Grilled Steak and Garlic Butter Shrimp Alfredo

Instructions

Cook the pasta:

1. Bring a pot of salted water to a rolling boil, ensuring the water is well-seasoned so the fettuccine carries flavor all the way through. Add the pasta and cook until al dente, checking the texture a minute or two before the package’s suggested time to avoid overcooking.
2. Reserve ½ cup of the starchy pasta water, which can help the sauce cling to the noodles. Drain the pasta thoroughly and set aside, tossing lightly with a touch of neutral oil only if you need to prevent sticking while you work.

Grill the steak:

1. Pat the steak completely dry with paper towels to promote a proper sear, then season both sides generously with salt and freshly ground black pepper, pressing gently so the seasoning adheres.
2. Heat the olive oil in a skillet or grill pan over high heat until the surface begins to shimmer. Carefully lay the steak into the pan, allowing it to make full contact so a deep, even crust can form.
3. Sear for 3–4 minutes per side, resisting the urge to move the steak too soon. You’re looking for a rich, golden-brown crust and the first signs of the steak’s edges caramelizing.
4. Add the butter, crushed garlic, and rosemary or thyme sprig to the pan. As the butter melts and foams, tilt the skillet and baste the top of the steak continuously for about 1 minute to build flavor and keep the surface moist.
5. Remove the steak from the heat and let it rest for 5 minutes. This allows the juices to redistribute, helping the slices stay tender. After resting, slice into strips across the grain.

Cook the shrimp: