Steak and Creamy Shrimp is an indulgent dish that combines juicy, high-quality steaks with tender shrimp in a luscious garlic butter sauce. The rich, savory flavors are balanced with a touch of freshness from chopped parsley, making it a decadent meal that’s surprisingly easy to prepare.

Ingredients List:

For the Steaks:

4 high-quality steaks (New York Strip, Ribeye, or Porterhouse)
Olive oil, for brushing
Salt and freshly ground black pepper, to taste

For the Shrimp:

2 tablespoons unsalted butter
8 ounces large shrimp, deveined, tails on or off
Salt and freshly ground black pepper, to taste

For the Garlic Butter Sauce:

¾ cup low-sodium chicken broth
¼ cup heavy cream
1 (5.2-ounce/150g) package Boursin Cheese (garlic and herb variety), softened
½ teaspoon Dijon mustard
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped (optional)

Steak and Creamy Shrimp

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Cooking Instructions :

Steak Perfection: Begin by patting the steaks dry with a paper towel to ensure a perfect sear. Brush each steak lightly with olive oil, then season generously with salt and freshly ground black pepper on both sides.

Sear to Delight: Preheat a large cast iron skillet or grill over medium-high heat. Place the steaks in the hot skillet and cook for 4-5 minutes on each side until they develop a beautiful brown crust and reach your preferred level of doneness. Once done, transfer the steaks to a warm plate and set aside to rest.

Shrimp Succulence: In the same skillet, melt 2 tablespoons of unsalted butter. Add the shrimp, seasoning them with salt and pepper. Sear the shrimp until they turn pink and are just cooked through, about 2 minutes. Transfer the shrimp to a bowl and set aside.

Crafting the Sauce: Deglaze the skillet with a splash of chicken broth, scraping up any flavorful bits from the bottom. Pour in the remaining chicken broth and heavy cream, bringing the mixture to a gentle simmer. Add the softened Boursin cheese and stir until it melts into a creamy sauce. Stir in the Dijon mustard and let the sauce simmer for a few minutes to thicken. Season with salt and pepper to taste.

Final Touch: Return the shrimp to the skillet, stirring them into the creamy sauce. Sprinkle with chopped fresh parsley if desired, adding a touch of color and freshness.

Serve and Savor: Plate the steaks and spoon the creamy shrimp and garlic butter sauce generously over the top. Serve immediately, enjoying the rich, harmonious flavors of this luxurious dish.

Tips and Notes:

For the best flavor, let your steaks come to room temperature before cooking.
Resting the steaks after cooking ensures they retain their juices.
Use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium, and 160°F for well-done.

Substitutions and Variations:

Cheese Swap: If you can’t find Boursin, use cream cheese with a mix of minced garlic and herbs.
Spicy Kick: Add a pinch of red pepper flakes to the garlic butter sauce for a touch of heat.
Herb Variations: Experiment with fresh basil or thyme in place of parsley for a different herbaceous note.

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Steak and Creamy Shrimp

Yield: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Steak and Creamy Shrimp is an indulgent dish that combines juicy, high-quality steaks with tender shrimp in a luscious garlic butter sauce.

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Ingredients

• For the Steaks:
• 4 high-quality steaks (New York Strip, Ribeye, or Porterhouse)
• Olive oil, for brushing
• Salt and freshly ground black pepper, to taste
• For the Shrimp:
• 2 tablespoons unsalted butter
• 8 ounces large shrimp, deveined, tails on or off
• Salt and freshly ground black pepper, to taste
• For the Garlic Butter Sauce:
• 3/4 cup low-sodium chicken broth
• 1/4 cup heavy cream
• 1 (5.2-ounce/150g) package Boursin Cheese (garlic and herb variety), softened
• 1/2 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions

Pat the steaks dry with a paper towel to remove excess moisture. Brush them lightly with olive oil and season generously with salt and ground black pepper on both sides.Preheat a large cast iron skillet or grill over medium-high heat. Cook the steaks for 4-5 minutes on each side until browned and cooked to your preferred doneness. Transfer to a warm plate and set aside.In the same skillet, melt 2 tablespoons of butter. Add the shrimp, season with salt and pepper, and sear until pink and just cooked, about 2 minutes. Transfer the shrimp to a bowl and set aside.Deglaze the skillet with a small amount of chicken broth, then add the remaining broth and heavy cream, bringing it to a gentle simmer. Add the Boursin cheese and stir until it melts into the sauce. Stir in the Dijon mustard and let the sauce simmer for a few minutes to thicken. Season with salt and pepper.Return the shrimp to the pan, sprinkle with parsley, and stir to combine. Serve alongside the steaks.

Notes

For the best flavor, let your steaks come to room temperature before cooking.

Resting the steaks after cooking ensures they retain their juices.

Use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium, and 160°F for well-done.

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Frequently Asked Questions:

Can I use a different type of cheese?
Yes, you can substitute Boursin with cream cheese mixed with minced garlic and herbs.

What sides go well with this dish?
Mashed potatoes, roasted vegetables, or a fresh green salad pair beautifully with this steak and shrimp combo.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the shrimp.