Description

Delight in the bold flavors of Blackened Steak and Shrimp Scampi, a luxurious dish that pairs tender, seared sirloin steaks with juicy shrimp, all bathed in a creamy lemon herb sauce. Combined with delicate angel hair pasta, this recipe offers a perfect balance of smoky, savory, and tangy flavors that’s sure to impress. Ideal for a romantic dinner or a special family meal, it brings restaurant-quality elegance to your table without overwhelming effort. With its rich seasoning and vibrant garnishes, this dish is a feast for the senses.

Ingredients

• For the Steak and Shrimp:
• 2 sirloin steaks, about 1-inch thick
• 12 large shrimp, peeled and deveined
• 2 tablespoons blackening seasoning
• For the Sauce:
• 3 tablespoons butter
• 4 cloves garlic, minced
• ½ cup heavy cream
• Juice of 1 lemon
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste
• For the Pasta:
• 8 oz angel hair pasta
• Water and salt for boiling
• For Garnish:
• Zest of 1 lemon
• Fresh parsley, chopped

Preparation Method

Start by preparing the steak and shrimp. Rub the sirloin steaks and shrimp generously with the blackening seasoning, ensuring even coverage for a bold and flavorful crust. Let them sit for about 10 minutes to absorb the spices.

Heat a large skillet over medium-high heat and melt 1 tablespoon of butter. Add the steaks to the hot skillet and sear for about 4–5 minutes on each side for medium-rare doneness. For a higher degree of doneness, cook for an additional 1–2 minutes per side. Once cooked, remove the steaks from the skillet, cover them with foil, and let them rest to retain their juices.

Using the same skillet, melt another tablespoon of butter over medium heat. Add the shrimp and cook for 2–3 minutes on each side until they turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery. Remove the shrimp from the skillet and set them aside with the steaks.

To prepare the lemon herb cream sauce, reduce the heat to medium-low and melt the remaining tablespoon of butter in the skillet. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the heavy cream and lemon juice, whisking to combine. Add the chopped parsley and basil, letting the sauce simmer gently until it thickens slightly. Taste and adjust the seasoning with salt and pepper as needed.

While the sauce simmers, cook the angel hair pasta in a large pot of salted boiling water according to the package instructions. Angel hair cooks quickly, so check frequently to ensure it remains al dente. Drain the pasta and set it aside.

Slice the rested steaks into thin strips and return them to the skillet along with the shrimp. Add the cooked pasta to the skillet, tossing gently to coat everything evenly in the creamy lemon herb sauce.

Tips and Conclusion

For an extra smoky flavor, grill the steaks instead of pan-searing them. If you enjoy a spicier kick, add a pinch of cayenne pepper to the blackening seasoning or a few red pepper flakes to the cream sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop with a splash of cream to revive the sauce.
This Blackened Steak and Shrimp Scampi is a culinary masterpiece that marries rich, smoky flavors with creamy indulgence. The vibrant lemon zest and fresh parsley add a finishing touch, making this dish as visually stunning as it is delicious. Serve it with a crisp green salad or crusty garlic bread for a complete meal. If you loved this recipe, explore our other elegant dishes like Garlic Butter Lobster Pasta or Herb-Crusted Salmon with Lemon Sauce. Enjoy every bite, and happy cooking!