Ribeye and Loaded Shrimp Alfredo Potatoes Board with Asparagus, Shrimp and Scallops

This Ribeye and Loaded Shrimp Alfredo Potatoes Board with Asparagus, Shrimp and Scallops is a show-stopping surf-and-turf feast. Juicy ribeye steaks are perfectly seared and paired with creamy loaded baked potatoes topped with shrimp Alfredo, tender asparagus, and buttery scallops. Perfect for date nights, family celebrations, or whenever you’re craving a steakhouse-quality meal at home.

Ingredients

For the Ribeye Steaks

2 ribeye steaks (12–14 ounces each)

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon garlic powder

2 tablespoons unsalted butter

4 garlic cloves, smashed

2 sprigs fresh rosemary

For the Loaded Shrimp Alfredo Potatoes

2 large russet potatoes

1 tablespoon olive oil

½ teaspoon salt

1 cup broccoli florets

12 medium shrimp, peeled and deveined

1 tablespoon butter

2 cloves garlic, minced

1 cup heavy cream

¾ cup grated Parmesan cheese

½ teaspoon black pepper

¼ teaspoon salt

For the Asparagus

1 pound asparagus, trimmed

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

For the Scallops

10 large sea scallops

1 tablespoon olive oil

1 tablespoon butter

½ teaspoon salt

¼ teaspoon black pepper

For Serving

¼ cup steak sauce

½ cup creamy garlic sauce or spicy mayo

1 tablespoon chopped fresh parsley

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