- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 ribeye steaks (10–12 oz each)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, smashed
- 2 sprigs fresh rosemary or thyme
- Salt and freshly cracked black pepper
- 12 oz fettuccine
- 1 lb large shrimp, peeled and deveined
- 2 tbsp butter
- 3 garlic cloves, minced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup chicken broth
- 2 cups fresh baby spinach
- ½ cup diced red bell pepper
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley
Instructions
- Cook the fettuccine in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
- Pat the steaks dry and season with salt and pepper. Sear in olive oil over high heat for 3–4 minutes per side. Add butter, garlic, and rosemary, then baste.
- Melt butter in another skillet and sauté garlic. Add shrimp and cook for 1–2 minutes per side. Stir in broth, cream, Parmesan, and Italian seasoning. Fold in spinach and bell pepper.
- Toss cooked fettuccine with the creamy shrimp sauce. Use reserved pasta water if needed.
- Slice the rested ribeye and serve with the creamy shrimp fettuccine. Garnish with parsley and extra Parmesan.
Notes
- Use fresh Parmesan for best flavor.
- Let the steak rest before slicing.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 920
- Sugar: 5g
- Sodium: 800mg
- Fat: 55g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 58g
- Cholesterol: 300mg
