Grilled Ribeye Steak with Creamy Shrimp Alfredo

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside.

Step 2: Season the ribeye steaks with salt, black pepper, garlic powder, onion powder, and smoked paprika. Let rest at room temperature for 20 minutes.

Step 3: Heat a grill or cast-iron skillet over high heat.

Step 4: Rub the steaks with olive oil and sear for 4–5 minutes per side for medium-rare, or cook to your desired doneness.

Step 5: During the last minute of cooking, add the butter and baste the steaks. Remove from heat and let rest for 10 minutes.

Step 6: While the steak rests, melt 2 tablespoons of butter in a large skillet over medium heat.

Step 7: Add the shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.

Step 8: In the same skillet, add the garlic and cook for 30 seconds until fragrant.

Step 9: Pour in the heavy cream and bring to a gentle simmer.

Step 10: Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes. Cook until the sauce is smooth and creamy.

Step 11: Add the spinach and cook until wilted.

Step 12: Return the shrimp to the skillet and add the cooked fettuccine. Toss until evenly coated in the Alfredo sauce.

Step 13: Combine the melted butter, minced garlic, and parsley. Brush over the breadsticks and warm them in the oven for 3–5 minutes.

Step 14: Slice the ribeye steaks if desired and arrange them on serving plates beside the creamy shrimp Alfredo.

Step 15: Serve immediately with warm garlic breadsticks.

Storage and Reheating Tips

Store the steak and shrimp Alfredo separately in airtight containers in the refrigerator for up to 3 days.

Reheat the Alfredo gently over low heat, adding a splash of cream or milk to restore the sauce’s creamy consistency.

Warm the steak in a skillet over low heat or in a 300°F (150°C) oven until heated through.

Breadsticks can be reheated in a 350°F (175°C) oven for 3–5 minutes.

For the best texture and flavor, seafood Alfredo is best enjoyed fresh and is not recommended for freezing.