Blackened Steak and Shrimp Scampi: A Bold and Flavorful Feast

In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and pepper. Rub the seasoning mix generously over both sides of the steaks.
Heat a heavy skillet or cast iron pan over medium-high heat. Add the olive oil or butter and allow it to get hot.
Place the steaks in the pan and cook for 4-5 minutes on each side, or until a dark, crispy crust forms. For medium-rare, the internal temperature should be 130-135°F (54-57°C). Adjust the cooking time for your preferred level of doneness. Once cooked, remove the steaks from the pan and let them rest for 5-10 minutes.
2. Prepare the Shrimp Scampi:

While the steaks are resting, heat olive oil in a separate skillet over medium heat. Add the shrimp and cook for 1-2 minutes on each side until they are pink and opaque. Remove the shrimp from the pan and set them aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
Add the red pepper flakes (if using) and pour in the white wine (or chicken broth), scraping up any bits from the bottom of the pan. Let the mixture simmer for 3-4 minutes, reducing slightly.
Stir in the lemon juice, then return the shrimp to the pan. Toss to coat the shrimp in the garlic butter sauce. Season with salt and pepper to taste.
Sprinkle the chopped parsley over the shrimp just before serving.
3. Serve:

Slice the blackened steaks against the grain and plate them alongside the shrimp scampi. Spoon the garlic butter sauce over the shrimp and steaks for an extra burst of flavor.
Serving and Storage Tips