everything evenly.
Add butter to the skillet to melt, then add the shrimp in a single layer. Don't crowd the pan - work in batches if needed! Sear for about 1-2 minutes per side until they're pink and just cooked through, then set aside with the steak.
🍤 Shrimp cook FAST! As soon as they turn opaque and curl slightly, they're done. Overcooked shrimp get rubbery, so keep a close eye on them.
- Step 4: Add the remaining butter to the same skillet along with the diced onion and a pinch of salt. Cook over medium heat, stirring occasionally, until the onion is softened and lightly browned - about 5-6 minutes. Add the garlic and cook for just 30 seconds until fragrant.
🧄 Don't rush the onions! Letting them cook down until they're soft and golden adds so much depth and sweetness to the sauce.
- Step 5: Toss in the chopped spinach with another pinch of salt. Stir it around the pan frequently - it'll wilt down fast!
Once the spinach is wilted, add the lemon zest and broth. Let it simmer for 2-3 minutes to reduce slightly and concentrate those flavors.
- Step 6: Stir in the heavy cream, then start adding the Parmesan cheese in small handfuls. Stir constantly and let each handful melt completely before adding more. This is the key to a silky-smooth sauce!
Once all the parmesan is melted and the sauce is smooth and creamy, stir in the lemon juice. Taste and adjust the seasonings - you might want a little more salt, pepper, or lemon!
🧀 Fresh parmesan is a MUST! Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. Grate it yourself for the best results - your sauce will thank you.
🍋 Add the lemon juice last! The acid can cause the cheese to seize up if you add it too early. Waiting until the end keeps everything silky.
Add the steak and shrimp back to the skillet, nestling them into that gorgeous creamy sauce. Garnish with fresh parsley and a sprinkle of parmesan, then serve immediately!
✨ This is best served fresh while the sauce is hot and silky. If you have leftovers, store them in the fridge for up to 5 days and reheat gently - just know the steak will cook a bit more each time you reheat.
Perfect Sides for Garlic Parmesan Steak and Shrimp 🥗
This is already a pretty complete meal with the protein and spinach built right in, but a great side dish never hurts! We love serving this with:
Mashed potatoes - Our creamy buttermilk mashed potatoes or indulgent truffle mash are perfect for soaking up all that garlic parmesan sauce.
Roasted vegetables - Some simple roasted carrots and green beans add some color and freshness to the plate.
Simple salad - Keep it light with a fresh arugula spinach salad on the side.
Crusty bread - Honestly, you just need something to mop up every last drop of that creamy sauce!
Want to go all out? If you want to make this meal extra special for date night, Valentine's Day, or the holidays, add some garlic butter lobster tails or baked crab legs to really make it a showstopper surf and turf feast! 🦞
🌟Leave a Review!
If you make this Creamy Garlic Parmesan Surf and Turf, we'd love to hear from you! Leave a comment below and rate the recipe. Share with us by tagging us on Instagram! We love seeing your creations!📸
📖 Recipe
Steak and Shrimp Skillet with Garlic Parmesan Cream Sauce
Equipment
- large cast iron skillet (at least 10.25-inches in diameter, preferably 12-inches in diameter)
Ingredients
Steak
- 1½ pounds steak ribeye, sirloin, strip steak, or your favorite cut
- 1½ teaspoons kosher salt to taste
- ½ teaspoon coarse ground black pepper to taste
- 2 tablespoons neutral oil
Shrimp
- 1 pound jumbo or larger shrimp 16/20 count or larger, peeled and deveined
- 1 teaspoon kosher salt to taste
- ½ teaspoon coarse ground black pepper
- ¼ teaspoon red pepper flakes optional and to taste
- ¼ teaspoon smoked paprika to taste
- 2 tablespoons unsalted butter
Parmesan cream sauce
- 2 tablespoons unsalted butter
- 1 medium onion diced
- ¼ teaspoon kosher salt to taste
- 6-8 cloves garlic minced
- 5-6 cups fresh spinach chopped (about 8 ounces)
- 1 teaspoon lemon zest zest of about 1 lemon
- ½ cup chicken broth could use seafood stock, vegetable broth, or dry white wine
- 1 cup heavy whipping cream
- 1 cup freshly grated parmesan cheese about 4 ounces, shred it yourself!
- 2-3 tablespoons fresh lemon juice juice of about 1 lemon
- Parsley and parmesan cheese for garnish
Instructions
Steak
- Heat a large skillet over medium-high heat until very hot. Season the steaks generously with salt and pepper on both sides. Add the neutral oil to the hot skillet, then add the steaks. Sear for 3-4 minutes per side until a golden-brown crust forms and the steaks reach your desired doneness (we pull ours at 130°F for medium-rare). Transfer to a plate and let rest for at least 10 minutes.1½ pounds steak, 1½ teaspoons kosher salt, ½ teaspoon coarse ground black pepper, 2 tablespoons neutral oil
Shrimp
- While the steak rests, season the shrimp with salt, pepper, red pepper flakes, and smoked paprika. Add butter to the same skillet and let it melt. Add the shrimp in a single layer (work in batches if needed to avoid crowding) and sear for 1-2 minutes per side until pink and just cooked through. Transfer to the plate with the steak.1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, ¼ teaspoon red pepper flakes, ¼ teaspoon smoked paprika, 1 pound jumbo or larger shrimp, 2 tablespoons unsalted butter
Parmesan cream sauce
- Add the remaining butter to the skillet along with the diced onion and a pinch of salt. Cook over medium heat until the onion is softened and lightly browned, about 5-6 minutes. Add the garlic and cook for 30 seconds until fragrant.2 tablespoons unsalted butter, 1 medium onion, ¼ teaspoon kosher salt, 6-8 cloves garlic
- Add the chopped spinach and stir frequently until wilted. Stir in the lemon zest and broth, and let simmer for 2-3 minutes.5-6 cups fresh spinach, 1 teaspoon lemon zest, ½ cup chicken broth
- Stir in the heavy cream, then add the parmesan cheese in small handfuls, stirring constantly and letting each addition melt completely before adding more. Once the sauce is smooth, stir in the lemon juice. Taste and adjust seasonings as needed.1 cup heavy whipping cream, 1 cup freshly grated parmesan cheese, 2-3 tablespoons fresh lemon juice
Assemble and serve
- Add the steak and shrimp back to the skillet. Garnish with fresh parsley and parmesan cheese. Serve immediately and enjoy!Parsley and parmesan cheese for garnish
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Notes
- Neutral oil: Use avocado oil or vegetable oil for high-heat searing. These oils have higher smoke points than olive oil, which is important when you're getting a good crust on your steak.
- Fresh Parmesan is essential! Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. Grate it yourself for the best, creamiest sauce.
- Steak options: We love ribeye for its flavor and tenderness, but sirloin, strip steak, filet mignon, or bavette steak all work beautifully. Just cook to your preferred doneness.
- Add lemon juice last: The acid in lemon juice can cause the cheese to seize up, so stir it in at the very end after the sauce is smooth.
- Cook times: Exact cook times depend on the thickness of your steak and size of your shrimp. Use a meat thermometer for the most accurate results on the steak.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in a skillet over low heat or in the microwave. Note that the steak will cook a bit more each time you reheat.
Bill says
I made this it was so good, I did use rib eye, after searing for 1 minute I cubed it and finished it in the skillet, the added it to the sauce, This is Keto at its finest
Briana says
That is so great to hear Bill, thanks so much for letting us know how it went, and so glad it worked out so well for you! 🙂
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!!