If you are craving a meal that perfectly marries rich, juicy steak with succulent, garlicky shrimp, then you are in for a treat with this Steak and Shrimp Scampi Recipe. It is a dazzling combination of surf and turf, where tender ribeye or New York strip steaks meet a luscious shrimp scampi sauce that’s bursting with buttery garlic, a hint of lemon, and fresh parsley. This dish feels fancy enough for special occasions yet easy enough to whip up on a weeknight, making it a fantastic crowd-pleaser. Every bite delivers layers of flavor and texture that will leave you savoring every mouthful and asking for seconds. Let me walk you through how to make this unforgettable meal that brings together the best of both worlds in one skillet.
Ingredients You’ll Need
These ingredients are wonderfully simple but essential. Each one plays a key role in building the incredible flavor and satisfying textures that make this Steak and Shrimp Scampi Recipe shine bright in your kitchen.
- 2 ribeye or New York strip steaks (about 1 inch thick): Choose a well-marbled cut for the juiciest, most flavorful steak base.
- 1 pound large shrimp (peeled and deveined): Big shrimp provide a meaty bite and soak up the garlic butter sauce beautifully.
- 4 tablespoons unsalted butter: Acts as the rich, silky foundation of the scampi sauce.
- 2 tablespoons olive oil: Helps with searing the steak and adds a subtle fruity note.
- 5 cloves garlic (minced): The star aroma of any scampi, infusing the dish with robust flavor.
- 1/4 teaspoon red pepper flakes (optional): Adds a slight kick, balanced perfectly by the butter.
- 1/2 cup dry white wine or chicken broth: Liquid that deglazes the pan and brings acidity to brighten the sauce.
- Juice of 1 lemon: Fresh lemon juice cuts through the richness for a lively finish.
- 2 tablespoons chopped fresh parsley: Fresh herbs add color and a burst of garden freshness.
- Salt and black pepper to taste: Essential seasonings to enhance all the layers of flavor.
- Optional: grated Parmesan for serving: A sprinkle of Parmesan adds an extra savory touch if you like.
How to Make Steak and Shrimp Scampi Recipe
Step 1: Season and Sear the Steaks
Start by patting your steaks dry with paper towels to ensure they develop a beautiful crust. Generously season both sides with salt and black pepper. Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat until shimmering, then add the steaks. Sear them for 3 to 4 minutes per side for a perfect medium-rare or adjust to your preferred doneness. Once cooked, transfer the steaks to a plate and cover loosely with foil to rest — this step is crucial for juicy, tender meat.
Step 2: Build the Scampi Sauce
In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Toss in the minced garlic and optional red pepper flakes, cooking just about 30 seconds until fragrant, careful not to burn the garlic. Then pour in the white wine or chicken broth, allowing it to simmer and reduce for 2 to 3 minutes to concentrate flavors and deglaze the flavorful bits stuck to the pan.
Step 3: Cook the Shrimp
Now add the shrimp to the skillet, cooking each side for 1 to 2 minutes until they turn pink and opaque — you want them juicy but not rubbery. Stir in the freshly squeezed lemon juice, the remaining 2 tablespoons of butter, and chopped parsley, creating a luscious, glossy sauce that clings to every morsel wonderfully.
Step 4: Finish and Serve
Return the rested steaks to the pan just to warm through or serve them alongside the shrimp scampi. Spoon the shrimp and silky sauce generously over the steaks for a show-stopping plate that looks as good as it tastes. The combination of tender steak and garlicky shrimp drenched in buttery lemon goodness is simply irresistible!
How to Serve Steak and Shrimp Scampi Recipe
Garnishes
Finishing with a sprinkle of freshly chopped parsley not only adds a pop of vibrant green but also a fresh herbal note that brightens the dish. A dusting of grated Parmesan cheese is a delicious optional touch that melts slightly into the warm sauce, enhancing its savory depth.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes or al dente linguine to soak up every drop of that luscious scampi sauce. For some greens, I love serving sautéed spinach or roasted asparagus, which add a nice crunch and color contrast that round out the meal perfectly.
Creative Ways to Present
Consider plating the Steak and Shrimp Scampi Recipe over a bed of garlic butter pasta or nestled beside a fragrant risotto for a luxe dinner party presentation. You can also serve it family-style on a large platter, letting guests dive into this decadent surf and turf feast together.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. The shrimp scampi sauce may thicken as it chills, so gently reheat with a splash of white wine or broth to loosen it back up.
