Ingredients:
- 1.5 pounds ribeye steak (or cut of choice)
- 1 pound jumbo shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1.5 teaspoons kosher salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon smoked paprika
- 1 medium onion, diced
- 6 cloves garlic, minced
- 8 ounces fresh spinach, chopped
- 1 medium lemon (zested and juiced)
- ½ cup broth (beef, chicken, seafood, or vegetable)
- 1 cup heavy whipping cream
- 4 ounces freshly grated Parmesan cheese
- Fresh parsley and additional Parmesan cheese for garnish
Instructions:
1. Sear the Steak: Season the steak with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare or to your liking. Remove from the skillet and let it rest.
2. Cook the Shrimp: In the same skillet, add the butter and shrimp. Sear until pink and cooked through, about 2 minutes per side. Remove from the skillet and set aside.
3. Sauté Onions and Garlic: Add the diced onion and minced garlic to the skillet. Cook until softened, about 3-4 minutes.
4. Make the Sauce: Pour in the broth, lemon juice, and zest. Stir in the heavy cream and Parmesan cheese, letting the sauce simmer and thicken for 2-3 minutes. Add the fresh spinach and allow it to wilt.
5. Combine and Serve: Return the steak and shrimp to the skillet, tossing in the sauce to coat. Garnish with fresh parsley and extra Parmesan cheese. Serve hot and enjoy!