Grilled Steak and Garlic Butter Shrimp Alfredo

Cook the shrimp:

1. In the same pan, melt the butter with the olive oil over medium-high heat, using the residual steak drippings for added depth.
2. Add the minced garlic and sauté for about 30 seconds, just until fragrant and lightly golden—avoid browning, which can introduce bitterness.
3. Add the shrimp in an even layer and season immediately with paprika or Cajun seasoning, plus salt and black pepper. Sear for 1½–2 minutes per side, watching for the shrimp to turn pink and slightly charred at the edges.
4. Finish with a squeeze of lemon juice to brighten the flavors, then remove the shrimp from the pan promptly to prevent overcooking.

Prepare the Alfredo sauce:

1. In a clean skillet, melt the butter over medium heat. Add the finely minced garlic and cook until it becomes aromatic and soft, infusing the butter without letting the garlic brown.
2. Pour in the heavy cream and let it simmer gently for 2–3 minutes, stirring occasionally as it warms and thickens slightly.
3. Stir in the freshly grated Parmesan cheese, allowing it to melt smoothly into the cream to create a velvety, cohesive sauce free from lumps.
4. Season with salt and black pepper to taste. If the sauce seems too thick, mix in a splash of the reserved pasta water until it reaches a silky, pourable consistency.

Combine:

1. Add the cooked fettuccine to the Alfredo sauce, tossing thoroughly so each strand is coated. Continue turning the pasta in the sauce until it becomes glossy and the noodles absorb some of the cream.

Assemble the dish:

1. Spoon the creamy fettuccine Alfredo into a rustic white bowl or serving dish, creating a gentle mound in the center.
2. Arrange the sliced grilled steak neatly over the pasta, letting the juices mingle lightly with the sauce.
3. Add the garlic-butter shrimp around the edges, distributing them evenly for visual appeal.
4. Drizzle a little of the pan sauce from the shrimp or steak over the top for extra richness and shine.
5. Finish with freshly chopped parsley and a twist of black pepper before serving.

Notes

This dish is best served immediately while the sauce remains silky and the steak maintains its freshly grilled texture. Leftovers can be stored in an airtight container and gently reheated over low heat with a small splash of cream or water to revive the sauce. For the best results, keep the steak and shrimp separate during storage to maintain their individual textures.