Creamy Garlic Shrimp and Steak Skillet 
Ingredients:
4 New York strip steaks (or Porterhouse steaks)
1-2 tablespoons olive oil
3 tablespoons unsalted butter, divided
8 ounces shrimp, deveined, tails on or off
4 cloves garlic, minced
¼ cup low-sodium chicken broth
¾ cup heavy cream
¼ cup freshly shredded Parmesan cheese
1 tablespoon fresh parsley, chopped
Instructions:
Prepare the Steaks: Pat steaks dry with paper towels. Season generously with salt and pepper on both sides.
Cook the Steaks: Heat a large cast-iron skillet over medium-high heat. Add olive oil. Once hot, sear steaks for 4-5 minutes on each side until browned and cooked to desired doneness. Transfer steaks to a warm plate; set aside.
Cook the Shrimp: In the same skillet, melt 1 tablespoon of butter. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2 minutes per side. Remove shrimp; set aside.
Prepare the Sauce: Melt the remaining 2 tablespoons of butter in the skillet. Add minced garlic and sauté until fragrant, about 1 minute. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Allow to reduce by half.
Finish the Sauce: Reduce heat to low. Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese, stirring until melted and the sauce thickens. Season with additional salt and pepper to taste.
Combine and Serve: Return shrimp to the skillet, stirring to coat in the creamy sauce. Serve shrimp and sauce over the steaks. Garnish with chopped parsley.
Notes:
For a lighter option, substitute heavy cream with half-and-half or evaporated milk.
Ensure shrimp are not overcooked to maintain a tender texture.
Pair with mashed potatoes or steamed vegetables for a complete meal.
Prep Time:
