Introduction
Elevate your dinner game with this decadent Surf and Turf Alfredo—a mouthwatering combination of tender filet mignon, juicy garlic shrimp, and fettuccine smothered in a rich, creamy Alfredo sauce. Perfect for date night, celebrations, or when you simply want to treat yourself, this recipe offers restaurant-quality flavor in the comfort of your own kitchen.
Ingredients
For the Steak:
- 2 filet mignon steaks (6 oz each)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- Salt and black pepper, to taste
For the Shrimp:
- 12 large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 tsp red chili flakes
- Salt and pepper, to taste
For the Alfredo Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt and black pepper, to taste
For the Pasta:
- 8 oz fettuccine pasta
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Prepare the Steaks
- Pat the steaks dry and season generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add the steaks and sear for 3-4 minutes per side or until your desired doneness is reached (135°F for medium-rare, 145°F for medium).
- During the last minute of cooking, add butter to the skillet and spoon it over the steaks for extra flavor.
- Remove the steaks from the skillet and let them rest for 5 minutes.
3. Cook the Shrimp
- In the same skillet, heat olive oil over medium heat. Add garlic and chili flakes, cooking for 30 seconds until fragrant.
- Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Season with salt and pepper. Remove from heat and set aside.
4. Make the Alfredo Sauce
- In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Whisk in Parmesan cheese, nutmeg, salt, and pepper until the sauce is smooth and creamy. Adjust seasoning to taste.
5. Assemble the Dish
- Toss the cooked fettuccine in the Alfredo sauce until fully coated.
- Plate the pasta and top each serving with a steak and shrimp.
- Garnish with fresh parsley and a pinch of red chili flakes for an extra pop of flavor.
Tips for the Perfect Surf and Turf Alfredo
- Room Temperature Steak: Let the steaks sit at room temperature for about 30 minutes before cooking to ensure even searing.
- Sauce Consistency: If the Alfredo sauce is too thick, thin it out with a splash of reserved pasta water.
- Customize: Swap the filet mignon for ribeye or sirloin, and use scallops instead of shrimp for a different twist.
- Serve Immediately: This dish is best enjoyed fresh to fully savor the creamy sauce and tender proteins.
Nutritional Information (Per Serving)
- Calories: 720 kcal
- Protein: 50g
- Carbohydrates: 45g
- Fat: 40g
FAQs
1. Can I use store-bought Alfredo sauce?
Yes, you can save time by using a high-quality jarred Alfredo sauce, but the homemade version offers unparalleled creaminess and flavor.
2. What’s the best pasta for this recipe?
Fettuccine is a classic choice, but linguine or tagliatelle work equally well.
3. Can I make this dish ahead of time?
You can prep the sauce and proteins in advance, but cook the pasta fresh and assemble right before serving for the best texture.
Conclusion
This Surf and Turf Alfredo is a luxurious and comforting dish that combines the best of land and sea. With tender steak, succulent shrimp, and creamy pasta, it’s guaranteed to impress your family and friends—or simply treat yourself to a gourmet experience at home.
What’s your favorite way to enjoy surf and turf? Share your tips and variations in the comments!