Steak and Shrimp Skillet with Garlic Parmesan Cream Sauce
This Steak and Shrimp Skillet with Garlic Parmesan Cream Sauce is one of our most popular recipes for good reason! Juicy ribeye steak and perfectly seared shrimp nestle into the most luscious, creamy garlic parmesan sauce with fresh spinach and a bright squeeze of lemon. It tastes like something you'd order at an upscale steakhouse, but it all comes together in one skillet in under an hour. Perfect for date night, Valentine's Day, anniversaries, or any time you want to feel fancy without the fuss. This surf and turf dinner has earned 75+ five-star reviews from readers who love how impressive it looks and how easy it actually is to make!
Servings: 6 servings
Calories: 640kcal
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
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.
Nutrition
Calories: 640kcal | Carbohydrates: 10g | Protein: 43g | Fat: 49g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 243mg | Sodium: 1973mg | Potassium: 758mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4738IU | Vitamin C: 32mg | Calcium: 361mg | Iron: 4mg