Season both sides of the steaks with salt and pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, add the steaks and cook to your desired doneness—about 4-5 minutes per side for medium-rare. Remove the steaks from the skillet and set them aside to rest.
Cook the Shrimp:
In the same skillet, reduce the heat to medium. Add 2 tablespoons of butter and melt.
Add the shrimp to the skillet and season with salt and pepper. Cook for about 2-3 minutes per side, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set them aside.
Make the Scampi Sauce:
In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for 1 minute, or until fragrant.
Add the red pepper flakes (if using), white wine, and chicken broth to the skillet. Stir and bring the mixture to a simmer. Let it cook for about 4-5 minutes, allowing the sauce to reduce and thicken slightly.
Finish the Dish:
Add the lemon juice and chopped parsley to the sauce, stirring to combine.
Return the shrimp to the skillet and toss them in the sauce. Heat for another 2 minutes.
Slice the rested steaks and plate them. Spoon the shrimp and scampi sauce over the steaks.
Serve:
Garnish with extra parsley and lemon wedges. Serve immediately, and enjoy this mouthwatering steak and shrimp combo!
Serving and Storage Tips:
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