@quietkitchenb: Steak with Creamy Garlic Shrimp Everyday Favorites, quietly made 🍽️ Juicy, pan-seared steak topped with tender shrimp in a rich garlic Parmesan cream sauce. A steakhouse-style dinner made right at home. 🤍 #quietkitchen #everydayfavorites #EasyRecipes Ingredients For the Steak: 4 New York strip or Porterhouse steaks Salt and black pepper, to taste 1–2 tablespoons olive oil 2 tablespoons butter For the Creamy Garlic Shrimp: 3 tablespoons unsalted butter, divided 8 oz shrimp, peeled and deveined, tails on or off 4 cloves garlic, minced (about 1 tablespoon) ¼ cup dry white wine or low-sodium chicken broth ¾ cup heavy cream ¼ cup freshly grated Parmesan cheese Salt and black pepper, to taste 1 tablespoon fresh parsley, chopped Directions Pat the steaks dry with paper towels and season both sides generously with salt and black pepper. Heat a large cast-iron skillet or grill over medium-high heat. Add the olive oil and 2 tablespoons butter if using a skillet. Sear the steaks for approximately 4–5 minutes per side, adjusting for thickness and desired doneness. Use a meat thermometer to check the internal temperature. Transfer the steaks to a plate and allow them to rest while preparing the shrimp and sauce. In the same skillet, melt 2 tablespoons of the unsalted butter over medium heat. Add the shrimp and season lightly with salt and pepper. Cook for approximately 1–2 minutes per side, until pink, opaque, and cooked through. Transfer the shrimp to a bowl and set aside. Add the remaining tablespoon of butter and minced garlic to the skillet. Sauté for about 1 minute, until fragrant. Pour in the white wine or chicken broth, scraping up the flavorful browned bits from the bottom of the skillet. Simmer until the liquid reduces by about half. Reduce the heat to medium-low and stir in the heavy cream. Bring to a gentle simmer, stirring occasionally. Add the freshly grated Parmesan and stir until melted and the sauce becomes smooth and creamy. Season with salt and black pepper to taste. Return the cooked shrimp to the skillet and gently toss to coat in the garlic Parmesan sauce. Sprinkle with fresh parsley. Place the rested steaks on serving plates and spoon the creamy garlic shrimp generously over the top. Serve immediately. Quiet Kitchen Notes • New York strip, ribeye, sirloin, T-bone, filet mignon, or Porterhouse steaks all work well. • For medium steak, aim for approximately 145°F before the recommended rest; cooking time varies with thickness. • Half-and-half, light cream, or evaporated milk can replace heavy cream, although the sauce may be thinner. • Avoid overcooking the shrimp so they stay tender and juicy. • Freshly grated Parmesan creates a smoother sauce than pre-shredded cheese.

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Thursday 08 October 2026 23:18:25 GMT