When comfort food meets fine dining, you get this unforgettable Grilled Steak & Shrimp Linguine Alfredo. It’s rich, creamy, and indulgent—bringing together tender grilled steak, garlicky shrimp, and perfectly coated linguine in a luxurious Parmesan Alfredo sauce. Whether you’re planning a special dinner or simply craving something bold and buttery, this surf and turf pasta will not disappoint.

Who This Recipe Is For

• Lovers of surf & turf who want it all in one plate.

• Pasta enthusiasts looking for an elevated twist on Alfredo.

• Anyone planning a romantic dinner or date night at home.

• Those who appreciate restaurant-quality meals made in their own kitchen.

Why You’ll Love It

• Combines steak, shrimp, and pasta in one stunning dish.

• The Alfredo sauce is ultra creamy and garlicky, made from scratch in minutes.

• Customizable for your preferred doneness on steak or spice level for shrimp.

• Perfect balance of richness, protein, and flavor.

• Looks as good as it tastes—ideal for impressing guests!

Ingredients You’ll Need

For the Alfredo Linguine:

• 12 oz linguine pasta

• 2 tbsp butter

• 2 cloves garlic, minced

• 1½ cups heavy cream

• ¾ cup grated Parmesan cheese

• Salt & pepper to taste

• Fresh parsley, chopped (for garnish)

For the Grilled Steak:

• 1 lb ribeye or sirloin steak

• 1 tbsp olive oil

• 1 tsp garlic powder

• Salt & freshly cracked black pepper

For the Shrimp:

• 1 lb large shrimp, peeled and deveined

• 1 tbsp butter

• ½ tsp chili flakes (optional for heat)

• 1 clove garlic, minced

• Salt & pepper to taste

• Lemon wedge, for finishing

How to Make It – Step-by-Step

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the linguine until al dente, following the package instructions. Drain and set aside.

2. Make the Alfredo Sauce

In a skillet, melt 2 tbsp butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, bring to a gentle simmer for 2–3 minutes, then whisk in Parmesan cheese. Stir until melted and smooth. Season with salt and pepper to taste. Toss the cooked pasta in the sauce until evenly coated.

3. Grill the Steak

Pat the steak dry and rub with olive oil, garlic powder, salt, and cracked black pepper. Grill over high heat for about 3–4 minutes per side for medium-rare (adjust for preferred doneness). Let it rest for 5 minutes, then slice thinly against the grain.

4. Sauté the Shrimp

In a separate skillet, melt 1 tbsp butter. Add minced garlic and chili flakes, followed by the shrimp. Sauté for 2–3 minutes until pink and opaque. Squeeze lemon juice over the top for a burst of brightness.

5. Assemble the Dish

Plate the creamy Alfredo linguine, then top generously with grilled steak slices and sautéed shrimp. Garnish with fresh parsley and extra cracked black pepper.

Pro Tips

• Use freshly grated Parmesan for the smoothest Alfredo sauce.

• Resting the steak ensures the juices stay in—don’t skip this step!

• Want extra flavor? A light drizzle of truffle oil just before serving takes this dish from great to gourmet.

Pairing Suggestions

Serve your Grilled Steak & Shrimp Linguine Alfredo with:

• A crisp Caesar salad or arugula salad with balsamic glaze.

• Garlic bread or toasted baguette slices.

• A glass of chilled Chardonnay or full-bodied Cabernet Sauvignon.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Reheat: Gently warm on the stove over low heat, adding a splash of cream or milk to loosen the sauce.

Make It Your Own

• Swap linguine for fettuccine or pappardelle.

• Add spinach or mushrooms to the Alfredo for extra flavor and texture.

• Use scallops or lobster for a different seafood twist.

• Prefer chicken? Grilled or blackened chicken works beautifully here too.

Final Thoughts

This Grilled Steak & Shrimp Linguine Alfredo is rich, satisfying, and made to impress. From the tender steak and juicy shrimp to the creamy, garlicky pasta, every bite is a decadent delight. Whether you’re celebrating something special or just spoiling yourself, this is one of those dishes you’ll want to make again and again.

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