One Pan Cowboy Butter Steak and Shrimp Scampi
Tender steak bites and juicy shrimp are tossed with linguine in a bold garlic lemon cowboy butter sauce for an easy, restaurant-worthy surf-and-turf dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: American
Ingredients
Scale
- 12 ounces linguine
- 1 pound sirloin steak, cut into bite-size pieces
- 1 pound large raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 8 tablespoons salted butter
- 5 cloves garlic, minced
- ¼ cup dry white wine or chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon crushed red pepper flakes, or to taste
- ½ cup reserved pasta water, as needed
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- Freshly grated Parmesan cheese, for serving
- Lemon wedges, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine until al dente. Reserve ½ cup pasta water, then drain.
- Pat the steak dry. Season with ½ teaspoon salt, ½ teaspoon pepper, smoked paprika, and garlic powder.
- Season the shrimp with the remaining salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear steak bites for 2 to 3 minutes per side, until browned and cooked to your preferred doneness. Transfer to a plate.
- Add shrimp to the skillet and cook for 1 to 2 minutes per side, until pink and opaque. Transfer to the plate with the steak.
- Reduce heat to medium. Melt the butter in the skillet. Stir in garlic and cook for 30 seconds.
- Add wine or broth, Dijon, Worcestershire sauce, lemon juice, lemon zest, and red pepper flakes. Simmer for 1 to 2 minutes.
- Add linguine and toss until coated. Add reserved pasta water, a little at a time, until the sauce is glossy and clings to the pasta.
- Return steak and shrimp to the skillet. Toss gently with parsley and chives until warmed through.
- Serve with Parmesan, extra herbs, and lemon wedges.
Notes
- Do not overcook the shrimp; remove it as soon as it is pink and opaque.
- Sirloin is a great affordable choice, but ribeye, strip steak, or tenderloin also work.
- Use chicken broth in place of white wine, if preferred.
- For a creamier sauce, stir in ¼ cup heavy cream with the wine or broth.