Ingredients:
For the Linguine and Shrimp Scampi:
1/2 lb. linguine
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp minced garlic
1/4 tsp red pepper flakes
1/2 lb. jumbo shrimp, peeled and deveined
1/8 tsp salt
1/8 tsp pepper
1/3 cup white wine or chicken broth
3 Tbsp lemon juice
3 Tbsp finely chopped parsley, plus more for garnish
For the Garlic Butter Steak:
1/2 lb. NY Strip Steak
1/2 tsp coarse salt
1/8 tsp black pepper
1/2 Tbsp oil (high smoke point like avocado or canola)
1 Tbsp unsalted butter
1/2 tsp minced garlic
Instructions:
1. Cook the Linguine:
Cook linguine in a large pot of salted boiling water until al dente (about 7 minutes). Drain well.
2. Prepare the Shrimp Scampi:
In a large skillet over medium heat, add butter and olive oil. Sauté garlic and red pepper flakes for one minute.
Add shrimp, salt, and pepper, cooking until shrimp are pink (about 5 minutes). Remove shrimp and set aside.
Stir in white wine (or broth) and lemon juice, cooking for 1 minute. Remove from heat and stir in parsley.
Add linguine and shrimp back to the skillet, tossing to coat in the sauce.
3. Cook the Steak:
Heat a large cast iron pan over high heat. Season the steak with salt and pepper, brush lightly with oil, and cook to your desired doneness (135°F for medium rare, 140°F for medium).
Mix butter and garlic, then top the steak with the garlic butter. Slice the steak against the grain.
4. Serve:
Divide the linguine and shrimp between two plates, topping with sliced steak and additional parsley for garnish.
