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

Instructions

Step 1. Preheat the oven to 400°F (200°C).

Step 2. Rub the potatoes with olive oil and sprinkle with salt.

Step 3. Place the potatoes on a baking sheet and bake for 50–60 minutes until fork-tender.

Step 4. Steam or blanch the broccoli florets for 3–4 minutes until tender-crisp.

Step 5. Season the shrimp lightly with salt and pepper.

Step 6. Melt 1 tablespoon butter in a skillet over medium heat and cook the shrimp for 1–2 minutes per side. Remove and set aside.

Step 7. In the same skillet, sauté minced garlic for 30 seconds.

Step 8. Add heavy cream and bring to a gentle simmer.

Step 9. Stir in Parmesan cheese, salt, and pepper until smooth and creamy.

Step 10. Return the shrimp to the sauce and toss to coat.

Step 11. Season the ribeye steaks with salt, pepper, and garlic powder.

Step 12. Heat a cast-iron skillet over high heat and add olive oil.

Step 13. Sear the steaks for 3–4 minutes per side for medium-rare, adjusting time as desired.

Step 14. Add butter, smashed garlic, and rosemary to the skillet.

Step 15. Baste the steaks with the melted butter for 1–2 minutes.

Step 16. Transfer the steaks to a plate and let rest for 10 minutes.

Step 17. Toss the asparagus with olive oil, salt, and pepper.

Step 18. Roast the asparagus for 10–12 minutes until tender.

Step 19. Pat the scallops dry and season with salt and pepper.

Step 20. Heat olive oil and butter in a skillet over medium-high heat.

Step 21. Sear the scallops for 2–3 minutes per side until golden brown.

Step 22. Slice open the baked potatoes and fluff the insides with a fork.

Step 23. Top each potato with broccoli and generous spoonfuls of shrimp Alfredo.

Step 24. Arrange the ribeye steaks, loaded potatoes, asparagus, and scallops on a large serving board.

Step 25. Garnish with chopped parsley and serve with steak sauce and garlic sauce on the side.

Storage and Reheating Tips

Store leftover steak, potatoes, shrimp Alfredo, asparagus, and scallops in separate airtight containers in the refrigerator for up to 3 days.

Reheat steak gently in a skillet over low heat to prevent overcooking.

Warm the shrimp Alfredo sauce slowly on the stovetop, adding a splash of cream if needed.

Reheat potatoes in a 350°F (175°C) oven until heated through.

Asparagus and scallops are best enjoyed fresh but can be reheated briefly in a skillet.

Avoid freezing the Alfredo sauce, as it may separate after thawing.