Freezing
While steak and shrimp can be frozen, I recommend doing so separately to preserve texture. Freeze cooked steak slices and shrimp scampi sauce in separate containers for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a little broth or water to keep the sauce silky and prevent the shrimp from overcooking. Avoid using a microwave if possible, as it can toughen the steak and rubberize the shrimp.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While ribeye or New York strip are recommended for their flavor and tenderness, you can use filet mignon or sirloin if preferred. Just adjust cooking times accordingly to maintain your desired doneness.
What can I substitute for white wine?
If you’d rather skip alcohol, chicken broth or vegetable broth make excellent substitutes and still provide great flavor for the scampi sauce.
Is it necessary to peel and devein the shrimp?
Yes, peeling and deveining shrimp ensures the best eating experience without any grit or tough shells, allowing the garlic butter sauce to really shine.
How do I know when the shrimp is cooked perfectly?
Shrimp cook quickly; when they turn pink and opaque with curled tails, they are ready. Overcooking makes them tough, so keep a close eye on the skillet during this step.
Can this recipe be doubled for a larger group?
Definitely! Just use a larger skillet or cook in batches to ensure proper searing and cooking. The flavors scale beautifully.
Final Thoughts
This Steak and Shrimp Scampi Recipe is truly one of my favorite go-to meals when I want to impress with minimal fuss. It exemplifies how simple ingredients, treated with care, can create a luxurious dining experience at home. I hope you enjoy making and savoring this perfect surf and turf pairing as much as I do. Happy cooking, and indulge yourself—you deserve it!
Print
Steak and Shrimp Scampi Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Steak and Shrimp Scampi recipe combines perfectly seared ribeye or New York strip steaks with succulent garlic butter shrimp cooked in a flavorful white wine sauce. Ready in just 30 minutes, this surf and turf dish is an elegant yet simple main course that’s perfect for a special dinner. The garlic, lemon, and fresh parsley brighten the rich butter and olive oil base, creating a deliciously satisfying meal.
Ingredients
Steak
- 2 ribeye or New York strip steaks (about 1 inch thick)
- Salt and black pepper to taste
- 1 tablespoon olive oil (for searing steaks)
Shrimp Scampi Sauce
- 1 pound large shrimp (peeled and deveined)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine or chicken broth
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- Optional: grated Parmesan for serving
Instructions
- Prepare and season the steaks: Pat the steaks dry with paper towels to remove excess moisture for a better sear. Generously season both sides of the steaks with salt and black pepper.
- Sear the steaks: Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat until shimmering. Add the steaks and sear for 3 to 4 minutes on each side for medium-rare doneness, or cook longer if desired. Once cooked, transfer the steaks to a plate and cover loosely with foil to keep warm and allow juices to redistribute.
- Make the scampi sauce: In the same skillet, add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat. Add the minced garlic and red pepper flakes (if using), cooking for about 30 seconds until fragrant but not browned.
- Add the liquid and simmer: Pour in 1/2 cup dry white wine (or chicken broth) and let it simmer for 2 to 3 minutes to reduce slightly and concentrate the flavors.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until shrimp turn pink, opaque, and curl up slightly.
- Finish the sauce: Stir in the juice of 1 lemon, the remaining 1 tablespoon butter, and chopped fresh parsley. Allow everything to meld for a minute, stirring gently to coat the shrimp with the sauce.
- Serve: Return the steaks to the skillet briefly to warm through if desired, or plate steaks separately. Spoon the shrimp and the buttery scampi sauce generously over the steaks. Optionally, sprinkle with grated Parmesan cheese before serving.
Notes
- For extra richness and heartiness, serve this dish over cooked linguine or creamy mashed potatoes to soak up the sauce.
- Add a side of sautéed spinach or roasted asparagus for a well-rounded meal with greens.
- If you prefer, you can grill the steaks instead of pan-searing them for a smoky flavor and char marks.
- Ensure not to overcook the shrimp as they become rubbery; pink and opaque is the perfect indicator.
- Feel free to adjust red pepper flakes based on your heat preference or omit for a milder taste.
