Steak and Shrimp Scampi


For the Shrimp Scampi
1/2 pound linguine
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 tablespoon garlic minced
1/4 teaspoon red pepper flakes
1/2 pound jumbo shrimp peeled and deveined
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup white wine or chicken broth
3 tablespoons freshly squeezed lemon juice
3 tablespoons parsley finely chopped (extra for garnishing)
For the Garlic-Infused Steak
1/2 pound NY Strip Steak
1/2 teaspoon coarse sea salt
1/8 teaspoon freshly ground black pepper
1/2 tablespoon high-smoke-point oil avocado, coconut, or canola recommended
1 tablespoon unsalted butter
1/2 teaspoon garlic minced


Preparing the Linguine
Bring a large pot of salted water to a rolling boil. Add linguine. Cook until al dente—roughly 7 minutes. Drain. Set aside.
Crafting the Shrimp Scampi
Heat a skillet over medium flame. Meld butter and olive oil together.
Toss in garlic and red pepper flakes; sauté briefly—about a minute.
Introduce the shrimp to the skillet. Season with salt and pepper. Stir until the shrimp turn a luscious pink—typically around 5 minutes. Relocate shrimp to a plate.
Pour in the white wine or chicken broth and lemon juice. Let the concoction bubble for a mere minute.
Kill the heat. Stir in parsley. Reintroduce the linguine and shrimp, tossing to amalgamate flavors.
Searing the Steak to Perfection
Crank up a large cast-iron pan over high heat. Meanwhile, season the steak with salt and pepper. Lightly brush with oil.
Once the pan is roaring hot, lay the steak down. Sear for approximately 3-4 minutes on each side or until you reach your preferred level of doneness.
In a separate bowl, combine butter and minced garlic.
Slather the garlic butter over the steak. Allow it to rest for about 5 minutes before slicing (remember to cut against the grain).