Steak and Shrimp Scampi: A Decadent Surf and Turf Delight

Pair this dish with a side of garlic mashed potatoes, steamed vegetables, or crusty bread to soak up the scampi sauce.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to avoid overcooking.
Variations
Herb Butter Steak: Add a dollop of garlic-herb butter on the steak for extra indulgence.
Creamy Scampi: Stir in 2–3 tablespoons of heavy cream to the scampi sauce for a richer flavor.
Grilled Option: Grill the steaks and shrimp for a smoky twist on this dish.
FAQ
1. Can I use a different cut of steak?
Absolutely! New York strip, sirloin, or even a T-bone would work well in this recipe.

2. What’s the best shrimp size for scampi?
Large (16–20 count per pound) shrimp are ideal for scampi as they cook quickly and are visually appealing.

3. Can I make this dish ahead of time?
This dish is best served fresh, but you can prep the shrimp and season the steaks in advance. Cook just before serving for the best flavor and texture.

4. Can I substitute the wine in the scampi sauce?
Yes, chicken broth works well as a substitute for white wine if you prefer an alcohol-free version.