Juicy Steak with Creamy Shrimp Pasta

Instructions

Step 1 Bring a pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside. /n
Step 2 Season the steak generously with salt and black pepper on both sides. /n
Step 3 Heat olive oil in a skillet over medium-high heat and sear the steak for 3–4 minutes per side until a deep crust forms and the steak reaches your preferred doneness. /n
Step 4 Add a tablespoon of butter to the pan and baste the steak for about 1 minute, then remove it from the skillet and allow it to rest. /n
Step 5 In the same pan melt butter and sauté the minced garlic for about 30 seconds until fragrant. /n
Step 6 Add the shrimp and cook for 1–2 minutes per side until pink and just cooked through. Remove and set aside. /n
Step 7 Pour in the heavy cream, stir in Parmesan cheese, Italian seasoning, diced tomatoes, and spinach, and simmer until the sauce slightly thickens. /n
Step 8 Add the cooked linguine and shrimp back into the sauce and toss until evenly coated. /n
Step 9 Slice the rested steak and serve it alongside the creamy shrimp pasta. Garnish with fresh parsley and serve hot.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat pasta gently in a skillet with a splash of cream or milk to loosen the sauce. Steak can be reheated in a skillet over low heat with a little butter to maintain tenderness.