Steak & Shrimp Scampi


°½ pound linguine

°2 tablespoons unsalted butter

°2 tablespoons olive oil

°1 tablespoon minced garlic

°¼ teaspoon red pepper flakes

°½ pound jumbo shrimp (or the size of your choice), peeled and deveined

°Half a teaspoon of salt

°Half a teaspoon pepper

°½ cup white wine or chicken broth

°3 tablespoons lemon juice

°3 tablespoons finely chopped parsley, plus more for garnish


Add the linguine to a large saucepan of boiling salted water and let it cook until firm, about 7 minutes. drain well.

While the pasta is cooking, add the butter and vegetable oil to a large skillet over medium heat. Adding garlic & red pepper flakes and cook for 1 minute.

Add shrimp, salt, and pepper to skillet and cook, stirring constantly, until shrimp are cooked through and turn pink, about 5 minutes. Transfering shrimp to a plate and set apart.

Add wine (or chicken broth) and juice and cook for 1 minute. Remove the pan from the heat and stir in the parsley. Add the linguine and shrimp to the skillet and toss in the sauce.

Divide it between two plates or bowls and place steaks on top.

Steak with garlic butter

Heat a large cast iron skillet over high heat and sprinkle the steak with salt and pepper. When the skillet is hot, brush the steaks lightly with the oil.

Place the steaks in the skillet and cook for about 3-4 minutes on all sides, until cooked through (temperature should be around 135 degrees for medium rare and 140 degrees for medium). 

While the steaks are cooking, mix together the butter and garlic in a small bowl.

Lay the steak on top and let it rest for 5 minutes before slicing (it should be sliced ​​in the direction of the grain).

Enjoy !