Steak and Seafood Skillet with Parmesan Cream Sauce

Ingredients:

For the Steak & Seafood:

• 1 lb steak (sirloin, ribeye, or filet), cut into bite-sized strips or medallions

• 1 lb large shrimp, peeled and deveined

• 8 oz scallops (optional, adds extra seafood flavor)

• 2 tbsp olive oil

• Salt & black pepper, to taste

• 1 tsp smoked paprika

• ½ tsp garlic powder

For the Parmesan Cream Sauce:

• 3 tbsp unsalted butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup chicken or seafood stock

• 1 cup freshly grated Parmesan cheese

• ½ tsp crushed red pepper flakes (optional)

• Salt & pepper, to taste

• 1–2 tbsp fresh parsley, chopped

For Serving:

• 12 oz fettuccine or linguine (optional, can serve over rice or mashed potatoes)

Instructions:

1. Cook the Pasta (Optional):

   • Cook pasta al dente, reserving ½ cup pasta water. Drain and set aside.

2. Cook the Steak:

   • Season steak strips with salt, pepper, smoked paprika, and garlic powder.

   • Heat 1 tbsp olive oil in a large skillet over medium-high heat.

   • Sear steak 2–3 minutes per side until desired doneness. Remove and set aside.

3. Cook the Seafood:

   • In the same skillet, add remaining oil.

   • Sear shrimp and scallops 1–2 minutes per side until just cooked through. Remove and set aside.

4. Make the Parmesan Cream Sauce:

   • In the skillet, melt butter and sauté garlic 30 seconds until fragrant.

   • Add cream and stock, simmer 3–4 minutes until slightly thickened.

   • Stir in Parmesan cheese until smooth. Season with salt, pepper, and red pepper flakes.

5. Combine:

   • Return steak, shrimp, and scallops to the skillet. Toss to coat in sauce.

   • If using pasta, toss it in the sauce as well. Use reserved pasta water to loosen sauce if needed.

6. Serve:

   • Garnish with chopped parsley and extra Parmesan. Serve immediately.