Ingredients:
– 12 large shrimp, peeled and deveined
– 2 filet mignon or ribeye steaks, about 1 inch thick
– Juice of half a lemon
– 3 tablespoons butter
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Begin by seasoning the filet mignon or ribeye steaks generously with salt and pepper on both sides. Allow them to sit at room temperature for about 15 minutes while you prepare the shrimp and sauce.
2. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the steaks to the pan. Cook the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove the steaks from the skillet and let them rest on a plate, covering loosely with foil.
3. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the shrimp. Season the shrimp with salt and pepper and cook for 2-3 minutes per side, or until they turn pink and opaque.
4. Squeeze the juice of half a lemon over the shrimp, stirring to combine.
5. Once the shrimp are cooked, you can create a creamy garlic Parmesan sauce directly in the skillet. Mix in grated Parmesan cheese (if you have on hand), stirring until the cheese is melted and creamy in texture. If the sauce is too thick, you can thin it out with a splash of chicken broth or water.
6. Slice the rested steaks and plate them beautifully. Top with the creamy shrimp and sauce before serving.
