🍽️ Grilled Filet Mignon with Garlic Butter Shrimp & Creamy Linguine 🍤🥩
“A decadent fusion of tender grilled filet mignon, juicy garlic butter shrimp, and silky linguine tossed in a rich parmesan cream sauce.”
Ingredients:
For the Filet Mignon:
2 (6 oz) filet mignon steaks 🥩
Salt & freshly cracked black pepper 🧂
1 tbsp olive oil
2 tbsp butter 🧈
Fresh thyme or rosemary sprigs 🌿
For the Garlic Butter Shrimp:
12 large shrimp, peeled & deveined 🍤
3 tbsp butter
4 cloves garlic, minced 🧄
1 tbsp lemon juice 🍋
1 tbsp chopped fresh parsley 🌿
Red pepper flakes (optional) 🌶️
For the Creamy Linguine:
8 oz linguine 🍝
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream 🥛
1/2 cup grated parmesan cheese 🧀
Salt & pepper to taste
Instructions:
🔥 1. Prepare the Filet Mignon:
Season the steaks with salt and pepper.
Heat olive oil in a skillet over high heat until shimmering.
Sear the steaks for 3-4 minutes per side until a crust forms.
Reduce heat, add butter, garlic, and herbs, basting the steaks.
Cook to your desired doneness (130°F for medium-rare). Rest for 5 minutes.
🍤 2. Cook the Garlic Butter Shrimp:
In a pan, melt butter over medium heat.
Add garlic, sauté until fragrant.
Toss in the shrimp, cooking 1-2 minutes per side until pink and opaque.
Drizzle with lemon juice and sprinkle with parsley and red pepper flakes.
🍝 3. Make the Creamy Linguine:
Cook linguine in salted boiling water until al dente. Reserve 1/4 cup of pasta water.
In a pan, melt butter and sauté garlic until fragrant.
Pour in heavy cream, simmer until slightly thickened.
Stir in parmesan, adding pasta water as needed for a silky texture.
Season with salt and pepper to taste.
🍽️ 4. Assemble:
Plate the creamy linguine, top with the filet mignon, and arrange the garlic butter shrimp alongside.
Garnish with fresh parsley and an extra squeeze of lemon.
🌟 Indulge in this restaurant-worthy Surf & Turf Pasta Plate bursting with rich, savory flavors!
