Surf & Turf Pasta: Steak, Shrimp, and Creamy Alfredo Fettuccine

Tender steak bites and succulent shrimp, served over creamy Alfredo-coated fettuccine – the perfect luxury pasta dish!
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 2
Calories: ~750 kcal per serving
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Ingredients
• 6 oz fettuccine pasta
• 1/2 lb ribeye or sirloin steak, cut into strips
• 1/2 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Salt & black pepper, to taste
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 2 tbsp butter
• Fresh parsley, chopped (for garnish)
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Instructions
1. Cook the Pasta:
• Boil fettuccine in salted water until al dente. Drain and set aside.

2. Sear the Steak & Shrimp:
• Season steak and shrimp with salt and black pepper.
• In a skillet, heat olive oil over medium-high heat.
• Sear steak bites for 3-4 mins until browned and cooked to your liking. Remove and set aside.
• In the same skillet, cook shrimp for 1-2 mins per side until pink and cooked through. Remove.

3. Make the Alfredo Sauce:
• In the same skillet, melt butter and add minced garlic. Sauté for 1 min.
• Pour in heavy cream and bring to a gentle simmer.
• Stir in parmesan until melted and sauce is creamy.

4. Combine & Serve:
• Toss cooked pasta in the Alfredo sauce until fully coated.
• Top with seared steak bites and shrimp.
• Garnish with fresh parsley.
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Pro Tip:
Add a splash of white wine or squeeze of lemon juice to the sauce for a fresh, zesty finish!

Creamy Salmon & Shrimp Pasta

This dish features pan-seared salmon and shrimp served over a bed of creamy pasta, perfect for a satisfying meal.

Yields: 2 servings

Prep time: 15 minute.

Cook time: 20-25 minutes

Ingredients:

* 2 salmon fillets (about 6 oz each), skin on or off

* 6-8 large shrimp, peeled and deveined

* 1 tbsp olive oil

* Salt and black pepper to taste

* 1/2 lb spaghetti or fettuccine pasta

* 1 tbsp butter

* 2 cloves garlic, minced

* 1 cup heavy cream

* 1/2 cup grated Parmesan cheese, plus more for serving

* 1/4 cup reserved pasta water

* Fresh parsley, chopped, for garnish

* Optional: a pinch of red pepper flakes for the sauce

Instructions:

* Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and set aside.

* Prepare Seafood: Pat salmon and shrimp dry with paper towels. Season both sides of the salmon and shrimp with salt and pepper.

* Cook Salmon & Shrimp: Heat olive oil in a large skillet over medium-high heat. Add salmon, skin-side down if applicable, and cook for 4-6 minutes per side, or until cooked to your desired doneness. Remove salmon from the skillet and set aside. In the same skillet, add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.

* Make Cream Sauce: Reduce heat to medium-low. Add butter to the skillet and melt. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Season the sauce with salt and pepper to taste, and red pepper flakes if using.

* Combine & Serve: Add the drained pasta to the skillet with the cream sauce and toss to coat evenly. Divide the pasta between two plates. Top each serving with a salmon fillet and some shrimp. Drizzle a spoonful of the cream sauce over the salmon. Garnish generously with fresh chopped parsley. Serve immediately.

Garlic Butter Salmon & Shrimp with Broccoli & Corn

Juicy salmon fillets topped with shrimp in a flavorful garlic butter sauce, served with steamed broccoli and sweet corn – a wholesome, colorful plate!
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Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 2
Calories: ~600 kcal per serving
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Ingredients

• 2 salmon fillets
• 6-8 shrimp, peeled and deveined
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 lemon, cut into wedges
• 1 tsp Italian seasoning
• Salt & black pepper, to taste
• 2 cups broccoli florets, steamed
• 1 cup corn kernels, steamed
• Fresh parsley, chopped (for garnish)
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Instructions

1. Prepare the Broccoli & Corn:
• Steam broccoli florets and corn until tender. Keep warm.

2. Cook the Salmon:
• Season salmon with salt, pepper, and Italian seasoning.
• In a skillet over medium-high heat, melt 1 tbsp butter.
• Sear salmon fillets for 3-4 mins per side until cooked through. Remove and keep warm.

3. Sauté the Shrimp:
• In the same skillet, add remaining butter and minced garlic.
• Sauté garlic until fragrant (30 secs).
• Add shrimp and cook for 1-2 mins per side until pink and opaque.

4. Serve & Garnish:
• Plate salmon with shrimp on top.
• Add steamed broccoli and corn on the side.
• Squeeze fresh lemon juice over and sprinkle with chopped parsley.
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Pro Tip:
For a slight kick, add a pinch of crushed red pepper to the garlic butter shrimp!

Crab & Shrimp Stuffed Salmon
Tender salmon fillet stuffed with a rich, creamy crab and shrimp filling, baked until golden and juicy—restaurant-quality seafood delight right from your oven!
Ingredients
1 large salmon fillet (cut to butterfly)
1/2 lb cooked shrimp, chopped
1/2 lb lump crab meat
4 oz cream cheese, softened
1/4 cup grated Parmesan
2 tbsp mayo
1 tbsp lemon juice
1 clove garlic, minced
1 tbsp chopped parsley
Salt, pepper, paprika to taste
Optional: whole shrimp for topping
Directions
1⃣ Preheat oven to 375°F (190°C). Line a baking dish with parchment.
2⃣ In a bowl, mix crab, chopped shrimp, cream cheese, Parmesan, mayo, lemon juice, garlic, parsley, and seasonings.
3⃣ Butterfly salmon and stuff the center with the seafood mixture.
4⃣ Top with extra shrimp if using, then bake for 20–25 minutes or until salmon is cooked and stuffing is hot.
5⃣ Garnish with parsley and a lemon wedge.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories: ~500 kcal per serving

CREAMY GARLIC MUSHROOM SALMON

Ingredients:

For the salmon:
4 salmon fillets (6 oz each)
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
For the sauce:
2 tablespoons butter
2 garlic cloves, minced
1 cup mushrooms, sliced
1 cup fresh spinach, chopped
1 cup heavy cream
1/2 cup vegetable broth
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions:

1⃣ Season the salmon fillets with paprika, salt, and black pepper. Heat olive oil in a large skillet over medium heat. Sear the salmon for 4-5 minutes on each side until golden and cooked through. Remove from skillet and set aside.
2⃣ In the same skillet, melt butter and sauté garlic for 1 minute. Add mushrooms and cook for 3-4 minutes until tender.
3⃣ Stir in the chopped spinach and cook until wilted.
4⃣ Add heavy cream, vegetable broth, Parmesan cheese, Italian seasoning, salt, and pepper. Simmer for 3-4 minutes until the sauce thickens slightly.
5⃣ Return the salmon fillets to the skillet, spooning the creamy mushroom sauce over the top. Let it simmer for 1-2 minutes to heat through.
6⃣ Serve hot with your favorite side dish, like mashed potatoes or rice.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Calories: ~450 kcal per serving
Servings: 4

Bone-In Ribeye Surf & Turf with Loaded Baked Potato and Asparagus

Ingredients:

1 bone-in ribeye steak (12-16 oz)

Salt and freshly cracked black pepper

1 tbsp olive oil

10 large shrimp, peeled and deveined

2 tbsp Cajun seasoning

2 tbsp butter, divided

1 large baking potato

1/2 cup shredded cheddar cheese

1/2 cup steamed broccoli florets

8 asparagus spears, trimmed

1 tsp garlic powder

1 tsp smoked paprika

Fresh parsley (optional, for garnish)

Instructions:

Prepare the Baked Potato:

Preheat oven to 400°F (200°C).

Pierce potato several times with a fork, rub with olive oil, and sprinkle with salt.

Bake directly on oven rack for about 45-60 minutes until skin is crispy and inside is tender.

Once done, slice open and fluff the inside with a fork. Fill with steamed broccoli, cheddar cheese, and a few cooked shrimp. Keep warm.

Cook the Ribeye Steak:

Season steak generously with salt and black pepper.

Heat a grill or cast-iron skillet over high heat.

Add olive oil and sear steak for 4-5 minutes per side until a deep caramelized crust forms and desired doneness is reached (medium-rare recommended).

Remove steak, add 1 tbsp butter on top, and let rest.

Prepare Cajun Shrimp:

Toss shrimp with Cajun seasoning and a pinch of smoked paprika.

In a skillet, melt 1 tbsp butter over medium-high heat.

Cook shrimp 2-3 minutes per side until charred and cooked through. Remove from heat.

Grill Asparagus:

Toss asparagus with olive oil, garlic powder, salt, and pepper.

Grill or pan-sear asparagus until slightly charred and tender, about 3-5 minutes.

Assemble and Serve:

Place ribeye steak in the center of a large white plate.

Arrange Cajun shrimp over the steak.

Place loaded baked potato on the side.

Add grilled asparagus spears alongside.

Garnish with fresh parsley if desired.

Serve warm with your favorite sides or sauces.